厨房英语：第2版

　　本教材可用于大专院校旅游饭店专业英语的课堂教学，对旅游业广大英语爱好者进行自学亦有帮助，尤其适合作宾馆饭店员工的英语培训教材。在使用时，应该以语言交际为目标，注意培养学生实际运用语言的能力。为使本书更加完善，更加实用，作者在第2版的基础上做了第三次修订。本次修订根据最新教学发展的需要，特别增补了口语训练的内容，如增加了双人对话的数量，练习中则增加了口语练习的题型，旨在帮助学生在巩固所学内容的同时，进一步提高口语表达能力，以便使学生在将来的工作中能更好地和外籍厨师长交谈。另外，第四篇各课练习中还增加了菜谱中译英的练习。

暂缺《厨房英语：第2版》作者简介

第一篇　厨房简介
Lesson 1　TitlesUsed in the Kitchen
Lesson 2　Floor Plan
Lesson 3　Rodents and Insects
Lesson 4　Food Poisoning
第二篇　厨房用具
Lesson 1　Frying Baskets
Lesson 2 Skimmers and Spiders
Lesson 3　Colander
Lesson 4　Sieves
Lesson 5　Mixing Bowls
Lesson 6　Cutlet Bats
Lesson 7　Roasting Forks
Lesson 8　Skewers
Lesson 9　Cook s Knives
Lesson 10　Frying Pans
Lesson 11　Serving Spoons
Lesson 12　Whisks
Lesson 13　Graters
Lesson 14　Bone Saws
Lesson 15　Mallets
Lesson 16　Steels
Lesson 17　PaletteKnives
Lesson 18　Ladles
Lesson 19　Brushes
Lesson 20　Spatulas
Lesson 21　Bain Marie Inserts
Lesson 22　Sauce Pans
Lesson 23　Chopping Boards
Lesson 24　Cloths
Lesson 25　Rolling Pins
Lesson 26　Sponges
Lesson 27　Cloches
Lesson 28　Conical Strainers
Lesson 29　Soup Tureens
Lesson 30　Chinois
Lesson 31　Stockpots
Lesson 32　Consomme Pans
Lesson 33　Salmon Kettles
Lesson 34　Saute Pans
Lesson 35　Roasting Trays
Lesson 36　Stew Pans
Lesson 37　Braising Pans
Lesson 38　Slicers
Lesson 39　Electric Slicers
Lesson 40　Mincers or Grinders
Lesson 41　Liquidizers
Lesson 42　Slotted Spoons and Spiders
Lesson 43　Corkscrews
Lesson 44　Tenderizers
Lesson 45　Spoons
Lesson 46　Fish Scissors
Lesson 47　Poultry Shears
Lesson 48　Kitchen Cutters
Lesson 49　Choppers
Lesson 50　Knives
Revision Exercise Ⅰ
Revision Exercise Ⅱ
Revision Exercise Ⅲ
第三篇　蔬菜
Lesson 1　Potatoes
Lesson 2　Spring Onions
Lesson 3　Onions
Lesson 4　Carrots
Lesson 5　Garlic
Lesson 6　Tomatoes
Lesson 7　Green and Red Peppers
Lesson 8　Artichokes
Lesson 9　Aubergines or Eggplants
Lesson 10　Cauliflower
Lesson 11　Cabbage
Lesson 12　Lettuce
Lesson 13　Peas
Lesson 14　Celery
Lesson 15　Cucumbers
Lesson 16　Mushrooms
Lesson 17　Asparagus
Lesson 18　Fruits
Lesson 19　Fruits and Vegetables
第四篇　食谱
Lesson 1　Hors-d oeuvre(1)——Aubergine Dip
Lesson 2　Hors-doeuvre(2)——Stuffed Vine Leaves
Lesson 3　Soup(1)——French Onion Soup
Lesson 4　Soup(2)——Eel Soup
Lesson 5　Soup(3)——Lamb and Chicken Soup
Lesson 6　Rice(1)——Rice with Mushrooms
Lesson 7　Rice(2)——Steamed Rice & Boiled Rice
Lesson 8　Eggs(1)——Cheese Omelette
Lesson 9　Eggs(2)——Aubergine Omelette
Lesson 10　The Entree(1)——Swiss Cheese Pie
Lesson 11　Fish(1)——Baked Fish with Sesame Seed
Lesson 12　Fish(2)——Marinated Fish Cooked in Olive Oil
Lesson 13　Meat(1)——Beef Stroganoff
Lesson 14　Meat(2)——Roast Lamb with Tomatoes and Potatoes ..
Lesson 15　Poultry(1)——Chicken in Red Wine
Lesson 16　Poultry(2)——Chicken with Prunes and Honey
Lesson 17　Vegetables(1)——Nicoise Salad
Lesson 18　Vegetables(2)——Tuna Fish Salad
Lesson 19　Dessert(1)——Black Forest Cake
Lesson 20　Dessert(2)——Cheese Cake
Lesson 21　Dessert(3)——Almond Crescents
Revision Exercise Ⅳ
Revision Exercise Ⅴ
Revision Exercise Ⅵ