F2F Class Notes (David)
Homework
Look at some English menus, either online or at a restaurant. Try to understand as much of it as possible. Take a picture of it and we can discuss any terms you don’t understand next class.
Today we focused on:
Discussed various food terms and topics
1. Implement a new compliance policy
2. Explain the practice in China when we cannot entirely follow global compliance policy
3. Persuade Internal audit to accept local process
Vocabulary
vegetarian – noun – someone who only eats vegetables and animal byproducts
byproducts – noun – something that comes from something else or is produced by something else
ex: Milk is a byproduct of cows.
vegan – noun – someone who only eats vegetables and no animal byproducts
Sour – 酸
Deep fried – 油炸 – frying something in a big pot of oil
pan-fry – frying something in oil in a pan
stir-fry – frying meat and vegetables together in a pan
steamed – to cook using boiling water vapor
boiled – to cook IN boiling water
baked – to cook something in an oven
roast – to cook meats in an oven, or directly over a fire
roast/roasted chicken/duck
hot pot – 火锅
avocado – 牛油果
corn – 玉米
asparagus – 芦笋
peas – 豌豆
zucchini – 西葫芦
lettuce – 生菜
cabbage – 白菜
filet mignon – common variety of steak
Prime rib – steak from the rib area of the cow
Steak cooking terms
Raw – uncooked
Rare – 10%-20% – very bloody and red
Medium rare – 30% – slight bloodiness and redness
Medium – 40-60% – very slight redness
medium well – 70-80% – cooked through, no redness
Well done – 90-100% – fully cooked
side dish – 配菜,小菜
beef jerky -牛肉干
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