《食物英语思维导图》

I. 基础概念 (Basic Concepts)

• A. 食物种类 (Food Categories)

  • 1. 主食 (Staple Foods)
       • a. 谷物 (Grains)
         • i. 米饭 (Rice): white rice, brown rice, sticky rice, basmati rice, jasmine rice
         • ii. 小麦 (Wheat): wheat flour, whole wheat flour, bread, pasta, noodles
         • iii. 玉米 (Corn): corn on the cob, popcorn, cornmeal, corn flakes
         • iv. 大麦 (Barley): pearl barley, barley flour
         • v. 燕麦 (Oats): oatmeal, rolled oats, oat flour
       • b. 根茎类 (Root Vegetables/Tubers)
         • i. 土豆 (Potato): mashed potatoes, french fries, baked potato, potato chips
         • ii. 红薯 (Sweet Potato): roasted sweet potato, sweet potato fries
         • iii. 山药 (Yam)
         • iv. 木薯 (Cassava)
       • c. 豆类 (Legumes)
         • i. 大豆 (Soybeans): tofu, soy milk, edamame
         • ii. 扁豆 (Lentils): red lentils, green lentils
         • iii. 鹰嘴豆 (Chickpeas): hummus, falafel
         • iv. 黑豆 (Black Beans)
         • v. 芸豆 (Kidney Beans)
  • 2. 肉类 (Meat)
       • a. 牛肉 (Beef): steak, ground beef, roast beef, ribs
       • b. 猪肉 (Pork): bacon, ham, pork chops, sausage
       • c. 鸡肉 (Chicken): chicken breast, chicken wings, fried chicken, roasted chicken
       • d. 羊肉 (Lamb): lamb chops, roast lamb
       • e. 海鲜 (Seafood):
         • i. 鱼 (Fish): salmon, tuna, cod, tilapia
         • ii. 虾 (Shrimp): grilled shrimp, fried shrimp
         • iii. 蟹 (Crab): crab legs, crab cakes
         • iv. 龙虾 (Lobster)
         • v. 贝类 (Shellfish): oysters, clams, mussels, scallops
  • 3. 蔬菜 (Vegetables)
       • a. 叶菜类 (Leafy Greens): lettuce, spinach, kale, cabbage
       • b. 根茎类 (Root Vegetables): carrots, beets, radishes, turnips
       • c. 果实类 (Fruit Vegetables): tomatoes, cucumbers, peppers, zucchini, eggplant
       • d. 花菜类 (Cruciferous Vegetables): broccoli, cauliflower, Brussels sprouts
       • e. 葱蒜类 (Allium Vegetables): onions, garlic, shallots, leeks
  • 4. 水果 (Fruits)
       • a. 浆果类 (Berries): strawberries, blueberries, raspberries, blackberries
       • b. 柑橘类 (Citrus Fruits): oranges, lemons, grapefruits, limes
       • c. 核果类 (Stone Fruits): peaches, plums, cherries, apricots
       • d. 热带水果 (Tropical Fruits): mangoes, bananas, pineapples, papayas
       • e. 瓜类 (Melons): watermelons, cantaloupes, honeydew melons
  • 5. 乳制品 (Dairy Products)
       • a. 牛奶 (Milk): whole milk, skim milk, 2% milk
       • b. 奶酪 (Cheese): cheddar cheese, mozzarella cheese, Swiss cheese, Parmesan cheese
       • c. 酸奶 (Yogurt): Greek yogurt, flavored yogurt
       • d. 黄油 (Butter)
       • e. 冰淇淋 (Ice Cream)
  • 6. 坚果和种子 (Nuts and Seeds)
       • a. 坚果 (Nuts): almonds, walnuts, pecans, cashews
       • b. 种子 (Seeds): sunflower seeds, pumpkin seeds, sesame seeds, chia seeds

• B. 食物烹饪方式 (Cooking Methods)

