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PowerPoint presentationonEnglish aboutFood•Food types•Food descriptionvocabulary•Food related expressionsCATALOGUE•Food culture目录•Food Safetyand Health01Food typesFruitsFruitoverviewA fruit is asweet orsour ediblepart ofa plant,usually containingseeds.Fruits arerich invitamins andminerals andprovide essential nutrients forour bodies.Types of fruitsThere aremany types of fruits,including apples,bananas,oranges,pears,grapes,and more.Each typeoffruithas itsunique taste,texture,andcolor,making thema versatileand deliciouspart ofour diets.VegetablesVegetable overviewVegetablesare acategory ofedible plantfoods that are animportant source of nutrientsin ourdiets.They comein a variety ofshapes,sizes,colors,and flavors.Types ofvegetablesSome common types ofvegetables includecarrots,potatoes,tomatoes,cucumbers,broccoli,andspinach.These vegetablesprovide essential vitamins,minerals,and fiberto our bodies and helpmaintain goodhealth.MeatMeat overviewMeatis asource ofprotein and other essential nutrients forourbodies.It isobtained fromanimalsand is a commonpart ofmany dietsworldwide.Types of meatDifferent typesof meatinclude beef,chicken,pork,lamb,and fish.Each typeofmeathas itsuniqueflavor,texture,and nutritionalvalue,making themall valuablesources ofprotein andessential nutrients.SeafoodSeafood overviewTypes ofseafoodSeafood isobtained from aquatic Somecommontypesof seafoodanimalsand includesfish,shellfish,include salmon,shrimp,lobster,crab,and othersea creatures.It isa richVS andscallops.These seafoodsprovidesource ofprotein,omega-3fatty essentialnutrients such as protein,acids,and otheressentialnutrients.iron,zinc,and seleniumto ourbodiesand areimportant formaintaininggood health.CerealCereal overviewCerealgrains arethe seedsof grassesthatare used forfood.They area richsourceof carbohydrates,fiber,protein,and otheressentialnutrients.Types ofcerealSome commontypesofcereal grainsinclude wheat,rice,oats,corn,and barley.These grainsareusedto makemany ofour dailyfoods such as bread,pasta,rice dishes,and more.They provideessentialnutrientssuchascarbohydrates,fiber,and Bvitamins toourbodiesandhelpmaintain energylevels.02Food descriptionvocabularyTaste descriptionSourBitter形容食物具有酸味,形容食物具有苦味,如柠檬、酸奶等如咖啡、中药等Sweet SaltyUmami形容食物具有甜味,形容食物具有咸味,形容食物具有鲜味,如糖果、蛋糕等如食盐、海带等如海带、蘑菇等Appearance DescriptionFlatIrregular形容食物形状扁平,如煎饼、形容食物形状不规则,如山核面包片等桃、葡萄干等Round LongColored形容食物形状圆润,如苹果、形容食物形状细长,如黄瓜、形容食物具有颜色,如红色的葡萄等胡萝卜等苹果、黄色的香蕉等Palate describeCrispMoist形容食物口感脆爽,如炸薯条、苹果片等形容食物口感湿润,如多汁的鸡肉、02湿润的蛋糕等Tender0103形容食物口感柔软,如炖肉、蒸鱼等Smooth形容食物口感细腻滑顺,如奶油蛋糕、巧克力酱等0504Chewy形容食物口感有嚼劲,如牛肉干、烤鱼干等Cooking methoddescriptionGrilled形容食物经过烧烤烹饪方式,如烤肉、烤鱼等Roasted Steamed形容食物经过烘烤烹饪方式,如烤面包、形容食物经过蒸煮烹饪方式,如蒸鱼、蒸烤坚果等蔬菜等Fried Boiled形容食物经过油炸烹饪方式,如炸鸡、炸形容食物经过煮烹饪方式,如煮面条、煮薯条等鸡蛋等03Food relatedexpressionsCommon expressionsin restaurantsOrderingfood01When acustomer isselecting dishesfromamenu inarestaurant,they might say Illhave thechicken salad,please.orCan I have thesteak mediumrare,pleaseInquiring aboutmenu items02If acustomer wantsto knowmore abouta specificdish,theymight askthe waiter or waitressWhats inthe lasagnaorHow isthe fishcookedRequesting modifications03Customers canask forspecific changesto theirorder,such asCan Ihavethe burgerwithout thecheese orCould youholdthe mayo,pleaseCommon expressionsin restaurantsPayingthe billAfterfinishing theirmeal,customers typicallyask forthe checkor billandmightsayCanIget thetab,please orHow muchdo IoweyouLeaving atipWhen acustomer issatisfied with the service,they mightleave atip forthewaiterorwaitress,saying Heresa15%tip foryou.Expression ofFood Nutrients•Protein:Expressions relatedto proteininclude Thisdish ishigh inproteinor Proteinis essentialfor buildingmuscle.•Carbohydrates:When discussingcarbohydrates,people mightsay Complexcarbohydrates provideenergy forlong-lasting enduranceor Simplecarbohydrates givea quickburst ofenergy.