Презентация, доклад Каким должен быть урок иностранного языка

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1. Презентация Каким должен быть урок иностранного языка
2. Saint Petersburg maritime collegeLet me introduce
3. to own a restaurant
4. Like this one
5. Слайд 5
6. What do we need first of all?
7. What kind of food?We think about the food, for example:Ratatouille with pumpkinsor Entrecote Bretonand so on…
8. The word menu means: The dishes served
9. Entrecote Breton Антрекот по-бретонски
10. Ratatouille with pumpkins Рататуй с тыквой
11. The structure of the menuThe classical French
12. What does the word menu mean? The
13. Слайд 13
14. «Read it! It makes your mouth water!»
15. 1.Appetizers
16. can be hors-d’oeuvres, pates, or natural oysters.
17. 2. Soups
18. may be thick potage or thin consomme
19. 3. The entrée in classical French menu
20. Is a course served between the fish
21. 4. The main course
22. Is the most substantial course of the
23. Why do we dream about a restaurant?
24. No place to draw and drink a cup of tea or coffee
25. We need a place to create!
26. I want to invite: my family My
27. Слайд 27
28. Слайд 28
29. Слайд 29
30. Слайд 30
31. Some advice to follow: 1.Dream about you
32. A pleasure of boasting(boast = praise myself)
33. Слайд 33
34. I invite you to my restaurant!
35. Thank youfor yourattention!

Saint Petersburg maritime collegeLet me introduce myselfMy name is Marinaand my dream is and always was…

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Презентация Каким должен быть урок иностранного языка

Слайд 1САНКТ-ПЕТЕРБУРГСКОЕ ГОСУДАРСТВЕННОЕ АВТОНОМНОЕ ПРОФЕССИОНАЛЬНОЕ ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ
«Морской технический колледж имени адмирала Д.Н. Сенявина»
Преподаватель:

Иванова Марина Владимировна

САНКТ-ПЕТЕРБУРГСКОЕ ГОСУДАРСТВЕННОЕ АВТОНОМНОЕ ПРОФЕССИОНАЛЬНОЕ ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ«Морской технический колледж имени адмирала Д.Н. Сенявина»Преподаватель: Иванова Марина Владимировна

Слайд 2Saint Petersburg maritime college

Let me introduce myself
My name is Marina
and
my

dream is and
always was…

Слайд 3to own a restaurant

Слайд 4Like this one

Слайд 5

Слайд 6What do we need first of all?
You should dream about

the place, the decorations, the atmosphere and so on…
But what about the food?
What does it mean?

Of course it means the quality of the dishes and its price
And this way we need the menu!

What do we need first of all? You should dream about the place, the decorations, the atmosphere

Слайд 7What kind of food?

We think about the food, for example:

Ratatouille with

pumpkins
or Entrecote Breton
and so on…

Слайд 8The word menu means:
The dishes served in this restaurant
The list of

dishes and vines
It is usually printed in the form of a card and each guest receives a copy of the menu
In popular restaurants there are one or two big menus on blackboards.

The word menu means: The dishes served in this restaurantThe list of dishes and vines It is

Слайд 9 Entrecote Breton Антрекот по-бретонски

Слайд 10 Ratatouille with pumpkins Рататуй с тыквой

Слайд 11The structure of the menu
The classical French menu has more than

twelve coursers. Modern menus usually have:
appetizers
soups
entrees
main courses
desserts
Many restaurants call the first three courses “starters”

The structure of the menuThe classical French menu has more than twelve coursers. Modern menus usually have:appetizerssoupsentreesmain

Слайд 12What does the word menu mean? The list of food?
We

need the list of food or the menu
1. to print the menu…

Let us speak about it.

What does the word menu mean? The list of food? We need the list of food or

Слайд 13

Слайд 14«Read it! It makes your mouth water!»

Слайд 151.Appetizers

Слайд 16can be hors-d’oeuvres, pates, or natural oysters. These dishes are usually

cold
they stimulate the appetite
are served at the beginning of the meal

can be hors-d’oeuvres, pates, or natural oysters. These dishes are usually cold they stimulate the appetite are

Слайд 172. Soups

Слайд 18
may be thick potage or thin consomme
soups are usually served

hot
but can’t be served hot
but can’t be served cold

may be thick potage or thin consomme soups are usually served hot but can’t be served hotbut

Слайд 193. The entrée in classical French menu

Слайд 20

Is a course served between the fish and the main meat

courses
In the modern menu it can be seafood dishes, salads, small fried sausages or fish

Is a course served between the fish and the main meat courses In the modern menu it

Слайд 214. The main course

Слайд 22
Is the most substantial course of the meal
Guests usually choose

their main courses first and than select other courses
When chefs design menus, they usually start with the main course and then plan the other courses