烹飪英語(yǔ)

內(nèi)容概要

　　本書(shū)教學(xué)內(nèi)容按照“烹飪工作任務(wù)引領(lǐng)、英語(yǔ)語(yǔ)言應(yīng)用導(dǎo)向”的課改理念設(shè)計(jì)，循序漸進(jìn)地介紹了廚師需要掌握的基礎(chǔ)英語(yǔ)。本書(shū)按照中職學(xué)生的認(rèn)知規(guī)律，內(nèi)容上體現(xiàn)了英語(yǔ)知識(shí)與烹飪專業(yè)知識(shí)的完美結(jié)合。本書(shū)實(shí)用、通俗易懂、圖文并茂，集知識(shí)性、操作性、趣味性于一體。
　　本書(shū)共10個(gè)單元，內(nèi)容包括：kitchenpositionsand rules，kitchen
facilities，cooking method，condiment，vegetables，fruits，meat，poultry
andeggs，seafood，pastry。
　　本書(shū)可作為中等職業(yè)學(xué)校烹飪專業(yè)教材，也可作為餐飲行業(yè)崗位人員培訓(xùn)教材和參考用書(shū)。

書(shū)籍目錄

unit
1 kitchen positions and rules
2 kitchen facilities
3 cooking method
4 condiment
5 vegetables
6 fruits
7 meat
8 poultry and eggs
9 seafood
10 pastry
references
glossary

章節(jié)摘錄

版權(quán)頁(yè)：   插圖：    Kung Pao Chicken (Diced Chicken with Chili Pepper and Peanuts) Kung Pao Chicken,as a famous and traditional Chinese dish,is well known all over the world.Especially it is widely spread in western countries and regarded as the representative of Chinese dishes. The Chinese name of "Kung Pao Chicken" comes from the name of an official who was fed the dish during an inspection tour.In the Qing Dynasty,Ding Baozhen was appointed as Sichuan official.He always liked eating chicken or pork fried with chili pepper.During the service of his position,he made the irrigation works very hard and did many good things for people. One day Ding Baozhen made inspection tour and went into a restaurant to have lunch.The host quickly fried a dish with chicken cubes,peanuts and chilli pepper for him.He tasted it very delicious.After that,Ding Baozhen often made this dish at home.Later,he was awarded as "Shao Bao" by government and people called him "Ding Kungbao".So people named this dish "Kung Pao Chicken" in his official title for memorizing his contribution to the dish. 1.The story is related to the history of(  ). A.Beijing Roast Duck B.Deep-fried Chicken C.Kung Pao Chicken D.Beggar Chicken 2.The main ingredients of Kung Pao Chicken are(  ). A.chicken,peanuts and cashew B.chicken,peanuts and chili C.chicken,cashew,chili and ginger D.chicken,cashew,chilies and onions 3.The dish was first created in(  ). A.Canton B.Sichuan C.Tang Dynasty D.Beijing 4.Ding Baozhen,who was the Sichuan's(  ),made this dish famous. A.manager B.officer C.governor D.commis cook 5.The dish is named for( ). A.Ding Baozhen B.a cook C.a commis cook D.Ding's subordinates 6.The dish is usually served( ). A.in Sichuan B.in China C.all over the world D.in France.

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《職業(yè)教育"十二五"規(guī)劃教材?中餐烹飪專業(yè)與西餐烹飪專業(yè)系列教材:烹飪英語(yǔ)》可作為中等職業(yè)學(xué)校烹飪專業(yè)教材，也可作為餐飲行業(yè)崗位人員培訓(xùn)教材和參考用書(shū)。

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