郵輪烹飪英語PartFive

CookingIngredientUnit1FruitandVegetable

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpstudentsrecitenewwordsandexpressions.Tohelpstudentsbefamiliarwithtypesofmainfruitsandvegetables.Tohelpstudentsmasterhowtousefruitsandvegetablesintheircooking.Adietrichinvegetablesandfruitscanlowerbloodpressure,reducetheriskofheartdiseaseandstroke,preventsometypesofcancer,lowerriskofeyeanddigestiveproblems,andhaveapositiveeffectuponbloodsugar,whichcanhelpkeepappetiteincheck.Eatingnon-starchyvegetablesandfruitslikeapples,pears,andgreenleafyvegetablesmayevenpromoteweightloss.Theirlowglycemicloadspreventbloodsugarspikesthatcanincreasehunger.Atleastninedifferentfamiliesoffruitsandvegetablesexist,eachwithpotentiallyhundredsofdifferentplantcompoundsthatarebeneficialtohealth.Eatavarietyoftypesandcolorsofproduceinordertogiveyourbodythemixofnutrientsitneeds.Thisnotonlyensuresagreaterdiversityofbeneficialplantchemicalsbutalsocreateseye-appealingmeals.PreambleWarm-upLettuce生菜Tomato西紅柿

Broccoli西蘭花

Artichoke朝鮮薊Asparagus蘆筍Mushroom蘑菇

Plum李子Cherry櫻桃Strawberry草莓

Pineapple菠蘿Grape葡萄Apple蘋果

PracticalProcessHowtoMakeMangoCashewSaladIngredients?1mango—peeled,seeded,andcubed?1GrannySmithapple—peeled,coredanddiced?3/4cuptoastedcashews?1tablespoonbalsamicvinegar?1/2teaspoongroundcinnamon?1/4teaspoongroundginger?1pinchsaltDirectionsInamediumbowl,tosstogethermango,GrannySmithapple,cashews,balsamicvine-gar,cinnamon,ginger,andsalt.WordsandExpressionsstroke/str??k/n.中風(fēng)digestive/da??d?est?v/adj.消化的;助消化的starchy/?stɑ?t?i/adj.含淀粉的glycemic/ɡl??sem?k/adj.血糖的beneficial/?ben??f??l/adj.有益的,有利的GrannySmithapplen.澳洲青蘋果cashew/?k??u?/n.腰果balsamicvinegarn.意大利香醋cinnamon/?s?n?m?n/n.肉桂皮ExercisesI.Answerthefollowingquestions.1.Whatissalad?2.Whatfruitsandvegetablesdoyouknow?3.Giveabriefintroductionabouthowtomakesalad.II.MatchthecorrectwordswithChinese.A

B(1)Cherrya.葡萄(2)Lettuceb.西紅柿(3)Grapec.

櫻桃(4)Tomatod.

蘑菇(5)Mushroome.李子(6)Plumf.生菜III.Readingthefollowingpassageandanswerthequestions.WhatisaSideDish?Asidedishisessentiallyanyfoodservedasanaccompanimenttoamaincourse.Beyondthisbasicdefinition,theexactnatureofasidedishcanvarywidely,rangingfromsimplesteamedvegetablestoelaboratecasseroles.Inadditiontodiversifyingtheflavorsofameal,sidedishesalsosometimesperformthefunctionofsoakingupsaucesandgravies.Restaurantsoftenofferachoiceofsidedisheswhenamaincourseisordered,andtheavailablesidesusuallyconformtotherestaurant’sprevailingtypeofcuisine.Manyfamiliesenjoycertainsidedishesonlyduringaparticularholiday.Theexactnatureofasidedishcanvarywidely.Dishesmaybeassimpleasasteamedvegetableorabasketofbreadrolls,oraselaborateaschickenlivermousseorchilledpeasouptoppedwithcrèmefraicheandedibleflowers.Bothhomecooksandrestaurantsoftenpairmaincourseswithoneortwosidedishesinorderto“fillout”amealaswellastoprovidepleasingflavorcontrasts.Insomecases,asidedishnotonlytastespleasant,butalsoperformsthepracticalfunctionofservingasakindof“sponge”whichsoaksupsaucesandgravies.Indianmaindishes,forinstance,oftenconsistofmeats,vegetables,andcheeseswhichhavebeencookedinthick,spicysauces.Suchdishesareoftenservedwithbothriceandasoft,flatbreadcallednaan.Thericecollectssauce,makingiteasiertopickupforkfulsorhandfulsofthemaindish,andthenaancanbeusedto“mopup”anysaucewhichremainsonone’splateafterthemaindishhasbeeneaten.Restaurantsoftenofferachoiceofoneormoresidedisheswhenamaincourseisordered.Usually,thesidesonofferconformtotherestaurant’sprevailingcuisinetype.Forinstance,barbecuerestaurantsoftenoffertraditionalSouthernsidedisheslikecornpuddingandbiscuits.CasualAmericanrestaurantscommonlyofferpotato-basedsides,suchasFrenchfriesorbakedpotatoes.Manyfamiliesenjoycertainsidedishesonlyduringaparticularholidayseason.Forinstance,candiedyamsarefoundonmanyAmericantablesonlyatThanksgivingorChristmas.AnIraniansidedishcalledsamanu,whichismadefromwheatflourandsproutedwheat,isgenerallypreparedonlyduringtheNewYear’scelebration,knownasNowruz.Questions:

