时间:2019-02-02 作者:英语课 分类:实用英语


英语课

 国外吃牛排你会出糗吗?


一. How do you like your steak cooked?   你的牛排要几分熟?   


  通常点牛排,或是在高级一点的餐厅点牛肉汉堡,服务生都会这样问你How do you like it cooked? 回答的方式也有几种: 
  全熟是 well done 
  七分熟是medium well 
  五分熟是medium 
  四分熟是medium rare 
  三分熟是 rare。 
  那么,这些不同程度的牛排会是什么味道呢?没有吃过的人可能会觉得有点难想象。其实,摸摸自己头上的各部位就能知道你要的牛排煮出来会是什么样子了。well-done 就和头顶的感觉差不多, 硬梆梆的;medium well 就是额头,稍微有点弹性;medium 是鼻头,软软的; rare 就是下巴最柔软的部份。另外记得看烹饪节目的时候,有个老外教做牛排,五分熟的牛排摸起来的感觉就和摸手上虎口部位靠近骨头的肉的感觉差不多。大家再吃牛排的时候可以试一下。
二. How do you like your egg cooked?   你的蛋要几分熟?   
  鸡蛋的熟度和肉又不一样。对于要下油锅的鸡蛋,回答方法是: 
  1)Scramble 炒蛋(就是全熟) 
  2)Sunny side up 只煎一面的荷包蛋 (因为荷包蛋像太阳,所以老美用 sunny side 来形容) 
  3)Sunny side down / ease 1 over两面都煎。    
  另外还有白煮蛋。这个分两种。汉语中是“嫩”、“老”之分,英语中是 soft boil 和hard boil。所谓的 soft boil 是指让蛋黄的部份还有点液体状,而 hard boil 则是指整个的蛋黄都煮成固体状的。   
  3. Did you burn it?   你把它烤焦了吗?    
  说过了“几分熟”后来点题外话。“生”和“熟”我们都讲过了,那你知道“熟过头--烤焦了”怎么说吗?其实烤焦了很简单,就是 burn。 
  4. Can I have some more bread?   能再多给我点面包吗?    
  面包是bread这个大家都知道。要注意我们经常见到的土司面包名叫toast,但是它们只是bread而已。所谓的土司面包其实是在面包上涂上一层蒜泥或是奶油下去烤的面包。 
  有人告诉我厨师在做的时候会用肉类探针来判断他的成熟度。厨师在烹调时在肉上刺入肉类探热针,这样可根据肉中的温度探出肉扒的成熟度。   
  45-50度代表四成熟(medium rare);   
  50-65度约有五成熟(medium);   
  65-75度可达七成熟(medium well);   
  75度或以上即为全熟 (well done) 
  三成熟(rare)。

n. 安乐,安逸,悠闲; v. 使...安乐,使...安心,减轻,放松
  • His mind was at ease and he felt confident in the future. 他心情舒畅,对前途很有信心。
  • You should ease up on the child and stop scolding her. 你应该对那个孩子宽松些,不要再骂她了。
标签: 牛排
学英语单词
AACRAO
acceptance of materials report
airdrying
angle beam ultrasonic examination
arthrodia
automatic water quality monitor
balancing layer
Ban Huai Pong
Banbān, 'Irq
brand marketing
buyout repo
cantilever hood
carbohydrate recognition domain
cauterisations
ceramic fiber felt
complex value
constringence
correctly
counter-clockwise rotation
crystal fiber laser
cuneiform bones
dielectric membrane
doctuss
drynursed
duckish
effective distortion
epic film
fashion element
flat sliding
fund warrant
gauge glass cutter
geologic-topographic map
get an egg on the head
go flatting
gollania varians (mitt) broth
grand pas de basque
herringboning
high pressure arc discharge
histabutyzine
horizontal filter
hot isostatic bonding
hypotyposes
Iatrobdella
induction field
infective stricture of ureter
Intermarket spread swaps
isentropic procedure
Kharabali
kinetic energy in rotation
Krivorozh'ye
lea management
magnetic instrumentation tape
magnetic original
Max Perutz
methoxylvalue
Monggo
motor gliders
MVCF
nasus cartilagineus
negative ignore gate
nepro
not care for
osteogeny
paccha
parjure
pass-port
perforated wall
perore
Philodemus
pooling
pretype
proteinomimetic
regular closed subset
remede
repairable system
restricted publication
ride the bench
robbinss
root/shoot ratio
rozinski
runner-up finish
Santa Irene
secant conic chart
second law of motions
Shetland sheep dog
shunt coil
slave pedestal
soil water belt
spindle drive
super-duty fire clay
superheater external covering
ticketsnow
trival
tunkhannock
Ucar
weak topology
weighted squared error loss function
wet crepe
whip-fish
white clover
Zamboanguita
zdpr