дпрможіть будь-ласка з англійським даю много баллов

Відповідь:

1. The water in which meat has been cooked is called stock.
2. If the meat is with roast before placing in water, it makes a brown stock.
3. Since a stock contains a good deal of gelatine and favour some extractives, it is used as a base for soups, gravy, and so on.
4. A jellied stock is more readily made from a meat cut containing bone, as there is more connective tissue in and near the bone.
5. If a dry heat is used especially from a young animal, large amounts of gelatine can easily be extracted.
6. The dry-heat method is best exemplified by roasting, broiling, or panbroiling, and the tender cuts of meat are suited to these methods of cooking.
7. It has been found that the appearance and flavour are better if a joint is cooked in an uncovered roasting pan.
8. Usually the meat is placed in the roaster with the fat layed on top.