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Презентация на тему по английскому языку на тему Методы приготовления (Methods of Cooking)
Содержание
- 2. Deep-Frying Quick cooking in boiling fatBenefitsRetains some vitaminsDisadvantagesIncreases the fat content of foods
- 3. Dry-FryingFat-free fryingBenefitsNo fat added. Good retention of
- 4. Stir-FryingQuick cooking over high heatBenefits Crisp look
- 5. MicrowavingCooking in microwave ovenBenefitsMinimal vitamin lossDisadvantagesUneven cooking with "cold" and "hot" spots in food
- 6. Braising and Stewing Slow cooking in liquid
- 7. GrillingQuick cooking with dry heatBenefits No fat
- 8. BoilingCooking in large amounts of waterBenefits Improves texture of tough vegetablesDisadvantages Some vitamin loss to liquid
- 9. PoachingSimmering in a little liquidBenefits No added fatDisadvantages Some vitamin loss
- 10. SteamingCooking over steam that is converted from
- 11. RoastingCooking with intense, dry heatBenefits Succulent meat;
- 12. Pot-RoastingSlow baking in a covered dishBenefits No added fatDisadvantages Some vitamin loss
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Deep-Frying Quick cooking in boiling fatBenefitsRetains some vitaminsDisadvantagesIncreases the fat content of foods
Слайд 2
Deep-Frying
Quick cooking in boiling fat
Benefits
Retains some vitamins
Disadvantages
Increases
the fat content of foods
Слайд 3
Dry-Frying
Fat-free frying
Benefits
No fat added. Good retention of
vitamins
and minerals.
Disadvantages
Only suitable for foods containing some natural fat
Слайд 4
Stir-Frying
Quick cooking over high heat
Benefits
Crisp look and taste.
Little fat is needed. minimal vitamin loss
Disadvantages
High in salt
if too much soya sauce is used
Слайд 5
Microwaving
Cooking in microwave oven
Benefits
Minimal vitamin loss
Disadvantages
Uneven cooking
with "cold" and "hot" spots in food
Слайд 6
Braising and Stewing
Slow cooking in liquid over
several hours
Benefits
Improves flavour and texture of tough cuts of
meatDisadvantages
Vitamins leach into liquid but retention in stewing is better than in roasting
Слайд 7
Grilling
Quick cooking with dry heat
Benefits
No fat added. Vitamin
and mineral loss to pan sediments
Disadvantages
Charcoal or open-flame
grilling of meats may induce the formation of carcinogens
Слайд 8
Boiling
Cooking in large amounts of water
Benefits
Improves texture of
tough vegetables
Disadvantages
Some vitamin loss to liquid
Слайд 10
Steaming
Cooking over steam that is converted from a
little water
Benefits
Preserves most nutrients and flavour
Disadvantages
Need to watch
cooking time carefully to prevent overcooking
Слайд 11
Roasting
Cooking with intense, dry heat
Benefits
Succulent meat; vegetables retain
some vitamins
Disadvantages
Vitamin loss. Fat added to meat with
the basting
Слайд 12
Pot-Roasting
Slow baking in a covered dish
Benefits
No added fat
Disadvantages
Some
