Listening exercise
Cooking.com Cooking Video
How to: Make basic stuffing
Watch the video: http://www.cooking.com/techniques/video_popup.asp?stem=basic_stuffing
(I recommend using QuickTime to watch the video; Windows Media didn't work for me.)

Vocabulary:
Gordon Drysdale
Gordon's House of Fine Eats
San Francisco
to demonstrate
holiday
any old time you want
firm
crusts
to be stacked up
neat and tidy
cubes
to spread out
sheet tray
layer
to leave out
overnight
to put something out to dry
wake up the next day
degree
oven
to melt
skillet
tablespoons		stick (of butter)
onions
celery
leaves
to stir
pretty (= quite)
frequently
to season
to draw
moisture
to keep s.t. from Ving
bowl
to brown
cubed
at this point
stock
recipe
soggy
moist
packed together
chopped parsley
poultry seasoning
classic


Listening comprehension questions:
1. a. How is this kind of stuffing usually used in US cooking, and b. on what occasions is this food commonly eaten (be specific)? (Check the Internet or ask someone from the US if you aren't sure.)
2. What size and shape should the bread be?
3. a. How do you dry out the bread cubes? b. What is a second method?
4. a. How hot should the oven be in degrees Fahrenheit for the second method? b. How much is this in Celsius?
5. a. What do you sauté in the butter? b. How long should it cook?
6. What effect does salt have on sautéing vegetables?
7. a. What is "stock"? b. How do you say ¤g¥q in English?
8. What should you pay special attention to when adding the stock to the stuffing?
9. What kinds of herbs are there in "poultry seasoning"? Use the Internet. Note that there are many different versions of this herb blend.
10. Name an equivalent dish in Chinese cooking.


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