2024剑桥雅思讲义Reading_Test_8.docx

PaSSaHe1COOKINGFISHPerhapstheonlywaysofproperlycookingfisharebakingandgrilling,yetthesearepreciselythewaysleastpractised.Boilingandfryinghavepreviouslyheldtoogreatamonopolyinourmethods.Whengrilling,aperfectlyclearfireisabsolutelyindispensable;moresointhecaseoffishthanwhenintendingtocooksteakorchops.Ashovel-fullofgoodcinders,slightlywetted,andgivensufficienttimetobecomered-hot,willgenerallyensureagoodsurfaceheatzbutacharcoal"braisiere"s,byfathebestfireforthispurpose.Aspecialgridironshouldbekeptforfishonly.Afterusing,letitbethoroughlywashedanddried,andbeforeusingagainrubthebarsoverwithalittleoil;fishismoreeasilymarked,andapttosticksoonerthanmeat.Ifthegridironisnotadoubleone,useapairoftongswithwhichtoturnthefishover;bewareofstickingaforkintoit.Therecanbenodoubtthatgrillingbringsoutaflavourwhichnothingelsewill.Whatcansurpassafreshmackerel,grilledafterbeingsplitopenandboned?Animportantpointtobearinmindinthismethodofcookeryis,tokeepintheflavour.Asliceofgrilledsalmonwilltastefarniceriftheslicehasbeenwrappedinbutteredpaper;butcookinganythinginpaperrequiresthegreatestcare,asshouldtherebetheslightestflare,thepaperwillcatchfire.Whenbakingfishthatiswrappedinbutteredpaper;thechiefthingtobearinmindisnottosparethebutter.This,oneofthemostdelicateanddeliciouswaysofcookingfish,isapttobeentirelyspoilt,becauseonlyalittledabofbutterisallowed.Whenfishhasbeencookedinpaperitshouldbesenttothetablejustasitis,paperandall.Alwaysuseplainwhitenotepaper;neverprinted.Whenboilingfishzaverycommonfaultisomittingtoputsufficientsaltintothewater.Inthecaseoflargefish,saltshouldbeaddedintheproportionofhalfapoundtoagallonofwater;forsmallerfish,aproportionofaquarter-poundtothegallonissufficient.ItisnowgenerallythoughtbesttoplacefishinnearlyboilingWateCthenallowittocomegentlytotheboilingpointagainzthiskeepsintheflavouronthesameprincipleastheboilingofmeat.Thetimealloweddependsentirelyonthesizeofthefish,butwhenthefleshshowssignsofbeingjustabletobeseparatedfromthebone,itisamplydone.Ibpreservethewhitenessofwhitefish,itiswisetorubthemoverwithlemon-juicebeforeboiling.Onemethodofboilingfish,whenitisintendedforeatingcoldzistodoitin"court-bouillon,"andiffresh-waterfishiscookedthiswayitisrelievedofmuchofitsinsipidity.Onepartofvinegar;onepartofredwine,tofourpartsofWatecforthe"bouillon."Tbtwoquartsoftheliquorputanounceofsalt,halfanounceofpeppe;abunchofsavouryherbs,aslicedonionandacarrot.Sometimesasmallpieceofbaconisalsoadded.Lettheseallboiltogetherforsometime,thenstraintheliquorandkeepinastonejar.Itwillkeepalongtimeifoccasionallyre-boiled.Thefishshouldbewellcoveredwiththeliquidwhenlaidinthefish-kettleandallowedtoboilgradually.Ibfryfishsuccessfullyitshouldbeliterallyboiledinfat.Thiscannotbedoneoverasloworsmokyfire,neithercanitbedoneunlessanabundanceoffatisallowed.Itisnotanextravagantmethod,evenifthepanisalargeone,andittakestwoorthreepoundstofillit.Ifcarefullypouredintoabasincontainingboilingwaterafterthefishhasbeencooked,theloosebreadcrumbsandotherparticleswillfalltothebottom,andthefatformaclearwhitecrust.Whenduecareisexercisedthereisnoreasonwhythesamefatshouldnotbeusedfiftytimesover.Letitbequiteboilingwhenthefishisputin.Thismaybeknownbyitsperfectstillnessandthefaintbluevapourwhichwillrisefromit.Whenthefishhasbeenwashedandcarefullydried,flouritbeforedippingintobeatenegg,andbreadcrumbs.Layasmallpieceofblotting-paperatthebottomofthedishtoabsorballgrease.Variousrecipesforbakingfisharegiveninthefollowingpages.Perhapsoneofthenicestwaysofdoingfishintheovenisz,augratin'*.Brieflydescribed,thisconsistsofalayerofmixedherbsandbreadcrumbslaidfirstatthebottomofawell-buttereddish,thefishlaidonthis,thenthesameingredientswithseasoningandmorebutteroverit.Veryoftenaglassofwineorvinegarisadded.Anythingcookedz,augratin"mustalwayscometothetableinthedishinwhichitwascooked,hencethegratin-dishisanotherindispensablekitchenrequisite.Whenintendingtousesaltedfishforanydishitshouldalwaysbeallowedtolieinwateratleasttwenty-fourhourspreviously,andthewatershouldbechangedfrequently;thendrainanddrythoroughly.Source:AHANDBOOKOFFISHCOOKERYBYLUCYH.YfiTESQuestions1-4ChooseNOMORETHANTHREEWORDSfrompassage1foreachanswer.1. Whichcookingutensilisrecommendedforgrillingfish?2. Whatdoeswrappingfishinpaperhelptokeep?3. Rubbinglemonjuiceonwhitefishisrecommendedtodowhat?4. Whereexactlydoyoucook”au-gratirdishes?Questions5-8ChoosetheappropriatelettersA,B,CorD.5. AcharcoalfireisbestforA.frying.B.grilling.C.boiling.D.baking.6. Whencookingfishthatiswrappedinpaper;youshouldA. removethepaperbeforeserving.B. useanyoldprintedpaper.C. serveitwiththepaperstillaroundit.D. letpartofthepaperburnalittle.7. Whenboilingfish,peopleoftenforgettoA. ensurethatthewaterhasboiledfirst.B. addenoughsalttothewater.C. putexactlyagallonofwaterinthepan.D. addenoughherbstothewater.8. FriedfishshouldbeA. cookedveryslowly.B. boiledbeforefryingit.C. cookedinashallowpanwithalittlefat.D. cookedinadeeppanwithalotoffat.Questions9-13DothefollowingstatementsagreeWiththeinfo