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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 season a soup with herbs
The science and purpose of searing meat
How to bake a cake in the oven
The best vegetables to grill for dinner
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 slowly over low heat
Cooking meat at high heat quickly
Cutting meat into thin pieces
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
The Maillard reaction
Adding extra salt
Cooking the meat in water
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 only works on very dry meat
Searing locks the juices inside the meat
Searing removes all of the juices
Searing does not lock juices inside
Explanation:
Michael says, ‘Actually, searing does not lock juices inside.’
5.
What can be used to sear meat, according to Michael?
Only water
Oil or butter
Only butter
Sugar or vinegar
Explanation:
Michael says that both oil and butter work well to transfer heat quickly.
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Listening Lesson
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