Barbecue

Barbecue or barbeque (common spelling variant) (with abbreviations BBQ, Bar-B-Q and Barbie), used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia (called Braai in South Africa) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.

The term as a noun can refer to the meat, the cooking apparatus itself (the “Barbecue grill” or simply “Barbecue”) or to a party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner.

Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. Barbecue has numerous regional variations in many parts of the world.

The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taнno people of the Caribbean, which then entered European languages in the form barbacoa. The word translates as "sacred fire pit." The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.

The word barbecue has attracted several inaccurate origins from folk etymology. An often-repeated claim is that the word is derived from the French language. The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe а queue, meaning "from beard to tail". The French word for barbecue is also barbecue, and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk-etymology explanations. Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool tables advertised "Bar, Beer and Cues". According to this tale, the phrase was shortened over time to BBCue, then BBQ.

In British usage, barbecuing refers to a fast cooking process directly over high heat, while grilling refers to cooking under a source of direct, high heat—known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called hot smoking.

In the southern United States, barbecue initially revolved around the cooking of pork. During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten.

It was the Spanish who first introduced the pig into the Americas and to the American Indians. The Indians, in turn, introduced the Spanish to the concept of true slow cooking with smoke. The Spanish colonists came to South Carolina in the early 16th century and settled at Santa Elena. It was in that early American colony that Europeans first learned to prepare and to eat "real" barbecue. So, people were eating barbecue in South Carolina even before that name had been applied to the area by the English.

According to estimates, prior to the American Civil War, Southerners ate around five pounds of pork for every one pound of beef they consumed. Because of the poverty of the southern United States at this time, every part of the pig was eaten immediately or saved for later (including the ears, feet, and other organs). Because of the effort to capture and cook these wild hogs, pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. In Cajun culture, these are called boucheries. These feasts are sometimes called “pig-pickin's.” The traditional Southern barbecue grew out of these gatherings.

Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state enjoys Lexington-style barbecue which uses a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base. Lexington boasts of being "The Barbecue Capital of the World" and it has more than one BBQ restaurant per 1,000 residents. Another distinguishing characteristic of Lexington barbecue is barbecue slaw, which has no mayonnaise, is composed of cabbage, ketchup, vinegar, and black pepper. Eastern North Carolina slaw contains cabbage, mayonnaise, yellow mustard, and salt with pickles and/or celery seed optional. Slaw can be served either on the side or in a sandwich. South Carolina is the only state that includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based. Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side.

The barbecue of Alabama, Georgia, and Tennessee is almost always pork served with a sweet tomato-based sauce. However, several regional variations exist as well. Alabama is particularly known for its distinctive white sauce, a mayonnaise- and vinegar-based sauce, originating in northern Alabama, used predominantly on chicken and pork. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared by shredding the pork after it has been barbecued.

Kansas City-style barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish), a variety attributable to Kansas City's history as a center for meat packing in the US. Hickory is the primary wood used for smoking in KC, while the sauces are typically tomato based with sweet, spicy and tangy flavor profiles. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are popular in many Kansas City-area barbecue restaurants.

Pit-beef prevails in Maryland and is often enjoyed at large outdoor steer roasts, which are common in the warmer months. Maryland-style pit-beef is not the product of barbecue cookery in the strictest sense, as there is no smoking of the meat involved; rather, it involves grilling the meat over a high heat. The meat is typically served rare, with a strong horseradish sauce as the preferred condiment.

The state of Kentucky, particularly Western Kentucky, is unusual in its barbecue cooking, in that the preferred meat is mutton. This kind of mutton barbecue is often used in communal events in Kentucky, such as political rallies, county fairs and church fund-raising events.

In much of the world outside of the American South, barbecue has a close association with Texas. Many barbecue restaurants outside the United States claim to serve "Texas barbecue", regardless of the style they actually serve. Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term “Texas barbecue”, is an oversimplification. Texas has four main styles, all with different flavors, different cooking methods, different ingredients, and different cultural origins. (cf. Barbecue in the United States) In the June 2008 issue of Texas Monthly Magazine Snow's BBQ in Lexington was rated as the best BBQ in the state of Texas. This ranking was reinforced when New Yorker Magazine also claimed that Snow's BBQ was “The Best Texas BBQ in the World”.

Baking

Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the pretzel.

Many commercial ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food, and one for broiling or grilling, heating mainly by radiation. Meat may also be baked, but this is usually reserved for meatloaf, smaller cuts of whole meats, and whole meats that contain stuffing or coating such as breadcrumbs or buttermilk batter; larger cuts prepared without stuffing or coating are more often roasted, a similar process, using higher temperatures and shorter cooking times. Baking can sometimes be combined with grilling to produce a hybrid barbecue variant, by using both methods simultaneously or one before the other, cooking twice. Baking is connected to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

The baking process does not require any fat to be used to cook in an oven. Some makers of snacks such as potato chips or crisps have produced baked versions of their snack items as an alternative to the usual cooking method of deep-frying in an attempt to reduce the calorie or fat content of their snack products. Baking has opened up doors to businesses like cake making factories and privatised cake shops but the baking process is done in a more larger mass in bigger and open furnaces.

