Question

Slow-Fried French Fries

There are certain foods that are better when not made
at home, like french fries. To achieve golden-brown
perfection, you have to frythem twice: first at alow
temperature, to poach them; then at a high heat, to
crisp them up. Very tasty, very much a pain in the
neck. A few years back, I read about how French chef
Joel Robuchon supposedly does it at his house: He
puts sliced potatoes in a pot of cold on, turns on the
heat, and lets them go. It sounds too simple to work
But as the temperature rises, the potatoes cook from
the outer layer in until the fries are wonderfully
crunchy outside and creamy in the center. You'll
never make fries any other way-even if you've never
made them before.

Após fazer a leitura do texto acima, assinale a resposta correta de cada questão:

1. The word chef (in line 6) means

a person in charge of a hotel( )

a person who cooks( )

a person who waits on people( )

2. in the text fry (line 3) means:

to cook in a pan over heat with use of fat( )

to cut something into pieces ( )

to slice something ( )
​

Answer 1

Resposta:

1. The word chef (in line 6) means  

a person who cooks(X)

 

2. in the text fry (line 3) means:  

to cook in a pan over heat with use of fat(X)

Espero ter ajudado, bons estudos e beba água <3