2024剑桥雅思讲义Reading_Test_8.docx

《2024剑桥雅思讲义Reading_Test_8.docx》由会员分享，可在线阅读，更多相关《2024剑桥雅思讲义Reading_Test_8.docx（10页珍藏版）》请在优知文库上搜索。

1、PaSSaHe1COOKINGFISHPerhapstheonlywaysofproperlycookingfisharebakingandgrilling,yetthesearepreciselythewaysleastpractised.Boilingandfryinghavepreviouslyheldtoogreatamonopolyinourmethods.Whengrilling,aperfectlyclearfireisabsolutelyindispensable;moresointhecaseoffishthanwhenintendingtocooksteakorchops.

2、Ashovel-fullofgoodcinders,slightlywetted,andgivensufficienttimetobecomered-hot,willgenerallyensureagoodsurfaceheatzbutacharcoalbraisieres,byfathebestfireforthispurpose.Aspecialgridironshouldbekeptforfishonly.Afterusing,letitbethoroughlywashedanddried,andbeforeusingagainrubthebarsoverwithalittleoil;f

3、ishismoreeasilymarked,andapttosticksoonerthanmeat.Ifthegridironisnotadoubleone,useapairoftongswithwhichtoturnthefishover;bewareofstickingaforkintoit.Therecanbenodoubtthatgrillingbringsoutaflavourwhichnothingelsewill.Whatcansurpassafreshmackerel,grilledafterbeingsplitopenandboned?Animportantpointtobe

4、arinmindinthismethodofcookeryis,tokeepintheflavour.Asliceofgrilledsalmonwilltastefarniceriftheslicehasbeenwrappedinbutteredpaper;butcookinganythinginpaperrequiresthegreatestcare,asshouldtherebetheslightestflare,thepaperwillcatchfire.Whenbakingfishthatiswrappedinbutteredpaper;thechiefthingtobearinmin

5、disnottosparethebutter.This,oneofthemostdelicateanddeliciouswaysofcookingfish,isapttobeentirelyspoilt,becauseonlyalittledabofbutterisallowed.Whenfishhasbeencookedinpaperitshouldbesenttothetablejustasitis,paperandall.Alwaysuseplainwhitenotepaper;neverprinted.Whenboilingfishzaverycommonfaultisomitting

6、toputsufficientsaltintothewater.Inthecaseoflargefish,saltshouldbeaddedintheproportionofhalfapoundtoagallonofwater;forsmallerfish,aproportionofaquarter-poundtothegallonissufficient.ItisnowgenerallythoughtbesttoplacefishinnearlyboilingWateCthenallowittocomegentlytotheboilingpointagainzthiskeepsinthefl

7、avouronthesameprincipleastheboilingofmeat.Thetimealloweddependsentirelyonthesizeofthefish,butwhenthefleshshowssignsofbeingjustabletobeseparatedfromthebone,itisamplydone.Ibpreservethewhitenessofwhitefish,itiswisetorubthemoverwithlemon-juicebeforeboiling.Onemethodofboilingfish,whenitisintendedforeatin

8、gcoldzistodoitincourt-bouillon,andiffresh-waterfishiscookedthiswayitisrelievedofmuchofitsinsipidity.Onepartofvinegar;onepartofredwine,tofourpartsofWatecforthebouillon.Tbtwoquartsoftheliquorputanounceofsalt,halfanounceofpeppe;abunchofsavouryherbs,aslicedonionandacarrot.Sometimesasmallpieceofbaconisal

9、soadded.Lettheseallboiltogetherforsometime,thenstraintheliquorandkeepinastonejar.Itwillkeepalongtimeifoccasionallyre-boiled.Thefishshouldbewellcoveredwiththeliquidwhenlaidinthefish-kettleandallowedtoboilgradually.Ibfryfishsuccessfullyitshouldbeliterallyboiledinfat.Thiscannotbedoneoverasloworsmokyfir

10、e,neithercanitbedoneunlessanabundanceoffatisallowed.Itisnotanextravagantmethod,evenifthepanisalargeone,andittakestwoorthreepoundstofillit.Ifcarefullypouredintoabasincontainingboilingwaterafterthefishhasbeencooked,theloosebreadcrumbsandotherparticleswillfalltothebottom,andthefatformaclearwhitecrust.W

11、henduecareisexercisedthereisnoreasonwhythesamefatshouldnotbeusedfiftytimesover.Letitbequiteboilingwhenthefishisputin.Thismaybeknownbyitsperfectstillnessandthefaintbluevapourwhichwillrisefromit.Whenthefishhasbeenwashedandcarefullydried,flouritbeforedippingintobeatenegg,andbreadcrumbs.Layasmallpieceof

12、blotting-paperatthebottomofthedishtoabsorballgrease.Variousrecipesforbakingfisharegiveninthefollowingpages.Perhapsoneofthenicestwaysofdoingfishintheovenisz,augratin*.Brieflydescribed,thisconsistsofalayerofmixedherbsandbreadcrumbslaidfirstatthebottomofawell-buttereddish,thefishlaidonthis,thenthesamei

13、ngredientswithseasoningandmorebutteroverit.Veryoftenaglassofwineorvinegarisadded.Anythingcookedz,augratinmustalwayscometothetableinthedishinwhichitwascooked,hencethegratin-dishisanotherindispensablekitchenrequisite.Whenintendingtousesaltedfishforanydishitshouldalwaysbeallowedtolieinwateratleasttwent

14、y-fourhourspreviously,andthewatershouldbechangedfrequently;thendrainanddrythoroughly.Source:AHANDBOOKOFFISHCOOKERYBYLUCYH.YfiTESQuestions1-4ChooseNOMORETHANTHREEWORDSfrompassage1foreachanswer.1. Whichcookingutensilisrecommendedforgrillingfish?2. Whatdoeswrappingfishinpaperhelptokeep?3. Rubbinglemonj

15、uiceonwhitefishisrecommendedtodowhat?4. Whereexactlydoyoucook”au-gratirdishes?Questions5-8ChoosetheappropriatelettersA,B,CorD.5. AcharcoalfireisbestforA.frying.B.grilling.C.boiling.D.baking.6. Whencookingfishthatiswrappedinpaper;youshouldA. removethepaperbeforeserving.B. useanyoldprintedpaper.C. ser

16、veitwiththepaperstillaroundit.D. letpartofthepaperburnalittle.7. Whenboilingfish,peopleoftenforgettoA. ensurethatthewaterhasboiledfirst.B. addenoughsalttothewater.C. putexactlyagallonofwaterinthepan.D. addenoughherbstothewater.8. FriedfishshouldbeA. cookedveryslowly.B. boiledbeforefryingit.C. cookedinashallowpanwithalittlefat.D. cookedinadeeppanwithalotoffat.Questions9-13DothefollowingstatementsagreeWiththeinfo