The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars and the Maillard reaction. However, the moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables. The most common baked item is bread. Variations in the ovens, ingredients and recipes used in the baking of bread result in the wide variety of breads produced around the world.

Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up around the food, a method commonly known as braising or slow baking.

When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter or vegetable shortening will cause an item to spread out during the baking process.

With the passage of time breads harden; they become stale. This is not primarily due to moisture being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to recrystallization, and is promoted by storage at cool temperatures, such as in a domestic refrigerator.

In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created.

Baking flourished in the Roman Empire. In about 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium). This became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato speaks of an enormous amount of breads; included amongst these are the libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour.

Eventually, because of Rome, the art of baking became known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a system of delivery of baked goods to households, and demand increased greatly as a result. In Paris, the first open-air cafй of baked goods was developed, and baking became an established art throughout the entire world.

III. Answer the following questions:

1. What is roasting? 2. What can be roasted? 3. What is the benefit of roasting at low-temperature? 4. When is roasting at high temperatures applied? 6. What is dry roasting? 7. What products are used for dry roasting? 8. What dry roasted foods do you know? 9. What is braising? 10. What traditional braised dishes do you know? 11. What is necessary to add while braising? 12. What is barbecue-braising? 13. Why is braising considered to be economical? 14. What is frying? 15. What is the difference between deep and shallow frying? 16. What is batter used in deep frying for? 17. What are the disadvantages of deep frying? 18. How does sautйing differ from other methods of frying? 19. How does steaming work? 20. What are the benefits of steaming? 21. What is smoking? 22. What types of wood are used in smoking? 23. What is the difference between cold and hot smoking? 24. What is grilling? 25. Are there any regional variations in grilling? 26.What is boiling? 27.What five stages of boiling do you know? 28.What products aren’t recommended to boil? 29. What is baking?

IV. Use the following words and word combinations in the sentences of your own:

open flame, diffused heat, appropriate circumstances, loss of moisture, evaporation, particular flavour, acidic element, poultry, gravy, earthenware, advanced scientific techniques, beverages, alder, oak, beech, hickory, mesquite, pecan, maple, fruit-tree woods, flavoring ingredients, barley malt, salmon, scallops, harsh technique, tough texture

V. Translate the following sentences into English using the active vocabulary of the unit:

1. Предварительная обработка продуктов является весьма важным этапом, который часто недооценивают. 2. Предварительная обработка мяса включает в себя следующее: удаление фасций, сухожилий, срезание клейм, отбивание, карбование, панировка, маринование. 3. Предварительная обработка рыбы включает в себя следующее: потрошение, чистка, срезание плавников, удаление костей, жабр, фарширование. 4. Предварительная обработка птицы включает в себя следующее: опаливание (удаление перьев на птице), потрошение (удаление неиспользуемых внутренних органов), удаление кожи, суставов. 5. Предварительная обработка овощей и фруктов включает в себя следующее: чистка, удаление семян, глазков. 6. Предварительная обработка круп включает в себя следующее: промывание, перебирание, замачивание. 7. Заключительная обработка продукта может иметь разные цели: 1) улучшение вкусовых качеств, придание оттенков вкуса (внесение пряностей, соусов, фламбирование); 2)улучшение внешнего вида продукта (украшение, фламбирование, нанесение глазури, колерование); 3) удаление костей и вспомогательных материалов (нитки, заколки, панады); 4) устранение выявленных недостатков блюда; 5)разделение на порции. 7. Замачивание — погружение продукта в воду или какой-либо раствор, как правило, с целью разбухания продукта и дальнейшего сокращения времени приготовления (фасоль, крупа), а также с целью снятия кожицы с турецкого (бараньего) гороха или нейтрализации неприятных запахов (замачивание картофеля в растворе пищевой соды). 8. Замешивание — процесс перемешивания компонентов с целью получения продукта с новыми свойствами: замешивание теста, закваски и т. п. 9. Карбование — нанесение неглубоких надрезов на поверхность куска мяса, с целью размягчения. 10. Лиирование — загущение продукта (блюда) может производиться мукой, яйцами и другими продуктами. 11. Панировка — нанесение на поверхность продукта съедобного покрытия (панады), способствующего сохранению влаги в блюде. 12. Запекание — термическая обработка продукта в печи, духовом шкафу, где создаётся одинаковая температура со всех сторон продукта. 13. Фламбирование — воспламенение на поверхности готового блюда спиртных напитков, применяется как процедура, улучшающая вкус блюда, и как процедура, посредством которой достигается красивый внешний эффект (блюдо подаётся горящим). 14. Бланширование — кратковременное ошпаривание, или крайне недолгая (1 минута) варка продукта, применяется для быстроварких продуктов, для более лёгкой очистки продукта от кожицы, для консервирования и, наконец, для уничтожения вредных бактерий. 15. Желирование — внесение в жидкость желеобразующих веществ, типа желатина или агар-агара, применяется с целью получения заливных, желе и.т.п.