西餐制作（第3版）

第3版出版说明

第2版出版说明

版出版说明

教学及考核建议

篇　西餐厨房基础

模块1　西餐厨房基础

01西餐厨房常用设备Equipments

02西餐厨房常用工具Tools

03西餐制作常用香草与香料Vanilla and Spice

04西餐烹饪方法Cooking Methods

第二篇　西餐制作

模块2　基础沙拉汁及其衍生汁

05白色基础沙拉汁White Sauce

06马乃司沙拉汁Mayonnaise

07布朗汁Brown sauce

08荷兰汁Hollandaise Sauce

09番茄汁Tomato Sauce

10咖喱汁Curry Sauce

模块3　开胃菜和沙拉

11蔬菜沙拉配银鱼汁Vegetable Salad with White Bait Juice

12维生素沙拉Vitamin Salad

13土豆泥沙拉配鲜果粒Mashed Potatos with Fresh Fruit

14恺撒沙拉Caesar Salad

15意大利海鲜沙拉Insalata di Frutti di Mare

16意大利海鲜配香醋汁Italian Seafood with Vinegar Juice

17大虾青瓜卷Shrimp and Cucumber Rolls

18　烟三文鱼玫瑰花配水果莎莎

Smoked Salmon Roses with Fruit Sasa

19金 鱼沙拉Tuna Fish Salad

20炸鲜鱿沙拉Fried Squid Salad

21　白松露鱼子酱水波蛋配嫩叶沙拉

White Truffle Caviar with Boiled Eggs and Tender Leaf Salad

22烤牛肉配黑松露罗勒酱Roast Beef with Truffle & Basil Sauce

23　番茄水牛芝士配罗勒酱

Buffalo Mozzarella and Tomato with Basil Sauce

24肠仔芝士沙拉Cheese and Sausage Salad

25夏威夷鸡沙拉Hawaii Chicken Salad

模块4　汤

26清汤：牛肉清汤配雪利酒Beef Com Sommé with Sherry

27清汤：蘑菇清茶Mushroom Tea

28蔬菜汤：意大利蔬菜汤Minestrone Soup

29蔬菜汤：番茄蔬菜牛尾汤Tomato Oxtail Soup with Vegetables

30奶油汤：蘑菇奶油汤Cream of Mushroom Soup

31浓汤：栗子蓉汤Mashed Chestnut Soup

32浓汤：美国花椰菜忌廉汤American Cauliflower Cream Soup

33鱼虾汤：法式鱼虾汤French Fish and Shrimp Soup

模块5　热菜

34　煎法国鹅肝配意大利黑醋汁

Fried Foie Gras with Italian Black Vinegar

35扒黑椒牛排Grilled Steak with Black Pepper

36扒牛柳心配卑亚妮汁Grilled Fillet Steak with Béarnaise Sauce

37伦敦腰窝牛排London Broiled Beef Tenderloin

38俄罗斯炒牛肉Stir-fried Beef, Russia Style

39匈牙利式煨牛肉Simmered Beef in Tomato Soup, Hungarian Style

40红酒烩牛舌Braised Beef tongue in red wine

41罗马式炸小肉饼Coppiette

42炸吉列猪排Deep-fried Pork Chops with Rosemary

43诺曼底式焗猪排Baked Pork Chops, Normandy Style

44扒烟肉卷猪柳Baconed Pork Tenderloin Roll

45　猪柳卷配白葡萄酒香梨黄芥末汁

Fried Pork Tenderloin Rolls with White Wine, Fragrant Pear and Mustard Juice

46米兰式炸羊排Deep-fried La