Chapter 1 Kitchen Introduction and Verbs 1
Unit 1 Titles Used in the Kitchen 1
Unit 2 Kitchen Safety and Kitchen Hygiene 6
Unit 3 Verbs Used in Processing Pastry 11
Unit 4 Verbs Used in Processing Fish and Meat 16
Unit 5 Verbs Used in Processing Other Food 21
Chapter 2 Kitchenware 30
Unit 1 Frying Baskets,Skimmers,Colanders,Sieves,Conical Strainers and Chinois 30
Unit 2 Forks and Scissors 34
Unit 3 Spoons,Spatulas,Ladles,Bowls and Cutlet Bats 40
Unit 4 All Kinds of Pans 45
Unit 5 Other Cooking Utensils 52
Chapter 3 Conversations in the Kitchen 59
Unit 1 Expressions on Asking and Answering Between the Chef and Commis 59
Unit 2 Conversation Examples in the Kitchen 71
Chapter 4 Food Materials 79
Unit 1 Vegetables 79
Unit 2 Fruits 85
Unit 3 Herbs and Seasonings 92
Unit 4 Meat 98
Unit 5 Seafood 110
Chapter 5 Recipes 117
Unit 1 Hors d’oeuvres 117
Unit 2 Soups and Salads 128
Unit 3 Eggs and Cheese 138
Unit 4 Fish and Seafood 146
Unit 5 Poultry and Meat 153
Unit 6 Pasta and Rice 160
Unit 7 Vegetables 168
Unit 8 Sauces and Desserts 174
Unit 9 Baking 183
Chapter 6 Western Etiquette 188
Unit 1 Tableware 188
Unit 2 Table Manners 198
Appendix Key to Exercises 206
参考文献 225
后记 226