Unit 2(课件）-《烹饪英语》同步教学（西南财经大学出版社）

Unit 2 Kitchen Positions 烹饪英语 Learning goals You will be able to: grasp the names of some common job titles in the kitchen; describe job positions in the kitchen; learn about food safety rules in the kitchen; know about Chinese culinary culture: tangyuan. Content Part 1 Warm Up Part 2 Focus on Cooking Language Part 4 Chinese Culinary Culture Part 3 Sum Up and Self-Check Part 5 Learn More Part 1 Warming up 1 Activity 1 Do you know the names of the following cooking positions? Please choose the correct words or expressions from the box and write them down in the blanks. water table cook wok chef executive chef steward pastry chef chopper cold dish chef aboyeur roast cook soup cook vegetable chef saucier Part 1 Warm Up 2 water table cook wok chef executive chef steward pastry chef chopper cold dish chef aboyeur roast cook soup cook vegetable chef saucier ______________ ______________ __________________ ______________ ______________ water table cook wok chef roast cook pastry chef ______________ executive chef steward Part 1 Warm Up 3 water table cook wok chef executive chef steward pastry chef chopper cold dish chef aboyeur roast cook soup cook vegetable chef saucier ______________ ______________ ______________ ______________ ______________ ______________ chopper cold dish chef vegetable chef soup cook saucier aboyeur Part 1 Warm Up 1 Activity 2 Can you identify different kinds of kitchen positions? Match the following sentences with kitchen positions. pastry chef sous-chef kitchen apprentice cook roast cook butcher steward larder chef vegetable chef executive chef fish cook