《邮轮烹饪英语》-《邮轮烹饪英语》-Part5 Unit4

PartFive

CookingIngredientUnit4SeafoodandShellfish

■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鱼Prawn大虾

Lobster龙虾

Oyster牡蛎Crab螃蟹Clam蛤

Mussel贻贝Squid鱿鱼BullFrog牛蛙SeaCucumber海参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/ˌsɪvəlaɪˈzeɪʃn/n.文明;文化undergo/ˌʌndəˈɡəʊ/v.经历,经受(变化,不愉快的事等)dramatic/drəˈmætɪk/adj.突然的;巨大的herb/hɜːb/n.香草,药草individual/ˌɪndɪˈvɪdʒuəl/n.个人,个体commodity/kəˈmɒdəti/n.商品,货物Asian/ˈeɪʒn/n.亚洲人WordsandExpressionsArabian/əˈreɪbiən/n.阿拉伯人Mediterranean/ˌmedɪtəˈreɪniən/n.地中海ounce/aʊns/n.盎司wedge/wedʒ/n.楔子;楔形物scissor/ˈsɪzə(r)/n.剪刀cartilage/ˈkɑːtɪlɪdʒ/n.软骨parsley/ˈpɑːsli/n.荷兰芹,欧芹opaque/əʊˈpeɪk/adj.不透明的;不传热的;迟钝的ExercisesI.Answerthefollowingquestions.1.Doyoulikeseafood?2.Whatkindsofseafooddoyouknow?3.Whatisthemostsuitablecookingmethodforoyster?II.MatchthecorrectwordswithChinese.AB(1)Squida.鱼(2)Crabb.鱿鱼(3)Fishc.螃蟹(4)Prawnd.牡蛎(5)Oystere.龙虾(6)Lobsterf.大虾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,alittleextracareneedstobetake