KHOA: NGOẠI NGỮ Mã số: TT/P.

KT&KĐCL/11/BM07
MÔN: ĐỌC 1
KIỂM TRA QUÁ TRÌNH 2 Ban hành lần: 01
HK 1- NĂM HỌC: 2016– 2017
Ngày: 1/10/2017 Nhóm:50 Hiệu lực từ ngày: 8/10/2013
Được sử dụng tài liệu

Họ và tên SV:Đỗ Gia Thuận..............................................MSSV:017H0226................STT:20...................

CÁN BỘ CHÁM THI ĐIỂM BÀI THI Giám thị 1 Giám thị 2
Ghi bằng số Ghi bằng chữ

Assignment 1

How to prepare French Roast


A French roast, or roti de boeuf, is a style of preparing roast beef that includes particular spices
and flavorings traditionally included in French cooking. The most tender and appropriate beef roasts
for this dish include chuck-eye, top blade or bottom roast. Butcher shops and grocery stores sell beef
roasts of varying quality based on the level of fat marbling throughout the meat. Prime meats are
marbled throughout, which protects the flesh from drying, resulting in a tender dish. Select and choice
roasts contain less marbling and may result in a drier roast.

 Things You'll Need:

 2 to 2.5kg of boneless beef roast, divided  1 finely chopped medium onion

into two equally sized pieces  3 table spoons finely chopped parsley
 1 table spoons of kosher salt  2 bay leaves
 Paper towels  2 teaspoon minced fresh thyme
 Pepper grinder  1 cup finely chopped onion
 Culinary twine  1 table spoon flour
 Bottle of blended French table wine  3 cloves garlic
 Heavy stockpot  Roasting pan
 Glass bowl  4 carrots sliced
 3 table spoons olive oil  2 cups frozen pearl onions
 Glass dish

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 Let’s start to cook
 Step 1:

Place the oven rack in the position immediately below the center. Preheat the over to 300 degrees
Fahrenheit. Massage kosher salt into meat. Place on a wire rack at room temperature for one hour.
Dry beef with paper towels and season with fresh ground pepper. Tie twine around beef segments to
prevent them from falling apart during cooking.

 Step 2:

Simmer wine in stockpot for 15 minutes until reduced. Pour into a glass bowl. Rinse the stockpot and
add olive oil. Heat oil on medium-high heat and add beef pieces, together or one at a time, as the size
of the stockpot allows. Brown the beef and transfer to a glass dish.

 Step 3:

Reduce the burner temperature to medium and heat the onion in the stockpot for three minutes until
softened. Add the garlic and the flour; mix thoroughly. Add the wine and herbs.

 Step 4:

Place beef in roasting pan and pour in the wine mixture. Cover the roasting pan with aluminum foil
or a lid and place in the oven. Turn each hour until cooked. Add the carrots after two hours and the
onions after two hours and 15 minutes.

 Step 5:

After the roast cooks for 2 1/2 hours, ensure that it cooked thoroughly and remove from the oven.
Place the roast sections on a cutting board and tent with foil. Leave for 10 minutes. Cut the roast into
3/4-inch slices and fan on serving plates. Remove the bay leaves from the sauce. Surround the roast
with vegetables and pour sauce over each serving.

New Words:

1. Chuck-eye is a part of the meat from the beef’s neck

2. Topblade is the core meat of from beef’s shoulder

3. Marbling means equal,even

4. Culinary twine is string uses in cooking

5. Simmer is nearly boiled

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