Digitální učební materiál Číslo projektu CZ.1.07/1.5.00/ Název projektu DUM Škola budoucnosti s využitím IT VY_3_INOVACE_ANJ12 Název školy SPŠ a SOŠGS Most Předmět ANJ Tematický okruh Maso Téma Úprava masa Ročník 1, 2, 3 - gastronomie Jméno autora Ludmila Křížová Datum tvorby Anotace Učební materiál seznamuje žáky se základními metodami úpravy masa. Jako příklad uvádí recept na jedno z nejoblíbenějších českých jídel – svíčkovou.

Cooking methods Boil grind Boil grind Roast spicy Roast spicy Stew mix Stew mix Grill soften Grill soften Salt fill Salt fill Stuff lard Stuff lard Fry smoke Fry smoke Tenderize cut into slices Tenderize cut into slices Cut into cubes cut into stripes Cut into cubes cut into stripes

Sirloin in cream sauce - recipe Ingredients: Ingredients: 1 kilo of beef back Pint of whipping cream, small cup of milk 100 gram of butter 100 gram of bacon 1 celery 1 carrot 1 onion 1 parsley Salt and pepper, lemon juice, pinch of sugar 8 pepper corns, 2 bay leaves, flour

Directions Mix water, vinegar, all spice, peppercorns and bay leaves and put into a saucepan and bring to a boil. Reduce heat and simmer for ten minutes. Mix water, vinegar, all spice, peppercorns and bay leaves and put into a saucepan and bring to a boil. Reduce heat and simmer for ten minutes. Cool marinade to room temperature. Cool marinade to room temperature. Refrigerate marinated meat for at least twenty four hours. Refrigerate marinated meat for at least twenty four hours. Cut parsley, celery, carrot, onion and fry shortly. Cut parsley, celery, carrot, onion and fry shortly. Season meat with salt, pepper and thyme. Place roast into roasting pan and cover with marinade and vegetables. Season meat with salt, pepper and thyme. Place roast into roasting pan and cover with marinade and vegetables. Place roasting pan in preheated 350 degree oven. Roast about 1 hour and 45 minutes. Place roasting pan in preheated 350 degree oven. Roast about 1 hour and 45 minutes.

Directions Remove roast from oven and place on cutting board. Remove roast from oven and place on cutting board. Prepare sauce by combining flour and sour cream. Prepare sauce by combining flour and sour cream. Slowly add reserved marinade and beef broth to prepared sauce. Slowly add reserved marinade and beef broth to prepared sauce. Stir sauce for seven minutes over low heat. Flour should be dissolved and mixture should be adequately thickened. Stir sauce for seven minutes over low heat. Flour should be dissolved and mixture should be adequately thickened. Serve sauce with thinly sliced beef and dumplings. Serve sauce with thinly sliced beef and dumplings.

Zdroje: Formanová, Alena. Žmudová, Zdena. Němčina v gastronomii. Praha: nakladatelství Informatorium, 2000, ISBN Formanová, Alena. Žmudová, Zdena. Němčina v gastronomii. Praha: nakladatelství Informatorium, 2000, ISBN ceska-kuchyne.jpg ceska-kuchyne.jpg hovezi-maso.jpg hovezi-maso.jpg 1n.jpg 1n.jpg hamburger-300x170.jpg hamburger-300x170.jpg hamburger-300x170.jpg hamburger-300x170.jpg

Zdroje: webring.org/l/rd?ring=allrecipesrecipe;id=14;url=http%3A%2F%2F czechrecipes.blogspot.cz%2F2007%2F10%2Fsvickova-marinated- beef.html webring.org/l/rd?ring=allrecipesrecipe;id=14;url=http%3A%2F%2F czechrecipes.blogspot.cz%2F2007%2F10%2Fsvickova-marinated- beef.html