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Listening Quiz: Khoa Học Đằng Sau Kỹ Thuật Áp Chảo Thịt – Medium Level
Th1 24, 2024
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bởi
Anna Phạm
trong
Tiếng Anh dành cho Đầu bếp (English for Chef)
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1.
What is the main topic of the conversation?
How to bake a cake in the oven
How to season a soup with herbs
The best vegetables to grill for dinner
The science and purpose of searing meat
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?
Cooking meat at high heat quickly
Freezing meat before cooking it
Cutting meat into thin pieces
Cooking meat slowly over low heat
Explanation:
Michael directly says that searing is cooking meat at high heat quickly.
3.
What creates the brown crust on seared meat?
Cooking the meat in water
Adding extra salt
The Maillard reaction
Burning the outside of the meat
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 locks the juices inside the meat
Searing does not lock juices inside
Searing removes all of the juices
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?
Sugar or vinegar
Oil or butter
Only water
Only butter
Explanation:
Michael says that both oil and butter work well to transfer heat quickly.
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Listening Lesson
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