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必修 第二册Unit 3 Food课堂教学ppt课件
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这是一份必修 第二册Unit 3 Food课堂教学ppt课件，共31页。PPT课件主要包含了Lead in， ， Inquiry，utensils，knives，spoons，pots，pans，A country， France等内容，欢迎下载使用。
Critical Thinking
The Gal f Educatin
The natures f critical thinking:
2. Gruping infrmatin
3. Seeing things frm a different perspective
4. categrizing infrmatin
Hypnymy (上下义关系) is in effect categrizing infrmatin.
A. tp categry
B. sub-categries
Categrizing Infrmatin
What categries (类别) are listed in the table?
B. fd-related items
Let's d it.
I. Reflect n what yu have learned abut fd and culture in this unit, and put the infrmatin int different categries in the diagram. Sme examples are given.
Typical dishes
French king's cake, bread
rice, ndles,buns, ...
Eating utensils
Table manners
gentlemen pulling the chair fr ladies
senirs first
ladies first at frmal feast
II. D yu find any difference(s) between the infrmatin in the diagram and yur existing knwledge r experience f Chinese fd and culture? Refer t sme reliable resurces and try t explain the differences if there are any.
I ntice that French peple eat cakes and bread every meal.
Chinese peple eat buns, rice and ndles every meal.
I like bread and cakes. I eat them as snacks. But I cannt accept bread (cakes) plus meat and vegetables at lunch. Nt the flavr!
Why d Frenchmen eat bread and cakes, while Chinese peple eat rice, buns and ndles?
Histrically, wheat and stne mill riginated frm the Middle East. Fr thusands f years, peple in the Middle East and Eurpean cuntries have grund wheat int flur and baked the dugh int bread. Baking and tasting have becme prevalent and bread has becme the daily fd in Eurpean cuntries.
Befre wheat and mill were intrduced t China, Chinese used t ck rice by biling and steaming it in clay cntainers tw thusand years ag.
Our ancestrs were used t cking fd by steaming, biling and stewing.
Later, a diversity f cking utensils were invented like brnze and irn pts, which were mre cnvenient fr biling, steaming and stewing. S when flur appeared in China, peple made it int buns and ndles t fit int the traditinal cking methds.
steaming, biling, fryingand stewing,
Eurpean cuntries
baking, frying, grilling (烧烤),
Research Prject
Intrducing fd traditins f a particular Culture
√ Traditinal Italian Fds f Tuscany
√ √ Hme-Made Fresh Pasta
√ √ Mushrm Pasta
√ √ Bisctti
As the birthplace f Eurpean Renaissance, Tuscany cuisine is unique in its flavrs.
Lcal peple wuld use fresh vegetable and hme made prduces t ck and share fds with family and friends.
Tuscany Hme-Made Fresh Pasta
1. tw cups f fine flur
2. three fresh eggs
3. sme semlina flur (粗面)
Hme-Made Pasta Dish
1. putting flur nt the wrkspace;
2. making a small well in the flur;
3. cracking the egg int the well;
4. mixing the egg with the flur with yur fingers;
5. adding anther eggs and mixing until yu get an elastic dugh;
6. resting the dugh (醒面) fr at least 30 minutes;
7. using the pasta machine t rll the dugh int pasta;
8. keeping rlling the pasta dugh until yu get a thin pasta sheet;
9. adding the prper cutter t the machine and slice the pasta;
10. dusting the pasta with semnlina;
1. the mst cmmn herb - basil (罗勒)
4. pasta sauce: crushed basil leaves with il and garlic and pine nuts
2. Italian parsley;
Herbs and Spices fr Pasta Sauce
3. spices: black pepper, ginger and garlic;
1. 200g lcal fresh mushrms
2. r a cmbinatin f fresh and dry mushrms
3. bunch f parsley
Mushrm Pasta
5. ne red nin
4. tw stalks f celery
6. tw clves f garlic
7. 40g butter and live il
8. sme dry Vermuth (一种干红酒)
1. chpping the parsley finely, putting it aside fr later use;
2. slicing the fresh mushrms; r chpping the water-saked dry mushrms evenly;
3. chpping the celery int small blcks
Mushrm Pasta Preparing the ingredients
4. chpping the garlic and the nin;
5. putting all the abve ingredients in a big plate fr use;
1. heating up the pan, then the il in, waiting fr the il smking, then the mushrms in first;
2. the fresh mushrms fried a while, then dry mushrms in, fllwed by celery, red nin, garlic, sme salt;
Mushrm Pasta － Cking Prcess
3. cking it with gentle heat t bring ut all the flavrs;
4. adding sme dry Vermuth, then sme butter in and cking with gentle heat;
5. after butter melting in the pt, and a nice rich sauce is dne;
6. finally, adding the chpped Italian parsley in and stirring it thrugh the sauce;
7. then cking the pasta, putting the pasta in strng rlling biling water, stirring it t prevent the pasta frm sticking tgether;
8. three t five minutes fr biling fresh pasta;
9. adding the drained pasta t the sauce, stirring them t make sure the sauce entirely cvering the pasta; nw ready t serve;
Mushrm Pasta － Last Step
10. befre serving, grinding sme cheese ver the dish t add sme salty flavr r shaving sme black truffle (松露) ver the dish;
Tuscany Bisctti (Biscuit)
