练习 | VOA慢速：4种保存食物的方法
VOA慢速：4种保存食物的方法燕山大学 刘立军 编写 TRANSCRIPTWhen you preserve food, you are taking action to stop it from breaking down, as it does naturally. You are killing or preventing the growth of microorganisms.Today, we will explore how you can preserve some of the fresh produce you buy or grow. By following a few easy steps, you can still eat those tasty fruits and vegetables when they are out of season.You can preserve late-summer fruits and vegetables in four basic ways. These include freezing, canning, pickling and drying or dehydrating. FreezingFreezing is the simplest way to save produce. It is important to freeze the produce as quickly as possible, and to do so in freeze-grade bags or other containers. Eugenia Bone has written books about food and nature. She notes that you should cool down food before you freeze it. One problem to avoid is freezer burn, which can affect the taste and feel of food. To prevent this, use plastic bags, wraps or containers designed for the freezer.Good late-summer produce to freeze includes green beans, cabbage, apples and plums. CanningThere are two main ways to can produce: boiling hot water baths and pressure canning. A boiling water bath involves putting food in glass canning jars and then heating the jars in a pot of boiling water. The heat forces air from the glass jars and frees the food from bacteria and microorganisms. You can then seal the jars. This method works best with naturally acidic foods like fruits. Pressure canning food requires a pressure canner. The pressure canner you use should be based on the kind of cooking equipment you have and the amount of food you plan to can. Whichever method you use, always test the seal that keeps out fresh air.Good late-summer fruits for water bath canning include apples, berries, cherries, figs and peaches. Good foods for pressure canning include carrots, corn, okra and bell peppers. PicklingThere are many methods of preserving food in vinegar, salt brine or a similar mixture. You can pickle whole vegetables, like green beans or okra. Another possibility is to make chutney or relishes. This is done by adding salt, pepper or other seasonings to small, cut pieces of vegetables.Good late-summer foods to pickle include cucumbers, hot chili peppers, watermelon rinds and eggplants. DryingA final way to preserve food is by drying it. Whatever food you are drying should be just ready to eat and not have bruises. When drying, try to find specific directions for each food to ensure quality and safety.Drying methods include air drying, oven drying and using a dehydrator. A dehydrator is probably the best choice. If you think you will be drying foods regularly, think about investing in an electric dehydrator.Good late-summer produce to dehydrate includes apples, mushrooms, grapes and hot and sweet peppers.I'm John Russell. And I'm Anne Ball.Adapted from http://www.kekenet.com/broadcast/201909/594959.shtml VOCABULARY1. microorganism n. 微生物 A micro-organism is a very small living thing which you can only see if you use a microscope.2. produce n. (不可数名词) things that have been made or grown, especially things connected with farming 产品；（尤指）农产品。例如：farm produce农产品3. freezer burn n. 冷冻食品表面干燥变硬，（冷）冻灼（伤）4. fig n. a soft sweet fruit that is full of small seeds and often eaten dried 无花果。例如：a fig tree无花果树5. okra n. (不可数名词) (ladies' fingers) the green seed cases of the okra plant, eaten as a vegetable 秋葵荚（可食用）6. salt brine卤水7. chutney n. (不可数名词) a cold thick sauce made from fruit, sugar, spices, and vinegar , eaten with cold meat, cheese, etc. 酸辣酱8. relish n. (不可数名词, 可数名词) a cold thick spicy sauce made from fruit and vegetables that have been boiled, that is served with meat, cheese, etc. 风味佐料（用水果和蔬菜煮后制成的冷稠酱汁）9. watermelon rinds西瓜皮10. bruise n. a mark on a fruit or vegetable where it is damaged（水果或蔬菜的）碰伤，伤痕11. dehydrator n. 脱水器; 除水器12. dehydrate v. to remove the water from sth., especially food, in order to preserve it 使（食物）脱水 QUESTIONSTASK IListen to the news and choose the best answer to each question you hear.(Q1) What’s the simplest way to save produce?(A) Freezing.(B) Canning.(C) Pickling(D) Drying.(Q2) Which method works best with naturally acidic foods like fruits?(A) Freezing.(B) Canning.(C) Pickling(D) Drying.(Q3) What’s probably the best choice of drying?(A) Air drying.(B) Oven drying.(C) Using a dehydrator.(D) Using a washing machine.TASK IIRead the table. Then listen to the news and complete the table.4 Common Ways to Preserve Food WAYS DETAILS1 Freezing Freezing is the simplest way to save produce. It is important to freeze the produce (Q1) __________________________, and to do so in freeze-grade bags or other containers. Eugenia Bone has written books about food and nature. She notes that you should (Q2) _____________________ food before you freeze it. One problem to avoid is (Q3) __________________, which can affect the taste and feel of food. To prevent this, use plastic bags, wraps or containers designed for the freezer. Good late-summer produce to freeze includes green beans, (Q4) ______________, apples and plums.2 Canning There are two main ways to can produce: boiling hot water