餐飲英語(yǔ)教程（下冊(cè)）

內(nèi)容概要

　　《新世界全國(guó)高職高專(zhuān)院校規(guī)劃教材（旅游英語(yǔ)專(zhuān)業(yè)）：餐飲英語(yǔ)教程（下冊(cè)）》包括八個(gè)單元的內(nèi)容分別涉及中餐烹飪；餐桌禮儀、中西美食、飲食風(fēng)俗、酒吧文化、茶文化、飲食與健康和未來(lái)的飲食等相關(guān)熱點(diǎn)內(nèi)容及其他中國(guó)傳統(tǒng)文化內(nèi)容。

書(shū)籍目錄

在歡迎宴上在歡迎宴上想家嗎?中餐烹飪絲綢之路餐桌禮儀餐桌禮儀筷子的重要性用餐與付小費(fèi)京劇中西美食滿漢全席與流行美式快餐傳統(tǒng)飲食中餐佳肴中國(guó)畫(huà)美食色相中餐文化美食色相中餐飲食習(xí)俗胡同酒文化在酒吧在咖啡廳酒吧文化咖啡文化茶文化茶文化茶的格調(diào)茶飲料中國(guó)茶文化飲食與健康吃得健康健康食品中華藥膳文化漢語(yǔ)熱未來(lái)的飲食21世紀(jì)飲食(轉(zhuǎn)基因食品)健康飲食習(xí)慣飲食安全孔子總詞匯表參考文獻(xiàn)

章節(jié)摘錄

版權(quán)頁(yè)：插圖：Generally speaking, there are three essential6 factors by which Chinese cooking is judged,namely "color, aroma and taste". "Color" refers to the layout and design of the dishes."Aroma" implies not only the smell of the dish, but also the freshness of the materials and the blending of seasonings. "Taste" involves proper seasoning and fine slicing techniques. These three essential factors are achieved by careful coordination of a series of activities: selecting ingredients, mixing flavors, timing and cooking adjustment of the heat, and laying out the food on the plate.Since the introduction of agriculture, grains of cultivated crops have become the main source of man's staple food. Farming began to take up most of man's labor and time.Cultivation of crops was a process of man's work from sowing, applying fertilizer to harvest.It was the most important work in people's mind that could not be replaced by anything else.Growing crops was not the only way of obtaining food. The ancients began expanding their sources of food at a very early time, developing farming, forestry, animal husbandry,sidelines, and fishing in line with local conditions.

編輯推薦

《餐飲英語(yǔ)教程(下冊(cè))》為新世界全國(guó)高職高專(zhuān)院校規(guī)劃教材?旅游英語(yǔ)專(zhuān)業(yè)之一。

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