Focus on Language

2025年10月31日

版权

Focus on Language

Dialogue 1

Waiter: Would you like to order now,sir?

Mark: Yes,I think so.Marian?

Marian: Yes,I’ll have the salmon teriyaki,please.

Waiter: And what kind of potatoes would you like to go with that?

Marian: Baked,please.For the vegetable,I’d like broccoli.

Waiter: And would you care for soup or salad to start with?

Marian: I think I’ll have a salad,please.

Waiter: All right.With what kind of dressing?

Marian: I’d like blue cheese.

Waiter: Yes.And you,sir? What will you have?

Mark: Those lobster tails on this menu sound pretty good.

Waiter: Oh,I’m very sorry,sir.We don’t have any lobster now.

Mark: No lobster? OK…I guess I’ll take the steak then.Rare.

Waiter: Yes.What about potatoes? Mashed,boiled or baked?

Mark: Mashed potatoes.For vegetable,I’d like asparagus.

Waiter: And,soup or salad?

Mark: Oh,I’ll try the cream of cauliflower.

Waiter: Good.Anything to drink while you are waiting?

Marian: An iced water,please.

Mark: Make that two.

Dialogue 2

Commis: What should I do?

Chef: Cook the onion,please.

Commis: I already did.

Chef: Good.Then please mix the sesame seeds,water,garlic,salt,lemon juice,and red pepper.

Commis: How much lemon juice?

Chef: 20 tablespoons.

Commis: What is next?

Chef: Sprinkle the baking dish with breadcrumbs and parsley.

Commis: And then should I put the fish in the baking dish?

Chef: Yes.Pour the sesame seeds and onions over the fish.

Commis: Should I cover the fish?

Chef: No.Did you light the oven?

Commis: No.

Chef: Light the oven,please.Cook the fish at 400 degrees.

Commis: For how long?

Chef: For 20 to 25minutes.

Commis: After it is cooked,I will garnish the fish with the parsley and olives.

Task 1 Try to write down the English name below the pictures.

pagenumber_ebook=56,pagenumber_book=49

pagenumber_ebook=57,pagenumber_book=50

Task 2 Try to retell the recipes.

LANGOUSTINE AND WHITE BEAN PANNA COTTA

Ingredients:

200ml langoustine stock (see basics)

80g white beans,soaked in water for 24 hours

2g tarragon

20ml cream

20ml olive oil

1 gelatine sheet,soaked

30g white beans,cooked and peeled

20g tomato concasse

4 sprigs of baby cress

Prsces lemon dressing

Direction:

Cook the beans in langoustine stock with tarragon until tender.Blend in a food processor until smooth then pass through a sieve.Add the cream and gelatine sheet.Finish with olive oil and season to taste.Pour the panna cotta into glasses and leave to set.

Steam the langoustines for 3 minutes and refresh in ice water.Remove the fl esh from the shell then clean and slice.Prepare a salad with the white beans,tomato concasse and baby cress.Adjust seasoning to taste.Present on top of the panna cotta to serve.

TUNA CARPACCIO WITH LOBSTER AND AVOCADO

Ingredients:

250g tuna,centre cut

2 avocados,peeled and cubed

150g lobster meat,cooked and cubed

5ml olive oil

10ml lemon juice

80g tomato concasse

20g shallots,chopped

2g basil,chopped

5ml lemon juice

2ml olive oil

Direction:

For the tuna Carpaccio,drizzle lemon oil on the tuna and season to taste.Wrap in cling fi lm and freeze until required.

For the lobster and avocado salad,combine the ingredients in a mixing bowl and adjust seasoning.To prepare the tomato salsa,mix all the ingredients together.Again,season to taste.

To assemble,slice the tuna thinly and arrange on a plate.Divide the lobster and avocado salad equally into four round moulds.Top with the tomato salsa.Garnish with boiled quail eggs and caviar.Drizzle each plate with Pisces lemon aioli and balsamic reduction.

HONEY BAKED COD

Ingredients:

2 slice Cod

Marinade:

6 tablespoon Soy Sauce

5 tablespoon Honey

1 tablespoon Chinese Cooking Wine

1 tablespoon Water

Direction:

Mix the marinade well.

Pour over the the cod and marinate for 30 minutes.

Preheat oven at 160C.

Lay your baking tray with foil or Glad baking paper (which is what I use cos it doesn’t

stick to the fish).

Grill the cod for 20 minutes skin-side down before turning over.

Grill the other side for another 12 minutes or till fully cooked.

Serve immediately with salad.

MILK POACHED HALIBUT FLAVORED WITH ROSEMARY AND KAFFIR LIME LEAVES

(Sous Vide cooking)

Ingredients:

4 portions of halibut — each 6 oz (170g) and 1-1/2 inch (40mm) thick

1/2 C(120ml) milk

3 sprigs rosemary

4 Kaffi r Lime leaves,thinly sliced

Kosher salt,to taste

Direction:

Cooking time: 12-20 minutes

Serves: 4

Step one: Set the temperature on your Sous Vide Professional to 125 °F(51.7℃).

Step two: Season the halibut with salt.Place the halibut in a bag;add milk,rosemary and lime leaves and vacuum seal.Make sure that the fish is not overlapping in the bag.

Step three: Drop bag into the 125°F (51.7℃) water bath and make sure that it is completely submerged.If necessary,place a small weight on the bag to weight down the fish.After 11 minutes,remove the bag from the water and feel the fish for doneness.If the fish is not done,return the bag back to the water bath.Check every 2 minutes until the fish has reached desired doneness.

Step four: Gently remove halibut from vacuum bag.If a sear is desired,gently dry off the portion with paper or kitchen towel.Season as desired and sear in a hot pan with olive oil or butter.The halibut may also be grilled,if desired.

SALMON(Sous Vide cooking)

Ingredients:

4 center-cut salmon filets with medium fat content,pin bones removed,chilled -6oz (170g) or 3/2 inch (40mm) thick

1 T (15ml) extra virgin olive oil

1 bay leaf

Kosher salt and coarse ground black pepper,to taste Olive oil or clarified butter for searing

Direction:

Cooking time: 20 minutes

Serves: 4

Step one: Set the Sous Vide Professional to the desired temperature,with rear pump flow switch set to fully open.For medium rare salmon,125°F (51.7℃) is found to be the best temperature if it has a medium level fat content.

Step two: In a small vacuum bag,place next to each other the seasoned,trimmed portions of salmon along with 1/2 T extra virgin olive oil and a half bay leaf.

Step three: Seal portion to desired vacuum.For delicate fish,the best vacuum percentage is 80%～90%.This will ensure the fl esh of the fish portion is not compressed under vacuum,compromising the integrity of the delicate muscle fi bers.

Step four: Once target temperature of 125°F (51.7℃) is reached,place salmon in circulating water bath.

Step fi ve: Cook to desired doneness for 12～20 minutes.With salmon,the albumen,or white protein present in the fish,will begin to emerge from the fl esh.Once this is barely visible,the fish is ready to remove from the bath.

Step six: Gently remove fish from vacuum bag.If a sear is desired,gently dry off

the portion with paper or kitchen towel.Season as desired and sear in a hot pan with olive oil or butter.

Task 3 Translate the following sentences into English.

1.鳕鱼已用盐腌起留着日后吃。