《廚師職業英語》是2009年1月高等教育出版社出版的圖書，作者是姜玲。本書是針對烹飪專業及相關專業的學生職業教育的學習的專業教材或自學用書。
基本介紹
- 書名：廚師職業英語
- 作者：姜玲
- ISBN：9787040250008
- 頁數：183
- 定價：17.30元
- 出版社：高等教育出版社
- 出版時間：2009-1
內容簡介,目錄,
內容簡介
《廚師職業英語》是職業教育烹飪專業教材。內容包括廚房的組織與人員結構、食品與廚房安全、廚房設備、水果與蔬菜、肉類與家禽、魚類與貝類、奶製品與蛋類、湯類與調料類、烹飪方式、麵點等。《廚師職業英語》大量採用圖片幫助認識廚房各種物品；並通過簡單實用的對話，對這些物品加以進一步的說明。
《廚師職業英語》可作為職業院校烹飪專業及相關專業的學生用書，也可作為相關行業崗位培訓輔助用書或自學用書。
《廚師職業英語》採用出版物簡訊防偽系統，用封底下方的防偽碼，按照《廚師職業英語》最後一頁“鄭重聲明”下方的使用說明進行操作，可查詢圖書真偽並贏取大獎。
目錄
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
