烹飪英語

本教材為全國餐飲職業教育教學指導委員會重點課題“基於烹飪專業人才培養目標的中高職課程體系與教材開發研究”成果系列教材和餐飲職業教育創新技能型人才培養新形態一體化系列教材。本教材共10個單元，內容包括烹飪業導論、衞生與安全、廚房設備和工具、調味品和香料、肉類、魚類、水果和蔬菜、湯、油酥糕點和食譜介紹。本教材用生動形象、通俗易懂的圖片、對話、故事等介紹烹飪英語知識，使教材更具可讀性，同時配備英文聽力材料、教學課件等豐富的數字教學資源。本教材適用於職業院校烹調工藝與營養、西餐工藝、中西面點工藝及食品營養等專業的學生，也可作為餐飲行業從業人員的烹飪英語入門用書。

Unit 1Introduction to Cooking Industry1

Part AIntroduction to Chinese Food Culture and Major Chinese Cuisines1

Part BIntroduction to Western Food Culture and Knowledge of Western Food5

Unit 2Kitchen Introduction10

Part AKitchen Positions and Rules10

Part BKitchen Hygiene13

Part CKitchen Safety16

Unit 3Tools and Equipments20

Part AHand Tools20

Part BPots and Pans23

Part CKnives26

Part DCooking Equipment28

Unit 4Condiments and Spices34

Part ACondiments34

Part BSpices38

Unit 5Meat43

Part AUnderstanding Meat of Domestic Animals and Wild Animals43

Part BPoultry49

Unit 6Fish55

Part AUnderstanding Fish and Shellfish55

Part BShellfish58

Part CHow to Cook a Seafood Dish61

Unit 7Fruits and Vegetables66

Part AFruits66

Part BVegetables68

Part CProcessing Methods of Fruits and Vegetables71

Unit 8Soup75

Part AClassification of Soup75

Part BFrench Onion Soup78

Part CChicken Soup80

Part DEel Soup81

Unit 9Pastry84

Part AChinesestyle Pastry84

Part BWesternstyle Pastry87

Part CMounting Decoration91

Unit 10Menu Recommendation95

Part AStarters95

Part BMain Course98

Appendix ⅠAnswers103

Appendix ⅡVocabulary113

張會強，男，1974年生人，碩士研究生，青島酒店管理職業技術學院烹飪學院副教授。從事烹飪英語的教學，為骨幹教師，具有豐富的教科研和行企業實踐經驗，為雙師型人才。 ^[1]