书籍详情
厨师职业英语
作者:姜玲 主编
出版社:高等教育出版社
出版时间:2009-01-01
ISBN:9787040250008
定价:¥17.30
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内容简介
《厨师职业英语》是职业教育烹饪专业教材。内容包括厨房的组织与人员结构、食品与厨房安全、厨房设备、水果与蔬菜、肉类与家禽、鱼类与贝类、奶制品与蛋类、汤类与调料类、烹饪方式、面点等。《厨师职业英语》大量采用图片帮助认识厨房各种物品;并通过简单实用的对话,对这些物品加以进一步的说明。《厨师职业英语》可作为职业院校烹饪专业及相关专业的学生用书,也可作为相关行业岗位培训辅助用书或自学用书。《厨师职业英语》采用出版物短信防伪系统,用封底下方的防伪码,按照《厨师职业英语》最后一页“郑重声明”下方的使用说明进行操作,可查询图书真伪并赢取大奖。
作者简介
暂缺《厨师职业英语》作者简介
目录
Unit One Professional Chef
A. I Am a Professional Chef\
B. They Are My Colleagues
Exercises
Unit Two Food and Kitchen Safety
A. Personal Hygiene
B. Food Safety
C. Kitchen Safety
Exercises
Unit Three Kitchen Equip-ment
A. Knives
B. Hand Tools
C. Measuring Equipment
D. Sieves and Strainers
E. Pots and Pans
F. Large Equipment
G. Other Equipment
Exercises
Unit Four Fruits and Vegeta-bles
A. Fruits
B. Fruits (continued)
C. Vegetables
D. Vegetables (continued)
E. Vegetables(continued)
Exercises
Unit Five Meatand Poultry
A. Beef
B. Veal
C. Pork
D. Prepared Pork Items
E. Lamb and Mutton
F. Poultry
Exercises
Unit Six Fish and Shellfish
A. Round Fish
B. Flat Fish
C. No Bony Fish
D. Other Fish
E. Shellfish
Exercises
Unit Seven Dairy and Eggs
A. Dairy Products
B. Eggs
Exercises
Unit Eight Soups and Sauces
A. Stocks
B. Soups
C. Sauces
Exercises
Unit Nine Cooking Methods
A. Grilling and Broiling, Roasting and Baking
B. Sauteing, Pan Frying, and Deep Frying
C. Steaming and submersion cooking
D. Braising and stewing
E. Cooking Vegetables
Exercises
Unit Ten Baking and Pastry
A. Bread
B. Cakes
C. Pies
D. Custards
E. Snacks
F. Creams
G. Mousses
Exercises
Unit Eleven Chinese Food
A. Chinese Cuisines and Their Specialties
B. Chinese Cooking
C. Chinese Menu
Exercises
Unit Twelve Menu
A. Menu Classification
B. Menu Items
C. Menu Design
D. Menu Sample
Exercises
Chinese Version
Key to Exercises
Glossary
References
A. I Am a Professional Chef\
B. They Are My Colleagues
Exercises
Unit Two Food and Kitchen Safety
A. Personal Hygiene
B. Food Safety
C. Kitchen Safety
Exercises
Unit Three Kitchen Equip-ment
A. Knives
B. Hand Tools
C. Measuring Equipment
D. Sieves and Strainers
E. Pots and Pans
F. Large Equipment
G. Other Equipment
Exercises
Unit Four Fruits and Vegeta-bles
A. Fruits
B. Fruits (continued)
C. Vegetables
D. Vegetables (continued)
E. Vegetables(continued)
Exercises
Unit Five Meatand Poultry
A. Beef
B. Veal
C. Pork
D. Prepared Pork Items
E. Lamb and Mutton
F. Poultry
Exercises
Unit Six Fish and Shellfish
A. Round Fish
B. Flat Fish
C. No Bony Fish
D. Other Fish
E. Shellfish
Exercises
Unit Seven Dairy and Eggs
A. Dairy Products
B. Eggs
Exercises
Unit Eight Soups and Sauces
A. Stocks
B. Soups
C. Sauces
Exercises
Unit Nine Cooking Methods
A. Grilling and Broiling, Roasting and Baking
B. Sauteing, Pan Frying, and Deep Frying
C. Steaming and submersion cooking
D. Braising and stewing
E. Cooking Vegetables
Exercises
Unit Ten Baking and Pastry
A. Bread
B. Cakes
C. Pies
D. Custards
E. Snacks
F. Creams
G. Mousses
Exercises
Unit Eleven Chinese Food
A. Chinese Cuisines and Their Specialties
B. Chinese Cooking
C. Chinese Menu
Exercises
Unit Twelve Menu
A. Menu Classification
B. Menu Items
C. Menu Design
D. Menu Sample
Exercises
Chinese Version
Key to Exercises
Glossary
References
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