英语翻译Salad dressings1.used to add/enhance flacour&provide var

英语翻译
Salad dressings
1.used to add/enhance flacour&provide variety
--salads,cold buffets,horsd'oeuvres,sandwiches
2.usually made from a combination of oil &acidic liquids
--vinegar,lemon juice
3.two main dressings &their derivatives
--mayonnaise&vinaigrette
Mayonnaise
1.Mayonnaise is an emulsification of oil,acid liquid &egg yolk,with seasonings
2.egg yolk contains an emulsifier called lecithin which holds the Mayonnaise in a stable from
3.correct ingredient proportions,preparation&mixing are critical to the emulsion formation
Mayonnaise guidelines
Preparation:
1.all utensils should be clean &dry
2.correct size bowl
3.do not use an aluminium bowl
4.use a suitable shaped bowl
Reasons for failure
1.the yolks are stale
2.ingredients are too cold
3.the oil is added too quickly
4.the sauce is insufficiently whisked
Correcting a split Mayonnaise
1.Whisk the unstable mixture on to:
-a little boiling water
-fresh egg yolk and a little cold water
-some stable Mayonnaise
Vinaigrette
1.french dressing
2.oil,vinegar,mustard,seasoning
3.the oil&liquid does not stay in a stable emulsion for long and will separate
--Mix thoroughly prior to use
Other cold sauce used for salads
1.acidulated cream
--commonly used with salads containing fruit
2.yoghurt dressing
--an alternative to Mayonnaise & acidulated cream
Sandwiches
Bread variety for flavour,texture,nutrition
1.Loaves
white,brown,wholemeal,grain&seed,rye,baguettes,pumpernickel,soughdough ,pide
2.rolls&buns
-kaiser,bap
3.flat breads
-naan,caibatta,focaccia,pitta
4.wrappers
-crepes,rice and egg wrappers,baguettes,tortillas
5.assorted
-bagels,croissants
Spreads flavour,moisture barrier,binds
1.butter,plain or compound
--herb,garlic,caper
2.nut butter
-peanut,cashew
3.Mayonnaise ,plain or flavoured
-grain mustard,horsersdish,pesto,sun-dried tomatoes
4.spreadable cheese
-cottage,ricotta,cream ,mascarpone,creme fraiche
5.vegetable Puree
-avocado ,tapenade,pesto,herb,hummus,sundried tomato
6.Condiments
-tahini,mustard,chutney,relish,piccalilli,chow,salsa fruit
7.preserves
-gherkins,olives,peppers,sundried tomatoes,pickled onions

沙拉穿衣
1.过去一直增加/提高 flacour&提供多样性
--沙拉、寒冷自助餐,horsd\'oeuvres,插入
2.通常从一个油的组合和产生酸的液体制造
--醋,柠檬汁
三千种主要的穿衣和他们的引出之物
--美乃滋和 vinaigrette
美乃滋
1.美乃滋是一个油的乳化,酸液体和蛋黄,藉由干燥法
2.,蛋黄包含叫做在一间马房中支撑美乃滋的卵磷脂的一个乳化剂从
3.正确的成分比例,准备&混合是紧要关头的对乳状液形成
美乃滋指导方针
准备:
1.,所有的器具应该是干净的 &干
2.正确的大小碗
3.不使用一个铝碗
4.使用一个适当的被成形的碗
失败的理由
1.,蛋黄是尿
2.,成分太寒冷
3.,油被太快增加
4.,酱不够地被扫
改正一个分散的美乃滋
1.扫不稳定的混合在到之上:
-一些沸腾的水
-新鲜的蛋黄和一些冷水
-一些稳定的美乃滋
Vinaigrette
1.french 穿衣
2.油、醋、芥末,干燥法
3.,油和液体不很久留在一个稳定的乳状液而且将会分开
--彻底地在使用之前混合
沙拉用的其他寒冷的酱
1.带酸味的乳酪
--普遍使用了包含水果的沙拉
2.优格穿衣
--美乃滋和带酸味的乳酪替代品
三明治
面包多样性为滋味、质地,营养
1.面包
白色、褐色、以及全麦的,谷粒和种子、裸麦、长方形宝石、 pumpernickel 、 soughdough,pide
2.卷物和小面包
-皇帝,bap
3.平坦的面包
-naan 、 caibatta 、 focaccia,pitta
4.包裹器
-crepes 、饭和蛋包裹器、长方形宝石,薄玉米饼
5.配合的
-百吉卷,新月形面包
传布滋味,湿气障碍,绑
1.butter 、平原或化合物
--药草、大蒜,跳跃
2.nut butter
-花生,腰果树
3.美乃滋 ,平原或滋味
-谷粒芥末