烹饪英语厨房器皿.pptx

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1、saucepan第1页/共33页frying pan第2页/共33页casserole第3页/共33页pressure cooker第4页/共33页steamer第5页/共33页bamboo steamer第6页/共33页stew pan第7页/共33页wok第8页/共33页blender/liquidizer第9页/共33页kitchen roll(towel)第10页/共33页plastic wrap第11页/共33页tinfoil/aluminium foil 第12页/共33页bread knife第13页/共33页butter knife第14页/共33页chopping knife

2、第15页/共33页cleaver knife第16页/共33页boning knife第17页/共33页paring knife第18页/共33页cutting board/chopping board第19页/共33页egg beater第20页/共33页sieve第21页/共33页turning shovel第22页/共33页ladle leidl 第23页/共33页fish slice第24页/共33页wooden spoon第25页/共33页work surface第26页/共33页hob第27页/共33页saucepanfrying pan casserolepressure coo

3、kersteamerbamboo steamerstew panwokblender/liquidizerkitchen rollplastic wraptinfoilbread knifebutter knifechopping knifecleaver knifecutting boardegg beatersieveturning shovelladlefish slicewooden spoonwork surfacehob第28页/共33页How To Make Fish StockStep 1:You will need 1 kg fish bones 2 ltr water 3

4、celery stalks,roughly chopped 1 onion,chopped 1 fennel bulb,roughly chopped 1 head of garlic,cut in halves 50 g white mushrooms,sliced 1 tbsp black peppercorns a few sprigs of parsley 2 bay leaves 第29页/共33页1 saucepan 1 spoon 1 sieve 1 bowl Serves:Preparation Time:15 minutes Cooking Time:55 minutes 第

5、30页/共33页 Step 1 Make the stock Place a large saucepan onto the hob.Add the fish bones,celery,onion,fennel,garlic and the mushrooms.Cover it all with the water.Turn the heat onto high.Make sure that everything is submerged under the water.Skim the surface with a spoon and discard(扔掉)any impurities（杂质

6、）.Add the peppercorns,bay leaves and the parsley.Push it all under,making sure that everything is well immersed.(浸入)Turn down the heat and simmer for 30-45 minutes.第31页/共33页Step 2.Strain（过滤）and storeOnce cooked,strain the fish stock through a sieve into a bowl.Use it right away,chill(冷藏)it for 2-3 days in the refrigerator,or it will keep in freezer for months.第32页/共33页感谢您的观看！第33页/共33页