(1)Whatisasidedish?(2)Whatsidedishesaretalkedabout?(3)What’sthefunctionofasidedish?IV.DiscussandwritedownthemoreEnglishnamesoffruitsandvegetablesbygroups.

Suchas:Fruit水果：BananaApplePearVegetable蔬菜：TomatoMushroomCucumberUnit2RawMeat

■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,theflankandskirtsteakwilldoyoubestgrilledorfried.OthercutsBeefcutscomeinallshapes,sizes,texturesandtastes.'Other'coversanythingthatdoesn’tfallintotherestofthemainfamilies.YouhaveStewingSteak,Burgers,CornedBeef,MincedandGroundBeefinthiscategory.Shanks,whichcomefromthelegsofthecow,areprobablyoneofthemostinterestingbeefcutsandperfectforslowcooking.Questions:1.Whatkindofbeefcutsdoyouknow?2.Ifyouwanttoeatfattierbeef,whatcutswillyouchoose?3.What’sthebestcookingmethodforribeyefillet?IV.DiscussandwritedownthemoreEnglishnamesofmeatbygroups.Suchas:PoultryMeat禽肉：ChickenDuckGooseTurkeyLivestockMeat畜肉：BeefMuttonPorkUnit3CheeseandManufacturedMeat

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpstudentsrecitenewwordsandexpressions.Tohelpstudentsbefamiliarwithtypesofcheeses.Tohelpstudentsmasterhowtousemanufacturedmeatinthecooking.Sausage,meatproductmadeoffinelychoppedandseasonedmeat,whichmaybefresh,smoked,orpickledandwhichisthenusuallystuffedintoacasing.Sausagesoffishorpoultryarealsomade.Inmodernfoodprocessing,themeatcontent,frequentlybeeforpork,mayalsoincludeothermeats,meatmixtures,andaddedmeat-packingby-products.Otheradditivesmayincludewater,cereals,vegetablestarch,soyflour,preservatives,andartificialcolourings.Awidevarietyofspicesandcondimentsareusedinsausagemaking.PreambleWarm-upHam火腿Bacon培根