•Fat:Expressions involvingfat mightinclude Saturatedfats shouldbe limitedor Omega-3fats arebeneficialfor hearthealth.•Vitamins andminerals:Discussions aboutvitamins andminerals ofteninvolve statementslike Thisfruitisrich invitaminC orSpinach isa goodsourceofiron.Food safetyrelatedexpressions•Handling raw meat:When itcomes tohandling rawmeat,peoplemight say Always washhands thoroughlyafter handlingrawmeatorUse separatecutting boardsfor rawmeat and vegetables.•Refrigeration:Expressions relatedto properrefrigeration includeStore perishablefoods inthe refrigeratororRefrigerate leftoverswithin twohours.•Proper cooking:When itcomes tocooking food,people mightsayAlwayscook meatuntil itreaches asafeinternal temperatureor Bakefish untilit flakeseasily witha fork.•Food expiration dates:When itcomes tofood expirationdates,people mightsay Donteat foodpast itsexpirationdate orCheck theexpirationdatebefore purchasingdairy products.04Food cultureWesternfood cultureDiversityin Cuisine-The Westis Importanceof Meals-In theTable Manners-Eating intheknown forits diversecuisine,with West,meals are considered aWest ofteninvolves aset oftableeach countryhaving itsunique crucialpart of the day,often mannersthat dictatehow tosetof dishesand cookingserved atspecific times.Breakfast,properly eatand behaveat themethods.For example,France haslunch,and dinnerareconsideredtable.Knives andforks areitsrenowned Frenchcuisine,Italy themain meals,with smallercommonly used,and therearehas Italianfood,and theUnited mealsin between.rules aboutwhich forkto usefirst,States hasa vastarray ofregional howto holdthe knife,etc.cuisines.Chinese FoodCultureVariety ofCuisine-China hasa vastarray ofregional cuisines,each withits uniqueflavorsand cookingmethods.Dishes likePeking duck,dumplings,and noodlesarejust afew examplesof thediverse Chinesecuisine.Family Meals-In China,meals areoften sharedwiththefamily,and thereis astrongemphasis onfamily unityduring meals.Eating togetheris consideredacrucial partof maintainingfamily bonds.Dim Sum-Dim sumisapopular traditionin Chinesecuisine wheresmall platesoffood areserved forbreakfast orlunch.It involvesa variety of disheslike dumplings,buns,andothersmall snacks.Food culturein othercountriesIndia-Indian foodculture isknown forits spicesand masalasthat give01dishes theirunique flavors.Dishes likecurry andtandoori chickenarepopular Indiandishes that have becomeglobal favorites.Japan-Japanese foodculture isknown forits focuson freshingredients02and simplicity.Sushi,ramen,and tempuraare someofthepopularJapanese dishesthathavegained worldwiderecognition.Mexico-Mexican foodculture ischaracterized byits useof chili03peppers andcumin,giving disheslike tacosand enchiladastheir uniqueflavors.Corn masais alsoa keyingredient inmany Mexicandishes.05Food Safetyand HealthFoodsafety issuesContaminationAdulteration BioterrorismFoodmay becontaminated Intentionaladdition ofIntentional useofwith harmfulbacteria,viruses,foreign orharmful substancesmicroorganisms ortheiror othermicroorganisms tofood,suchastoxic toxinsto poisonor damageduringproduction,chemicals orharmful foodand watersupplies.processing,or storage.additives.Healthy dietaryrecommendationsBalanced dietEatingavarietyof foods from allfood groupsto ensurea balancedintake ofnutrients.Fruit andvegetablesIncreasing intake of fruitsandvegetablesto provideessentialvitamins,minerals,and fiber.Reduced fat and sugarintakeLimiting intakeof high-fatandhigh-sugar foodsto controlweight andreducethe riskof chronicdiseases.Nutrition matchingprinciplesComplementarityMatching differentfood groupsto providea balanceof essentialnutrients.For example,pairing protein-rich foodswith carbohydrate-rich foodsfor acomplete meal.VarietyIncluding avarietyoffoodsfromdifferent sourcesto ensurea diverseintakeofnutrients andreduce theriskof nutritionaldeficiencies.ModerationBalancing theamount offood consumedto maintaina healthyweight andprevent chronicdiseases.THANK YOU。