1. Durum wheat was intrduced int Italy by the Arabs in 7th century;
4. Tuscany bisctti is the mst featured traditinal fd.
2. Generally authentic Italian pasta is made f Durum wheat flur.
3. Pasta is cnsidered as the natinal fd f Italy.
Ingredients f Tuscany Bisctti
1. a cup f Caster sugar
4. tw cups f flur
2. 150g butter
3. three eggs
5. lemn rind (柠檬皮)
6. a cup f mixed nuts
Tuscany Bisctti － Cking Prcess
1. butter in the bwl, caster sugar in,
4. then flur in the thin even paste;
2. mixing butter and sugar fr a while;
3. then eggs in, mixing butter, sugar and eggs int a paste;
5. stirring the flur in the paste until it becmes a dugh-like mixture;
6. adding lemn rind and nuts in;
7. mixing the dugh with yur hand;
10. then remving it frm the ven t let it cl dwn;
8. taking the dugh ut and putting it n a tray with paper;
9. then int an ven f 180 degrees Celsius fr 25 minutes;
11. then slicing the bread int pieces fr a secnd baking;
12. dusting the ven tray with sugar;
15. baking them again with 160 degrees Celsius fr 10 minutes;
13. placing the sliced bread n the tray;
14. dusting sugar again n the slices f bread;
16. nw the biscuit ready t serve;
Tuscany Bisctti － Serving With Hly Wine
1. dipping the bisctti int the Hly wine and eat it;
2. the bisctti and Hly wine are cultural flavr f Italy;
3. Because it is twice baked, the bisctti is hard and crispy, and it is easy t keep them fr a week.
What have we learn tday?
√ √ Hypnymy is in fact categrizing infrmatin
√ Critical thinking: categrizing infrmatin
√ √ Eurpeans eating bread vs. Chinese eating buns, rice and ndles
√ Research Prject: traditinal Italian fds f Tuscany
Research Prject
Make a slide shw presenting the cking prcess f a traditinal Chinese fd
ReferencesTengxun Vides. “A Bite f Italy” frm Fine Fd in the Wrld.
Critical Thinking
The Gal f Educatin
The natures f critical thinking:
2. Gruping infrmatin
3. Seeing things frm a different perspective
4. categrizing infrmatin
Hypnymy (上下义关系) is in effect categrizing infrmatin.
A. tp categry
B. sub-categries
Categrizing Infrmatin
What categries (类别) are listed in the table?
B. fd-related items
Let's d it.
I. Reflect n what yu have learned abut fd and culture in this unit, and put the infrmatin int different categries in the diagram. Sme examples are given.
Typical dishes
French king's cake, bread
rice, ndles,buns, ...
Eating utensils
Table manners
gentlemen pulling the chair fr ladies
senirs first
ladies first at frmal feast
II. D yu find any difference(s) between the infrmatin in the diagram and yur existing knwledge r experience f Chinese fd and culture? Refer t sme reliable resurces and try t explain the differences if there are any.
I ntice that French peple eat cakes and bread every meal.
Chinese peple eat buns, rice and ndles every meal.
I like bread and cakes. I eat them as snacks. But I cannt accept bread (cakes) plus meat and vegetables at lunch. Nt the flavr!
Why d Frenchmen eat bread and cakes, while Chinese peple eat rice, buns and ndles?
Histrically, wheat and stne mill riginated frm the Middle East. Fr thusands f years, peple in the Middle East and Eurpean cuntries have grund wheat int flur and baked the dugh int bread. Baking and tasting have becme prevalent and bread has becme the daily fd in Eurpean cuntries.
Befre wheat and mill were intrduced t China, Chinese used t ck rice by biling and steaming it in clay cntainers tw thusand years ag.
Our ancestrs were used t cking fd by steaming, biling and stewing.
Later, a diversity f cking utensils were invented like brnze and irn pts, which were mre cnvenient fr biling, steaming and stewing. S when flur appeared in China, peple made it int buns and ndles t fit int the traditinal cking methds.
steaming, biling, fryingand stewing,
Eurpean cuntries
baking, frying, grilling (烧烤),
Research Prject
Intrducing fd traditins f a particular Culture
√ Traditinal Italian Fds f Tuscany
√ √ Hme-Made Fresh Pasta
√ √ Mushrm Pasta
√ √ Bisctti
As the birthplace f Eurpean Renaissance, Tuscany cuisine is unique in its flavrs.