Sausage香腸

Milk牛奶Yogurt酸奶Butter黃油

Cream奶油Cheese奶酪PracticalProcessBeefRollwithCheeseandBaconIngredients?beef-3.5lb(1.5kg)?bacon-7oz(200g),smoked?cheese-7oz(200g)?salt?blackpepper?thymeforsmearing?blackpepper-1tsp?mustard-2tbsp?beer-31/3tbsp(50ml)?oliveoil-1tspPracticalProcessforthegarnish?carrots-9oz(250g),baby?potatoes-2-3?apples-1?blackpepper?salt?thyme?honey-1tbsp?oliveoil-1-2tbspPracticalProcessPreparationForm2rectangularpiecesfromthemeatandtenderizethemwithamallet.Seasonwithsalt,blackpepperandthyme.Sprinklethedicedbaconandcheeseoverthem.Rollupintotightrollsandtiethemwiththread.Puttheminanovendish,sprinklewithoilandpourinabout1cupwater.Coverwithfoilandbakeat392°F(200°C)forabout1hour30min.oruntilthemeatisready.Removeitfromtheoven,removethefoilandsmeartherollswiththepreparedmixtureofblackpepper,mustard,beerandoliveoil.Returntotheovenforanother10-15min.Asagarnish,flavorthecarrotsandchoppedintopiecesappleandpotatoeswithsalt,blackpepper,alittlethymeandoliveoil.Stirwellandputthemintheovenat392°F(200°C)forabout20min.Sprinklewiththehoneyandreturntotheovenforanother5min.Cuttherollintopiecesandgarnishwiththeglazedcarrots,potatoesandapplepieces.WordsandExpressionssausage/?s?s?d?/n.香腸;臘腸chop/t??p/v.切碎;剁碎;砍pickle/?p?kl/v.腌漬poultry/?p??ltri/n.家禽processing/?pr??ses??/n.加工;處理mixture/?m?kst??(r)/n.混合;混合物by-product/?ba??pr?d?kt/n.副產(chǎn)品preservative/pr??z??v?t?v/n.防腐劑artificialcolouring人工色素garnish/?ɡɑ?n??/n.配菜,裝飾品rectangular/rek?t??ɡj?l?(r)/adj.矩形的;成直角的mallet/?m?l?t/n.棒,槌棒smear/sm??(r)/涂抹ExercisesI.Answerthefollowingquestions.1.Whatkindofmeatproductsdoyouknow?2.Canyoulistsomefamoushamsaroundtheworld?3.What’sthedifferentbetweenChineseandWesternmeatproducts?II.MatchthecorrectwordswithChinese.AB(1)Creama.火腿(2)Sausageb.酸奶(3)Hamc.奶酪(4)Yogurtd.奶油(5)Cheesee.培根(6)Baconf.香腸III.Readingthefollowingpassageandanswerthequestions.AListofDifferentKindsofCheese:HowManyHaveYouTasted?Theworldofcheeseissimplyfascinating!Therearehundredsofdifferentkindsofcheeseandlearningabouteachtypeisquiteinteresting,letalonetastingit!Cheeseinanyform,textureorshapeislovedandrelishedbymostofus.We’reallawareofthepopularkindsofcheesesuchasCheddarcheese,Swisscheese,Mozzarella,Parmesan,etc.However,besidesthesecommonlyknowntypes,therearehundredsofdifferentkindsofcheeses.But,thesadpartisthatthereisnoonemethodofclassificationthatwillencompassthesevarietiesunderoneumbrella.Thelistissimplyextensive.It’salmostimpossibletoprovidetheentirelistofdifferentcheese.Inthisarticlewewillcategorizecheesebasedontheirtextures.Thebasictexturesarehardandsoftcheese(althoughtherearemanymoretextures).Eventhoughweareonlycategorizingcheesesaccordingtotheirtextureandlookingatonlytwospecifictextures:hardandsoft,it’snotpossibletolistdownallthedifferenttypesofcheeseundereachcategoryofhardandsoft.Wewilljustlookatthreetypesofcheesefromeachcategory.HardCheeseHardcheesesarewonderfuladditionswhilepreparingvariousdishes.Theyarealsoperfecttobeeatenonsnacks.Thesecheesespossessadistinctivecrystallinetexturewithintenseflavor.Thecrunchybitsofthischeesemakeseatingitanenjoyableexperience.Let’shavealookatsomedifferenttypesofhardcheesesavailable.1.GoudaCheeseThiscrunchy,deepcaramelcoloredcheeseismadefromcow’smilk.Withafatcontentof40%,thiscreamyrichcheesemeltssmoothlyonone’stongue.About60%ofGoudacheeseismadeintheDutchtownofGouda,Holland.Thecheeseisaperfectbalanceofsaltyandsweetandgoeswellwithseveralwinevarieties.

2.AsiagoMadefromcow’smilk,thischeeseisaproductoftheregionofVicenzaandTrentoandhasafruity,sharptaste.Asiagocomesintwovarieties:onewhichislightlypressedandmadefromwholemilk,whiletheotherwhichismadefromskimmedmilk.Mostpeoplegratethischeeseanduseitasacondiment.3.SbrinzThishardcheesevarietyisknownasthe“FatherofHardCheeses.”Itismadefromwholemilk,whichmakesthecheesesmoother,nuttierandflavorful.Sbrinzcomesinlarge90-poundwheelsandcanagegracefullyformorethaneightyears,therebyaddingtotheflavorandfinegranulartexture.Sbrinzcheesegoeswellwithchampagne.SoftCheeseSoftcheeseunlikethehardkindsarenotagedforyearstogether,butisconsumedwithinamonthortwoafteritismade.Fromthenameitselfwecangagethatsoftcheeseisextremelysoftintexture.Thistypeofcheeseisnotusedforcooking,butisspreadonbreadandcrackersandeaten.Itissoftbecauseitcontainsahighpercentageofwater.Herearesomesoftcheesetypes.

