Вопрос № 223597 - Английский язык

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Combine mayonnaise, flour, salt and pepper. Gradually add milk; cook, stirring constantly, over medium – low heat until thickened. Stir in parsley, lemon juice and basil. Place the fish in a greased shallow baking dish; season with salt and pepper. Bake at 180 0 C for 10 min. Serve with the mayonnaise mixture.
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What mixture do we use in this recipe?

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What are the three criteria that a miller has to consider?
The quality of flour is determined by the wheat from which it is milled and the efficiency and skill with which the milling operations are performed. A good wheat grist will produce a poor or unsatisfactory flour if the milling plant or the operation of it is at fault, but a poor wheat grist will yield poor flour even on the most modern and well-designed mill operated to the best advantage. The formulation of a good wheat blend is, therefore, the first necessary step in the production of good flour. The three criteria that a miller has to consider when compounding his wheat blend, apart from factors such as bushel weight and moisture content which influence milling behaviour, are protein content, protein quality and diastatic activity. The first two of these three factors jointly determine the physical properties of a dough made from the flour and hence the manner in which it responds to the manual and mechanical treatment it receives in the bakery and its ability to develop in the oven, while the third factor is an index of the power of the flour to produce a sugar from its starch.

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Combine 100 g. butter with 2 tbsp fresh chopped herbs. Spread over slices of thin sliced white bread with the crusts removed. Any butter not used can be stored in the refrigerator until another day. Roll up the slices of bread into a thin sausage and cut into slices. Grill or bake until crispy. Allow 3 min under the grill and about 10 min in the oven.
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What ingredients do we combine?

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Combine the all stuffing ingredients. Fill the cavity of the chicken with stuffing and secure with a toothpick. Brush the chicken with extra melted butter. Place the chicken on a rack, breast – side down, for 16 – 18 min. Turn over, cook for further 16 – 18 min.
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Where do we place the chicken?

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Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and 1/3 of butter together in a small bowl. Using a sharp knife, lift the skin back from the chicken drumsticks. Spread a tea – spoon of the herb mixture between the skin and the chicken. Brush the chicken with the remaining butter, coat with biscuit crumbs. Place on a rack, cook for 13 – 15 min, turning over halfway through cooking.
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What kind of meat do we use in this recipe?

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Mix all the ingredients except the crab meat. Add the crab and toss lightly. Chill for at least 1 hour, put into a frying pan and dust with flour. Sautй in clarified butter over medium heat until golden brown on each side. Serve hot.
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What meat do we except during mixing all the ingredients?