Chuyển đến phần nội dung
Luyện Nghe Tiếng Anh Chất
Tiếng Anh Chuyên Ngành
Listening Quiz: Khoa Học Đằng Sau Kỹ Thuật Áp Chảo Thịt – Medium Level
Th1 24, 2024
—
bởi
Anna Phạm
trong
Tiếng Anh dành cho Đầu bếp (English for Chef)
‹
1
2
3
4
5
›
1.
What is the main topic of the conversation?
The science and purpose of searing meat
How to season a soup with herbs
The best vegetables to grill for dinner
How to bake a cake in the oven
Explanation:
The conversation explains what searing is, why chefs do it, and the Maillard reaction behind the crust.
2.
According to Michael, what is searing?
Cutting meat into thin pieces
Cooking meat slowly over low heat
Cooking meat at high heat quickly
Freezing meat before cooking it
Explanation:
Michael directly says that searing is cooking meat at high heat quickly.
3.
What creates the brown crust on seared meat?
Burning the outside of the meat
Cooking the meat in water
The Maillard reaction
Adding extra salt
Explanation:
Michael explains that the crust is not from burning but from the Maillard reaction.
4.
What does Michael say about searing and the meat’s juices?
Searing removes all of the juices
Searing locks the juices inside the meat
Searing does not lock juices inside
Searing only works on very dry meat
Explanation:
Michael says, ‘Actually, searing does not lock juices inside.’
5.
What can be used to sear meat, according to Michael?
Only water
Sugar or vinegar
Oil or butter
Only butter
Explanation:
Michael says that both oil and butter work well to transfer heat quickly.
Previous
Check
Next
Finish
Reset
Luyện tập thêm về bài học này:
Listening Lesson
Vocabulary Flashcards and Quiz
←
Trước đó:
Flashcards và Quiz Từ Vựng: Bàn Giao Thông Số Kỹ Thuật – Medium Level
Tiếp theo:
Listening Quiz: Xem Xét Sổ Tay Vận Hành Nhà Máy Quy Trình – Medium Level
→