烹饪英语厨房器皿.ppt

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,烹饪英语厨房器皿,saucepan,frying pan,casserole,pressure cooker,steamer,bamboo steamer,stew pan,wok,blender/liquidizer,kitchen roll(towel),plastic wrap,tinfoil/aluminium foil,bread knife,butter knife,chopping knife,cleaver knife,boning knife,paring knife,cutting board/chopping board,egg beater,sieve,turning shovel,ladle leidl,fish slice,wooden spoon,work surface,hob,saucepan,frying pan,casserole,pressure cooker,steamer,bamboo steamer,stew pan,wok,blender/liquidizer,kitchen roll,plastic wrap,tinfoil,bread knife,butter knife,chopping knife,cleaver knife,cutting board,egg beater,sieve,turning shovel,ladle,fish slice,wooden spoon,work surface,hob,How To Make Fish Stock,Step 1:You will need,1 kg fish bones,2 ltr water,3 celery stalks,roughly chopped,1 onion,chopped,1 fennel bulb,roughly chopped,1 head of garlic,cut in halves,50 g white mushrooms,sliced,1 tbsp black peppercorns,a few sprigs of parsley,2 bay leaves,1 saucepan,1 spoon,1 sieve,1 bowl,Serves:,Preparation Time:,15 minutes,Cooking Time:,55 minutes,Step 1 Make the stock,Place a large saucepan onto the hob.,Add the fish bones,celery,onion,fennel,garlic and the mushrooms.,Cover it all with the water.,Turn the heat onto high.,Make sure that everything is submerged under the water.,Skim the surface with a spoon and discard(扔掉)any impurities（杂质）.,Add the peppercorns,bay leaves and the parsley.,Push it all under,making sure that everything is well immersed.(浸入),Turn down the heat and simmer for 30-45 minutes.,Step 2.Strain（过滤）and store,Once cooked,strain the fish stock through a sieve into a bowl.,Use it right away,chill(冷藏)it for 2-3 days in the refrigerator,or it will keep in freezer for months.,