作者：李宏娟，杨珍主编
页数：286页
出版社：大连海事大学出版社
出版日期：2020
ISBN：9787563240012
高清校对版pdf（带目录）
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内容简介
《邮轮烹饪英语》一共分为10个部分，每个部分的内容都围绕一个主题展开，以烹饪专业知识作为框架，内容丰富，形式多样，注重时代性和实用性，融“教、学、做”为一体。本教材的创新点有以下几个方面，尤其突出实操环节。每个单元由6个方面的训练构成：Objectives (学习目标)明确本单元的学习任务，做到有的放矢；Preamble(课程导入)熟悉本单元所学知识的背景知识，做到由浅入深学习等。
目录
Part 1 Chef Introduction
Unit 1 Galley Organization Chart
Part 2 Galley Facilities
Unit 1 Chinese Cooking Utensils
Unit 2 Western Cooking Utensils
Part 3 Cooking Methods
Unit 1 Cooking Methods for Chinese Food
Unit 2 Cooking Methods for Western Food
Part 4 Seasonings and Condiments
Unit 1 Chinese Condiments
Unit 2 Western Condiments
Part 5 Cooking Ingredients
Unit 1 Fruits and Vegetables
Unit 2 Raw Meat
Unit 3 Cheese and Manufactured Meat
Unit 4 Seafood and Shellfish
Unit 5 Grain
Part 6 Chinese Culinary Art
Unit 1 Min Cuisine and Yue Cuisine
Unit 2 Zhe Cuisine and Su Cuisine
Unit 3 Chuan Cuisine and Xiang Cuisine
Unit 4 Hui Cuisine and Lu Cuisine
Unit 5 Chinese Drinks
Part 7 International Culinary Art
Unit 1 Appetizer
Unit 2 Soup
Unit 3 Main Course
Unit 4 Dessert
Unit 5 Western Drinks
Part 8 Diet Culture
Unit 1 Diet Culture for Chinese Food
Unit 2 Diet Culture for Western Food
Part 9 Menu and Recipe
Unit 1 Chinese Food Menu
Unit 2 Western Food Menu
Part 10 Safety and Sanitation
Unit 1 Basic Rules of Kitchen
Appendixes
Elementary Vocabulary for Cooking
Key to Exercises
Unit 1 Galley Organization Chart
Part 2 Galley Facilities
Unit 1 Chinese Cooking Utensils
Unit 2 Western Cooking Utensils
Part 3 Cooking Methods
Unit 1 Cooking Methods for Chinese Food
Unit 2 Cooking Methods for Western Food
Part 4 Seasonings and Condiments
Unit 1 Chinese Condiments
Unit 2 Western Condiments
Part 5 Cooking Ingredients
Unit 1 Fruits and Vegetables
Unit 2 Raw Meat
Unit 3 Cheese and Manufactured Meat
Unit 4 Seafood and Shellfish
Unit 5 Grain
Part 6 Chinese Culinary Art
Unit 1 Min Cuisine and Yue Cuisine
Unit 2 Zhe Cuisine and Su Cuisine
Unit 3 Chuan Cuisine and Xiang Cuisine
Unit 4 Hui Cuisine and Lu Cuisine
Unit 5 Chinese Drinks
Part 7 International Culinary Art
Unit 1 Appetizer
Unit 2 Soup
Unit 3 Main Course
Unit 4 Dessert
Unit 5 Western Drinks
Part 8 Diet Culture
Unit 1 Diet Culture for Chinese Food
Unit 2 Diet Culture for Western Food
Part 9 Menu and Recipe
Unit 1 Chinese Food Menu
Unit 2 Western Food Menu
Part 10 Safety and Sanitation
Unit 1 Basic Rules of Kitchen
Appendixes
Elementary Vocabulary for Cooking
Key to Exercises
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