1.BoursaultThissoft,white,richandcreamycheeseispreparedfromcow’smilk.Cylindricalinshape,thischeesefeaturesawhitepenicillinmoldrindwithpinkishtones.Besteatenatroomtemperature,thischeesehasasmoothandbutterytaste,withaslighthintofmushrooms.2.ManouricheeseThispopularGreekcheesecomesindifferentshapesandsizesandispreparedfromeithersheeporgoat’smilk.ThischeesebearssemblancetoFeta,butismorecreamierandlesssaltier.Ithasatexturethatissimilartothatofalightcheesecake.Manouricheeselacksanouterrindandisoftenhadforbreakfast,drizzledwithhoney.3.ChaourceCheeseMadeinFrance,thiskindofFrenchcheesehasasoft,creamytextureandslightsmellofmushrooms.Chaourcecheeseisfittobeeatenatanystageofmaturation.Attheyoungstage,thecheese’sinteriorisgrainyandnotsmooth.However,whenaged,thischeeseiscreamyandoncompletematurationhasanuttyandslightlysaltyflavortoit.Thischeesegoeswellwithchampagne.Itsflat,drumshapeswithwhiterindhasasophisticatedlook.Besidesthebasichardandsofttextures,therealsoexistthespottedtexture,semi-soft,semi-hardtextures,etc.Thescoresofdifferentkindsofcheeseavailabletodayisquiteintriguing.Tryandtasteasmanyasyoucan!

Questions:1.Canyoulistsometypesofcheeses?2.Howwillyouusechooseinyourfuturecooking?3.Besidethehardandsoftcheeses,whatothercheesesaretalkedabouthere?IV.DiscussandwritedownthemoreEnglishnamesofmeatanddairyproductsbygroups.Suchas:MeatProducts肉制品類：BaconHamSausage

DairyProducts奶制品類：CheeseCreamButtersYogurtCondensedMilkUnit4SeafoodandShellfish

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpstudentsrecitenewwordsandexpressions.TohelpstudentsfamiliarwithtypesofseafoodandShellfish.TohelpstudentsmasterhowtouseseafoodandShellfishinthecooking.Varioustypeoffishesareconsiderededibleandarelovedbyhumans.15%ofworldstotalproteinintakecomesfromFishes.Seafoodincludesbonyfishes,sawfish,sturgeons,lampreys,rays,skatesandevensomeprimitivesharks.Fishesarearichsourceofproteins,Vitamins,andOmega3Fattyacids.Fishallergiesarecommoninpeople,andthus,youshouldonlyconsumealittleamountinthefirstgotocheckforallergiesifany.Thefishescanfurtherbeclassifiedunderbroaderandsmallercategoriesbasedontheirfatcontent,shapeandeveninthewaterbodythattheyexistin.PreambleWarm-upFish魚Prawn大蝦

Lobster龍蝦

Oyster牡蠣Crab螃蟹Clam蛤

Mussel貽貝Squid魷魚BullFrog牛蛙SeaCucumber海參SeaSnail海螺PracticalProcessHowtoBakeLobsterTailsIngredients?3lobstertails(8to10ounceseach)?1cupwater?1tablespoonmincedfreshparsley?1/8teaspoonsalt?Dashpepper?1tablespoonbutter,melted?2tablespoonslemonjuice?Lemonwedgesandadditionalmeltedbutter,optionalPracticalProcess

