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[单项选择]Watching a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices immediately rise to the surface, and the flesh firms before your eyes. It’s dizzying and seductive, like the home makeovers on TV that compress as "Wow." you think "I could do this every single night."
The makers of the TurboChef, a super-fast oven, used at Subway and Starbucks and, recently, by chefs like Charlie Trotter and Gray Kurtz, are banking on that reaction. Speed ovens made by TurboChef, Merrychef. Electrolux and others are common in commercial kitchens: they generally use some layering of microwave, convection, steam and infrared technologies, which provides even cooking, moistness and browning, all at high speed. No single technology has been able m produce all of those traits.
The combination ovens are also mining up. in more limited roles, in some fine-dining kitchens. Mr. Trotter installed a commercial TurboChef in his upscale takeout caf
A. commercial kitchens
B. fine-dining kitchens
C. restaurants
D. family kitchens
[填空题]
A--Chicken with Cashew Nuts B--Chicken with Broccoli
C--Chicken with Fresh Mushrooms D--Double Sauteed Pork
E--Sweet and Sour Chicken or Pork F--Beef with Broccoli
G--Shredded Pork with Peking Style H--Beef Sauteed Szechuan Style
I--Chicken and Shrimp Combination J--Vegetable Delight
K--Babe Shrimp with Garlic Sauce L--Baby Shrimp with Hot Chili Sauce
M--Baby Shrimp with Dried Red Pepper N--Fried Chicken Wings
O--Roast Pork with Cabbage P--Shredded Pork with Garlic Sauce
()白菜叉烧()甜酸肉或鸡