烹饪专业英语

章节摘录

插图：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.

书籍目录

Lesson One  Kitchen IntroductionLesson Two  Kitchen Utensils(l)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

编辑推荐

《烹饪专业英语(修订版)》：新烹饪系列规划精品教材。

作者简介

《烹饪专业英语(修订版)》特点：（1）严格按照“双纲”制的新模式编写，“双纲”即教育部职业教育教学大纲和劳动和社会保障部专业职业资格技能考试大纲；（2）学科设制采用专业理论和实训并举，突出烹饪专业人才培训的特点，部分学科理论与实操课程比达到1：2；（3）整套教材是由多年从事一线教学教师精心编写，并采取“互动式”教学方法的新模式，突出教材活泼性和实用性的特点；（4）引进与创新并重，积极引进新内容和新方法，同时具有一定的创新和改进，突出教材前瞻性特点。

《烹饪专业英语》是烹饪系列教材之一，《烹饪专业英语(修订版)》是烹饪专业基础课，根据专业需要共设置了十六章内容，收集本专业最新最实用的词汇和专业术语，选材新颖，语言准确，形式活泼，图文并茂，既充分体现英语教学的规律性，又充分体现专业特色，《烹饪专业英语(修订版)》又是具有多年烹饪外语教学经验的老师充分总结多年教学经验，并对现代化酒店烹饪英语交流方式进行认真调查后，精心编写而成的。

《烹饪专业英语(修订版)》可作为中、高等职业院校烹饪、旅游、餐饮管理等专业教材，也可作为烹饪技师培训和餐饮行业职工培训教材。

图书封面

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