全國職業(yè)技能英語系列教材-烹飪英語

前言

　　目前，我國高等職業(yè)教育發(fā)展迅速，已進(jìn)入了優(yōu)質(zhì)教育和培養(yǎng)實(shí)用型人才教育模式的新階段。教育部為高等職業(yè)教育提出了“實(shí)用為主，夠用為度”的原則，反映了社會(huì)對(duì)實(shí)用型人才的需求，明確了高等職業(yè)教育的辦學(xué)宗旨?！　「叩嚷殬I(yè)教育從本質(zhì)上講就是就業(yè)教育。隨著行業(yè)對(duì)從業(yè)人員英語應(yīng)用能力要求的不斷提高。高等職業(yè)專業(yè)英語教育應(yīng)緊密結(jié)合行業(yè)的實(shí)際，強(qiáng)調(diào)英語實(shí)際應(yīng)用的能力，使學(xué)習(xí)者能將所學(xué)到的知識(shí)應(yīng)用到行業(yè)中去，培養(yǎng)社會(huì)所需求的有用人才?！　榱诉m應(yīng)社會(huì)的需要，我們編寫了《烹飪英語》一書，本教材符合高等職業(yè)教育的宗旨，以先進(jìn)的教學(xué)理念為指導(dǎo)，以能力培養(yǎng)為本位，以就業(yè)為導(dǎo)向。遵循專業(yè)英語的教學(xué)規(guī)律，緊密結(jié)合行業(yè)的實(shí)際，把語言教學(xué)和職業(yè)教育融為一體，突顯了高等職業(yè)教育的特點(diǎn)，體現(xiàn)了學(xué)以致用的教學(xué)原則。

內(nèi)容概要

《烹飪英語》一書，按照高等職業(yè)教育英語教學(xué)的性質(zhì)和目標(biāo)要求，以食品制作、菜肴制作崗位為背景，圍繞烹飪工作任務(wù)設(shè)計(jì)教學(xué)內(nèi)容，具有鮮明的針對(duì)性。本教材內(nèi)容全面、新穎獨(dú)特、實(shí)用性強(qiáng)，情景設(shè)置與烹飪工作人員的實(shí)際工作密切相關(guān)，涵蓋了實(shí)際工作的各個(gè)環(huán)節(jié)，突出了實(shí)際操作的特點(diǎn)。本教材遵循功能語言學(xué)的教學(xué)原理，采用任務(wù)型教學(xué)模式，注重語言技能與職業(yè)知識(shí)技能的整合，加大了語言的輸出量，體現(xiàn)了“在做中學(xué)”的教學(xué)理念。本教材適用于餐飲、烹飪管理專業(yè)學(xué)生及有意于從事餐飲行業(yè)工作的有識(shí)之士。

書籍目錄

Unit 1 Kitchen Introduction Part ATitles and Job Description Part BKitchen Rules Unit 2 Kitchen Facilities Part AFloorPlan and Kitchen Equipment Part BTools and Utensils for FoodProduction Unit 3 Condiments Part ASauce,Paste &Powdered Condiments Part BSpices Unit 4 Food Material I Part A BOM Part BVegetableProcess Unit 5 Food Material II Part A BOM Part BFruitProcess Unit 6 Food Material III Part ABeef and Lamb Part BPoultry and Seafood Unit 7 Making a Meal Part AMaking an Appetizer .Part BMaking Soup Unit 8 Making a Dish Part A Making Western Food Part BMaking Western & Chinese Food Unit 9 Dessert Part AMaking a Dessert I Part BMaking a Dessert II Unit 10Food Safety Part AFood Contamination Part BFood Spoilage andPreservation Vocabulary Key to Exercises Tapescript Reference

章節(jié)摘錄

插圖：Busy lives can benefit from food that' s nutritious, like fresh fruits and vegetables. Fruits and vegetables are a natural source of energy and give the body many nutrients you need to keep going.Fruits and vegetables come in terrific colors and flavors, but their real beauty lies in what' s inside. Fruits and vegetables are great sources of many vitamins, minerals and other natural sub- stances that may help protect you from chronic diseases.To get a healthy variety, think color. Eating fruits and vegetables of different colors gives your body a wide range of valuable nutrients, like fiber, folate, potassium, and vitamins A and C. Some examples include green spinach, orange sweet potatoes, black beans, yellow corn, purple plums, red watermelon, and white onions. For more variety, try new fruits and vegetables regularly.Are all the fruits good for health？ It depends on your age, the time and amount you consume and your health condition. Apple, grapes, kiwi, berries, pineapple, orange, apricot, plum are in general you can eat any time.  Don't eat few fruits just before going to bed.  Banana, mangoes, papaya, avocado, are good to have two hours before going to bed. Remember, always eat fruit on an empty stomach.  If you eat fruit after dinner the fruit can't be burned properly and will ferment. When eaten before dinner the sugars are burnt immediately, producing instant energy.

編輯推薦

《烹飪英語》：職場英語，貼近工作崗位，突出崗位情景，開放性、國際性、任務(wù)性、職業(yè)性、實(shí)用性、仿真性。

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