"Chinese Cuisine" PPT courseware (second lesson)

"Chinese Cuisine" PPT courseware (second lesson)

Part One: Learning Objectives

1. Read the text emotionally. Recite your favorite parts.

2. Understand the meaning of words. (emphasis)

3. Inspire students’ love and admiration for Chinese food by introducing Chinese food. (difficulty)

Through the study of the previous class, we have initially understood the content of the text. In order to understand the text more deeply, the teacher gave everyone a golden key, which is the core question and the bead question. Let us understand the text with these questions.

key problem:

What cooking methods of Chinese cuisine does this article introduce?

Beads question:

1. First reading: Read the text and talk about the Chinese food introduced in this article.

2. Second Thought: Tell me about the cooking method you are most familiar with and the delicacies made using this method.

Chinese Food PPT, Part 2: Tasting and Reading to Dispel Doubts

What cooking methods does this line introduce in Chinese cuisine?

This line introduces three cooking methods in Chinese cuisine: cold, pan-fried, and braised.

Imitation

Write down a few Chinese delicacies similar to "Cold Spinach".

Cold enoki mushrooms, cold fungus, cold lotus root slices

Chinese Food PPT, Part 3: Core Issues:

What cooking methods of Chinese cuisine does this article introduce?

This article introduces 11 cooking methods of Chinese cuisine: cold, pan-fried, braised, grilled, boiled, popped, stewed, steamed, deep-fried, boiled, and stir-fried.

Beads question:

1. First reading: Read the text and talk about the Chinese food introduced in this article.

This article introduces 11 kinds of Chinese delicacies: cold spinach, pan-fried tofu, braised eggplant, roast duck, boiled fish, fried mutton with green onions, chicken stewed with mushrooms, steamed dumplings, fried noodles, millet porridge, and egg fried rice.

2. Second Thought: Tell me about the cooking method you are most familiar with and the delicacies made using this method.

The cooking method I'm most familiar with is "frying." Delicacies made by frying include: fried shredded potatoes, fried eggs with tomatoes, fried rice cakes, fried cabbage, etc.

Chinese Food PPT, Part 4 Content: Theme of the Text

This article introduces my country's eleven delicacies, involving various cooking methods - cold, pan-fried, braised, roasted, boiled, popped, stewed, steamed, fried, boiled and stir-fried. It allows us to understand China's food culture and inspire us. Love and admiration for Chinese food.

Entering Chinese traditional culture

1. The characteristics of various food techniques and varieties in the market. For example, "Mengliang Lu" records 839 kinds of cooked food in Lin'an during the Southern Song Dynasty. In terms of cooking methods, only "Mengliang Lu" records steaming, boiling, boiling, stuffing, frying, deep-frying, baking, stir-frying, simmering, broiling, pickling, curing, roasting, freezing, sauce, warming, and fire. There are nineteen categories of birds, and under each category there are several species.

2. Folk food is first of all easy to use. Some go into the mountains and forests to pick fresh mushrooms and leaves, catch birds and animals, or fish, turtles, crabs and shrimps from rivers and lakes, fish for lotus seeds and lotus roots, or cook and slaughter cattle, sheep, pigs, dogs, chickens, goose and ducks at home, or go to the fields to select grains, millet, wheat, beams, wild vegetables and sweet potatoes. Take as you go, eat as you go.

3. The daily edibility of folk dishes and the differences in local tastes determine that the taste of folk dishes is characterized by being affordable, simple and unpretentious. Any dish can become a "delicious dish" as long as it can first meet the physiological needs of people.

Class summary

Through literacy in this lesson, we learned about 11 kinds of Chinese food and their cooking methods. Let us increase our knowledge and develop a love for food while learning Chinese characters.

Chinese Food PPT, Part 5: Answers to After-Class Exercises

1. Read and talk about which foods require these methods.

Stir-fry, roast, stir-fry, stew, deep-fry, steam, boil

Teacher's advice: Read these verbs, think about them, and talk about which foods require this preparation method based on your own life.

Reference answers: scrambled eggs, kebabs, braised pork, fried three kinds of meat, stewed fish in a wok, soft fried tenderloin, pan-fried steak, steamed chicken, boiled fish.

2. Use the radical search method to look up the following characters, and then talk about your findings.

Teacher’s advice: First let’s review the steps of the radical search method: (1) Determine the radical of the word you want to search, first count the number of pictures of this radical, and then find the word in the “Radical Directory” radical and page number. (2) Find this radical in the "Character List" according to the page number. (3) Determine how many characters the character to be looked up has, excluding the radicals. (4) Search the text according to the page number to find the word. For example, for the word "zao", you should first find out that the radical is "fire", then find it in the "Radical Catalog", then find the radical in the "Character List", and then remove the radical and check a few strokes. Find the word again.

Reference answer:

Stove: Next to the word fire, on page 624 of the dictionary, it means: a device made of adobe, brick or metal for making fire and cooking.

Flame: Next to the word fire, on page 574 of the dictionary, it means: flame.

Perm: The bottom of the word fire, on page 486 of the dictionary, means: ① The temperature is high, and the skin feels pain or injury when it comes into contact with high-temperature objects; ② Use hot objects to change other objects; ③ Perm hair.

Pot: The bottom of the word fire, on page 16 of the dictionary, means: ① A pot with steeper walls. ② Boil or boil in a pot.

Jiao: 灬, on page 234 of the dictionary, means: ① The heat is too high or the firepower is too strong, causing things to burn into charcoal. ②Coke. ③Crisp and crispy. ④ Anxiety and irritability. ⑤The abbreviation of joule is the abbreviation of the unit name of energy, work, heat, etc.

Cook: 灬, on page 378 of the dictionary, means: ① cook. ②Cooking method: stir-fry briefly in hot oil, then add liquid seasonings and stir-fry quickly.

These words are actually related to "fire", which means that fire is indispensable in these processes.

Chinese Food PPT, Part Six: Inspection in the Hall

1. Put a "√" in the brackets for the correct phonetics, circle the wrong ones and correct them in the brackets.

spinach bō cài() tofu dòu fu()

Steamed dumplings zhēn jiǎo(　 ) Fried noodles zhá jàn� miàn(　 )

2. I am the best at spelling and writing.

shāo kǎo qié zi dàn chǎo fàn

Grilled Eggplant and Egg Fried Rice

xiǎo jī kǎo yā hón� shāo ròu

Small chicken roast duck braised meat

3. Look it up in the dictionary.

1. When using the radical to look up "Explosion", you should first look up the (　 ) radical, then the (　 ) picture, and form the words (　 ), (　 ).

2. For "cook" and "fried", use the radical search method to first search the ( ) radical. I can also write the characters (　 ) and (　 ) with this radical. I found that they are all related to (　).

Keywords: Free download of Chinese PPT courseware for the second volume of the second volume of the People's Education Edition of the Ministry of Education, download of Chinese food PPT, .PPT format;

For more information about the "Chinese Food" PPT courseware, please click on the Chinese Food ppt tab.

"Chinese Cuisine" PPT courseware (first lesson):

"Chinese Cuisine" PPT courseware (first lesson) Part One: Learning Objectives 1. Be able to recognize and write new words in this lesson. 2. Read the words correctly and fluently. Introduction to Chinese Food Chinese cuisine is known to have four major flavors and eight major cuisines. The four major flavors are: Shandong, Sichuan,...