Unit One  Professional Chef

职业厨师

  A. I Am a Professional Chef

  B. They Are My Colleagues

  Exercises

Unit Two  Food and Kitchen Safety

食品与厨房安全

  A. Personal Hygiene

  B. Food Safety

  C. Kitchen Safety

  Exercises

Unit Three  Kitchen Equipment

厨房设备

  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

水果与蔬菜

  A. Fruits

  B. Fruits (continued)

  C. Vegetables

  D. Vegetables (continued)

  E. Vegetables (continued)

  Exercises

Unit Five  Meat and Poultry

肉类与家禽

  A. Beef

  B. Veal

  C. Pork

  D. Prepared Pork Items

  E. Lamb and Mutton

  F. Poultry

  Exercises

Unit Six  Fish and Shellfish

鱼类与贝类

  A. Round Fish

  B. Flat Fish

  C. No Bony Fish

  D. Other Fish

  E. Shellfish

  Exercises

Unit Seven  Dairy and Eggs

奶制品与蛋类

  A. Dairy Products

  B. Eggs

  Exercises

Unit Eight Soups and Sauces

汤类与调料类

  A. Stocks

  B. Soups

  C. Sauces

  Exercises

Unit Nine Cooking Methods

烹饪方式

  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

面点

  A. Bread

  B. Cakes

  C. Pies

  D. Custards

  E. Snacks

  F. Creams

  G. Mousses

  Exercises

Unit Eleven Chinese Food

中餐

  A. Chinese Cuisines and Their Specialties

  B. Chinese Cooking

  C. Chinese Menu

  Exercises

Unit Twelve  Menu

菜单

  A. Menu Classification

  B. Menu Items

  C. Menu Design

  D. Menu Sample

  Exercises

Chinese Version

参考译文

Key to Exercises

参考答案

Glossary

词汇表

References

参考文献