PartFive

CookingIngredientUnit2RawMeat

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpstudentsrecitenewwordsandexpressions.Tohelpstudentsbefamiliarwithtypesofmeats.Tohelpstudentsmasterhowtousemeatintheircooking.Howtocookmeat?Meatisanimportantpartofyourdietforgettingproteinandahealthyamountofminerals.Itcanbecookedinavarietyofways,suchasroastingitinanoven,grillingit,orsearingitinapan.Professionalsidentifythreemaincategoriesofmeat:butcher’smeat,poultryandgame.Theamountofpreparationacutofmeatrequiresbeforebeingcookeddependsonthetypeofanimal,anditsage.Somecutsoftoughmeatneedtobetenderized,othersrequirefattobeaddedtoavoidthemdryingoutwhencooked.Itissometimesnecessarytodilutethestrongflavourofparticularkindsofmeatoroffal.

PreambleWarm-upBeef牛肉Veal小牛肉

Pork豬肉

Mutton羊肉Lamb羔羊肉Chicken雞肉

Duck鴨肉Goose鵝肉Pigeon鴿子

Turkey火雞PracticalProcessHowtoMakeChickenMadrasIngredients?1onion?2garliccloves?thumb-sizedchunkofginger?Peeled?redchilli?1tablespoonvegetableoil??tablespoonturmeric?1tablespoongroundcumin?1tablespoongroundcoriander?1-2tablespoonhotchillipowder(dependingonhowspicyyoulikeyourcurry)PracticalProcessHowtoMakeChickenMadras?4chickenbreasts,cutintochunks?400gcanchoppedtomatoes?smallpackcoriander,chopped?rice,naanandmangochutney,toserveMethodBlitz1quarteredonion,2garliccloves,athumbsizedchunkofgingerand

?redchillitogetherinafoodprocessoruntilitbecomesacoarsepaste.Heat1tablespoonvegetable

oilinalargesaucepanandaddthepaste,fryfor5minutes,untilsoftened.Ifitstartstosticktothepanatall,addasplashofwater.Tipin?teaspoon

turmeric,1

teaspoongroundcumin,

1teaspoongroundcorianderand1-2teaspoonhotchillipowderandstirwell,cookforacoupleofminutestotoastthemabit,thenadd4

chickenbreasts,cutintochunks.Stirandmakesureeverythingiscoveredinthespicemix.PracticalProcessHowtoMakeChickenMadras

Cookuntilthechickenbeginstoturnpale,addingasmallsplashofwaterifitstickstothebaseofthepanatall.

Pourin400gcan

choppedtomatoes,alongwithabigpinchofsalt,coverandcookonalowheatfor30mins,untilthechickenistender.Stirthroughsmallpackof

corianderandservewithrice,naanandabigdollopofmangochutney.WordsandExpressionsprotein/?pr??ti?n/n.蛋白質(zhì)mineral/?m?n?r?l/n.礦物sear/?s??(r)/v.輕煎,輕烤(食物)tenderize/?tend?ra?z/v.使(肉類)軟化,使(肉類)嫩化dilute/da??lu?t/v.稀釋offal/??fl/n.內(nèi)臟turmeric/?t??m?r?k/n.姜黃根粉(用作烹飪調(diào)料,無用于做咖喱)naan/nɑ?n/印度烤餅foodprocessor食品加工機(jī)WordsandExpressionscoarse/k??s/adj.粗糙的splash/spl??/n.摻入飲料的少量液體cumin/?kju?m?n/n.孜然,小茴香coriander/?k?ri??nd?(r)/n.芫荽,香菜dollop/?d?l?p/n.一團(tuán),一塊chutney/?t??tni/n.酸辣醬ExercisesI.Answerthefollowingquestions.1.Whatkindofmeatdoyouknow?2.Howmanywaysdoyouknowtocookmeat?3.Doyouknowhowtomakechickencurry?II.MatchthecorrectwordswithChinese.AB(1)Ducka.牛肉(2)Muttonb.鴨肉(3)Beefc.小牛肉(4)Veald.羊肉(5)Porke.雞肉(6)Chickenf.豬肉III.Readingthefollowingpassageandanswerthequestions.BeefCutsExplained:YourUltimateGuideToDifferentCutsofBeefBeefCuts:loins,shanks,brisketsandchuck-ifallthedifferentcutsconfuseyouwhendecidingwhattocook,thispostwillhelp.

Itincludesacollectionofbeefcutchartstohelpyoubuytherightcutofbeeffortherightjob,whetherthat'sgrilling,stewing,braisingorroasting.Followthisbeefcutsguideandyou’llbeactinglikeabutcherinnotime.

BeefcutschartAcowisbrokendownintowhatarecalledprimalcuts,themainareasoftheanimalwhichincludethe

Loin,Rib,Round,Flank,Chuck,Sirloin,Brisket

andmore.Theseprimalcutsarethenbrokendownintosub-primalcuts,includingspecificsteaksandchops:

flanksteak,flatironsteak,filetmignon,

ribeye.

Asyou'llseebelow,therearemanydifferentcutsofbeeftolearn.Loin,shortloin,striploincuts

Theseareusuallyleanercutsofbeef,bestgrilledorfriedandworkbetterwithhighheat.It’stheT-BoneandPorterhouseSteaks,theTenderloins,cutsofmeatthatrespondbettertodryheatcooking.SirloincutsFiletMignon,Bavette,Tri-Tips,StripSteakandRoasts-comingfromtherearoftheanimal,thesearealsoleanercuts,certainlynotthebestbeefchoiceifyouwanttoslowcook.TheSirloinfamilyisbestforgrilling,skilletandstir-frywithhigh,dryheats.

RibcutsRibeyeFillet,RibeyeCap,RibeyeSteak.Thesecutsaregettingfattier,meaningsomeofthemarebetterforslowcookingandroasting.Notallthecutsintheribfamilyworkwellwithslowcookingmethods:RibeyeSteak,forexample,willalwayskickbettergrilledorfriedinaskillet.Chuckcuts

Blade,ChuckEye,Country-StyleRibs,thisiswheretheslowgoodnessstartstocometoplaywithsomegoodcutsforpotroasts.Don’tgetuswrong,you’llalsofindlotsofchuckcutsaregoodforgrilling:TopBlade,RanchSteak,ShoulderSteak.Ifyouonlyunderstandonesection,Chuckistheoneasthere'sacutforeverystyleofcooking.

Brisketcuts

Youcan’treallygowrongwithbrisket,whetheryouchooseFlatorPointcut-theybothwanttobeslowcooked.Forus,BrisketPointworksbetterthanBrisketFlat,theflatcutisabitleaner.Justbecarefulwhenslowcookingbrisket,it'saforgivingcutbutthemarginbetweendeliciousjuicyandchewydryissmall.

RoundcutsComingfromthebacklegsofthecow,thisisapartoftheanimalthatusuallyprovidesleanercutsofbeefsoyouneedtoknowyourbusinessatthisend.Top,BottomandEyeRoundwillgowellathighheats,theBottom,RumpandEyeRoastarebestforslowcookingand,youguessedit,ovenroasted.

Plate&flankcutsSkirt,Flank,ShortRibs:onlytheshortribsshouldbeslow-cookedoverhere,theflankandsk