英語(yǔ)中牛肉的熟分級(jí)PPT學(xué)習(xí)教案

1、會(huì)計(jì)學(xué)1根據(jù)官方的詳細(xì)說(shuō)法是這樣的根據(jù)官方的詳細(xì)說(shuō)法是這樣的: 有有7個(gè)等級(jí)個(gè)等級(jí), 從從raw到到well done。第1頁(yè)/共9頁(yè)* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.第2頁(yè)/共9頁(yè)* Blue rare or very rare - (37.8C/100F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and

2、 barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as blood rare. In the United States this is also sometimes referred to as Black and Blue or Pittsburgh Rare.第3頁(yè)/共9頁(yè)* Rare - (48.9C/120F core temp) The outside is gray-brown, and the middle of the steak is red

3、and slightly warm.第4頁(yè)/共9頁(yè)* Medium rare - (52.2C/126F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level. 第5頁(yè)/共9頁(yè)* Medium - (57.2C/135F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.第6頁(yè)/共9頁(yè)* Medium well done - (62.8C/145F degrees core temp) The meat is light pink surrounding the center.第7頁(yè)/共9頁(yè)* Well done - (73.9C/165F degrees core temp) The