  • 1. 煎 (Pan-frying): pan-fried steak, pan-fried eggs
  • 2. 炸 (Deep-frying): fried chicken, french fries
  • 3. 烤 (Baking): baked bread, baked potatoes
  • 4. 煮 (Boiling): boiled eggs, boiled vegetables
  • 5. 蒸 (Steaming): steamed vegetables, steamed fish
  • 6. 炒 (Stir-frying): stir-fried vegetables, stir-fried noodles
  • 7. 烧烤 (Grilling): grilled steak, grilled vegetables
  • 8. 炖 (Stewing): beef stew, chicken stew
  • 9. 烤箱烤 (Roasting): roasted chicken, roasted vegetables

II. 进阶概念 (Advanced Concepts)

• A. 食物营养成分 (Nutritional Components)
  • 1. 蛋白质 (Protein): amino acids, building blocks
  • 2. 碳水化合物 (Carbohydrates): sugars, starches, fiber
  • 3. 脂肪 (Fat): saturated fat, unsaturated fat, trans fat
  • 4. 维生素 (Vitamins): vitamin A, vitamin C, vitamin D, vitamin E, B vitamins
  • 5. 矿物质 (Minerals): calcium, iron, potassium, sodium
  • 6. 膳食纤维 (Dietary Fiber): soluble fiber, insoluble fiber
• B. 食物过敏和不耐受 (Food Allergies and Intolerances)
  • 1. 常见过敏原 (Common Allergens): peanuts, tree nuts, milk, eggs, soy, wheat, fish, shellfish
  • 2. 乳糖不耐受 (Lactose Intolerance)
  • 3. 麸质不耐受/乳糜泻 (Gluten Intolerance/Celiac Disease)
• C. 特定饮食方式 (Specific Diets)
  • 1. 素食主义 (Vegetarianism): lacto-ovo vegetarian, vegan
  • 2. 无麸质饮食 (Gluten-free Diet)
  • 3. 低碳饮食 (Low-Carbohydrate Diet)
  • 4. 生酮饮食 (Ketogenic Diet)
  • 5. 地中海饮食 (Mediterranean Diet)

III. 应用场景 (Application Scenarios)

• A. 餐厅点餐 (Ordering Food in a Restaurant)
  • 1. 菜单术语 (Menu Terminology): appetizer, entree, dessert, special
  • 2. 询问食材和烹饪方式 (Asking about ingredients and cooking methods)
  • 3. 表达饮食需求 (Expressing dietary needs)
• B. 超市购物 (Grocery Shopping)
  • 1. 食品标签阅读 (Reading food labels): nutrition facts, ingredients list
  • 2. 寻找特定食材 (Locating specific ingredients)
  • 3. 比较价格 (Comparing prices)
• C. 烹饪和食谱 (Cooking and Recipes)
  • 1. 理解食谱中的术语 (Understanding recipe terminology)
  • 2. 食材替换 (Ingredient substitutions)
  • 3. 烹饪技巧 (Cooking techniques)

IV. 相关词汇拓展 (Related Vocabulary Expansion)

*   **A. 口感 (Texture)**
    *   1.  脆的 (Crispy)
    *   2.  软的 (Soft)
    *   3.  有嚼劲的 (Chewy)
    *   4.  滑的 (Smooth)
    *   5.  硬的 (Hard)
    *   6.  嫩的 (Tender)

*   **B. 味道 (Taste)**
    *   1.  甜的 (Sweet)
    *   2.  咸的 (Salty)
    *   3.  酸的 (Sour)
    *   4.  苦的 (Bitter)
    *   5.  辣的 (Spicy)
    *   6.  鲜美的 (Umami)

*   **C. 食物储存 (Food Storage)**
    *   1.  冰箱 (Refrigerator)
    *   2.  冷冻室 (Freezer)
    *   3.  保质期 (Expiration Date)
    *   4.  储存容器 (Storage Containers)