ماهو الفرق بين Grill وَ Barbecue وَ Roast ..؟

[Abu-Tamaara]

السلام عليكم و رحمة الله و بركاته ..

هناك بعض الكلمات المُحيّرة في معناها في منهج ثالث متوسّط ومنها على سبيل المثال ..

Greasy VS Fatty

وبعد البحث أتّضح أن الفرق بينهما أن Greasy تعني الطعام الذي ظهرت الدهون عليه بعد الطبخ مثل البطاطس المقليّة ..

أمّا Fatty فهي التي تحتوي على دهون في مركباتها الرئيسية قبل الطبخ مثل الشحم ..

وهناك كلمات لم أجد لها فرقاً واضحاً أقوم بإيصاله الى الطلاّب مثل :

Roast - Grill - Barbecue

فهل أجد شخصاً يُساعدني من واقع تجربة مع شخص يتحدّث الإنجليزية كلغة أم ..؟

[nibi]

واجهتني نفس المشكلة بس ما لقيت فرق
و قدمته على اساس انه نفس المعنى

[dove1234]

فيه فرق بسيط جدا

Roast -

معناها تحمير
مثلا الدجاجه مطبوخه بس تحطها على الشوايه تحمرها

وتجي بمعنى حمس مثلا حمس القهوه


Grill

معناها شوي ومشواه

وقصده في الكتاب الشوي في الفرن على النار و الشوي على الكهرب



Barbecue

معناها شوي ايضا بس في الهواء الطلق في الحديقه في البر في النزهه على الفحم

وليه فضل Grill

عشان مخاطر الشوي بالفحم


بس انا كذا قلت لطالباتي


بالتوفيق اتمنى اني قدرت اساعدكم

:)

[نورالنار]

grill يشوي على جهاز كهربائي
Barbecue يشوي على فحم
Roast يحمر سواء على نار او بالفرن
هذا الي انا فهمتوو
اذا احد عندوو جاوب غير يفيدنا

[نوافي]

تعددت الكلمات والمعنى واحد (شوي)
الأولى roast مشوي
grill على الفحم
barbecue شوي على الفحم

واجابات موفقة من الاخوة
بارك الله فيكم

[Abu-Tamaara]

الله يعطيكم العافية ..

المشكلة أنّي متعوّد على أنّي أعطي للطلاب صورة لكل مفردة ..

وبوجود هذا الأختلاف الطفيف زادت المشكلة تعقيداً خصوصاً مع كلمة Roast ..

عبر البحث بواسطة Google خرجت بهذه النتائج أتمنّى أنّها تفيدكم ..

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Explanation:
Grilling usually involves quite a lot of direct, radiant heat, and tends to be used for cooking quickly meat that has already been cut into slices (or other pieces)

Roasting uses more indirect, diffused heat (as in a oven), and is suitable for slower cooking of meat in a larger, whole piece.

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There are differences here between British and US English so be careful.

British: Grill. A grill is either gas or electric and is a way of cooking something by having intense heat from above the food only. Great for making toast or crispy bacon.

Roast: Cooking something in an oven without a covering, often coating in oil or fat/basting. Particularly used for large joints of meat and for making crispy roast potatoes.

Barbeque: Cook outdoors on a wood or charcoal fire.

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Barbecuing is a method used to cook mostly meat where the same is kept on a fire, or hot coal, or maybe steam after the application of a marinade, spice rub or a basting sauce.

In roasting the material to be cooked is sublectedto dry heat by subjecting it directly to the heat source like a oven or a open flame.
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Grilling (Barbecuing)

Much of the same technique that applies to broiling also applies to grilling, except grilling is done on a barbecue grill or over an open fire. The important thing is for the temperature to be hot enough to sear both sides of the meat. Once this is accomplished, the heat should be lowered to finish the cooking process.

Try to limit the number of times you flip the meat, and try not to cut it to see if it is done; instead, use a thermometer to determine the meat’s internal temperature. This is especially important for ground meat, which should be cooked to 160 F throughout to kill bacteria. Thinner patties will cook faster, but don’t try to flatten them on the grill – the uncooked meat will squeeze between the bars and may get cut off by the spatula.
Top...

Roasting

Roasting is the best method for larger cuts of tender meat, fish and fowl. Roasting is cooking in an oven without any liquid other than fat. Meat being roasted without the benefit of a spit should be basted a few times during the cooking process to enhance the flavor and to prevent the top part of the meat from drying out. Game is normally very lean and should be barded or larded when roasting. Barding means to tie pieces of fat around the meat; larding means to insert the fat into meat with a knife. Bacon usually works well using both methods, and the flavor compliments the meat.

Cuts of meat that may bleed, like moose or venison, should be browned all over in a hot pan to prevent juices from escaping.
Game birds, including wild turkeys, should also be barded and a very moist stuffing, like those made with sausage, should be used. I usually insert butter just under the bird’s skin to help moisten the bird. Cooking the birds and turkeys upside down for most of the cooking time will also help. About a half hour before the bird is to be taken out, turn the bird over so that the skin will brown up

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Roasting - dry heat enveloping the items. Think a pan of meat in an oven with no liquids other than whatever juices you get from naturally from the item being roasted. It's technically what you're doing almost every time you bake something, even cakes/pies, casseroles, or breads. Most commonly used/referred to with vegetables, beef or pork roasts, and poultry.
Equipment: Standard oven; any baking or roasting dish. I prefer Pyrex dishes most of the time.

Grilling - Low, moderate, or high heat, indirectly radiating up from a heat source, whether charcoal, wood embers, or gas-powered flame. Heat can be adjusted more easily than with broiling for slower cooking times.
Equipment: Depends on your preference. I prefer charcoal, because the process is as much a part of the way I cook as the finished product. There are people and scenarios where gas grilling is preferred because it's quicker to get started, and easier to adjust

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[سماهاي]

الف شكر للجميع على اجاباتهم اللي استفدنا كلنا منها

الله لا يحرمنا منكم

[Latif]

جزاكم الله كل خير وبارك الله فيكم

ماقصرتو والله استفدت من ردودكم

[يوشي الحلوة]

[maji636]

[IMG]http://i

, tha
thank you mg214.imageshack.us/img214/2927/e1pp7yy2fg41qd7.gif[/IMG]

[fofooo]

جدا موضوع مفيد \greasy and fatty قدمتها بنفس المعنى

[nice ice]