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西餐烹饪英语-(第3版)-(含音频资料) 版权信息
- ISBN：9787563727308
- 条形码：9787563727308 ; 978-7-5637-2730-8
- 装帧：一般胶版纸
- 册数：暂无
- 重量：暂无
- 所属分类：>
西餐烹饪英语-(第3版)-(含音频资料) 本书特色
本书选用了大量的图片帮助学生认识西厨房的各种物品、各类菜品原料及菜品成品，并通过一些典型情景对话帮助学生学习西餐烹饪英语知识。
西餐烹饪英语-(第3版)-(含音频资料) 内容简介
《国家中等职业教育改革发展示范校精品课程丛书：西餐烹饪英语（第3版）》为中等职业教育西餐烹饪专业英语教材，适合于中职西餐烹饪专业学生使用。如何让学生对教材爱不释手，如何使学生在尽量记住书中英语词汇的同时掌握知识要点，是编者考虑*多的问题。 《国家中等职业教育改革发展示范校精品课程丛书：西餐烹饪英语（第3版）》选用了大量的图片帮助学生认识西厨房的各种物品、各类菜品原料及菜品成品，并通过一些典型情景对话帮助学生学习西餐烹饪英语知识。
西餐烹饪英语-(第3版)-(含音频资料) 目录
Module 1模块
Unit 1 Self-introduction自我介绍
Unit 2 Various Style Dishes各式各样的菜品
Unit 3 Equipment and Tools设备与工具
I Kitchen Range灶
II Machines机器类
III Cooking Pots锅
IV Measuring Tools测量工具
V Knives刀具
Unit 4 Cooking Methods烹饪方法
Unit 5 Condiments调味品
Unit 6 Vanilla and Spice香草和香料
Module 2模块
Unit 7 Sauce COOking汁的烹制
I Brown Sauce布朗汁
II Cream Sauce奶油汁
III H011andaise Sauce荷兰汁
IV Tomato Sauce番茄汁
Exercises
Unit 8 Soup Cooking汤的烹制
I Soup—Stock高汤
II Vegetable Soup蔬菜汤
III Cream Soup奶油汤
IV Clear Soup清汤
V Seafood Soup海鲜汤
Exercises
Unit 9 Vegetable Cooking蔬菜的烹制
I Stewed Pearl Onion红烩珍珠洋葱
II Fried Egg—plant with Tomato Sauce煎茄子配番茄汁
III Provence Fried Cucumber普罗旺斯炒胡瓜
Ⅳ Roasted Garlic烤蒜
V Baked Sliced Tomato烤番茄片
VI Stuffed Tomato with Millet粟米酿番茄
VII Italian Seasonable Vegetables Rolls意大利蔬菜卷
VIII Fresh Asparagus with Hollandaise Sauce荷兰汁鲜芦笋
Exercises
Unit 10 Potato Cooking土豆类食物的烹制
I Roast Potato on Tinfoil Pork锡纸烤土豆
II Fried Potato Balls炸薯球
III Roasted Dices Potato with Rosemary迷迭香烤薯角
IV Fried Golden Potato Biscuits煎黄金薯饼
V Mashed Potato with Egg蛋黄土豆泥
VI Baked Diced Potato with Butter黄油焗薯块
VII Fried Chips炸薯条
Exercises
Unit 11 Rice Cooking米饭类食物的烹制
I Paella西班牙海鲜饭
II Butter Rice黄油米饭
III Saffron Rice红花饭
IV Curry Fried Rice咖喱炒饭
Exercises
Module 3模块三
Unit 12 BeefCooking牛肉的烹制
Ⅰ Grilled Garlic Sirloin Steak扒蒜蓉西冷牛排
Ⅱ Roasted BeefFillet with Black Pepper黑椒烤牛柳
Ⅲ T．bone Steak with Shallot and Brandy Sauce
T骨牛排配干葱白兰地汁
IV Grilled Beef Tenderloin with Curry Sauce扒牛柳咖喱汁
Ⅴ Veal Cordon Blue歌顿堡牛仔排
Ⅵ veal R011 with Spinach小牛肉菠菜卷
Exercises
Unit 13 Pork Cooking猪肉的烹制
Ⅰ Baked P0rk Chops with Prune Stuffing烤酿馅猪排
Ⅱ Grilled Marinated Pork Tenderloin with Sweet Potato Puree and Warm
Chipotle Salsa架烤猪里脊配甘薯泥，墨西哥热番茄辣酱
Ⅲ Pork Roll and Yellow Peach with Mushroom Sauce
黄桃猪肉卷配白菌汁
Ⅳ Bacon Wrapped Pork Tenderloin扒腌肉卷猪柳
Ⅴ Italian Pork Chop with Tomato Sauce茄汁意大利猪排
Ⅵ Coppiette罗马式炸小肉饼
Exercises
Unit 14 Lamb Cooking羊肉的烹制
Ⅰ Vanilla Baked Lamp Chop and Red Wine Sauce
香草烤羊排配红酒汁
II Grilled Mutton with Nut and Garlic果仁香蒜羊排
Exercises-
Unit 15 Fish and Shellfish Cooking鱼类和贝类的烹制
