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醉染图书烹饪英语9787301138342
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Unit 1 Kitchen Introduction
Part A Titles and Job Description
Part B Kitchen Rules
Unit 2 Kitchen Facilities
Part A FloorPlan and Kitchen Equipment
Part B Tools and Utensils for FoodProduction
Unit 3 Condiments
Part A Sauce,Paste &Powdered Condiments
Part B Spices
Unit 4 Food Material I
Part A BOM
Part B VegetableProcess
Unit 5 Food Material II
Part A BOM
Part B FruitProcess
Unit 6 Food Material III
Part A Beef and Lamb
Part B Poultry and Seafood
Unit 7 Making a Meal
Part A Making an Appetizer
Part B Making Soup
Unit 8 Making a Dish
Part A Making Western Food
Part B Making Western & Chinese Food
Unit 9 Dessert
Part A Making a Dessert I
Part B Making a Dessert II
Unit 10 Food Safety
Part A Food Contamination
Part B Food Spoilage andPreservation
Vocabulary
Key to Exercises
Tapescript
Reference
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