廚師職業(yè)英語(yǔ)

前言

如何讓《廚師職業(yè)英語(yǔ)》更加實(shí)用是編寫(xiě)本書(shū)時(shí)考慮最多的問(wèn)題。曾問(wèn)過(guò)幾位國(guó)際酒店的外籍行政總廚：  “如果要你的員工學(xué)習(xí)英語(yǔ)，你最希望他們學(xué)什么呢？”“認(rèn)識(shí)廚房里的東西（To know the things in the kitchen）！”他們不加思索地回答。認(rèn)識(shí)廚房里的東西——這就是本書(shū)的出發(fā)點(diǎn)。有些酒店為了培養(yǎng)餐飲管理人員，安排他們?cè)趶N房實(shí)習(xí)3-6個(gè)月，學(xué)習(xí)廚房工作流程與行政管理，這些人員被稱為管理實(shí)習(xí)生。本書(shū)的主人公Geotrge就是這樣一位管理實(shí)習(xí)生。他師從來(lái)自新加坡的行政副總廚Steven先生，在短短的三個(gè)月時(shí)間里，熟悉了廚房主要工作崗位的主要工作內(nèi)容，也就是本書(shū)的主要內(nèi)容，包括：廚房的組織與人員結(jié)構(gòu)食品與廚房安全以及個(gè)人衛(wèi)生廚房設(shè)備水果與蔬菜肉類與家禽魚(yú)類與貝類奶制品與蛋類湯類與調(diào)料類烹飪方式面點(diǎn)書(shū)中，George還就中餐及其特色與Steven進(jìn)行討論，在了解西餐的同時(shí)，加入了部分中餐的經(jīng)典內(nèi)容。最后的菜單部分對(duì)于餐飲管理人員來(lái)說(shuō)也是必不可少的。

內(nèi)容概要

　　《廚師職業(yè)英語(yǔ)》是職業(yè)教育烹飪專業(yè)教材。內(nèi)容包括廚房的組織與人員結(jié)構(gòu)、食品與廚房安全、廚房設(shè)備、水果與蔬菜、肉類與家禽、魚(yú)類與貝類、奶制品與蛋類、湯類與調(diào)料類、烹飪方式、面點(diǎn)等。《廚師職業(yè)英語(yǔ)》大量采用圖片幫助認(rèn)識(shí)廚房各種物品；并通過(guò)簡(jiǎn)單實(shí)用的對(duì)話，對(duì)這些物品加以進(jìn)一步的說(shuō)明?！　　稄N師職業(yè)英語(yǔ)》可作為職業(yè)院校烹飪專業(yè)及相關(guān)專業(yè)的學(xué)生用書(shū)，也可作為相關(guān)行業(yè)崗位培訓(xùn)輔助用書(shū)或自學(xué)用書(shū)?！　　稄N師職業(yè)英語(yǔ)》采用出版物短信防偽系統(tǒng)，用封底下方的防偽碼，按照《廚師職業(yè)英語(yǔ)》最后一頁(yè)“鄭重聲明”下方的使用說(shuō)明進(jìn)行操作，可查詢圖書(shū)真?zhèn)尾②A取大獎(jiǎng)。

書(shū)籍目錄

Unit One  Professional ChefA. I Am a Professional Chef"B. They Are My ColleaguesExercisesUnit Two Food and Kitchen SafetyA. Personal HygieneB. Food SafetyC. Kitchen SafetyExercisesUnit Three  Kitchen Equip-mentA. KnivesB. Hand ToolsC. Measuring EquipmentD. Sieves and StrainersE. Pots and PansF. Large EquipmentG. Other EquipmentExercisesUnit Four Fruits and Vegeta-blesA. FruitsB. Fruits (continued)C. VegetablesD. Vegetables (continued)E. Vegetables(continued)ExercisesUnit Five Meatand PoultryA. BeefB. VealC. PorkD. Prepared Pork ItemsE. Lamb and MuttonF. PoultryExercisesUnit Six Fish and ShellfishA. Round FishB. Flat FishC. No Bony FishD. Other FishE. ShellfishExercisesUnit Seven Dairy and EggsA. Dairy ProductsB. EggsExercisesUnit Eight Soups and SaucesA. StocksB. SoupsC. SaucesExercisesUnit Nine Cooking MethodsA. Grilling and Broiling, Roasting and BakingB. Sauteing, Pan Frying, and Deep FryingC. Steaming and submersion cookingD. Braising and stewingE. Cooking VegetablesExercisesUnit Ten Baking and PastryA. BreadB. CakesC. PiesD. CustardsE. SnacksF. CreamsG. MoussesExercisesUnit Eleven Chinese FoodA. Chinese Cuisines and Their SpecialtiesB. Chinese CookingC. Chinese MenuExercisesUnit Twelve MenuA. Menu ClassificationB. Menu ItemsC. Menu DesignD. Menu SampleExercisesChinese VersionKey to ExercisesGlossaryReferences

章節(jié)摘錄

插圖：Steven：George，tell me something about Chinese food.George：Okay，Chinese food emphasizes on its Color，flavor?，and taste at same time.Steven：Yes.And Chinese food does use a rich variety of raw materials.George：You’re quite right.Chinese chen are very particular about the selection and prepara.tion of the ingredients used.Besides that，they also pay attention to the combinationof main ingredients and auxiliary materials.Steven：Chinese chefs must care about the cutting of ingredients，George：That’s true.In fact，cutting has been a distinctive feature of Chinese cooking.Somematerials like turnips，radishes and tomatoes are often carved into the shapes of flow-ers and animals for certain finished dishes.Steven：And what arc the decisive factors in Chinese cooking？George：Cooking time and temperature，I think.Steven：The same as Westem food.George：Right.Seasoning is important in Chinese food，too.Steven：I see.Seasoning can help to shape the different styles of Chinese cooking，and timeand temperature can help to make the ingredients hard or soft，crisp or tender.George：Yes.In Chinese cuisine，several different techniques are usually used in a dish.Steven：That’s interesting.

編輯推薦

《廚師職業(yè)英語(yǔ)》的主人公Geotrge就是這樣一位管理實(shí)習(xí)生。他師從來(lái)自新加坡的行政副總廚Steven先生，在短短的三個(gè)月時(shí)間里，熟悉了廚房主要工作崗位的主要工作內(nèi)容。

圖書(shū)封面

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