烹饪英语厨房器皿省公共课一等奖全国赛课获奖课件.pptx

Utensils第1页saucepan第2页frying pan第3页casserole第4页pressure cooker第5页steamer第6页bamboo steamer第7页stew pan第8页wok第9页blender/liquidizer第10页kitchen roll(towel)第11页plastic wrap第12页tinfoil/aluminium foil 第13页bread knife第14页butter knife第15页chopping knife第16页cleaver knife第17页boning knife第18页paring knife第19页cutting board/chopping board第20页egg beater第21页sieve第22页turning shovel第23页ladle leidl 第24页fish slice第25页wooden spoon第26页work surface第27页hob第28页saucepanfrying pan casserolepressure cookersteamerbamboo steamerstew panwokblender/liquidizerkitchen rollplastic wraptinfoilbread knifebutter knifechopping knifecleaver knifecutting boardegg beatersieveturning shovelladlefish slicewooden spoonwork surfacehob第29页How To Make Fish StockStep 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 第30页1 saucepan 1 spoon 1 sieve 1 bowl Serves:Preparation Time:15 minutes Cooking Time:55 minutes 第31页 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.第32页Step 2.Strain（过滤）and storeOnce 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.第33页