烹饪专业英语
2006-6
中国商业
李柏红
136
《烹饪专业英语》是烹饪系列教材之一，本书是烹饪专业基础课，根据专业需要共殳置了十六章内容，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，形式活动，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，本书又足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山式进行认真调夼后，精心编写而成的。 本书可作为中、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T培训训教材。 本书由吉林省烹饪高级技工学校李柏红老师、湖南涉外经济学院张小玲老师担任主编，广西桂林烹饪旅游学校李勇梅老帅、广州市第一商学校许秀兰老师、北京信息职业技术学院牛长清老帅担任副主编，参编人员有吉林省烹饪高级技工学校朱旭老师、吉林省烹饪高级技工学校于长鑫老师、由东烹饪高级技工学校王彩华老师。
Lesson One Kitchen IntroductionLesson Two Kitchen Utensils(1)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
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.
《烹饪专业英语(修订版)》：新烹饪系列规划精品教材。
