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sides to develop flavor and color. (Corned beef and other cured meats are not browned.) Add hot or cold liquid to cover the meat;
season, if desired. Over high heat, heat liquid to boiling; reduce heat to low, cover pan and simmer (don't boil) until the meat is fork-
tender. Add any vegetables just long enough before meat is done to cook them. If meat is to be served cold, chill it in the cooking
liquid in the refrigerator to improve juiciness and flavor and reduce shrinkage.
7. _____: For a browned stew, in a heavy saucepan over medium-high heat, in a little hot salad oil, brown the pieces of meat on
all sides, a few at a time, removing them as they brown. Meat may be coated with flour before browning. When all pieces are
browned, return meat to the pan. For a light stew, omit flouring and browning. Add hot or cold liquid just to cover the meat. Season, if
desired; cover and simmer (don't boil) until the meat is fork-tender. Add any vegetables just long enough before meat is done to cook
them. When done, remove both meat and vegetables to a warm dish and keep hot: if desired, thicken the remaining liquid to make a
gravy or sauce. Serve the gravy over the meat and vegetables or pass it in a gravy boat.
E x e r c i s e O n e
. Read the article below and write one word to fill the gap.
TENDERIZING MEAT
Meat tenderizers: These 1. _____ derivatives of natural food-tenderizing agents found in some tropical fruits which soften
meat tissue only while meat is cooking. Be sure to follow directions 2. _____ the label: don't use more and don't leave it on longer
than the label recommends, or meat surface might become mushy. Also, don't use it on naturally tender cuts, such as sirloin steak, or
on beef tendered 3. _____ papain.
Mechanical methods: Grinding makes meat tender, as does "cubing," which breaks down the connective tissue by machine.
Pounding meat, 4. _____ directed in some recipes, achieves the same results.
Beef "tendered with papain": This is a scientific commercial process that utilizes protein derivatives 5. _____ such fruits as
papaya (papain). The tendering develops only as the beef cooks, making it possible to cook more beef cuts 6. _____ dry heat, and
shortening cooking time for those cuts that must be cooked by moist heat.
Aging: This improves the tenderness 7. _____ some beef cuts. At the storage plant, beef is hung 8. _____ a specified time, in
rooms with controlled temperature and humidity.
Marinating: Soaking meat, particularly 9. _____ acid mixtures such as lemon juice or vinegar, tenderizes meat and adds flavor.
Often herbs and spices 10. _____ included in marinades.
E x e r c i s e T w o
. Read, translate and make up questions.
Poultry, which includes turkey, chicken, duckling, goose and Rock Cornish hens, is plentiful fresh or frozen the year around –
and in a form to meet the needs of every cook. Birds range from 1-pound Rock Cornish game hens to massive turkeys weighing 24 pounds
and more. There is also a wide choice of "parts" – halves, quarters, breasts, legs, thighs and drumsticks – and boneless roasts. In the
case of long-roasting turkeys, some need little watching since they are sold prebasted, injected with fat or broth to keep them moist.
Holidays and festivals are traditionally celebrated with a roast bird, but poultry is equally at home fried or baked at family meals, or
combined with other flavors to make excitingly different dishes for more formal occasions. When it comes to cooking, then, there are
few meats to match poultry for versatility. Poultry is also one of the most economical sources of high-quality protein and, serving for
serving, chicken and turkey are actually lower in calories than most other meats.
E x e r c i s e T h r e e
. Read the article and choose the best word from the given below.
CHOOSING POULTRY
When (giving, choosing, taking) poultry, you will find many items carry helpful information on the label or wrapper. Poultry
processors as well as supermarkets label products to indicate the (quality, kind, sort); sometimes cooking directions are also
included. A United States Department of Agriculture circular mark proves that the bird has been (seen, weighed, inspected) for
wholesomeness and has met rigid federal standards. Birds of the highest quality of meatiness and appearance also have a shield-
shaped (label, paper, package) stating that they are USDA "Grade A". The (year, age, time) of the bird may also be indicated; age
determines its tenderness. (Old, young, new) poultry has tender meat and can successfully be broiled, barbecued, fried or roasted.
Older or "mature" birds are more (richly, poorly, slightly) flavored, but the meat is less tender and should be tenderized by braising
or simmering in liquid. Choose a whole bird with a plump, well-rounded breast and (clean, clear, white) skin free of blemishes and
bruising. (Skin color may vary from white to yellow according to what the bird was (given, offered, fed) and is not an indication of
quality).
E x e r c i s e F o u r
. A businessman is describing his trip to Lagos. Complete the text with
had to
,
didn't have to
,
couldn't
,
should have
or
shouldn't have.
Each phrase is used twice.
'I (1) _____ traveled on the 10 am flight, but when I got to the airport they told me that the flight was overbooked and I
(2) _____ catch a later flight. Then at the check-in desk they told me that I (3) _____ take both my bags as hand luggage, so I
(4) _____ let one of them go in the hold, which was very annoying as I had my diary in it, and it delayed me by nearly an hour at
baggage reclaim at the other end. When I got on the plane I wanted to use my laptop, but of course I (5) _____ until after take off. The
flight attendant told me to turn it off and said that I (6) _____ known not to use it. To be honest I'd just forgotten, and he
(7) _____ been so rude. Er, it was quite late when I finally left Lagos airport, so it was lucky I (8) _____ go to any meetings that
afternoon. And, looking back at what happened, I (9) _____ travelled with that airline – they have a lot of problems with overbooking.
And my company was paying for the flight so I (10) _____ choose the cheapest option.'
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