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  • 正版 邮轮烹饪英语 李宏娟杨珍 大连海事大学出版社 978756324001
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    • 作者: 李宏娟杨珍著 | 李宏娟杨珍编 | 李宏娟杨珍译 | 李宏娟杨珍绘
    • 出版社: 大连海事大学出版社
    • 出版时间:2020-08-01
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    • 作者: 李宏娟杨珍著| 李宏娟杨珍编| 李宏娟杨珍译| 李宏娟杨珍绘
    • 出版社:大连海事大学出版社
    • 出版时间:2020-08-01
    • 开本:0
    • ISBN:9787563240012
    • 版权提供:大连海事大学出版社
    • 作者:李宏娟杨珍
    • 著:李宏娟杨珍
    • 装帧:0
    • 印次:暂无
    • 定价:56.00
    • ISBN:9787563240012
    • 出版社:大连海事大学出版社
    • 开本:0
    • 印刷时间:暂无
    • 语种:暂无
    • 出版时间:2020-08-01
    • 页数:暂无
    • 外部编号:10081327
    • 版次:暂无
    • 成品尺寸:暂无

     Part 1 Chef Introduction···················-····--···--·················-。。。‘。。。。‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘’’’’’‘1
      Unit 1 Galley Organization Chart·····················‘‘‘‘。。。’‘‘‘‘‘‘‘‘’’’’’’’’’。。‘‘‘‘。。‘‘。‘‘‘‘‘‘2
    Part 2 Galley Facilities····················--····--····--·····················‘·‘‘。。。‘’‘‘‘‘。’‘‘’’’’。。‘‘。11
      Unit 1 Chinese Cooking Utensils…‘‘‘’…‘。。’’…。’…………’‘‘‘…‘。。……………。。。…12
      Unit 2 Western Cooking Utensils  ················-······--························----·······21
    Part 3 Cooking Methods·…………‘‘‘…………。…………‘‘‘‘‘…‘‘。。……………’………。。。29
      Unit 1 Cooking Methods for Chinese Food‘‘。。‘。。’’’……………‘‘………。。。。……“30
      Unit 2 Cooking Methods for Western Food····…………‘‘‘‘‘‘。。。。’’………………。。39
    Part 4 Seasonings and Condiments··-··…………‘‘‘‘。‘’’’’’…………‘‘‘‘’‘’’’’’’…………’‘。‘‘47
      Unit 1 Chinese Condiments……………………………………………………………48
      Unit 2 Western Condiments·····················-----·--·-··············‘‘‘。。‘。。。。。’‘’‘‘‘‘‘‘‘‘‘‘56
    Part 5 Cooking Ingredients…………‘‘‘………………………’……………………………”65
      Unit 1 Fruits and Vegetables…’’……………’‘‘‘。。。。’。……………‘‘‘‘……………”66
      Unit 2 Raw Meat………··-·-----·--………………··-…………………··-----………”73
      Unit 3 Cheese and Manufactured Meat…………………………………………‘‘。。。。83
      Unit 4 Seafood and Shellfish  ································-····················‘·‘‘‘‘‘‘‘‘‘‘‘91.
      Unit 5 Grain  ··--····················----·····················--·-··--·····················‘‘‘‘’‘‘。‘99
    Part 6 Chinese Culinary Art··············································‘‘‘‘。‘。‘‘’‘‘‘‘‘‘‘‘。‘‘‘。‘’’’‘‘109
        Unit 1 Min Cuisine and Yue Cuisine········-·---···················-··-·---·-···············110
        Unit 2 Zhe Cuisine and Su Cuisine··············---·····-··············------··············121
        Unit 3 Chuan Cuisine and Xiang Cuisine·---······················-·--·················‘‘‘‘1 32
        Unit 4 Hui Cuisine and Lu Cuisine··············--·········································142
        Unit 5 Chinese Drinks···································-·-···-·············--··················1 52
    Part 7 International Culinary Art····················-·--·-········‘··‘‘‘‘‘’‘‘‘’。。‘‘‘‘’’‘’‘‘‘‘。。’。。。。’161
      Unit l Appetizer--·--·--··…………·…‘‘‘。‘‘。………………。。’’………’‘‘。‘…………162
      Unit 2 Soup············································································‘‘‘‘‘‘‘’‘‘‘172
      Unit 3 Main Course····-····-··--·-················----··················---··············‘‘··‘‘’182
      Unit 4 Dessert-·…………···…-·--·--·-····………·---…··………···…---……………191
      Unit 5 Western Drinks……………………………··-···…·…………--……………··-201


    《邮轮烹饪英语》一共分为10个部分,每个部分的内容都围绕一个主题展开,以烹饪专业知识作为框架,内容丰富,形式多样,注重时代性和实用性,融“教、学、做”为一体。本教材的创新点有以下几个方面,尤其突出实操环节。每个单元由6个方面的训练构成:Objectives (学习目标)明确本单元的学习任务,做到有的放矢;Preamble(课程导入)熟悉本单元所学知识的背景知识,做到由浅入深学习等。

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