Lcal peple wuld use fresh vegetable and hme made prduces t ck and share fds with family and friends.
Tuscany Hme-Made Fresh Pasta
1. tw cups f fine flur
2. three fresh eggs
3. sme semlina flur (粗面)
Hme-Made Pasta Dish
1. putting flur nt the wrkspace;
2. making a small well in the flur;
3. cracking the egg int the well;
4. mixing the egg with the flur with yur fingers;
5. adding anther eggs and mixing until yu get an elastic dugh;
6. resting the dugh (醒面) fr at least 30 minutes;
7. using the pasta machine t rll the dugh int pasta;
8. keeping rlling the pasta dugh until yu get a thin pasta sheet;
9. adding the prper cutter t the machine and slice the pasta;
10. dusting the pasta with semnlina;
1. the mst cmmn herb - basil (罗勒)
4. pasta sauce: crushed basil leaves with il and garlic and pine nuts
2. Italian parsley;
Herbs and Spices fr Pasta Sauce
3. spices: black pepper, ginger and garlic;
1. 200g lcal fresh mushrms
2. r a cmbinatin f fresh and dry mushrms
3. bunch f parsley
Mushrm Pasta
5. ne red nin
4. tw stalks f celery
6. tw clves f garlic
7. 40g butter and live il
8. sme dry Vermuth (一种干红酒)
1. chpping the parsley finely, putting it aside fr later use;
2. slicing the fresh mushrms; r chpping the water-saked dry mushrms evenly;
3. chpping the celery int small blcks
Mushrm Pasta Preparing the ingredients
4. chpping the garlic and the nin;
5. putting all the abve ingredients in a big plate fr use;
1. heating up the pan, then the il in, waiting fr the il smking, then the mushrms in first;
2. the fresh mushrms fried a while, then dry mushrms in, fllwed by celery, red nin, garlic, sme salt;
Mushrm Pasta － Cking Prcess
3. cking it with gentle heat t bring ut all the flavrs;
4. adding sme dry Vermuth, then sme butter in and cking with gentle heat;
5. after butter melting in the pt, and a nice rich sauce is dne;
6. finally, adding the chpped Italian parsley in and stirring it thrugh the sauce;
7. then cking the pasta, putting the pasta in strng rlling biling water, stirring it t prevent the pasta frm sticking tgether;
8. three t five minutes fr biling fresh pasta;
9. adding the drained pasta t the sauce, stirring them t make sure the sauce entirely cvering the pasta; nw ready t serve;
Mushrm Pasta － Last Step
10. befre serving, grinding sme cheese ver the dish t add sme salty flavr r shaving sme black truffle (松露) ver the dish;
Tuscany Bisctti (Biscuit)
1. Durum wheat was intrduced int Italy by the Arabs in 7th century;
4. Tuscany bisctti is the mst featured traditinal fd.
2. Generally authentic Italian pasta is made f Durum wheat flur.
3. Pasta is cnsidered as the natinal fd f Italy.
Ingredients f Tuscany Bisctti
1. a cup f Caster sugar
4. tw cups f flur
2. 150g butter
3. three eggs
5. lemn rind (柠檬皮)
6. a cup f mixed nuts
Tuscany Bisctti － Cking Prcess
1. butter in the bwl, caster sugar in,
4. then flur in the thin even paste;
2. mixing butter and sugar fr a while;
3. then eggs in, mixing butter, sugar and eggs int a paste;
5. stirring the flur in the paste until it becmes a dugh-like mixture;
6. adding lemn rind and nuts in;
7. mixing the dugh with yur hand;
10. then remving it frm the ven t let it cl dwn;
8. taking the dugh ut and putting it n a tray with paper;
9. then int an ven f 180 degrees Celsius fr 25 minutes;
11. then slicing the bread int pieces fr a secnd baking;
12. dusting the ven tray with sugar;
15. baking them again with 160 degrees Celsius fr 10 minutes;
13. placing the sliced bread n the tray;
14. dusting sugar again n the slices f bread;
16. nw the biscuit ready t serve;
Tuscany Bisctti － Serving With Hly Wine
1. dipping the bisctti int the Hly wine and eat it;
2. the bisctti and Hly wine are cultural flavr f Italy;
3. Because it is twice baked, the bisctti is hard and crispy, and it is easy t keep them fr a week.
What have we learn tday?
√ √ Hypnymy is in fact categrizing infrmatin
√ Critical thinking: categrizing infrmatin
√ √ Eurpeans eating bread vs. Chinese eating buns, rice and ndles
√ Research Prject: traditinal Italian fds f Tuscany
Research Prject
Make a slide shw presenting the cking prcess f a traditinal Chinese fd
ReferencesTengxun Vides. “A Bite f Italy” frm Fine Fd in the Wrld.
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