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    Put A in The Right Box:: Slow-Fried French Fries

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    gema katiuska parraga briones
    The document discusses how to make perfect french fries. It explains that french fries are better when made in a restaurant rather than at home because restaurants fry the potatoes twice - first at a low temperature to poach them and then at a high heat to crisp them. The document then describes how a French chef named Joel Robuchon supposedly makes fries at home by putting sliced potatoes in cold oil and letting them cook as the temperature rises, resulting in fries that are wonderfully crunchy outside and creamy inside. The document claims this method produces fries that are just as good as restaurant fries, even for people who have never made fries before.

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    Put A in The Right Box:: Slow-Fried French Fries

    Uploaded by

    gema katiuska parraga briones
    646 views1 page
    The document discusses how to make perfect french fries. It explains that french fries are better when made in a restaurant rather than at home because restaurants fry the potatoes twice - first at a low temperature to poach them and then at a high heat to crisp them. The document then describes how a French chef named Joel Robuchon supposedly makes fries at home by putting sliced potatoes in cold oil and letting them cook as the temperature rises, resulting in fries that are wonderfully crunchy outside and creamy inside. The document claims this method produces fries that are just as good as restaurant fries, even for people who have never made fries before.

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    reading-comprehension-2-

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    The document discusses how to make perfect french fries. It explains that french fries are better when made in a restaurant rather than at home because restaurants fry the potatoes twice - first at a low temperature to poach them and then at a high heat to crisp them. The document then describes how a French chef named Joel Robuchon supposedly makes fries at home by putting sliced potatoes in cold oil and letting them cook as the temperature rises, resulting in fries that are wonderfully crunchy outside and creamy inside. The document claims this method produces fries that are just as good as restaurant fries, even for people who have never made fries before.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    646 views1 page

    Put A in The Right Box:: Slow-Fried French Fries

    Uploaded by

    gema katiuska parraga briones
    The document discusses how to make perfect french fries. It explains that french fries are better when made in a restaurant rather than at home because restaurants fry the potatoes twice - first at a low temperature to poach them and then at a high heat to crisp them. The document then describes how a French chef named Joel Robuchon supposedly makes fries at home by putting sliced potatoes in cold oil and letting them cook as the temperature rises, resulting in fries that are wonderfully crunchy outside and creamy inside. The document claims this method produces fries that are just as good as restaurant fries, even for people who have never made fries before.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Complete the sentences with the words in the box.

    Names.................. course:......................

    Slow-Fried French Fries

    There are certain foods that are better when not made at home,
    like french fries. To achieve golden-brown perfection, you have
    to fry them twice: first at a low temperature, to poach them; then
    at a high heat, to crisp them up. Very tasty, very much a pain in
    the neck. A few years back, I read about how French chef Joel
    Robuchon supposedly does it at his house: He puts sliced
    potatoes in a pot of cold oil, turns on the heat, and lets them go.
    It sounds too simple to work. But as the temperature rises, the
    potatoes cook from the outer layer in until the fries are
    wonderfully crunchy outside and creamy in the center. You'll
    never make fries any other way-even if you've never made them
    before.

    Put a  in the right box:


    1. The word chef (in line 6) means 2. In the text fry (line 3) means:

    a person in charge of a hotel to cook in a pan over heat with use of fat

    a person who cooks to cut something into pieces

    a person who waits on people to slice something

    3. The word twice (in line 3) means: 4. In the text poach (line 4) means:

    one time to cook in salty liquid

    two times to cook in a boiling liquid

    three times to fry

    5. French fries are better when cooked 6. The French chef J.R. has his

    at home own recipe

    in a restaurant doesn’t know how to make French fries

    in a factory doesn’t cook French fries at all

    7. What does the word crisp mean: 8. What does a pain in the neck mean?

    soft to have a problem with one’s neck

    crunchy to please someone

    flexible to be annoying

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