口译培训

高级口译之饮食文化

<< 返回考试心得 2012-11-02来源:口译
VOCABLULARY 烹调术 cookery 色、香、味 color, aroma and taste 佐料 seasoning 刀功 slicing technique 清炒 plain-frying 煸 stir-frying 爆 quick-frying 炸 deep-frying 煎 pan-frying 焙 roasting 清蒸 steaming 氽 quick-boil

VOCABLULARY

烹调术 cookery

色、香、味 color, aroma and taste

佐料 seasoning

刀功 slicing technique

清炒 plain-frying

煸 stir-frying

爆 quick-frying

炸 deep-frying

煎 pan-frying

焙 roasting

清蒸 steaming

氽 quick-boiling

熏 smoking

腌 salting

食谱 recipe

回锅肉 twice-cooked pork slices in brown sauce

炸猪排 fried pork chop

北京烤鸭 roast Beijing duck

什锦炒蔬 stir-fried mixed vegetables

酸辣汤 hot and sour soup

鸡茸蘑菇汤 cream of mushroom with chicken

主食 staple food

馒头 steamed bread

米饭 steamed rice

扬州炒饭 Yangchow fried rice

冷面 cold noodle

炒米粉 fried ground rice noodles

炸酱面 noodles with fried brown sauce paste

油条 fried twisted stick

锅贴 pan-fried dumping

花卷 steamed twisted roll

小笼包子 steamed meat dumpling

粽子 rice dumpling wrapped in reed leaves

黑啤 dark beer

黄酒/花雕酒 yellow rice wine

烈酒 spitits/ strong liquor

白干 white liquor

佐餐酒 table wine

(酒)加冰块的 on the rocks

(酒)不加冰块的 straight up

小啜 sip

矿泉水 mineral water

红茶 black tea

清咖啡 black coffee

全脂/脱脂奶 whole/skim milk

酸奶 yoghurt

粟子 chestnut

马蹄梨 water chestnut

莲子 lotus seed

藕 lotus root

猕猴桃 kiwi fruit

山楂 haw

枣 Chinese date

餐前开胃点心 appretizer

主菜 main course

附菜 side dish

餐后甜食 dessert

什锦色拉 mixed fruit salad with ham

什锦水果圣代 mixed fruit sundae

民族风味餐 ethnic food

小吃 snack

冷盘 cold dish

点心 pastry

餐桌圆转盘 Lazy Susan

PRACTICE

Translate the following passage into English

评判中餐烹调的优劣可依据中餐的三大要素,即“色、香、味”。“色”作为“色、香、味”三要素中的首要标准,充分体现在宴会菜肴的装盘、摆放和图案上。最能显示色彩的是首先上桌的好道煞费苦心而精心制作的冷盘。“香”不仅是指鼻子对食物的直接感受,它还包括所选原料的新鲜成度以及佐料的合理搭配。 “味”则体现了恰到好处的调味艺术,当然它也包括食物的质地,以及切菜的刀功。色、香、味这三大要素的高品质,只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤的细心协调,才能取得。



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