Focus on Language
Dialogue 1
A: What’s this?
B: It’s a colander.
A: How can we use it?
B: It can be used as a strainer for draining vegetables and fruits.
A: Can it be used for washing as well?
B: Defi nitely.
A: What shall we do then?
B: We defrost the fish with the microwave first.
A: I see.What shall we use,pan or wok for fried fish?
B:Pans are not as handy as woks for Chinese cooking.Could you do me a favor to make sorbet with the blender?
A: My pleasure.
Dialogue 2
Jack(J): Good morning,Andy.
Andy(A): Good morning,Jack.
J: You look great!
A: Thank you.
J: What a nice day today! Let’s start work.What kinds of material we get today?
A: We have beef steak with great quality from Australia.
J:OK.It must be really tender and juicy.It is suitable for grilling.Let’s just marinate it for later use.
A: All right! I will preheat the oven.
Task 1 Try to write down the English name below the pictures.
Task 2 Read the following passage based on the picture;discuss with your partner about the usage of every part of beef in cooking.
Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck.The typical chuck steak is a rectangular cut,about 1 thick and containing parts of the shoulder bones,and is often known as a “7-bone steak”.This cut is usually grilled or broiled.
Short rib sare a popular cut of beef.Beef short ribs are larger and usually more tender and meatier than their pork counterpart,pork spare ribs.Short ribs are cut from the rib and plate primal and a small corner of the square-cut chuck.
Brisket is a cut of meat from the breast or lower chest of beef or veal.The beef brisket is one of the nine beef prime cuts.
Short loin is a cut of beef that comes from the back of the steer or heifer.It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse,strip steak (Kansas City Strip,New York Strip),and T-bone (a cut also containing partial meat from the tenderloin).
The sirloin steak is a steak cut from the rear back portion of the animal,continuing off the short loin from which T-bone,porterhouse,and club steaks are cut.
The sirloin is actually divided into several types of steak.The top sirloin is the most prized of these and is specifi cally marked for sale under that name.The bottom sirloin,which is less tender and much larger,is typically marked for sale simply as “sirloin steak.” The bottom sirloin in turn connects to the sirloin tip roast.
A round steak is a steak from the round primal cut of beef.Specifi cally,a round steak is the eye (of) round,bottom round,and top round still connected,with or without the “round” bone (femur),and may include the knuckle (sirloin tip),depending on how the round is separated from the loin.This is a lean cut and it is moderately tough.
The fl ank steak is a beefsteak cut from the abdominal muscles of the cow.A relatively long and flat cut,fl ank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas.It can be grilled,pan-fried,broiled,or braised for increased tenderness.
The beef shank is the shank (or leg) portion of a steer or heifer.In Britain the corresponding cuts of beef are the shin (the foreshank),and the leg (the hindshank).
Task 3 According to the picture below,try to describe the different conditions of cooked beef steak.
Rare，Very Rare：极生，煎的（Grill）时间不超过3分钟。外表有烧烤过的痕迹，但是里面还是冷的。切开时还有血水渗出，但是肉质极嫩，口感多汁。
Rare：生，煎的时间不超过4分钟。外表有烤焦痕迹，里面肉质呈现红色，但入口有热度。切开时有血水渗出，但是肉质极嫩，口感多汁。
Medium Rare：中生，煎的时间6～8分钟。外表有烧烤过的痕迹，里面已经全面加热，可以感受到热度，但是肉质还是红色。切开时还有稍许血水渗出，肉质嫩，口感多汁。
Medium：稍熟，通常说的5～6分熟。煎的时间8～10分钟。外表烧烤呈深褐色，里面除了中间部分粉红色外，外围部分呈现烧烤过的浅褐色。切开时流出褐色肉汁。
Medium Well：中熟，7分熟。煎的时间10～12分钟。外表烧烤呈深褐色，但是里面核心部分呈现少许红色外，外围部分呈现烧烤过的褐色。切开时流出褐色肉汁。
Well Done：全熟，煎的时间12～15分钟。外表已有明显烤焦痕迹，整片肉有热度，里面肉色呈现深褐色。
Task 4 Topic discussion.
Discuss the following topic about fast food with your partner.
(1) What do you think about fast food,such as high-calorie and time-saving?
(2) In what case will you choose fast food?
(3) Any problems caused by fast food?
Task 5 Translate the following sentences into English.
1.我要吃水芹菜汤和牛排。
2.打三个蛋，再加盐。
3.他把小牛肉切成肉片。
4.他把一片无骨牛排放进小圆面包里。
5.将煎好的牛胸肉移放到一个大烤盘里，较肥面朝上。
6.这是从牛的腰部嫩肉切下来的无骨肉排。
Task 6 Try to retell the recipes.
ROAST CHICKEN TACOS
Ingredients:
1 chicken
1 onion
1 avocado
1 lime
cilantro
salt and pepper
several patty
Direction:
Wash the chicken,season with salt and pepper.
Preheat the oven to 450 degree.
Roast the chicken at 450 degree for 35 minutes.
Cut the lemon by half.
Slice avocado into cubes,scoop the cubes out.
Chop the white onion into tots.
Chop the cilantro fine.
Grill the patty until it becomes golden brown.
Chop the chicken into slices.
Place onion,cilantro,avocado,and chicken on the patty.
Squeeze lemon on the top.
BBQ WINGS
Ingredients:
10 chicken wings
1 teaspoon turmeric powder
1 teaspoon chili powder
1 tablespoon soy sauce
1 lemon grass -crushed
1 teaspoon sugar
1 tablespoon grounded peanuts
1 tablespoon oil
1 tablespoon cumin
1 red shallot-chopped
Direction:
Cut the chicken wings at the joints and marinate them with all the ingredients.
Leave for an hour.
Grill chicken wings in hot oven for about 1/2 hour.
Serve hot.
BEEF FILLET(SOUS VIDE COOKING)
Ingredients:
4 beef filet,about 2 inches (50mm) thick
56g unsalted butter or 1T (14g) per portion
2 shallots,each cut in half
4 sprigs of thyme
Kosher salt and coarse-ground black pepper,to taste olive oil or butter for searing
Directions:
For medium rare,set the Sous Vide Professional to the 135°(57.2℃),with rear pump flow switch closed and front flow switch set to full open.
Season beef filet portions with kosher salt and coarse ground black pepper.In a small vacuum bag,place seasoned,trimmed portion of beef filet with 1 T (14g) unsalted butter,half shallot and thyme sprig.
Seal portion to desired vacuum.With beef,a 90%～95% vacuum is desirable.
Once target temperature of 135 °F(57.2℃) is reached,place item in circulating water bath.
Cook to desired doneness,or about 60 minutes.You can hold at this temperature for up to 90 minutes without effecting quality or texture.Internal temperatures should reach a temperature of 135°F(57.2℃) for medium rare beef.
Remove the beef from vacuum bag.Dry off with paper towel.Season again,lightly,with kosher salt and coarse ground black pepper.
In a hot pan,grill or plancha,quickly sear off beef filet until browned.This adds additional flavor and texture and is known as Maillard reaction.The optimal result is to have even browning on all sides.
After 60 seconds of rest,beef may be sliced and plated.