DirectionsSplitlobstertailsinhalflengthwise.Withcutsideupandusingscissors,cutalongtheedgeofshelltoloosenthecartilagecoveringthetailmeatfromtheshell;removeanddiscardcartilage.Pourwaterintoabakingdish;placelobstertailsindish.Combinetheparsley,saltandpepper;sprinkleoverlobster.Drizzlewithbutterandlemonjuice.Bake,uncovered,at375°untilmeatisfirmandopaque,20-25minutes.Servewithlemonwedgesandmeltedbutterifdesired.WordsandExpressionscivilization/?s?v?la??ze??n/n.文明;文化undergo/??nd??ɡ??/v.經(jīng)歷,經(jīng)受(變化,不愉快的事等)dramatic/dr??m?t?k/adj.突然的;巨大的herb/h??b/n.香草,藥草individual/??nd??v?d?u?l/n.個人,個體commodity/k??m?d?ti/n.商品,貨物Asian/?e??n/n.亞洲人WordsandExpressionsArabian/??re?bi?n/n.阿拉伯人Mediterranean/?med?t??re?ni?n/n.地中海ounce/a?ns/n.盎司wedge/wed?/n.楔子;楔形物scissor/?s?z?(r)/n.剪刀cartilage/?kɑ?t?l?d?/n.軟骨parsley/?pɑ?sli/n.荷蘭芹,歐芹opaque/???pe?k/adj.不透明的;不傳熱的;遲鈍的ExercisesI.Answerthefollowingquestions.1.Doyoulikeseafood?2.Whatkindsofseafooddoyouknow?3.Whatisthemostsuitablecookingmethodforoyster?II.MatchthecorrectwordswithChinese.AB(1)Squida.魚(2)Crabb.魷魚(3)Fishc.螃蟹(4)Prawnd.牡蠣(5)Oystere.龍蝦(6)Lobsterf.大蝦III.Readingthefollowingpassageandanswerthequestions.ABeginner'sGuidetoCookingGreatFishandSeafoodIfyou'renewtocookingfishandseafood,you'reinforarealtreat.Thegreatthingaboutfishandseafoodisthatthey'reoftenpreparedinthesimplestofways.Thismakesagreatmealveryquickandprettysoonyou'llbeeatingitmoreoftenthanyouoriginallythought.Beforeyougetcooking,let'slookatthebasicelementsthatgointoselecting,storing,andcookingfishandseafood.ChoosingtheBestFishandSeafoodAsacook,youcan'tdomuchwithpoorqualityfishorseafood,soknowinghowtochoosethebestisvitaltoyoursuccess.Oneofthebiggestmisconceptionsisthatbuyingfreshfishbetterthanfrozen.Thisisnotnecessarilytrue.Why?Quiteoften,your'freshfish'waspreviouslyfrozenbecausemostfisharefrozenrightontheboat.Also,someseafood,suchaslobster,donottravelwell,soyou'reactuallygettinghigher-qualityfoodifit'sbeenfrozen.Thisisparticularlytrueifyoudonotliveneartheseafood'sorigin.Fishintendedforsushishouldalsobecarefullyselectedandnoteverytypeissuitable.AvoidEndangeredFishSometypesoffisharenotreadilyavailableforagoodreason:theyareendangered.Manyfishandseafoodareamongtheworld'smostthreatenedspeciesandeveniftheyareavailable,it'sbestnottopromotetheiruse.WithinthelistareBluefintunaandredsnapper,twoofthebest-tastingfish.Yet,youcanfindsubstituteslikeblackseabassoryellowfinorbigeyetuna(knownas'ahi'inHawaii).

TheKeystoSuccessfullyStoringFishItisnotdifficulttostorefish,butitisdifferentthanstoringothermeats.Inordertopreservethefreshnessofyourfish,skiptheplasticfreezerbagsandoptforcontainersoficeinstead.Thebagmethodwillbegoodforafewdays,butnotinthelongterm.Beforeyournextfishingexpedition,youmightalsowanttobrushuponafewtipsforyourcatch.Thereareafewkeystepsthatcanensureyourfishstayasfreshaspossibleuntiltheyreachthetable.HowtoSuccessfullyCookYourFishYourstore-boughtfishmaybereadytocookwithnoadditionalpreparationneeded.Quiteoften,youcansimplyseasonandsearthefiletandyourmealisready.Ifyoudoneedtocleanthefish,thenafewextrastepsarerequired.Fresh-caughtorwholefishneedtobeguttedandscaled.Youwillalsoneedtofiletthefishandifyou'reworkingwithaflatfishlikeflounder,alittleextracareneedstobetaken.TheSecretstoSeafoodSeafoodisactuallyveryeasyandquicktoprepare,youjustneedtoknowafewtricks.Crustaceanslikelobsterandc