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Главная / Обучение / Иностранный язык в профессии / Английский для поваров / Видео / Pros and Cons of Working as a Chef "Преимущества и недостатки работы поваром"

Pros and Cons of Working as a Chef "Преимущества и недостатки работы поваром"

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Описание урока

Watch the video and complete the text with the given words.

hear, pan's, flavour, large, seasoning, wrist, beautifully, make (2), turning, hot (2), pepper, colour, outside, better, fridge, let, you're, overcook, there, heat, roll, crush, 30, cooking (3), sort, push, season, minute, hit, fat (2), pair, over, slice, done, olive (2), cook, boil, noise, rare, away, important, out, burning, take, going, little, sure (2), medium (2), steaks (4), baste, secret, rest, butter, steak (6), garlic (3), oil (2), work, smoking, started, grains, turn, want, kind, every, use, pan (8), nice

Right, the guide to _____(1) a perfect _____(2), _____(3) _____(4). The _____(5) here is to _____(6) _____(7) that we literally sear the _____(8) and not _____(9) it.

_____(10) it first. _____(11) done. Get some _____(12) _____(13) _____(14) of _____(15) so you've got a nice bit of _____(16). Mop up all that _____(17) and _____(18) of _____(19) in.

The foremost _____(20) part is to _____(21) _____(22) you _____(23) them _____(24) of the _____(25) 20 minutes before you actually start _____(26) them. _____(27) a _____(28) that's stone cold in the centre, _____(29) _____(30) to have to _____(31) it on the _____(32).

The _____(33) just _____(34) _____(35). A touch of _____(36) in, _____(37) that round and then just lay the _____(38) _____(39), always away from you. And _____(40) the _____(41) do the _____(42). That's the _____(43) of _____(44) you _____(45) to _____(46) in the _____(47) _____(48) time. That nice sear.

Again, a _____(49) of tongs. _____(50) it _____(51), very carefully. Literally _____(52) seconds in the _____(53), you can see the colour. Beautiful.

That layer of _____(54) on the back of the sirloin, you want to render that down as well. That's it there. So, _____(55) that into the _____(56). _____(57) the _____(58) to your advantage. Tilt the _____(59), let all that _____(60) _____(61), _____(62) _____(63) run down the back and it starts to sear the _____(64) even _____(65). And put a _____(66) bit of _____(67) in. That's the flavour of the steaks. It doesn't need to be peeled. Just lightly _____(68) and then that gives a really nice _____(69) to the _____(70).

Turning every _____(71) so you've got that nice even _____(72). And if you're _____(73) your _____(74) every minute, it starts to _____(75) evenly. A little bit of thyme. It's really nice to get that nice fragrant smell of thyme. A touch more.

I quite like my _____(76) rare, so _____(77) is here, opposite the palm, at the top. _____(78) is there and well _____(79) is at the top of your _____(80).

And now, I'm going to start off with my butter. Little knobs of _____(81). This is where the _____(82) starts to take on a completely different flavour. Tilt the _____(83) and then just _____(84) the _____(85). That fried thyme, that garlic. Nothing's _____(86) and that's why we start off with _____(87) oil. Get the _____(88) and sort of brush the _____(89) over.

Off with the gas. Take them out. Beautiful. Let them _____(90). And off. And then from _____(91), _____(92) rare, going on to _____(93) rare. Delicious.

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Преподаватели урока

  • Гущина Наталья Николаевна

    Преподаватель английского языка Надымского профессионального колледжа

    nguchshina@mail.ru




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