《邮轮烹饪英语》-《邮轮烹饪英语》-Part7 Unit4

PartSeven

InternationalCulinaryArtUnit4Dessert

■I.Preamble■II.Warm-up■III.PracticalProcess■IV.ExercisesObjectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofdesserts.Tohelpthestudentsmasterhowtomakedesserts.Theword"dessert"originatedfromtheFrenchworddesservir,meaning"toclearthetable."TheworddessertismostcommonlyusedforthiscourseintheUnitedStates,Canada,Australia,NewZealandandIreland.PreambleDessertisacoursethattypicallycomesattheendofameal,usuallyconsistingofsweetfoodbutsometimesofastrongly-flavoredone,suchassomecheese.Theterm"dessert"canapplytomanyconfections,suchascakes,tarts,cookies,biscuits,gelatins,pastries,icecreams,pies,puddings,custards,andsweetsoups.

Fruitisalsocommonlyfoundindessertcoursesbecauseofitsnaturallyoccurringsweetness.

Someculturessweetenfoodsthataremorecommonlysavorytocreatedesserts.Dessert,thecourseusuallyconsistsofsweetfoodsandbeverages,suchasdessertwineorliqueurs,butmayincludecoffee,cheeses,nuts,orothersavoryitems.

Insomepartsoftheworld,suchasmuchofcentralandwesternAfrica,thereisnotraditionofadessertcoursetoconcludeameal.Warm-upWhiteChocolateMousse

IceCream

CheeseCake

EggTart

PecanPie

SchwarzWaldCake

CaramelPudding

Macaroon

Napoleon

FreshFruitTart

OrangeCake

NunCreamPuff

PracticalProcessHowtoMake

ClassicChocolateMoussePreparationTime:15minutesCookingMethod:bakeCookingTime:2hours,30minutesIngredients:1cup(6oz.)ofsemisweetchocolatechips21⁄2cups(590ml)ofheavywhippingcream4eggyolks,separated¼cup(56g)ofgranulatedsugarDirectionstherearemanywaystoenjoythisdessertistoscoopitintowineglasses,parfaitglasses,teacups,custardcups,prettybowlsorglasses.Youcangarnishwithwhippedcream,shavedchocolateorfreshraspberries.Itcanbeservedstraightawayoritcanbeplacedintherefrigeratorforafewhours.

Step1:Beat4eggyolkswithanelectricmixeronhighforabout3minutes.Bytheend,theeggyolksshouldappearthickandyellowcolored.Setthebowlofeggyolksasideforfutureuse.Theeggswillactasathickenerforthesauce.Step2:Heat1cup(240ml)ofheavycreaminasaucepanovermediumheat.Heatuntilthecreamishottothetouch.Useawoodenspoontoscoopsomeoftheliquidupandtestthetemperaturewithyourfinger.Youdon'twantthecreamtoboil,butifitdoes,immediatelyremoveitfromtheheat.Step3:Pourtheheavywhippingcreamintothebowlofyolks.

Pourslowly,stirringwitharubberspatulaasyougo.Scrapedownthesidesandfoldthecreamandyolkstogethergently.Mixingthesetwotogetherpreventstheeggyolksfrombeingscrambledwhenyoucookthemnext.Step4:Returnthemixturetothepanandcookitoverlowheatfor5minutes.

Pourthemixturebackintothesaucepanandsetthestoveonlowheat.Stirthemixtureconstantlysononeofitburns,andturndowntheheatifitstartstoboil.Themixtureshouldbegintothickenaround5minutes.Step5:Stir1cup(6oz)ofchocolatechipsintothesaucepanuntilmelted.

Thechocolatechipswillmeltrelativelyquicklywithoutaddingtoomuchheat.Oncethechocolatechipshavemeltedintothemixture,removethepanfromtheheatsoasnottoburnthechocolate.Step6:Returnthemixturetoabowl,coverit,andrefrigerateitfor2hours.

Useclingwraporaluminumfoiltocoverandsealthemixture.Setatimerforanhourand45minutes,soyoucancomebackandmakethewhippedcreamjustbeforethechocolate,egg,andcreammixtureisready.Step7:Whiptheremainingcreamwithanelectricmixeronhighfor7-9minutes.

Put

1

1⁄2

cups(350

ml)ofheavywhippingcreamintoabowl.

