英语中牛肉的熟度分级省公共课一等奖全国赛课获奖课件.pptx

英语中牛肉熟度分级第1页依据官方详细说法是这么依据官方详细说法是这么:有有7个等级个等级,从从raw到到well done。第2页*Raw-Uncooked.Used in dishes like steak tartare,Carpaccio,Gored gored,tiger meat and Kitfo.第3页*Blue rare or very rare-(37.8C/100F core temp)Cooked very quickly;the outside is seared,but the inside is usually cool and barely cooked.The steak will be red on the inside and barely warmed.Sometimes asked for as blood rare.In the United States this is also sometimes referred to as Black and Blue or Pittsburgh Rare.第4页*Rare-(48.9C/120F core temp)The outside is gray-brown,and the middle of the steak is red and slightly warm.第5页*Medium rare-(52.2C/126F degrees core temp)The steak will have a fully red,warm center.Unless specified otherwise,upscale steakhouses will generally cook to at least this level.第6页*Medium-(57.2C/135F degrees core temp)The middle of the steak is hot and red with pink surrounding the center.The outside is gray-brown.第7页*Medium well done-(62.8C/145F degrees core temp)The meat is light pink surrounding the center.第8页*Well done-(73.9C/165F degrees core temp)The meat is gray-brown throughout and slightly charred.第9页