Module 1模块

　Unit 1 Self-introduction自我介绍

　Unit 2 Various Style Dishes各式各样的菜品

　Unit 3 Equipment and Tools设备与工具

　I Kitchen Range灶

　II Machines机器类

　III Cooking Pots锅

　IV Measuring Tools测量工具

　V Knives刀具

　Unit 4 Cooking Methods烹饪方法

　Unit 5 Condiments调味品

　Unit 6 Vanilla and Spice香草和香料

Module 2模块

　Unit 7 Sauce COOking汁的烹制

　I Brown Sauce布朗汁

　II Cream Sauce奶油汁

　III H011andaise Sauce荷兰汁

　IV Tomato Sauce番茄汁

　Exercises

　Unit 8 Soup Cooking汤的烹制

　I Soup—Stock高汤

　II Vegetable Soup蔬菜汤

　III Cream Soup奶油汤

　IV Clear Soup清汤

　V Seafood Soup海鲜汤

　Exercises

Unit 9 Vegetable Cooking蔬菜的烹制

　I Stewed Pearl Onion红烩珍珠洋葱

　II Fried Egg—plant with Tomato Sauce煎茄子配番茄汁

　III Provence Fried Cucumber普罗旺斯炒胡瓜

　Ⅳ Roasted Garlic烤蒜

　V Baked Sliced Tomato烤番茄片

　VI Stuffed Tomato with Millet粟米酿番茄

　VII Italian Seasonable Vegetables Rolls意大利蔬菜卷

　VIII Fresh Asparagus with Hollandaise Sauce荷兰汁鲜芦笋

　Exercises

Unit 10 Potato Cooking土豆类食物的烹制

　I Roast Potato on Tinfoil Pork锡纸烤土豆

　II Fried Potato Balls炸薯球

　III Roasted Dices Potato with Rosemary迷迭香烤薯角

　IV Fried Golden Potato Biscuits煎黄金薯饼

　V Mashed Potato with Egg蛋黄土豆泥

　VI Baked Diced Potato with Butter黄油焗薯块

　VII Fried Chips炸薯条

　Exercises

Unit 11 Rice Cooking米饭类食物的烹制

　I Paella西班牙海鲜饭

　II Butter Rice黄油米饭

　III Saffron Rice红花饭

　IV Curry Fried Rice咖喱炒饭

　Exercises

Module 3模块三

　Unit 12 BeefCooking牛肉的烹制

　Ⅰ Grilled Garlic Sirloin Steak扒蒜蓉西冷牛排

　Ⅱ Roasted BeefFillet with Black Pepper黑椒烤牛柳

　Ⅲ T．bone Steak with Shallot and Brandy Sauce

　T骨牛排配干葱白兰地汁

　IV Grilled Beef Tenderloin with Curry Sauce扒牛柳咖喱汁

　Ⅴ Veal Cordon Blue歌顿堡牛仔排

　Ⅵ veal R011 with Spinach小牛肉菠菜卷

　Exercises

　Unit 13 Pork Cooking猪肉的烹制

　Ⅰ Baked P0rk Chops with Prune Stuffing烤酿馅猪排

　Ⅱ Grilled Marinated Pork Tenderloin with Sweet Potato Puree and Warm

　Chipotle Salsa架烤猪里脊配甘薯泥，墨西哥热番茄辣酱

　Ⅲ Pork Roll and Yellow Peach with Mushroom Sauce

　黄桃猪肉卷配白菌汁

　Ⅳ Bacon Wrapped Pork Tenderloin扒腌肉卷猪柳

　Ⅴ Italian Pork Chop with Tomato Sauce茄汁意大利猪排

　Ⅵ Coppiette罗马式炸小肉饼

　Exercises

　Unit 14 Lamb Cooking羊肉的烹制

　Ⅰ Vanilla Baked Lamp Chop and Red Wine Sauce

　香草烤羊排配红酒汁

　II Grilled Mutton with Nut and Garlic果仁香蒜羊排

　Exercises-

　Unit 15 Fish and Shellfish Cooking鱼类和贝类的烹制

　I Grilled Prawn扒大虾

　II Steamed Sole Fillet with Mashed Potatoes，Tomato

　and Basil Sauce清蒸龙利鱼柳配土豆泥、番茄汁和紫苏汁

　III Boiled Fish Fillet with White wine白葡萄酒汁煮鱼柳

　IV Fried Seaf00d炸海鲜

　V Stuffed Sliced Fish Fillet卷酿鱼柳

　vI Fried Silver Pout煎银鳕鱼

　VII Grilled Salmon扒三文鱼排

　Exercises

　Unit 16 Poultry Cooking禽类的烹制

　I Roasted Spring Chicken with Vanilla香草烤雏鸡

　II Stewed Duck with OrangeJuice橙汁烩鸭

　III Christmas Turkey圣诞烤火鸡

　IV Stewed Quail with Red Wine红酒烩鹌鹑

　V Curried Chicken咖喱鸡

　Exercises

Module 4模块四

　Unit 17 Pasta意大利面食

　I Spicy Chicken Pizza香辣烤鸡比萨

　II Ham and Pineapple Pizza火腿凤梨比萨

　III Seafood Pizza海鲜比萨

　IV SpaghettiBolognaise茄汁肉酱意大利面

　V Lasagne Verde A1 Forno焗意大利青面

　Exercises

Unit 18 Bread面包

　I Soft Bread软面包

　II Bread Stick面包棍

　III Croissant牛角包

　IV Toast烤面包片

　v DOHghnut甜甜圈

　Exercises

Unit 19 Cake蛋糕

　I Sponge Cake海绵蛋糕

　II Chiffon Cake戚风蛋糕

　III Pound Cake重油蛋糕

　IV Fruit Cake水果蛋糕

　V Mousse慕斯

　vI Tiramisu Cake提拉米苏

　Exercises

Unit 20 Others其他

　I C00kies小甜饼／曲奇

　II Pancake薄饼

　III Egg Tart蛋挞

　IV Mufhn松饼

　Ⅴ Pufr泡芙

　VI Pudding布丁

　VII Ice Cream冰激凌

　Exercises

　Unit 21 Chocolate and Gingerbread House巧克力和姜饼屋

　Ⅰ Chocolate巧克力

　Ⅱ Gingerbread House姜饼屋

　Exercises

Module 5模块五

　Hotel Menu~店菜单

　Breakfast Menu早餐菜单

　Lunch and Dinner Menu正餐菜单

　Late Night Menu送餐菜单

　Dialogues对话

　Dialogue 1 In the Kitchen(1)

　Dialogue 2 In the Kitchen(2)

　Dialogue 3 In the Kitchen(3)

　Dialogue 4 In the Kitchen(4)

　Dialogue 5 In the Kitchen(5)

　Dialogue 6 In the Kitchen(6)

　Dialogue 7 In the Kitchen(7)

　Dialogue 8 Egg Station

Appendix附录

　Key to Exercises参考答案

　Translation ofMenus菜单译文

　Translation ofDialogues对话译文

　References参考文献