Whiponhighuntilthecreamformsstiffpeaks,whichwillusuallytakearound8minutes.Totestforstiffpeaks,dipawhiskintothecreamandliftitout;ifthepeaksholdafter1or2secondsyouhaveachievedstiffpeaks.Step8:Foldthewhippedcreamandchocolatetogetherwitharubberspatula.

Removethechocolatecreamfromtherefrigerator(after2hourshaspassed),andspoonsomeofthewhippedcreamontothechocolatemixture.Dipthespatuladownthroughthecreamandfolditaroundandintothechocolatemixture.Repeatthisprocessuntilallofthecreamhasbeenfoldedin,neverstirringtoohard.Stirringtoomuchwillknockouttheairthatgivesmousseitslightandfluffytexture,whilecalm,carefulmotionswillprotectthetexture.WordsandExpressions1.dessert

/dɪˈzɜːt/

n.餐后甜点；甜点心2.cheese/tʃiːz/

n.[食品]奶酪；干酪3.confection

/kənˈfekʃn/

n.糖果，蜜饯4.gelatins/ˈdʒelətɪn/

n.果子冻5.sweetness/ˈswiːtnəs/

n.甜品；甜味6.conclude/kənˈkluːd/

vt.结束7.cream

/kriːm/n.奶油；乳酪8.hooked

/hʊkt/

adj.入迷的9.foam/fəʊm/n.泡沫10.bake/beɪk/

vt.烤，烘焙11.saucepan

/ˈsɔːspən/

n.炖锅；深平底锅12.yolk/jəʊk/

n.蛋黄13.refrigerate

/rɪˈfrɪdʒəreɪt/

vt.冷藏，冷冻14.rubberspatula橡胶刮刀15.whippedcream发泡鲜奶油16.stir

/stɜː(r)/

v.搅拌ExercisesI.Answerthefollowingquestions.1.What’sdessert?2.Whatarekindsofdesserts?3.GiveabriefintroductionabouthowtomakeClassicChocolateMousse.II.MatchthecorrectwordswithChinese.AB(1)CaramelPuddinga.拿破仑(2)CheeseCakeb.焦糖布丁(3)NunCreamPuffc.黑森林蛋糕(4)SchwarzWaldCaked.修女奶油泡芙(5)Napoleone.马卡龙(6)Macaroonf.芝士蛋糕III.Readingthefollowingpassageandanswerthequestions.FamousDessertsintheWorld1.CannoliinItalyAtouroftheEternalCityisn’tcompletewithoutexperiencingiconsliketheColosseum,thePantheon,theSistinechapel,andanoutrageousplateofcannoli.Duckinto

CiuriCiuri

pasticceriatosampleavarietyofmodernspinsonthedelectablericotta-basedtreatfromSicily.2.MochiinJapanPoundnaturallysweetstickyriceintoapaste,moulditwithcare,andwhatdoyouget?AtoothsomesweettreatforNewYear’sDay(orjustbecause).SpendadayinTokyoandyou’reboundtoseetemptingvarietiesofmochicakesonvirtuallyeverycorner.Trythemtoasted,filledwithredbeanpaste,pairedwithstrawberries,orevenstuffedwithicecream!3.Apfelstrudel(AppleStrudel)inAustriaAfterexploringtheSigmundFreudMuseuminVienna,there’snothingbetterthansatisfyingyouridandindulginginapfelstrudel,theclassicAustrianpastrymadeofimpossiblythindoughlayersandaspicedapplefilling.Popinto

CaféEiles

andyou’llseewhyit’sbeenaViennesestaplesincethemid-19thcenturyforsugarydelights.4.StickyToffeePuddingintheUnitedKingdomWhetheryou’recrawlingpubsinLondonormarvellingatcastlesinNottingham,theperfectwaytocloseoffyouradventuresiswithsomestickytoffeepudding.Thesecrettogettingthatperfecttextureisthechoppeddates,andyou’llenjoyeverymorseloftoffee-drenchedspongecake.Justpromiseusyouwon’taskaboutthecalories.5.CrêpesSuzetteinFranceTakeashortwalkfromLaTourEiffelinvirtuallyanydirectionandyou’llfindvibrantbistrosandcaféstoperchin.Satisfyyoursweetcravingwithapopularmembero