I Grilled Prawn扒大虾
II Steamed Sole Fillet with Mashed Potatoes，Tomato
and Basil Sauce清蒸龙利鱼柳配土豆泥、番茄汁和紫苏汁
III Boiled Fish Fillet with White wine白葡萄酒汁煮鱼柳
IV Fried Seaf00d炸海鲜
V Stuffed Sliced Fish Fillet卷酿鱼柳
vI Fried Silver Pout煎银鳕鱼
VII Grilled Salmon扒三文鱼排
Exercises
Unit 16 Poultry Cooking禽类的烹制
I Roasted Spring Chicken with Vanilla香草烤雏鸡
II Stewed Duck with OrangeJuice橙汁烩鸭
III Christmas Turkey圣诞烤火鸡
IV Stewed Quail with Red Wine红酒烩鹌鹑
V Curried Chicken咖喱鸡
Exercises
Module 4模块四
Unit 17 Pasta意大利面食
I Spicy Chicken Pizza香辣烤鸡比萨
II Ham and Pineapple Pizza火腿凤梨比萨
III Seafood Pizza海鲜比萨
IV SpaghettiBolognaise茄汁肉酱意大利面
V Lasagne Verde A1 Forno焗意大利青面
Exercises
Unit 18 Bread面包
I Soft Bread软面包
II Bread Stick面包棍
III Croissant牛角包
IV Toast烤面包片
v DOHghnut甜甜圈
Exercises
Unit 19 Cake蛋糕
I Sponge Cake海绵蛋糕
II Chiffon Cake戚风蛋糕
III Pound Cake重油蛋糕
IV Fruit Cake水果蛋糕
V Mousse慕斯
vI Tiramisu Cake提拉米苏
Exercises
Unit 20 Others其他
I C00kies小甜饼／曲奇
II Pancake薄饼
III Egg Tart蛋挞
IV Mufhn松饼
Ⅴ Pufr泡芙
VI Pudding布丁
VII Ice Cream冰激凌
Exercises
Unit 21 Chocolate and Gingerbread House巧克力和姜饼屋
Ⅰ Chocolate巧克力
Ⅱ Gingerbread House姜饼屋
Exercises
Module 5模块五
Hotel Menu~店菜单
Breakfast Menu早餐菜单
Lunch and Dinner Menu正餐菜单
Late Night Menu送餐菜单
Dialogues对话
Dialogue 1 In the Kitchen(1)
Dialogue 2 In the Kitchen(2)
Dialogue 3 In the Kitchen(3)
Dialogue 4 In the Kitchen(4)
Dialogue 5 In the Kitchen(5)
Dialogue 6 In the Kitchen(6)
Dialogue 7 In the Kitchen(7)
Dialogue 8 Egg Station
Appendix附录
Key to Exercises参考答案
Translation ofMenus菜单译文
Translation ofDialogues对话译文
References参考文献
Unit 1 Self-introduction自我介绍
Unit 2 Various Style Dishes各式各样的菜品
Unit 3 Equipment and Tools设备与工具
I Kitchen Range灶
II Machines机器类
III Cooking Pots锅
IV Measuring Tools测量工具
V Knives刀具
Unit 4 Cooking Methods烹饪方法
Unit 5 Condiments调味品
Unit 6 Vanilla and Spice香草和香料
Module 2模块
Unit 7 Sauce COOking汁的烹制
I Brown Sauce布朗汁
II Cream Sauce奶油汁
III H011andaise Sauce荷兰汁
IV Tomato Sauce番茄汁
Exercises
Unit 8 Soup Cooking汤的烹制
I Soup—Stock高汤
II Vegetable Soup蔬菜汤
III Cream Soup奶油汤
IV Clear Soup清汤
V Seafood Soup海鲜汤
Exercises
Unit 9 Vegetable Cooking蔬菜的烹制
I Stewed Pearl Onion红烩珍珠洋葱
II Fried Egg—plant with Tomato Sauce煎茄子配番茄汁
III Provence Fried Cucumber普罗旺斯炒胡瓜
Ⅳ Roasted Garlic烤蒜
V Baked Sliced Tomato烤番茄片
VI Stuffed Tomato with Millet粟米酿番茄
VII Italian Seasonable Vegetables Rolls意大利蔬菜卷
VIII Fresh Asparagus with Hollandaise Sauce荷兰汁鲜芦笋
Exercises
Unit 10 Potato Cooking土豆类食物的烹制
I Roast Potato on Tinfoil Pork锡纸烤土豆
II Fried Potato Balls炸薯球
III Roasted Dices Potato with Rosemary迷迭香烤薯角
IV Fried Golden Potato Biscuits煎黄金薯饼
V Mashed Potato with Egg蛋黄土豆泥
