西餐.docVIP

西餐 　　Pasta 意大利粉 　　These are the notes that John has taken: 　　　Pasta is a wheat-based carbohydrate that is usually made with flour, eggs and water. It is made into different shapes for different purposes, and forms the basis of most Italian dishes. Fabio told John about the basic types of pasta: 　　意大利粉是一种以小麦为主的碳水化合物，常以面粉、鸡蛋及水制成，依不同煮食用途制成不同形状，亦而形成意大利菜的基本食材。Fabio告诉John意大利粉的基本种类。 意大利粉 　　Conchiglie: Shell-shaped pasta. 贝壳形意大利粉 　　Fettucine: Long strips of pasta that are about one centimetre wide。 　　大概1厘米宽的长形意大利粉 　　Lasagna: Long strips of pasta that are around ten centimetres wide, used in al forno (baked in the oven ) dishes like lasagne。大概10厘米宽的长条行意大利粉 　　Linguine: Long strips of pasta that are about half a centimetre wide。 　　大概0.5厘米宽的长条形意大利粉 　　Macaroni: Tubes of pasta that are bent, like an elbow。 　　扭如手肘般弯曲的管状意大利粉 　　Manicotti: Short tubes of pasta, cut at an angle。 　　斜切的短管状意大利粉 　　Spaghetti: Long thin pieces of pasta, like portions of string。 　　细长的意大利粉，如细绳的一部分。 　　Vermicelli: Spaghetti that is half as thick, usually serves in bundles。 　　比Spaghetti细一半的意大利粉，常是一捆捆的。 　　Types of Steaks 　　牛排的种类 　　There are different cuts of steak that offer different things – for example, a T-bone steak offers both fillet and sirloin. Fillet is very tender and lean, but sirloin is very juicy and flavourful. The texture of the meat is different in different cuts of meat, which is why people have preferences. The fat content also affects people’s choices。 　　牛排的不同切法提供不同的滋味 —— 例如， T字骨嫩牛排可以是去骨切片(牛柳)或者牛脊肉(西冷)。牛柳又嫩又精瘦，但西冷则是多汁而且味道丰富。肉质会因牛的部分而不同，故此牛扒种类喜好因人而异。牛排的脂肪比例也会影响人们的选择。 　　Rump steak: steak cut from the rump or hindquarters。 　　臀肉牛排：由臀部或后腿及臀部切出的牛排 　　Scotch fillet/boneless rib-eye/rib fillet: the rib eye or ribeye, also known as the Scotch fillet, is a beef steak from the rib section 　　牛柳/无骨肉眼/肋骨肉片：rib eye 或 ribeye (肉眼)亦称为Scotch fillet牛柳，是由肋部分来的牛排 　　Sirloin/Porterhouse/New York steak: the portion of the loin (especially of beef) just in front of the rump 　　牛脊肉(西冷)/ 上等腰肉牛排/纽约客牛排：牛腰部在臀部前面的部分。 　　T-bone/p