Listen to a dialogue between Linda the trainee and Chef Carol. Then do the knowledge check.
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1. Question
Q5 – “A ………………………………. is not better than a …………………………………. at redistributing it onto the surface of the meat.”
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2. Question
Q4 – What are 3 tools of basting?
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Q3 – “A ………………………… is perhaps more efficient than a ……………………………… at extracting the liquid from the bottom of the pan.”
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4. Question
Q2 – “Basting technique can be implemented for poultry.” True/False?
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5. Question
Q1 – Basting is for ……………. the surface of meat.
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6. Question
Q6 – “Basting does not add flavor to the surface of the meat.” True/False?
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Work with a partner. Check the meaning of the words in the box on your interactive e-book . Then read “The Basting Debate”. Ask and answer the following questions.
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Q4 – Have you ever tried the basting technique before?
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Q3 – Are they right or wrong?
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Q2 – Why do they not to prefer this technique?
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Q1 – What do the chefs think about basting?
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Work with a partner. Look at the picture on the side and discuss what she does.
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Do you think that she used any of the techniques written on the cover?
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Read the text about barding and larding on the next page and answer the questions below. Before reading it, visit your interactive e-book to check the meaning of the words in the box.
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Q4 – Do both barding and larding add flavor to lean meats?
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Q5 – For what kind of meat is larding method suitable?
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Q1 – In which technique is fat wrapped on meat?
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Q2 – Have roast meats in your country’s cuisine prepared with the barding method?
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Q3 – What tool is needed for larding?
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After reading the cooking techniques, match the equipment with the correct picture (A-K) below.
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Match the equipment with their pictures.
Sort elements
- frying pan
- pressure cooker
- double-boiler
- teapot
- blowtorch
- oven
- pot
- fryer
- food dehydrator
- saucepan
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Work with a partner. Read the text about Sous Vide technique. Then, ask and answer the questions.
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Q1 – Who invented the Sous Vide technique?
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Q2 – When was the technique first announced?
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Q3 – Who thinks Sous Vide would change the way the American people eat?
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Q4 – How long could be foods preserved after they cooked?
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Q5 – What other name has the Sous Vide technique?
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