VI Baked Diced Potato with Butter黄油焗薯块
VII Fried Chips炸薯条
Exercises
Unit 11 Rice Cooking米饭类食物的烹制
I Paella西班牙海鲜饭
II Butter Rice黄油米饭
III Saffron Rice红花饭
IV Curry Fried Rice咖喱炒饭
Exercises
Module 3模块三
Unit 12 BeefCooking牛肉的烹制
Ⅰ Grilled Garlic Sirloin Steak扒蒜蓉西冷牛排
Ⅱ Roasted BeefFillet with Black Pepper黑椒烤牛柳
Ⅲ T．bone Steak with Shallot and Brandy Sauce
T骨牛排配干葱白兰地汁
IV Grilled Beef Tenderloin with Curry Sauce扒牛柳咖喱汁
Ⅴ Veal Cordon Blue歌顿堡牛仔排
Ⅵ veal R011 with Spinach小牛肉菠菜卷
Exercises
Unit 13 Pork Cooking猪肉的烹制
Ⅰ Baked P0rk Chops with Prune Stuffing烤酿馅猪排
Ⅱ Grilled Marinated Pork Tenderloin with Sweet Potato Puree and Warm
Chipotle Salsa架烤猪里脊配甘薯泥，墨西哥热番茄辣酱
Ⅲ Pork Roll and Yellow Peach with Mushroom Sauce
黄桃猪肉卷配白菌汁
Ⅳ Bacon Wrapped Pork Tenderloin扒腌肉卷猪柳
Ⅴ Italian Pork Chop with Tomato Sauce茄汁意大利猪排
Ⅵ Coppiette罗马式炸小肉饼
Exercises
Unit 14 Lamb Cooking羊肉的烹制
Ⅰ Vanilla Baked Lamp Chop and Red Wine Sauce
香草烤羊排配红酒汁
II Grilled Mutton with Nut and Garlic果仁香蒜羊排
Exercises-
Unit 15 Fish and Shellfish Cooking鱼类和贝类的烹制
I Grilled Prawn扒大虾
II Steamed Sole Fillet with Mashed Potatoes，Tomato
and Basil Sauce清蒸龙利鱼柳配土豆泥、番茄汁和紫苏汁
III Boiled Fish Fillet with White wine白葡萄酒汁煮鱼柳
IV Fried Seaf00d炸海鲜
V Stuffed Sliced Fish Fillet卷酿鱼柳
vI Fried Silver Pout煎银鳕鱼
VII Grilled Salmon扒三文鱼排
Exercises
Unit 16 Poultry Cooking禽类的烹制
I Roasted Spring Chicken with Vanilla香草烤雏鸡
II Stewed Duck with OrangeJuice橙汁烩鸭
III Christmas Turkey圣诞烤火鸡
IV Stewed Quail with Red Wine红酒烩鹌鹑
V Curried Chicken咖喱鸡
Exercises
Module 4模块四
Unit 17 Pasta意大利面食
I Spicy Chicken Pizza香辣烤鸡比萨
II Ham and Pineapple Pizza火腿凤梨比萨
III Seafood Pizza海鲜比萨
IV SpaghettiBolognaise茄汁肉酱意大利面
V Lasagne Verde A1 Forno焗意大利青面
Exercises
Unit 18 Bread面包
I Soft Bread软面包
II Bread Stick面包棍
III Croissant牛角包
IV Toast烤面包片
v DOHghnut甜甜圈
Exercises
Unit 19 Cake蛋糕
I Sponge Cake海绵蛋糕
II Chiffon Cake戚风蛋糕
III Pound Cake重油蛋糕
IV Fruit Cake水果蛋糕
V Mousse慕斯
vI Tiramisu Cake提拉米苏
Exercises
Unit 20 Others其他
I C00kies小甜饼／曲奇
II Pancake薄饼
III Egg Tart蛋挞
IV Mufhn松饼
Ⅴ Pufr泡芙
VI Pudding布丁
VII Ice Cream冰激凌
Exercises
Unit 21 Chocolate and Gingerbread House巧克力和姜饼屋
Ⅰ Chocolate巧克力
Ⅱ Gingerbread House姜饼屋
Exercises
Module 5模块五
Hotel Menu~店菜单
Breakfast Menu早餐菜单
Lunch and Dinner Menu正餐菜单
Late Night Menu送餐菜单
Dialogues对话
Dialogue 1 In the Kitchen(1)
Dialogue 2 In the Kitchen(2)
Dialogue 3 In the Kitchen(3)
Dialogue 4 In the Kitchen(4)
Dialogue 5 In the Kitchen(5)
Dialogue 6 In the Kitchen(6)
Dialogue 7 In the Kitchen(7)
Dialogue 8 Egg Station
Appendix附录
Key to Exercises参考答案
Translation ofMenus菜单译文
Translation ofDialogues对话译文
References参考文献
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