烹飪專業(yè)英語

內(nèi)容概要

《烹飪專業(yè)英語》是烹飪系列教材之一，本書是烹飪專業(yè)基礎(chǔ)課，根據(jù)專業(yè)需要共殳置了十六章內(nèi)容，收集本專業(yè)最新最實用的詞匯和專業(yè)術(shù)語，選材新穎，語言準(zhǔn)確，形式活動，圖文并茂，既充分體現(xiàn)英語教學(xué)的規(guī)律性，又充分體現(xiàn)專業(yè)特色，本書又足具有多年烹飪外語教學(xué)經(jīng)驗的老師充分總結(jié)多年教學(xué)經(jīng)驗，并對現(xiàn)代化酒店烹飪英語交流山式進(jìn)行認(rèn)真調(diào)夼后，精心編寫而成的。    本書可作為中、高等職業(yè)院校烹飪、旅游、餐飲管理等專業(yè)教材，也可作為烹飪技師培訓(xùn)和餐飲行業(yè)職T培訓(xùn)訓(xùn)教材。    本書由吉林省烹飪高級技工學(xué)校李柏紅老師、湖南涉外經(jīng)濟學(xué)院張小玲老師擔(dān)任主編，廣西桂林烹飪旅游學(xué)校李勇梅老帥、廣州市第一商學(xué)校許秀蘭老師、北京信息職業(yè)技術(shù)學(xué)院牛長清老帥擔(dān)任副主編，參編人員有吉林省烹飪高級技工學(xué)校朱旭老師、吉林省烹飪高級技工學(xué)校于長鑫老師、由東烹飪高級技工學(xué)校王彩華老師。

書籍目錄

Lesson One  Kitchen IntroductionLesson Two  Kitchen Utensils(1)Lesson Three  Kitchen Utensils(2)Lesson Four  VegetablesLesson Five  MeatLesson Six  PoultyLesson Seven  EggsLesson Eight  CondimentsLesson Night  Sea FoodLesson Ten  FruitsLesson Eleven  GrainsLesson Twelve  Drinks (Chinese  style)Lesson Thirteen  Drinks (Western style)Lesson Fourteen  Western FoodLesson Fifteen  DessertsLesson Sixteen  BanquetAppendix

章節(jié)摘錄

插圖：My interest in Chinese food started many years ago, when I had my job. I was a young reporter forthe Daily Journal in San Francisco. Our office wasn't far away from Chinatown. I usually managed toarrange my schedule so that I could go there at least two or three times a week for a good meal.The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better tome. The first thing I noticed was the fresh taste of the meat and vegetables. When I learned more a-bout the food, I began to understand why it has this unique feature. In order to economize in cook-ing, they had to use very little wood. So they started to cut their meat and vegetables into smallpieces before they put them in the hot oil. That way, the food cooked faster and they saved their fu-el. The food prepared in this manner kept its fresh and it's the flavor that attracts people to the art ofChinese cooking.

編輯推薦

《烹飪專業(yè)英語(修訂版)》：新烹飪系列規(guī)劃精品教材。

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