首页
外语
计算机
考研
公务员
职业资格
财经
工程
司法
医学
专升本
自考
实用职业技能
登录
外语
Preparing Fish for Drying and Smoking 1. Dried fish ■ cut off the head if the fish is long ■ 【T1】_______inside, rub sal
Preparing Fish for Drying and Smoking 1. Dried fish ■ cut off the head if the fish is long ■ 【T1】_______inside, rub sal
admin
2021-05-13
296
问题
Preparing Fish for Drying and Smoking
1. Dried fish
■ cut off the head if the fish is long
■ 【T1】_______inside, rub salt and wash in clean water 【T1】_________
■ put in a container with 【T2】________ 【T2】_________
■ cover the container with 【T3】_______ 【T3】_________
■ place the fish on 【T4】_______with white cloth and let 【T4】_________
them dry
■ avoid 【T5】_______to let fish taste better 【T5】_________
■ put the dried fish in a 【T6】_______place off the ground 【T6】_________
2. Smoked fish
■ be done in a large and round metal container
■ cover the top and build a small fire
■ use wood to give smoked fish good 【T7】_______ 【T7】_________
■ use green wood instead of 【T8】________ 【T8】_________
■ smoke the fish for 【T9】_______or longer 【T9】_________
■ after cooling, 【T10】_______the fish in clean paper 【T10】_________
【T7】
Preparing Fish for Drying or Smoking
There are different ways to store fish. Two ways to keep fish for future use are canning and freezing. Two other methods are drying and smoking. Today we are going to talk about, step by step, how to prepare dried and smoked fish.
Begin with fish that are just out of the water. If the fish are small, leave their heads on. Cut off the heads if the fish are longer than twenty centimeters or weigh more than one hundred fifteen grams.
Now clean the freshly caught fish. Cut off the scales and cut open the stomach. Remove everything inside. Then wash the fish in clean water and rub salt into them. After that, wash them again in clean water.
Next, put the fish in a container with a solution of three hundred grams of salt and one liter of water. This will remove the blood from the meat. Keep the fish in the saltwater for about thirty minutes. The water should be salty enough so that the fish float to the top. If the fish sink to the bottom of the container, add more salt to the water.
Then cover the container with a clean piece of wood. Place a heavy stone on the wood to hold it down. Leave the fish there for about six hours.
After that, remove them from the saltwater and place them on a clean surface. Cover the fish with a clean piece of white cloth and let them dry.
Fish taste better if they are out of bright sunlight while they are being dried. For best results, put the drying table under a tree. Turn the fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.
After the fish have dried, place them in a basket. Cover them with clean paper or large leaves. Then put the basket in a cool, dry place off the ground.
In terms of smoking fish, you should make sure as much of the saltwater as possible is removed before you smoke the fish.
The smoking can be done in a large, round metal container. Remove the top of the drum and cut a small opening on one side at the bottom. Cover the top with a strong wire screen. This is where you put the fish. Build a small fire in the drum by reaching in through the opening at the bottom.
Wood from fruit trees makes good fuel for your fire. The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
You should smoke the fish for five days or longer if you plan to store them for a long time. After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
So this is what we want you to know about how to dry and smoke fish. In the next program we’ll come to how to can and freeze fish.
选项
答案
color and taste
解析
细节题。制作熏鱼时,录音提到“The wood will give the smoked fish good color and taste.”。建议使用果树的木头熏鱼,木头会给鱼带来不错的颜色和味道。
转载请注明原文地址:https://kaotiyun.com/show/Oj3K777K
0
专业英语四级
相关试题推荐
Smokingissoharmfultohealththatitkills______eachyearthanautomobileaccidents.
Themarketresearchersinterviewedpeopleat______inthestreet.
SunbedIntheUK,thereappearstobeaneverincreasingnumberofverytannedyoungpeople./WhileinChinayoungpeopleof
A、Howstudentscareabouttheinformationontheleaflet.B、Whatkindoffoodthewomaneats.C、Towhatextentpeoplecareabout
A.inappropriateB.attendC.slipsD.trackE.financeF.unchangeableG.organizeH.participateI.formalJ.asmuchasK.sl
A、Positive.B、Neutral.C、Skeptical.D、Critical.C①选项都是表态度的形容词,问题应与此相关。②男士从一开始就对问卷调查提出质疑,最后他又说,不管怎么样,我不相信……。C项skeptical“怀疑的”与stil
SpeechforVisitorstotheMuseum1.Historyofthemuseum-Waterandavailabilityofrawmaterial—madethesitesuit
A、Tohelppeoplequitsmoking.B、Torestrictadvertising.C、Toraisetaxes.D、Alltheabove.D总结归纳题。对话最后提到“Thingsthatworkare
Thereisalotofdebateoverthebestway/tomeasuretheeconomiccostsofsmoking./Everystudyisbasedondifferentassump
Duetopersonality_____,thetwocolleaguesnevergotonwellinwork.(2010-66)
随机试题
传染病流行过程的基本环节是
会计职业道德教育的主要内容有()。
下列关于采用抵押方式申请商用房贷款的表述,错误的是()。
商业银行应对本行的理财销售行为进行规范,以下说法正确的有()。
纳税人一经放弃免税权,其生产销售的全部增值税应税货物或者劳务均应按照适用税率征税,不得选择某一免税项目放弃免税权,也不得根据不同的销售对象选择部分货物或者劳务放弃免税权。()(2015年)
美国的__________倡导“发现式学习法”。
关于我国的民族区域自治制度,说法不正确的是()。
Amongtheraftofbooks,articles,jokes,romanticcomedies,self-helpguidesandotherwritingsdiscussingmarriage,somefamil
BasicsaboutSpringBreakSafety1.Travelsafety■Validdriving【T1】______【T1】______■Awareofthe【T2】_
Wedon’tdenythatyourproductsaresuperiorinqualityto______ofJapanesemake.
最新回复
(
0
)