厨房英语(第3版) [平装] 7563708006

《厨房英语(第3版)》是国际劳工局语言专家罗伯特·马杰尔先生专门为中国饭店管理专业学生编写的厨房英语基础教材。它以对话的形式将厨房专业英语词汇揉在其中，内容丰富，难易适中，且图文并茂，情景交融，生动形象，是一本实用性很强的教材。 《厨房英语(第3版)》：旅游饭店英语系列教材。 第一篇 厨房简介 Lesson 1 Titles Used in the Kitchen Lesson 2 Floor Plan Lesson 3 Rodents and Insects Lesson 4 Food Poisoning 第二篇 厨房用具 Lesson 1 Frying Baskets Lesson 2 Skimmers and Spiders Lesson 3 Colander Lesson 4 Sieves Lesson 5 Mixing Bowls Lesson 6 Cutlet Bats Lesson 7 Roasting Forks Lesson 8 Skewers Lesson 9 Cook's Knives Lesson 10 Frying Pans Lesson 11 Serving Spoons Lesson 12 Whisks Lesson 13 Graters Lesson 14 Bone Saws Lesson 15 Mallets Lesson 16 Steels Lesson 17 Palette Knives Lesson 18 Ladles Lesson 19 Brushes Lesson 20 Spatulas Lesson 21 Bain Marie Inserts Lesson 22 Sauce Pans Lesson 23 Chopping Boards Lesson 24 Cloths Lesson 25 Rolling Pins Lesson 26 Sponges Lesson 27 Cloches Lesson 28 Conical Strainers Lesson 29 Soup Tureens Lesson 30 Chinois Lesson 31 Stockpots Lesson 32 Consomm6 Pans Lesson 33 Salmon Kettles Lesson 34 Saut6 Pans Lesson 35 Roasting Trays Lesson 36 Stew Pans Lesson 37 Braising Pans Lesson 38 Slicers Lesson 39 Electric Slicers Lesson 40 Mincers or Grinders Lesson 41 Liquidizers Lesson 42 Slotted Spoons and Spiders Lesson 43 Corkscrews Lesson 44 Tenderizers Lesson 45 Spoons Lesson 46 Fish Scissors Lesson 47 Poultry Shears Lesson 48 Kitchen Cutters Lesson 49 Choppers Lesson 50 Knives Revision Exercise I Revision Exercise II Revision Exercise III 第三篇 蔬菜水果 Lesson 1 Potatoes Lesson 2 Spring Onions Lesson 3 Onions Lesson 4 Carrots Lesson 5 Garlic Lesson 6 Tomatoes Lesson 7 Green and Red Peppers Lesson 8 Artichokes Lesson 9 Aubergines or Eggplants Lesson 10 Cauliflower Lesson 11 Cabbage Lesson 12 Lettuce Lesson 13 Peas Lesson 14 Celery Lesson 15 Cucumbers Lesson 16 Mushrooms Lesson 17 Asparagus Lesson 18 Fruits Lesson 19 Fruits and Vegetables 第四篇 食谱 Lesson 1 Hors-d'oeuvre(1)-Aubergine Dip Lesson 2 Hors-d'oeuvre(2)-Stuffed Vine Leaves Lesson 3 Soup(1)-French Onion Soup Lesson 4 Soup(2)-Eel Soup Lesson 5 Soup(3)-Lamb and Chicken Soup Lesson 6 Rice(1)-Rice with Mushrooms Lesson 7 Rice(2)-Steamed Rice＆Boiled Rice Lesson 8 Eggs(1)-Cheese Omelette Lesson 9 Eggs(2)-Aubergine Omelette Lesson 10 The Entr6e(1)-Swiss Cheese Pie Lesson 11 Fish(1)-Baked Fish with Sesame Seed Lesson 12 Fish(2)-Marinated Fish Cooked in Olive Oil Lesson 13 Meat(1)-Beef Stroganoff Lesson 14 Meat(2)-Roast Lamb with Tomatoes and Potatoes Lesson 15 Poultry(1)-Chicken in Red Wine Lesson 16 Poultry(2)-Chicken with Prunes and Honey Lesson 17 Vegetables(1)-Nieoise Salad Lesson 18 Vegetables(2)-Tuna Fish Salad Lesson 19 Dessert(1)-Black Forest Cake Lesson 20 Dessert(2)——Cheese Cake Lesson 21 Dessert(3)-AImond Crescents Revision ExerciseⅣ Revision Exercise V Revision ExerciseⅥ 版权页： 插图： Directions: Peel and cube two aubergines. Put the auberginecubes into a colander. Sprinkle the cubes with salt and set them aside for one hour. Rinse the aubergines and dry them with paper towels. In a large frying pan, melt the butter. Add the onion and garlic and fry. Stir until the onion and garlic are soft. Add the aubergine cubes and cook until tender. Next, pour in the eggs, season the ngredients with salt. Pepper to taste. Stir to mix the ingredients. 2 Reduce the heat to low. Cover the frying pan and cook the omelette from 20 to 25 minutes or until the bottom of the omelette sets. Preheat your grill. Place the frying pan beneath the grill and grill until the egg on top is cooked and the top of the omelette is lightly brown. 3Alternatively, turn the omelette over and cook it on the other side.

ISBN	7563708006
出版社	旅游教育出版社
作者	罗伯特·马杰尔
尺寸	16