PartSeven

InternationalCulinaryArtUnit3MainCourse

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofmaincourses.Tohelpthestudentsmasterhowtomakemaincourses.Amaincourseisthe“meatcourse”inamealconsistingofseveralcourses.Itismostoftenprecededbyanappetizerorsoup,andfollowedbyadessert.InNorthAmericanusage,itmayinfactbecalledthe“entrée”.Butitisessentialdifferencesbetweenthemaincourseandentrée.Vegetable,potatoesorriceareusuallyservedwiththeentrée.PreambleThemaincourseisusuallytheheaviest,heartiest,andmostcomplexorsubstantivedishonamenu.Themainingredientisusuallymeat,poultryorseafood.Oneofthemostrepresentativeisbeeforsteak.Atypicalsteakdinnerconsistsofasteak,withastarchysidedish,usuallymashedpotatoes,butoccasionallywithapotatodish,rice,pasta,orbeans.Asmallservingportionofcookedvegetablesandsteaksauceaccompanythemeatandsidedish.PeopleunusuallyeatmeatdisheswithSpainsauce,thicksauce,ormushroomsauce.Poultrydishesaremostlychicken,boiled,fried,grilled,mainsaucecurrysauce,cream,sauce.Warm-upBeefStroganoff

FilletofBeefWellington

TheMediterraneanSeaPrawns

ProvenceLamb

AmericanBarbecuePorkRibs

BraisedBeefwithRedWine

Farmhouse-breadChickenSandwich

SausagePlatter

LobsterThermidor

SpaghettiBolognese

ChickenaLaKiev

HawaiiPizza

PracticalProcessHowtoGrillFilletSteak

PreparationTime:15minutesCookingMethod:grillCookingTime:

Ifyou’repan-fryingyoursteak,eachsidetakes1minuteforblue,2minutesforrare,3minutesformediumrare,4minutesformediumand5minutesforwelldone.Ifyou’regrillingit,eachsidetakes4minutesforrare,5minutesformedium-rareand7minutesforwelldone.Ingredients:4(6ounce)filetmignonsteaksseasonedsalttotastecrackedblackpeppertotaste?cupextravirginoliveoil?cupbalsamicvinegar1tablespoonDijonmustard2teaspoonsdriedrosemary1tablespoonbutter2cupsonionslices1teaspoonwhitesugar4ouncesbluecheese,crumbledDirectionsMakesureyourgrillorpanisheatedtohighbeforeyouattempttoputthesteakin.Youwantitscorchinglyhot.

Step1Seasonsteakswithseasonedsaltandblackpepper,andarrangeinasinglelayerinalargebakingdish.Inabowl,whisktogetheroliveoil,balsamicvinegar,mustard,androsemary.Pourmixtureoverfillets,andturntocoat.Marinateforupto30minutes.Step2Whileyouaremarinatingthemeat,meltthebutterinaskilletovermediumheat.Cookonionslicesinbutteruntilsoft,thenstirinsugar.Continuecookinguntilonionsarecaramelized.Setaside.Step3Preheatgrillforhighheatononeside,andmediumheatontheotherside.Step4Lightlyoilthegrillgrate.Placesteaksonthehotsideofthegrill,andcookfor10minutes,turningonce.Whenthesteaksarealmostdone,movetothecoolersideofthegrill.Topeachfiletwithaquarterofthecaramelizedonionsandbluecheese.Closethelid,andcontinuecookinguntilthecheeseis

melted.

WordsandExpressions1.maincourse主菜2.entree/??ntre?/n.（餐廳里或正式宴會(huì)上的）主菜3.substantive

/?s?bst?nt?v/adj.大量的；真實(shí)的；獨(dú)立存在的4.ingredient

/?n?ɡri?di?nt/n.原料；要素5.poultry

/?p??ltri/

n.家禽6.representative/?repr??zent?t?v/

adj.典型的，有代表性的7.mashedpotatoes土豆泥8.accompany/??k?mp?ni/vt.陪伴，伴隨；伴奏9.irresistible/??r??z?st?bl/

adj.極度誘人的；不可抵抗的10.onthegrill在烤架上烤11.intheoven在烤箱里12.onthestove在爐子上13.cooked

sousvide真空烹飪14.filletsteak菲力牛排15.scorchingly

/?sk??t???li/adv.灼熱地16.rosemary/?r??zm?ri/

n.[植]迷迭香17.marinate/?m?r?ne?t/v.腌制，腌漬，浸泡（食物）18.skillet/?sk?l?t/

n.煮鍋；長(zhǎng)柄平底煎鍋19.cheese

/t?i?z/n.[食品]奶酪；干酪；要人20.melted/meltid/

adj.融化的；溶解的ExercisesI.Answerthefollowingquestions.1.What’smaincourse?2.What’sisthedifferencebetweenthemaincourseandentrée?3.Giveabriefintroductionabouthowtogrillfilletsteak.II.MatchthecorrectwordswithChinese.AB(1)SirloinSteaka.紐約客牛排(2)FilletSteakb.肉眼牛排/肋眼牛排(3)NewYorkStripSteakc.臀肉牛排(4)T-boneSteakd.菲力牛排(5)Rib-EyeSteake.T骨牛排(6)Round/rumpsteakf.西冷、沙朗牛排III.Readingthefollowingpassageandanswerthequestions.OriginofPasta

Whilemanybelievethatspaghetti(orevenpastainsomeaccounts)originatedinChina(wherelongthinnoodleshavealengthyhistory),somenowassertthatthereadingofalostMarcoPolomanuscriptwhichledtothisbelief,wasinfactaninaccurateLatintranslation.

HistoricallypeopleinItalyatepastaintheformofgnocchi-likedumplings–pastafrescaeatenassoonasitwasprepared.

IthasnowbeenassertedthattheArabswhopopulatedSouthernItaly(aroundthe12thCentury)werethefirsttodeveloptheinnovationofworkingpastafromgrainintothinlongforms,capableofbeingdriedoutandstoredformonthsoryearspriortoconsumption.

LegendhasitthatCicero,thefamousRomanoratorwasfondof"laganum",anancienttagliatelle.

TheSaracens,originallyfromNorthAfrica,invadedsouthernItalyinthe9thcenturyandoccupiedSicilyfor200hundredyears.

PastaisnowassociatedwithItaliansasawhole.

ThepopularityofpastaspreadtothewholeofItalyaftertheestablishmentofpastafactoriesinthe19thcentury,enablingthemassproductionofpastafortheItalianmarket.Today,thepastaisusedforthemaincourse,thereareroughly350differentshapesandvarietiesofpastainItaly.Suchas:Alphabets-字母面(小朋友至愛)Macaroni---通心粉Rotini("Spirals"or"Twists")-螺旋粉.AngelHair,Capellini("FineHairs")-天使細(xì)發(fā)面.Manicotti-大通心面(袖筒面)JumboShells-大扇貝面BowTies,Farfalle("Butterflies")-蝴蝶結(jié)面MediumShells,Conchiglie("Shells")-中等扇貝面Ditalini----手指面(頂針面)WideEggNoodles---寬邊蛋面Spaghetti--長(zhǎng)面Orzo("Barley")-粒粒面Vermicelli---細(xì)面Fusilli---彎彎面Penne,Mostaccioli---尖尖面WagonWheels,Ruote("Wheels")-圈圈面(小輪面)Lasagne(From"lasanum,"Latinforpot)-排面(長(zhǎng)扁面).Radiatore("Radiators")-層層面Ziti("Bridegrooms")-新郎面.