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• two small tubs of plain or fruit yoghurt;
• roughly 80 g of hard cheese.
The good news is, if you're
concerned about your weight
, getting the calcium you need doesn't have to mean eating or drinking
10. _____ foods. There's exactly the same amount of calcium in 11. _____ milk as there is in whole milk. The same goes for low-fat
yoghurt and 12. _____ cheese. You don't have to buy their full-fat counterparts to look after your bones.
E x e r c i s e S i x
. Read the article below, some sentences are correct and there is an extra word in some of them, find the
mistakes.
Calcium for vegans and the lactose intolerant
Of course, if your diet excludes milk and dairy products or if you can't tolerate the milk sugar lactose, then you need to look at
for calcium alternatives.
You can keep your bones healthy by:
• buying soya milks, yoghurts and cheeses enriched by with calcium;
• eating lots of dark green leafy vegetables, such as so spinach, broccoli and watercress;
• using almonds or sesame seeds as topping on salads, cereals or desserts;
• snacking on dried fruits – apricots, dates and figs they all contain small amounts of calcium;
• if you're not vegan, adding to sardines, prawns or anchovies to a main meal.
T a s k T w o. Read the article and choose the best phrase from the given below to fill each of the gaps.
A. Stewing:
B. Pan-frying:
C. Roasting:
D. Cooking on a rotisserie:
E. Broiling or grilling:
F. Pan-broiling:
G. Braising:
COOKING MEAT
There are six basic ways of cooking meat. Most tender cuts are best cooked by dry heat: roasted or cooked on a rotisserie,
broiled or grilled, pan-broiled or pan-fried. Less tender cuts should be cooked slowly in moist heat: braised or pot-roasted, or cooked
in liquid. We give appropriate cooking methods for each cut throughout the chapter.
1. _____: Preheat oven to 325 °F for most meats. Season meat if desired and place fat side up on rack in open roasting pan. In
some roasts (e.g. pork loin, standing rib roast), bones form a natural rack. Insert meat thermometer and roast meat to desired degree of
doneness. Roasts continue to cook after they are removed from the oven, so you may wish to stop cooking when thermometer reads
about 5 degrees below reading for degree of doneness desired.
2. _____: This is also a form of roasting. As with other dry-heat methods, low to moderate temperatures should be used. Meat
cuts should be as uniform in shape and thickness as possible. Insert the spit through center of the roast lengthwise, fastening the meat
securely so that it does not slip. Test for balance by rotating the spit in the palms of your hands. Insert the meat thermometer. If it does
not stay securely in position, after the approximate roasting time, stop the rotisserie, insert the thermometer and the read temperature.
Following manufacturer's directions, cook the meat to the desired degree of doneness. Meat cooked on a rotisserie is self-basting, but
it may be basted occasionally for added flavor and color. Sweet basting sauces should not be applied until the last half-hour of
cooking.
3. _____: Steaks and chops should be at least ¾ inch thick, ham slices at least 1/2 inch thick. Trim excess fat from meat and
slash the edge of fat at 2-inch intervals so it won't curl during broiling. Preheat broiler if manufacturer directs, or prepare coals. Rub
the broiling pan rack with a piece of fat trimmed from meat. Place the meat on the rack, then place the pan in the broiler. Steaks,
chops and patties 3/4 to 1 inch thick should be 2 to 3 inches from the heat; cuts 1 to 2 inches thick should be 3 to 5 inches from the
heat. Broil meat until top is browned (lightly browned for cured and smoked pork). Season top if desired (ham and bacon will not
need seasoning) and with tongs, turn meat. Broil until of desired degree of doneness; cut slit near bone and check color to test
doneness.
4. _____: The meat cut should be no more than 1 inch thick and it will take about half as long as if broiled in broiler. Place meat
in an unheated heavy skillet or on a griddle. Most meats have enough fat to prevent sticking. However, if meat is very lean, pan may
first be brushed lightly with fat or rubbed with a piece of fat trimmed from the meat. Over medium-low to medium heat, cook meat
slowly, turning occasionally. Pour off fat as it accumulates so that meat does not fry. Brown meat on both sides.
5. _____: In a skillet, over medium to medium-high heat, using a little hot salad oil or other fat if necessary, brown the meat on
both sides. (Add a little salad oil only if cut is low in fat, such as liver, or if meat is coated with flour or bread crumbs.) Season, if
desired, and continue cooking over medium-low to medium heat, turning occasionally, until done. Do not cover, or crispness will be
lost. Serve meat at once.
6. _____: In a large, heavy skillet or Dutch oven over medium-high heat in a little hot salad oil or fat melted from meat, brown
the meat on all sides; spoon off drippings. Season meat and add a little liquid if needed. Less tender cuts require liquid; tender ones,
such as pork chops, may not. Cover the pan tightly to keep in the steam and simmer the meat over low heat or in a preheated 325 F to
350 F oven until fork-tender. Cooking in liquid: Large cuts: In a large, heavy saucepot, over medium-high heat, brown meat on all
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