Your SlideShare is downloading. ×
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Ppp เขียน
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Ppp เขียน

62

Published on

Published in: Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
62
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
2
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. National popular dish Unit: General information Topic: Food
  • 2. What does the video concern with?
  • 3. What do you see in the video?
  • 4. Vocabulary Structure Text Activity
  • 5. Vocabulary
  • 6. Any of the foods or substances that are combined to make a particular dish: ingredient
  • 7. ingredient(n) Any of the foods or substances that are combined to make a particular dish: Ex. He uses only the finest ingredients in his cooking.
  • 8. to decorate food with a small amount of different food garnish
  • 9. garnish(n) to decorate food with a small amount of different food Ex. A garnish of parsley to the plate before serving it
  • 10. a biennial plant with white flowers and aromatic leaves which are either crinkly or flat and are used as a culinary herb and for garnishing food. parsley
  • 11. parsley(n) a biennial plant with white flowers and aromatic leaves which are either crinkly or flat and are used as a culinary herb and for garnishing food. Ex. See parsley defined for English-language learners.
  • 12. a set of instructions for preparing a particular dish, including a list of the ingredients required recipe
  • 13. recipe(n) a set of instructions for preparing a particular dish, including a list of the ingredients required Ex. The recipe calls for fresh thyme.
  • 14. Having a pleasant scent or aroma; sweetsmelling; sweet-scented: a fragrant rose. fragrant
  • 15. fragrant(adj) Having a pleasant scent or aroma; sweetsmelling; sweet-scented: a fragrant rose. Ex. The soup was fragrant with herbs and spices
  • 16. next to, or together with alongside
  • 17. alongside(adj) next to, or together with Ex. We brought the boat alongside.
  • 18. a large and important organization, such as a university or bank: Institutions
  • 19. institutions(n) a large and important organization, such as a university or bank Ex. Andrews and Edinburgh universities are internationally respected institutions.
  • 20. Present Simple Tense Subject + Verb1 + Objects we use the Present Simple when something is generally true: -The sun rises in the east. -People need food.
  • 21. We use the Present Simple for habits or things that we do regularly. We often use adverbs of frequency in this case. -I play tennis every Tuesday. -We often go to the cinema. -She gets up at seven o'clock every day.
  • 22. We use the Present Simple to talk about what happens in books, plays, or films: -The hero dies at the end of the film. -The main character is very pretty and works in a bookshop.
  • 23. We can use the Present Simple to talk about the future. When you are discussing a timetable or a fixed plan. -School begins at nine tomorrow. -Our train leaves at eleven.
  • 24. TEXT
  • 25. National popular dish Hamburger, US Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.
  • 26. Wiener Schnitzel ,Austria Made with the finest ingredients and served fresh, this simple dish of pounded veal cutlets breaded and lightly fried is Austria’s food ambassador, despite the dish’s Italian origins. Austrians typically eat Wiener schnitzel garnished with parsley and lemon slices, alongside potato salad. Planning: Vienna’s Café Landtmann, a city institution since 1873, serves up an authentic version of the dish, as well as a dose of history and glamour: Sigmund Freud, Marlene Dietrich, and Paul McCartney have been among its famous patrons.
  • 27. Pot-Au-Feu, France Originally a rustic dish that was stewed continuously all winter and topped up as needed, pot-au-feu (potin-the-fire) is a warming, fragrant dish of stewing steak, root vegetables, and spices. Traditionally, cooks sieve the broth and serve it separately from the meat. Planning: In downtown Paris, Le Pot au Feu at 59 Boulevard Pasteur (Métro: Pasteur) specializes in its namesake.
  • 28. Roast Beef Yorkshire Pudding, England Despite England’s increasingly cosmopolitan cuisine, this dish remains a much-loved Sunday lunch and national symbol. Named for England’s eponymous county, Yorkshire—or batter—puddings originally served as fillers before the main course for those who could afford little beef. Today, the two are usually eaten together alongside gravy-soaked roast potatoes, vegetables, and horseradish sauce. Planning: Try the traditional British restaurant London’s Rules, founded in 1798, or country pubs.
  • 29. Tom Yum Kung, Thailand To enhance the flavor, sometimes nam phrik phao or roast chili paste is added to the soup before it is removed from the heat. For foreigners who are not accustomed with its original taste, just add some milk to the soup to make its taste milder and blended well. Tips: Best served hot with a plate of steamed rice and a dish of omelet.
  • 30. Making sentences - Write the sentences about the picture by using present simple tense. - I will give you 2 minutes. - Then change the paper with your partner and make the sentences. - Come to present in front of class.
  • 31. Creative popular Thai food - Make a group of 3people. - You have to create the popular Thai food. - Give the information about it - Name of food. - Ingredients. - More information. - Write your work by using the writing process - write draft 1 (I will check and give the feedback) - write your final work. -The teacher checks your writing before sticks every work around the class. - The teacher will give the paper star for everyone to stick under your favorite work. - The work which has the most star that is the winner.
  • 32. Roast Beef and Yorkshire Pudding, England Despite England’s increasingly cosmopolitan cuisine, this dish remains a much-loved Sunday lunch and national symbol. Named for England’s eponymous county, Yorkshire—or batter—puddings originally served as fillers before the main course for those who could afford little beef. Today, the two are usually eaten together alongside gravy-soaked roast potatoes, vegetables, and horseradish sauce. Planning: Try the traditional British restaurant London’s Rules, founded in 1798, or country pubs.

×