《邮轮烹饪英语》_《邮轮烹饪英语》-Part7 Unit1.pptVIP

11.parmesancheese帕玛森乳酪；帕玛森芝士12.Worcestershiresauce辣酱油；伍斯特沙司13.romaineleaves长叶莴苣叶子14.Portugueseroll葡萄牙卷15.parmigiano-reggianocheese?帕马森干酪16.fine-meshsieve细孔筛17.anchoviesn.凤尾鱼，鳀鱼；小银鱼（anchovy的复数形式）18.mash?/m??/vt.捣碎19.emulsified乳化的20.toss/t?s/?v.抛，摇匀；把（煎饼）颠起翻面ExercisesI.Answerthefollowingquestions.1.What’sappetizer?2.Whatarekindsofappetizers?3.GiveabriefintroductionabouthowtomakeCaesarsalad.II.MatchthecorrectwordswithChinese.AB(1)CaesarSalada.法式煎鹅肝(2)SmokedSalmonSaladb.墨西哥鸡肉薄饼(3)FrenchFriedFoieGrasc.凯撒沙拉(4)MexicoChickenPrawnsd.熏三文鱼沙拉(5)TunaPastaSalade.西班牙蒜香大虾(6)SpanishGarlicPrawnsf.金枪鱼意面沙拉III.ReadingthefollowingpassageanddecidingwhetherthefollowingstatementsareTrue(T)orFalse(F).Cheese?Cheese?is?a?food?derived?from?milk?that?is?produced?in?a?wide?range?of?flavors,textures,?and?forms?by?coagulation?of?the?milk?protein?casein.?It?comprisesproteins?and?fat?from?milk,?usually?the?milk?of?cows,?buffalo,?goats,?or?sheep.During?production,?the?milk?is?usually?acidified,?and?adding?the?enzyme?rennetcauses?coagulation.?Thesolids?are?separated?and?pressed?into?final?form.[1]Some?cheeses?have?molds?on?the?rind,?the?outer?layer,?or?throughout.?Mostcheeses?melt?at?cooking?temperature.Hundreds?of?typesofcheese?from?various?countries?are?produced.?Theirstyles,pasteurized,?the?butterfat?content,?thebacteria?and?mold,?the?processing,?and?aging.?Herbs,?spices,?or?woodsmokemay?be?used?as?flavoring?agents.?The?yellow?to?red?color?of?many?cheeses,such?as?Red?Leicester,?is?produced?by?adding?annatto.?Other?ingredients?maybe?added?to?some?cheeses,?such?as?blackpepper,?garlic,chives?orcranberries.For?a?few?che