在澳大利亚,如何用英语点到一份称心如意的牛排?

2016年03月17日 澳洲中文台



无论是出国旅游还是海外学习,享受西方美食一定少不了牛排。牛排有不同的种类,而根据火候的不同其生熟度又有好几个说法。




那么,如何才能在澳洲用英语点到一份称心如意的牛排呢?希望下面的文章能帮到你。


下面先来看一下烹调方式


牛排的烹调方式有煎(Grill)与烤(Roast)。Grill是烤架的意思,将牛排放在炭火上直接加热叫做煎,把牛排放到烤箱里加热叫做烤(Roast)。


牛排烹调的生熟度(Degree of Cooking)


Very Rare:极生,常说的三分熟,煎的(Grill)时间不超过3分钟。外表有烧烤过的痕迹,但里面还是很生,简单地说就是,凉的。切开时还有血水渗出,但是肉质极嫩,口感多汁。




Rare:生,常说的四分熟,煎的时间不超过4分钟。外表有烤焦痕迹,里面肉质呈现原来红色,但入口有热度。切开时还有血水渗出,肉质极嫩,口感多汁。




Medium Rare:中生,常说的五分熟,煎的时间6~8分钟。外表有烧烤过的痕迹,里面已经全面加热,可以感受到相当的热度,不过肉质还是呈现红色。切开时还有稍许血水渗出,但是肉质嫩,口感多汁。




Medium:稍熟,常说的六分熟,煎的时间8~10分钟。外表烧烤呈深褐色,但是里面除了中间部分呈现粉红色外,外围部分都呈现烧烤过的淡褐色。切开时流出褐色肉汁,需要咬上数口才能咽下。




Medium Well:稍熟,常说的七分熟,煎的时间8~10分钟。外表烧烤呈深褐色,里面除了中间部分呈现粉红色外,外围部分呈现烧烤过的淡褐色。切开时流出褐色肉汁,需要咬上数口才能咽下。




Well Done:甚熟,常说的全熟,煎的时间12~15分钟。外表已有明显烤焦痕迹,热度已经渗入整片肉,里面肉色因为高度加热呈现深褐色。咬劲很够才能下咽。




牛排佐料(Accompaniments)


马铃薯:Mashed Potato(马铃薯泥)或Baked Potato(烤马铃薯)、French Fries(马铃薯条),三者择一:马铃薯泥可加肉汁调味;薯条和薯角可涂上少许牛油(Butter )或食盐调味。

 



蔬菜:一小节煮过的玉米(Corn)、数颗绿色花椰菜(Broccoli)、洋葱(Onion)。




蘑菇:数片小蘑菇(Mushroom)




比较高级的牛排餐佐料会提供海鲜,例如一只龙虾尾、或两只炸明虾,这就是台湾所称的「海陆大餐」(Surf and Turf)或者(Reef and Beef)。

  

牛排调味料(Condiment)


有许多人吃牛排时喜欢原味,不加任何调味料。但也有人喜欢加一些调味料,冲淡牛排的血腥味。




在一般大众化的牛排馆,都有瓶装牛排酱(Steak Sauce),最有名的两个牌子是A1 Steak Sauce 与Heinz 57 两种。


非大众化的牛排馆供应由厨师自制的牛排酱汁,如蘑菇酱汁(Wild Mushroom Source)或者黑胡椒酱汁(Black Pepper Sauce)。

  

牛排类型的表达


T-bone steak 丁骨牛排

filet steak 菲力牛排

sirloin steak 沙朗牛排 




煎蛋熟度的表达


scramble 炒蛋(就是全熟)

sunny side up 只煎一面的荷包蛋

sunny side down / ease over 两面都熟




例如:

How do you like your egg cooked? 您的蛋要几分熟?

Scramble. 全熟。 

     


其他配餐的表达


corn soup 玉米浓汤

green salad 蔬菜沙拉

mashed potato 土豆泥

pasta 意大利面

ketchup 番茄酱

French toast 法国土司 




知道了有关牛排的知识与单词之后,我们来练习一下,如何点牛排:


Waiter:What kind of steak you prefer for the dinner?

Guest:Mmm, they all look appealing, do you have any suggestion?

Waiter:I recommend the Chef's Special, the Prime Grade Fillet Mignon. It is very light and tender.

Guest:What do you mean by Prime Grade?

Waiter:It means the best quality beef according to the grading system made by the Department of Agriculture.

Guest:I see, so I take you're advice, let's try your Filet Mignon.

Waiter:Thanks, how do you want to your steak cooked? Most guests choose Medium Rare.

Guest:Will it be too rare? I am not used to rare food.

Waiter:Not at all, you will find that is the meat is so tender and juicy.

Guest:I'll try, don't let me down.

Waiter:Yes, Sir. What kind of accompaniments you choose to match your steak? We have potato, vegetables, and mushrooms.

Guest:Do you have baked potato, broccoli, and some mushrooms?

Waiter:We certainly do. Any condiment?

Guest:No, thank you, I prefer the original taste of the steak.

Waiter:Do you want some wine to go with the steak?

Guest:A glass of your house wine will be fine.

Waiter:Thanks for your order, the steak will be ready in 15 minutes.

      ………

Waiter:Here is your steak, please be careful of the hot plate. Enjoy your dinner.

Guest:Thanks a lot.

      ………

Waiter:How is the dinner? Do you like the steak?

Guest:Terrific, everything is so tasty.

Waiter:After the main course, do you want some dessert?

Guest:I'm really full, I would rather pass this time, could you fix me a cup of coffee?

Waiter:Of course. Do you want it black, or to go with sugar and cream?

Guest:The black will do.


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