烹饪英语

Unit 1Introduction to Cooking Industry1

Part AIntroduction to Chinese Food Culture and Major Chinese Cuisines1

Part BIntroduction to Western Food Culture and Knowledge of Western Food5

Unit 2Kitchen Introduction10

Part AKitchen Positions and Rules10

Part BKitchen Hygiene13

Part CKitchen Safety16

Unit 3Tools and Equipments20

Part AHand Tools20

Part BPots and Pans23

Part CKnives26

Part DCooking Equipment28

Unit 4Condiments and Spices34

Part ACondiments34

Part BSpices38

Unit 5Meat43

Part AUnderstanding Meat of Domestic Animals and Wild Animals43

Part BPoultry49

Unit 6Fish55

Part AUnderstanding Fish and Shellfish55

Part BShellfish58

Part CHow to Cook a Seafood Dish61

Unit 7Fruits and Vegetables66

Part AFruits66

Part BVegetables68

Part CProcessing Methods of Fruits and Vegetables71

Unit 8Soup75

Part AClassification of Soup75

Part BFrench Onion Soup78

Part CChicken Soup80

Part DEel Soup81

Unit 9Pastry84

Part AChinese瞫tyle Pastry84

Part BWestern瞫tyle Pastry87

Part CMounting Decoration91

Unit 10Menu Recommendation95

Part AStarters95

Part BMain Course98

Appendix ⅠAnswers103

Appendix ⅡVocabulary113