《英語(yǔ)中高職貫通第一》課件-lesson 7

WarmingUpMatchthewordsandphraseswiththepictures.a.driedfruitb.pickledvegetablec.smokedsausaged.saltedegge.milkpowderf.driedseafoodg.bottleddrinkh.cannedfishi.frozendumplings6.8.7.5.1.2.3.4.fgcadeh9.biWarmingUpe.g.A:Whichonedoyouthinkissafer,abottleddrinkorfreshjuice?B:Ithinkabottleddrinkissafer.A:Why?B:Becauseabottleddrinkkeepsmuchlongerthanfreshjuice.I.Askeachotherquestionstodecidewhichfoodissafercomparedwiththefreshone.Youmaytalklikethis.Whichoneissafer/lessdangerous/moredangerous,...or...?Does...keeplongerthan...?Is...morelikelytoturnbadthan...?II.Makedialogsaccordingtotheexamplebelow.DangerZoneTalkaboutthequestionsbelow.Questions:Isiteasiertokeepthefoodsafeatalowtemperatureorahightemperature?Why?Readthefollowingarticle.DangerZoneAlmostallkindsoffoodmayturnbadinsomeconditions.Temperatureisoneofthemostimportantfactors.Atemperaturerangebetween4℃and60℃iscalledthedangerzone,becauseinthistemperaturerangebacteriawillgrowrapidly.Ifhumanbeingseatthisfood,theymaybecomesickorgetfoodpoisoning.Nowlet’sstudythefollowingpicturetounderstandthedangerzonebetter.Fillintheblanksaccordingtothepictureabove.1.Wemustcookourfoodtotemperaturesbetweenand.2.Meatmustbecookedto,because.3.Weshouldnotkeepfoodintemperaturesbetweenand,becauseinthiszone.4.It’ssafetokeepfoodbelow-18℃,because.atthistemperaturebacteriawillnotgrow60℃74℃100℃atthistemperaturebacteriawilldie4℃60℃bacteriagrowquicklyYoushouldknowthebestwaystokeepthefollowingfood.1.Ifyouwanttokeeptomatoesfreshforaweek,thebestwayistokeepthemwithinthetemperaturerangebetweenand.2.Thebestwaytokeepthemeatsafeisinthetemperaturerangebetweenand.3.Forthesashimi,youshouldturnthefridgetothetemperaturesbelowbecausepeopleusuallyeatitraw.4.Ifyouwanttokeephamburgersfreshforservice,thebesttemperaturesforthemwouldbe~5.You’dbetterturnthetemperatureofthecoffeemachineto~ifyouwanttokeepthedrinkreadyforservice.6.Boiledwatermeansthatthewaterhasbeenheatedtoover.90℃0℃4℃0℃-18℃60℃74℃80℃100℃-18℃WorkinginaRestaurantWorkinginaRestaurantArestaurantmanageristraininghisnewchef.ListenanddecidewhethertheserulesareTRUEorFALSEaccordingtothemanager.Correctthefalseonesaccordingtowhatyouhear.Don’tleavethefoodonthetableovernight!（）Rule1:Neverleavefreshmeat,seafood,orcookedfoodonthetableforlongerthan15minutes.→（）Rule2:Heatthecookedfoodtoatleast74°C.→（）Rule3:Alwayskeepmeatinthefridgeandturnthetemperaturebelowzero.→FFTNeverleavefreshmeat,seafood,orcookedfoodonthetableforlongerthanhalfanhour.Heatthecookedfoodtoatleast60℃.Listentothedialogagainandfillintheblanks.1.Whyshouldn’tfreshmeat,seafood,orcookedfoodbeleftonthetableforlong?

Becausewillgrowquicklyat.Thefoodisin.2.Whenyouwarmupbigpiecesofmeat,whatmustyoubecarefulabout?

Wemustthattheofthemeatis.3.Whyisitnotnecessarytoturnthetemperatureofthefridgebelow-18℃?

Becauseasafeforfishandmeatisbetweenand.4.Whattemperaturerangeissuitableforfreshseafood?Why?

Thetemperaturerangeisbetweenand,becauseitcan.Workwithaclassmatetomakeadialogaboutthreerulesinthekitchenbetweenthemanagerandachef,andthenactitout.killmostofthebacteriabacteriaroomtemperaturethedangerzonebecarefulcentralpartover60℃temperaturerange0℃-4℃-18℃-20℃LanguageWorkWhichfoodissafer?Lookatthesegroupsoffoodsandthenthinkwhichgroupissaferorlessdangerousinthedangerzone.LanguageWorkI.Writeyouropinionsinthesamestyleasthesesentences.a.Ithinkwatercankeeplongerthanmilkandfruitjuice.b.Crabmeatismoredangerousthanfrozenmeatatroomtemperatures.c.Saltedeggskeepmuchlongerthanfresheggs.d.Freshmussels(河蚌)gobadmoreeasilythandriedsaltedshrimps.e.Ithinkdriedfruitissaferthanfreshfruit.f.Freshvegetablesmaybedangerousanddriedfruitislessdangerous.Writeyouropinionsdown:a.b.c.d.e.f.LanguageWorke.g.A:Ithin