Focus on Language
Dialogue 1
Commis: What kind of omelet should I fi x?
Chef: A cheese omelet.Did you break three eggs?
Commis: No,not yet.
Chef: Break three eggs,please.Mix the eggs with salt and pepper.
Commis: I will heat the butter in the omelet pan.
Chef: Right.
Commis: The butter is browning.
Chef: Pour in the eggs…and stir quickly!
Commis: Should I use a wooden spoon?
Chef: No,use a fork.
Commis: What is next?
Chef: Sprinkle the omelet with cheese.
Commis: OK,now I will fold the omelet.
Chef: Right.Now slide the omelet into the plate.
Dialogue 2
W: What would you like for side dish?
G: Let me just think about it.Any recommendation?
W: How about mashed potatos?And what for vegetable?
G: I’d like asparagus.
W: And soup or salad?
G: Oh,I’ll try the cream of cauliflower.
W: Good.Anything to drink while you are waiting?
G: Make two iced water,please.
Task 1 Look at the pictures below and try to translate the name of those dishes into Chinese.
Task 2 Try to retell the recipes.
POACHED EGGS (SOUS VIDE COOKING)
Ingredients:
Large hen eggs,duck eggs or quail eggs—quantity is variable.
Direction:
Cooking time: 60 minutes
Step one:Set the rear pump flow switch to fully closed.Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation.
Step two:Set the Sous Vide Professional to the desired temperature based on desired doneness of egg:143.5°F(62℃)for soft whites,145.5°F (63 ℃) for medium set whites or 147.0°F (64 ℃) for firm set whites.
Step three:Once target temperature is reached,gently place eggs in circulating water bath.You may want to use a ladle or slotted spoon to gently lower the eggs so they do not crack.
Step four:Cook to desired doneness for 45 minutes.It’s a general rule that most chicken and duck eggs will set to desired doneness in 60 minutes (approximately 1 minute/gm of egg).Quail eggs will generally cook to desired doneness in 20～30 minutes.The proteins will start to denature after 120 minutes,resulting in unpleasant textures.
Step fi ve: If plating immediately,gently crack egg onto a paper towel to capture any excess liquid.Gently roll egg off of the towel onto plate.
If serving at a later point,plunge egg into ice bath.Store up to 48 hours under refrigeration.Reheat egg by placing in 140°F(60℃) circulating bath or placing cracked egg into a pot of simmering water for 60 seconds.
GOUGERES
Ingredients:
1 quantity cream puff pastry
1/3 cup finely shredded Gruyere or Cheddar cheese 1 egg,beaten
Direction:
Preparation time 25 minutes
Total cooking time 25 minutes
Makes 25～30
Preheat the oven to 32.5°F.Lightly grease two baking sheets.Mix half the cheese into the pastry dough.
Spoon the mixture into a pastry bag fitted with a small plain tip.Pipe out 1-inch balls of dough onto the prepared sheets,leaving a space of 1/4 inches between each ball.Using a fork dipped in the beaten egg,slightly flatten the top of each ball.Sprinkle with the remaining shredded cheese.Bake the balls for 20～25minutes,or until they have puffed up and are golden brown.Serve hot.
Chef’s Tip:
This is a very simple and light finger food to serve with predinner drinks.Gougeres are sometimes served in restaurants with drinks and referred to as amusegueule,the French term for an appetizer.
GOAT CHEESE ESCABECHE WITH TRUFFLE GREEN PEA
A sharp,tangy bite that perefctly complements the smokiness of the char-grilled vegetables
Ingredients(serves 4):
For the goats’ cheese escabeche:
1 carrot,peeled
1 green zucchini
1 yellow zucchini
1 eggplant
300g goats' cheese
Lemon juice
Olivia oil
Thyme
Salt and pepper
For the truffle green pea puree:
100g green peas,cooked
50ml vegetable stock
20ml truffle oil
For the truffle foam:
10ml truffle juice
80ml cooking cream
80ml skimmed milk
40ml vegetable stock
20g shallots,chopped
1 tablespoon truffle oil
Direction:
Slice the vegetables and marinate with salt,pepper,lemon juice,olive oil and thyme.Grill until tender and set aside to cool.Arrange the vegetables on a sushi mat.Spread goats’ cheese evenly on top and rollup.Cut into portions then warm in the oven when required.
Use a blender to puree the peas and vegetable stock then strain through a muslin cloth.Add the truffle oil and season to taste.
To prepare the truffle foam,sweat off the shallots.Add the vegetable stock and reduce to syrup.Pour in the milk and cream then reduce by half.Season to taste.Blitz with a blender to cream the foam.
To assemble place goats cheese escabeche onto a plate,top with a spoon of truffle foam and garnish with green pea puree.