2019学年度外研版选修八Module 2Period Reading阅读学案设计

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If your kitchen is home to just one type of cooking oil，you are missing out. As well as their unique tastes，different oils have different properties. Here's a summary of cooking techniques and which widely available oil suits each best：

FOR GRILLING，BROWNING，AND DEEP­FRYING

Almond (杏仁) oil is a member of the healthy monounsaturated (单一不饱和的) fat group, along with olive and macadamia nut oil. It has a high smoke point (450 ℃)，so it can be used for all kinds of cooking and add that all­important extra nutty flavor. Store in a cool dry place.

FOR BAKING AND STIR­FRYING

Macadamia nut oil gives any dish a rich buttery flavor and is full of antioxidants (抗氧化剂) and monounsaturated fats. It can tolerate up to 230 ℃ and will last up to three years if stored in a dry，cool place.

FOR LIGHT COOKING，SAUCES，AND LOW­HEAT BAKING

Sesame (芝麻) oil is often described as the queen of oils and is widely used as a cooking oil in India and a flavor enhancer in Chinese and Southeast Asian cuisine. Unlike some cooking oils，sesame oil is delicate and will spoil after only a few months. Always store in the refrigerator.

FOR COLD SALAD DRESSINGS，DIPS AND MARINADES