烹饪英语 周海霞 章敏均 unit 4 condiment新.pptVIP

Cooking English烹饪英语 Unit Four Condiment 调味品 Unit 4 Condiment Start off A: What can I do for you? B: I want to buy some acid seasonings. A: Sorry, pardon? B: I want to buy vinegar, lemon juice or some seasonings like that, which have a sour taste. A: Good. We have white vinegar, dark vinegar and apple cider vinegar at present. B: OK. Give me the white vinegar and apple cider vinegar, please. A: Here you are. B: Thank you. A: What can I do for you? Ingredients: 8 pounds of beef bones Seasoning： 8 ounces onions, cut in 1 dice 4 ounces carrots, cut in 1 dice 4 ounces celery, cut in 1 pieces 1 sprig thyme 4 parsley stems 1 bay leaf 1 teaspoon whole peppercorns Cold water to cover, probably 5-6 quarts Procedures: 1. Drop the beef bones in a pot with cool water, bring to a boil, and drain off the now-blanched bones. 2. Cover the cleaned bones in cold water and put over high heat. Bring to a boil, then turn the heat down to a gentle simmer. Every once in a while skim off any fat or scum that floats to the top. Simmer about 5 hours. 3. Add the vegetables, herbs and peppercorns. Simmer one hour more. 4. Strain out the bones and vegetables, then strain it again through the fine-mesh strainer. Let cool to room temperature, then chill or freeze. Decided whether the following statements are true (T) or false (F) according to the passage. （ F ）1. The beef bones should be put in hot water when blanching. （ F ）2. We should use high heat to cook the stock in order to save time. （ T ）3. Fat or scum should be skimmed off every once in a while when simmering. （ T ）4. When the stock is cooked, the bones and vegetables should be strained. Put the following sentences into the correct order according to the time sequence. A: Strain out the stock B: Blanch the bones C: Add the vegetables, herbs and peppercorns and simmer one hour more. D: Simmer the bones for about five hou