| 作 者： | 姜玲 |
| 出版社： | 高等教育出版社 |
| 丛编项： | 职业教育烹饪专业教材 |
| 版权说明： | 本书为公共版权或经版权方授权，请支持正版图书 |
| 标 签： | 语言/教育 |
| ISBN | 出版时间 | 包装 | 开本 | 页数 | 字数 |
|---|---|---|---|---|---|
| 未知 | 暂无 | 暂无 | 未知 | 0 | 暂无 |
Unit One Professional Chef
A. I Am a Professional Chef\
B. They Are My Colleagues
Exercises
Unit Two Food and Kitchen Safety
A. Personal Hygiene
B. Food Safety
C. Kitchen Safety
Exercises
Unit Three Kitchen Equip-ment
A. Knives
B. Hand Tools
C. Measuring Equipment
D. Sieves and Strainers
E. Pots and Pans
F. Large Equipment
G. Other Equipment
Exercises
Unit Four Fruits and Vegeta-bles
A. Fruits
B. Fruits (continued)
C. Vegetables
D. Vegetables (continued)
E. Vegetables(continued)
Exercises
Unit Five Meatand Poultry
A. Beef
B. Veal
C. Pork
D. Prepared Pork Items
E. Lamb and Mutton
F. Poultry
Exercises
Unit Six Fish and Shellfish
A. Round Fish
B. Flat Fish
C. No Bony Fish
D. Other Fish
E. Shellfish
Exercises
Unit Seven Dairy and Eggs
A. Dairy Products
B. Eggs
Exercises
Unit Eight Soups and Sauces
A. Stocks
B. Soups
C. Sauces
Exercises
Unit Nine Cooking Methods
A. Grilling and Broiling， Roasting and Baking
B. Sauteing， Pan Frying， and Deep Frying
C. Steaming and submersion cooking
D. Braising and stewing
E. Cooking Vegetables
Exercises
Unit Ten Baking and Pastry
A. Bread
B. Cakes
C. Pies
D. Custards
E. Snacks
F. Creams
G. Mousses
Exercises
Unit Eleven Chinese Food
A. Chinese Cuisines and Their Specialties
B. Chinese Cooking
C. Chinese Menu
Exercises
Unit Twelve Menu
A. Menu Classification
B. Menu Items
C. Menu Design
D. Menu Sample
Exercises
Chinese Version
Key to Exercises
Glossary
References
