forequarter

简明释义

英[ˈfɔːˌkwɔːtə(r)]美[ˈforˌkwɔrtər]

n. 一侧的前半部

英英释义

单词用法

同义词

反义词

例句

1.The part of a forequarter from the neck to the ribs and including the shoulder blade.

从脖子到肋骨之间的包括肩胛骨在内的前半部分。

2.The part of a forequarter from the neck to the ribs and including the shoulder blade.

从脖子到肋骨之间的包括肩胛骨在内的前半部分。

3.Rib section of a forequarter of veal or pork or especially lamb or mutton.

牛肉或猪肉的前半部分的肋骨架，特别是小羊羔和绵羊。

4.The butcher recommended using the forequarter 前肩肉 for making a hearty stew.

肉店老板推荐使用forequarter 前肩肉来制作丰盛的炖菜。

5.When preparing the lamb, I noticed that the forequarter 前肩肉 had a lot of flavor.

在准备羊肉时，我注意到forequarter 前肩肉非常有味道。

6.For the barbecue, we decided to grill the forequarter 前肩肉 because it’s more tender.

为了烧烤，我们决定烤forequarter 前肩肉，因为它更嫩。

7.The chef used the forequarter 前肩肉 to create a delicious curry dish.

厨师使用了forequarter 前肩肉来制作美味的咖喱菜。

8.In butchery classes, students learn how to properly cut the forequarter 前肩肉 from the whole animal.

在屠宰课程中，学生们学习如何正确地从整只动物上切割forequarter 前肩肉。

作文

The term forequarter refers to the front part of a four-legged animal, particularly in the context of butchery and meat processing. This area includes the shoulder, neck, and the front legs, which are vital for understanding how different cuts of meat are derived from an animal. In culinary practices, recognizing the significance of the forequarter can greatly enhance the quality of dishes prepared from these cuts. For instance, the shoulder of a cow or lamb is often used for slow-cooked meals, offering rich flavors when braised or roasted. Understanding the anatomy of the forequarter not only aids chefs in selecting the best cuts but also helps in appreciating the textures and flavors that each portion can provide. In many cultures, the way we utilize the forequarter varies significantly. In traditional cuisines, such as those found in Mediterranean or Asian regions, the use of the front quarter of animals is prevalent. Chefs often emphasize the importance of these cuts, highlighting their unique flavors and cooking techniques. For example, in Mediterranean cooking, lamb shoulder is a popular choice for dishes like tagine or kebabs, where the meat's tenderness and taste shine through after being marinated and cooked slowly. Moreover, the forequarter is essential in the context of sustainability and ethical eating. By utilizing all parts of the animal, including the forequarter, we can minimize waste and promote a more sustainable food system. This practice encourages chefs and home cooks alike to explore various recipes that make the most out of these cuts, fostering creativity in the kitchen. It is vital to understand that each cut from the forequarter has its own characteristics, requiring specific cooking methods to bring out the best flavor. Additionally, the forequarter plays a significant role in butchery education. Aspiring butchers learn about the anatomy of animals and how to break down the carcass efficiently, ensuring that each part is utilized effectively. This knowledge is crucial not only for maximizing profit but also for educating consumers about where their food comes from. By understanding the forequarter, consumers can make informed choices about their meat purchases, supporting local farms and sustainable practices. In conclusion, the concept of forequarter extends beyond mere terminology; it encompasses culinary traditions, sustainability, and education. By embracing the various cuts from the forequarter, we can enhance our culinary experiences while contributing to a more ethical and sustainable food system. Whether you are a chef, a butcher, or a home cook, understanding the forequarter is essential for making the most out of every meal. As we continue to explore the world of cooking and butchery, let us appreciate the value of the forequarter and the delicious possibilities it offers.

术语forequarter指的是四足动物的前部，特别是在屠宰和肉类加工的背景下。这个区域包括肩膀、脖子和前腿，对于理解如何从动物身上获取不同的肉块至关重要。在烹饪实践中，认识到forequarter的重要性可以极大地提升从这些切块准备的菜肴的质量。例如，牛或羊的肩膀通常用于慢炖菜肴，在炖煮或烤制时提供丰富的风味。理解forequarter的解剖结构不仅有助于厨师选择最佳的肉块，还能帮助欣赏每个部分所能提供的质地和风味。 在许多文化中，我们利用forequarter的方式有显著差异。在地中海或亚洲地区的传统美食中，动物的前四分之一的使用非常普遍。厨师们往往强调这些切块的重要性，突出它们独特的风味和烹饪技巧。例如，在地中海烹饪中，羊肩是制作塔吉锅或烤肉串的热门选择，这些菜肴通过腌制和慢炖后，肉质的嫩滑和味道得以充分展现。 此外，forequarter在可持续性和伦理饮食的背景下也扮演着重要角色。通过利用动物的所有部分，包括forequarter，我们可以减少浪费，促进更可持续的食品系统。这种做法鼓励厨师和家庭厨师探索各种食谱，充分利用这些切块，激发厨房中的创造力。理解每个来自forequarter的切块都有其独特的特征，需要特定的烹饪方法才能展现出最佳风味。 此外，forequarter在屠宰教育中也起着重要作用。未来的屠夫学习动物的解剖结构以及如何有效地分解尸体，确保每个部分都被有效利用。这种知识对于最大化利润至关重要，同时也为消费者提供了关于他们食物来源的教育。通过理解forequarter，消费者可以对肉类采购做出明智的选择，支持当地农场和可持续的做法。 总之，forequarter的概念超越了单纯的术语；它涵盖了烹饪传统、可持续性和教育。通过拥抱来自forequarter的各种切块，我们可以提升我们的烹饪体验，同时为更具伦理和可持续的食品系统做出贡献。无论你是厨师、屠夫还是家庭厨师，理解forequarter对充分利用每一餐至关重要。在我们继续探索烹饪和屠宰的世界时，让我们欣赏forequarter的价值及其所提供的美味可能性。