厨房英语(附光盘)(旅游饭店英语系列教材)
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品牌: 罗伯特·马杰尔
基本信息·出版社：旅游教育出版社
·页码：340 页
·出版日期：2006年
·ISBN：7563708006
·条形码：9787563708000
·包装版本：第1版
·装帧：平装
·开本：16开
·丛书名：旅游饭店英语系列教材
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内容简介《厨房英语》可用于大专院校旅游饭店专业英语的课堂教学，对旅游业广大英语爱好者进行自学亦有帮助，尤其适合作宾馆饭店员工的英语培训教材。在使用时，应该以语言交际为目标，注意培养学生实际运用语言的能力。
编辑推荐为使《厨房英语》更加完善，更加实用，作者在第2版的基础上做了第三次修订。本次修订根据最新教学发展的需要，特别增补了口语训练的内容，如增加了双人对话的数量，练习中则增加了口语练习的题型，旨在帮助学生在巩固所学内容的同时，进一步提高口语表达能力，以便使学生在将来的工作中能更好地和外籍厨师长交谈。另外，第四篇各课练习中还增加了菜谱中译英的练习。
目录
第一篇 厨房简介
Lesson 1 Titles'Used in the Kitchen
Lesson 2 Floor Plan
Lesson 3 Rodents and Insects
Lesson 4 Food Poisoning
第二篇 厨房用具
Lesson 1 Frying Baskets
Lesson 2 Skimmers and Spiders
Lesson 3 Colander
Lesson 4 Sieves
Lesson 5 Mixing Bowls
Lesson 6 Cutlet Bats
Lesson 7 Roasting Forks
Lesson 8 Skewers
Lesson 9 Cook' s Knives
Lesson 10 Frying Pans
Lesson 11 Serving Spoons
Lesson 12 Whisks
Lesson 13 Graters
Lesson 14 Bone Saws
Lesson 15 Mallets
Lesson 16 Steels
Lesson 17 Palette'Knives
Lesson 18 Ladles
Lesson 19 Brushes
Lesson 20 Spatulas
Lesson 21 Bain Marie Inserts
Lesson 22 Sauce Pans
Lesson 23 Chopping Boards
Lesson 24 Cloths
Lesson 25 Rolling Pins
Lesson 26 Sponges
Lesson 27 Cloches
Lesson 28 Conical Strainers
Lesson 29 Soup Tureens
Lesson 30 Chinois
Lesson 31 Stockpots
Lesson 32 Consomme Pans
Lesson 33 Salmon Kettles
Lesson 34 Saute Pans
Lesson 35 Roasting Trays
Lesson 36 Stew Pans
Lesson 37 Braising Pans
Lesson 38 Slicers
Lesson 39 Electric Slicers
Lesson 40 Mincers or Grinders
Lesson 41 Liquidizers
Lesson 42 Slotted Spoons and Spiders
Lesson 43 Corkscrews
Lesson 44 Tenderizers
Lesson 45 Spoons
Lesson 46 Fish Scissors
Lesson 47 Poultry Shears
Lesson 48 Kitchen Cutters
Lesson 49 Choppers
Lesson 50 Knives
Revision Exercise Ⅰ
Revision Exercise Ⅱ
Revision Exercise Ⅲ
第三篇 蔬菜
Lesson 1 Potatoes
Lesson 2 Spring Onions
Lesson 3 Onions
Lesson 4 Carrots
Lesson 5 Garlic
Lesson 6 Tomatoes
Lesson 7 Green and Red Peppers
Lesson 8 Artichokes
Lesson 9 Aubergines or Eggplants
Lesson 10 Cauliflower
Lesson 11 Cabbage
Lesson 12 Lettuce
Lesson 13 Peas
Lesson 14 Celery
Lesson 15 Cucumbers
Lesson 16 Mushrooms
Lesson 17 Asparagus
Lesson 18 Fruits
Lesson 19 Fruits and Vegetables
第四篇 食谱
Lesson 1 Hors-d' oeuvre(1)——Aubergine Dip
Lesson 2 Hors-d'oeuvre(2)——Stuffed Vine Leaves
Lesson 3 Soup(1)——French Onion Soup
Lesson 4 Soup(2)——Eel Soup
Lesson 5 Soup(3)——Lamb and Chicken Soup
Lesson 6 Rice(1)——Rice with Mushrooms
Lesson 7 Rice(2)——Steamed Rice & Boiled Rice
Lesson 8 Eggs(1)——Cheese Omelette
Lesson 9 Eggs(2)——Aubergine Omelette
Lesson 10 The Entree(1)——Swiss Cheese Pie
Lesson 11 Fish(1)——Baked Fish with Sesame Seed
Lesson 12 Fish(2)——Marinated Fish Cooked in Olive Oil
Lesson 13 Meat(1)——Beef Stroganoff
Lesson 14 Meat(2)——Roast Lamb with Tomatoes and Potatoes ..
Lesson 15 Poultry(1)——Chicken in Red Wine
Lesson 16 Poultry(2)——Chicken with Prunes and Honey
Lesson 17 Vegetables(1)——Nicoise Salad
Lesson 18 Vegetables(2)——Tuna Fish Salad
Lesson 19 Dessert(1)——Black Forest Cake
Lesson 20 Dessert(2)——Cheese Cake
Lesson 21 Dessert(3)——Almond Crescents
Revision Exercise Ⅳ
Revision Exercise Ⅴ
Revision Exercise Ⅵ
……[看更多目录]
