来源：EF英孚教育在线社区(微博)

　　Introduction

　　前言

　　John really wants to impress Jane. He has chosen Fabio’s Ristorante, a new Italian restaurant in a nice part of town. Unfortunately, John does not know a lot about Italian food. He decides to call the restaurant ahead and ask for the definition of pasta and types of steak, as well as how they are cooked. He really wants to impress Jane。

　　John非常想得到Jane的欢心。他特别挑选了城中的热点地方，意大利餐新贵Fabio’s Ristorante。可惜，John不太了解意大利菜，所以他决定先致电那个餐厅询问意大利粉及牛排的分类和煮法。他真的想给Jane留个好印象。

西餐

　　Pasta

　　意大利粉

　　These are the notes that John has taken:

　　以下John作的笔记：

　　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， 用於在al forno (在 炉 制)的菜式，如宽条面( lasagne )。

　　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。

　　There are many more variations, but restaurants seldom serve more than what John has written down。

　　意大利粉的种类多不胜数，但是大部分的餐厅有的种类都不会多过John笔记提到的。

意粉种类

　　Types of Steaks

　　牛排的种类

牛排

　　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/porterhouse steak: This consists of a T-shaped bone with meat on each side. The larger side is sirloin, whereas the smaller side contains the tenderloin or fillet。

　　T字骨嫩牛排/上等腰肉牛排：以两边带肉的T字形骨组成。比较大的部分是牛脊肉(西冷)，而比较小的部分是里脊肉或牛柳。

　　Fillet steak: a boneless steak cut from the tenderloin of beef。

　　牛柳：由牛里脊肉切出来的去骨牛排。

　　Oyster blade/flat iron:This cut of steak is from the shoulder。

　　牛颈脊/牛肩膀牛排：由牛肩膀切出来的牛排。

　　The way in which steak is served also has an impact on the flavour of the meat. Generally, the better quality the meat is, the less it should be cooked. Fabio tells John that there are six ways of having your steak。

　　牛排的煮熟程度会影响肉的味道。一般来说。越好的牛肉，越不需要煮熟。Fabio告诉John有6种不同的煮熟程度。

　　Extra-rare or Blue: the centre of the steak is cold and very red。

　　牛排中心还是冷的，而且很红。

　　Rare: the centre of the steak is slightly cold and still quite red, the whole steak is soft。

　　牛排中心有少许冷，并相当红，整份牛排都很软。

　　Medium rare: the centre is warm and red, the steak is a little firmer。

　　三成熟：牛排中心还是暖而红的，牛排比rare稍结实一点。

　　Medium: the steak is pink and firm。

　　五成熟：牛排是粉红而且结实。

　　Medium well: the steak still has a small amount of pink in the centre。

　　七成熟：牛排中心还有少部分粉红。

　　Well done: the steak is grey-brown throughout, firm and quite tough。

　　全熟：牛排呈深咖啡色、结实而口感略为粗糙。

　　Fabio tells John about the different types of sauce that they serve their steaks with. Their steaks are not cooked in sauce, but the sauce is served on the side instead。

　　Fabio告诉John关于配牛排的不同酱汁。酱汁不会用来烹饪牛排，但会随牛排一起上菜。

　　Béarnaise sauce: a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice

　　一种像hollandaise但用白葡萄酒，龙蒿和青葱代替柠檬汁制成的酱汁。

　　Brown sauce: A sauce made from butter and flour browned together, with beef stock added。

　　由牛油及面粉加上牛肉汤底制成的酱汁

　　Garlic sauce: a creamy sauce flavoured with garlic。

　　大蒜味奶油酱汁

　　Hollandaise sauce: A rich creamy sauce made of butter, egg yolks, and lemon juice or vinegar。

　　以牛油、蛋黄和柠檬汁或醋制成的厚身奶油酱汁

　　Mustard: sauce of prepared mustard thinned with vinegar and vegetable oil, usually with sugar and seasonings added。

　　以已经准备的芥末酱，用醋及植物油稀释，通常添加糖和调味料制成的酱汁。

　　Pepper sauce: brown sauce with sautéed vegetables and trimmings and marinade and plenty of pepper

　　以炒蔬菜及配料卤汁及大量胡椒制成的红酱汁

　　Red Wine Sauce: a sauce made with red wine and garlic, sometimes with flour added to make it thick。

　　一种以红酒和大蒜制成的酱汁，用时加入面粉使酱汁较浓稠。

　　Diners can choose whichever sauce they prefer – there is no etiquette as to which sauce to order with which steak。

　　酱汁选择丰俭由人——没有特定搭配牛排酱汁的规定。

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