●Chapter 1 Kitchen Overview
Day 1 Get a NewJob
Day 2 Meet New Colleagues
Day 3 New Working Place
Day 4 Be Careful in Kitchen
Chapter 2 Kitchen Tools
Day 5 Knives
Part 1 Chef's Knife
Part 2 Paring Knife
Part 3 Boning Knife
Part 4Palette Knife
Day 6 Cookware
Part 1 Frying Pan
Part 2 Saute Pan
Part 3 Braising Pan
Part 4 Stock Pot
Part5 Sauce Pan
Day 7 Containers
Part 1 Mixing Bowl
Part 2 Sieve
Part 3 Colander
Day 8 Hand Tools
Part 1 Whisk
Part 2 Chopping Board
Part 3 Grater
Day 9 Dep Frier
Chapter 3 Raw uaterials-Vegetables and Fuits
Day 10 Vegetables
Part 1 Brassicas-Cabbage
Part 2 Brasicas-Cauliflower
Part 3 Stem and Shoots-Celery
Part 4 Stem and Shoots-Asparagus
Day 11 Vegetables
Part 1 Tubers-Potato
Part 2 Bulbs-Garlic
Part 3 Bulbs-Onion
Part 4 Roots-Carrot
Day 12 Vegetables
Part 1 Fruit Vegetables-Pumpkin
Part 2 Fruit Vegetables-Tomato
Part 3 Fruit Vegetables-Cucumber
Day 13 Vegetables
Part 1 Pods and Seeds-Peas
Part 2 Leafy Vegetables-Lettuce
Day 14 Vegetables
Mushroom and Fungi-Mushroom
Day 15 Fruits
Chapter 4 Raw Materials-Meat
Day 16 Pan-fried Pork Chop
Day 17 Pan-fried Breaded Chicken Cutlet
Chapter 5 Kitchen Practice
Day 18 Bacon Omelette
Day 19 Doughnuts
Day 20 Shrimp Cocktail
Day 21 Beef Vegetable Soup
Day 22 Chocolate Ice Cream
附錄 廚房詞彙及短語英漢對照表(按詞性分類)
內容簡介
本教材根據本校學生的專業特點和餐飲行業對從業人員的要求,在與烹飪專業教師以及校外行業專家共同調研和探討後,由一線英語教師進行彙總並編寫而成的。本教材著眼於西式廚房英語,共分為五大模塊,涉及到廚房概述、廚房用具、蔬菜水果及動物類原料,很後一個模塊介紹了幾道典型的西式早餐、主菜等的食譜。這五大模塊內容,遵循了烹飪順序,從用具到原料,到很後的完整食譜,由易到難、由淺入深,循序漸進,符合學生的認知規律,使學生能夠更好地掌握學習內容。本教材以生活化、情景化的方式引領學生走進烹飪英語的世界。教材以一個實習廚師的視角,從工作面試開始到很後培訓結束,共22天的時間,每都學習不同的內容。這樣的書本框架,讓即將進入實習崗位的學生有很強的代入感,也具有一定的趣味性。本書知識性與情景化相結合,內容繫統、層次清晰、實用性強,可作為與等高等院校相關專業的銜接,也可用作各種烹飪專業英語培訓班的教材,同時也很好適合各酒店......