baths and pressure canning. (Q5) ____________________________ involves putting food in glass canning jars and then heating the jars in a pot of boiling water. The heat forces air from the glass jars and frees the food from bacteria and microorganisms. You can then (Q6) _______________ the jars. This method works best with naturally acidic foods like fruits. (Q7) _________________ food requires a pressure canner. The pressure canner you use should be based on the kind of cooking equipment you have and the amount of food you plan to can. Whichever method you use, always test the seal that (Q8) ___________________________. Good late-summer fruits for water bath canning include apples, berries, (Q9) ________________________, figs and peaches. Good foods for pressure canning include (Q10) ____________________, corn, okra and bell peppers.3 Pickling There are many methods of preserving food in (Q11) _______________, salt brine or a similar mixture. You can pickle whole vegetables, like green beans or okra. Another possibility is to make chutney or relishes. This is done by adding salt, pepper or other seasonings to small, cut pieces of vegetables. Good late-summer foods to pickle include (Q12) ____________________, hot chili peppers, watermelon rinds and eggplants.4 Drying A final way to preserve food is by drying it. Whatever food you are drying should be just ready to eat and not have bruises. When drying, try to find specific directions for each food to ensure (Q13) ____________________________. Drying methods include air drying, oven drying and using a dehydrator. A (Q14) _______________________________ is probably the best choice. If you think you will be drying foods regularly, think about investing in an electric dehydrator. Good late-summer produce to dehydrate includes apples, (Q15) _______________, grapes and hot and sweet peppers. KEYTASK IListen to the news and choose the best answer to each question you hear.(Q1) A。(命题出处) You can preserve late-summer fruits and vegetables in four basic ways. These include freezing, canning, pickling and drying or dehydrating. Freezing is the simplest way to save produce.(Q2) B。(命题出处) There are two main ways to can produce: boiling hot water baths and pressure canning. A boiling water bath involves putting food in glass canning jars and then heating the jars in a pot of boiling water. The heat forces air from the glass jars and frees the food from bacteria and microorganisms. You can then seal the jars. This method works best with naturally acidic foods like fruits.(Q3) C。(命题出处) Drying methods include air drying, oven drying and using a dehydrator. A dehydrator is probably the best choice.TASK IIRead the table. Then listen to the news and complete the table.4 Common Ways to Preserve Food WAYS DETAILS1 Freezing Freezing is the simplest way to save produce. It is important to freeze the produce (Q1) as quickly as possible, and to do so in freeze-grade bags or other containers. Eugenia Bone has written books about food and nature. She notes that you should (Q2) cool down food before you freeze it. One problem to avoid is (Q3) freezer burn, which can affect the taste and feel of food. To prevent this, use plastic bags, wraps or containers designed for the freezer. Good late-summer produce to freeze includes green beans, (Q4) cabbage, apples and plums.2 Canning There are two main ways to can produce: boiling hot water baths and pressure canning. (Q5) A boiling water bath involves putting food in glass canning jars and then heating the jars in a pot of boiling water. The heat forces air from the glass jars and frees the food from bacteria and microorganisms. You can then (Q6) seal the jars. This method works best with naturally acidic foods like fruits. (Q7) Pressure canning food requires a pressure canner. The pressure canner you use should be based on the kind of cooking equipment you have and the amount of food you plan to can. Whichever method you use, always test the seal that (Q8) keeps out fresh air. Good late-summer fruits for water bath canning include apples, berries, (Q9) cherries, figs and peaches. Good foods for pressure canning include (Q10) carrots, corn, okra and bell peppers.3 Pickling There are many methods of preserving food in (Q11) vinegar, salt brine or a similar mixture. You can pickle whole vegetables, like green beans or okra. Another possibility is to make chutney or relishes. This is done by adding salt, pepper or other seasonings to small, cut pieces of vegetables. Good late-summer foods to pickle include (Q12) cucumbers, hot chili peppers, watermelon rinds and eggplants.4 Drying A final way to preserve food is by drying it. Whatever food you are drying should be just ready to eat and not have bruises. When drying, try to find specific directions for each food to ensure (Q13) quality and safety. Drying methods include air drying, oven drying and using a dehydrator. A (Q14) dehydrator is probably the best choice. If you think you will be drying foods regularly, think about investing in an electric dehydrator. Good late-summer produce to dehydrate includes apples, (Q15) mushrooms, grapes and hot and sweet peppers.