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《中国旅游业普通高等教育应用型规划教材:烹饪英语》主要供高等院校烹饪专业、餐饮专业学生作为听说教材使用，也可作为相关企业员工培训用书及工作参考用书。
目录
Chapter1 Chinese Cuisine
Unit 1 Sichuan Cuisine and Hunan Cuisine
Part A Sichuan Cuisine
Part B Hunan Cuisine
Part C Translation of Chinese Cuisine（I）
Unit 2 Cantonese Cuisine and Fujian Cuisine
Part A Cantonese Cuisine
Part B Fujian Cuisine
Part C Translation of Chinese Cuisine（2）
Unit 3 Jiangsu Cuisine and Zhejiang Cuisine
Part A Jiangsu Cuisine
Part B Zhejiang Cuisine
Part C Translation of Chinese Cuisine（3）
Unit 4 Anhui Cuisine and Shandong Cuisine
Part A Anhui Cuisine
Part B Shandong Cuisine
Part C Translation of Chinese Cuisine（4）
Chapter 2 Pastry and Rice Food
Unit 1 Chinese Wheat Flour Food
Part A Noodles
Part B Other Traditional Staple Food Made of Flour
Part C Some Basic Kitchen Utensils for Chinese Food
Unit 2 Chinese Rice Food
Part A Rice
Part B Traditional Food Made of Ground Rice
Part C Other Common Additives for Congee
Unit 3 Western Pastry
Part A Pizza
Part B Pasta
Unit 4 Coffee
Part A Types of Coffee
Part B Coffee Brand
Chapter 3 Local Snack and Medicated Diet
Unit 1 Local Snack
Part A Mutton and Bread Pieces in Soup
Part B Beijing Roast Duck
Unit 2 Medicated Diet
Part A Medicated Diet
Part B Medicated Diet Translation and Making
Chapter4 Tea Culture
Unit 1 History，Plantation and Types of Tea
Part A History and Plantation
Part B Classification of Tea
Part C Other Common Knowledge about Tea
Unit 2 Tea Ceremony
Part A Tea Culture and Kung Fu Tea
Part B How to Prepare Oolong Tea
Part C Learning and Translation
Chapter 5 Food and Health ：
Unit 1 Sport and Diet
Part A Fitness Exercises
Part B Dieting For Health and Fitness
Unit 2 Vegetarian Diet
Part A Chinese Vegetarian
Part B Veganism
Unit 3 Diet for Teenagers
Part A How Should Teenagers Choose Their Food？
Part B Healthy Weight for Teenagers
Unit 4 Diet for the Elderly
Part A A Balanced Diet for the Elderly
Part B Chicken Soup
文摘
版权页：
插图：
《中国旅游业普通高等教育应用型规划教材:烹饪英语》主要供高等院校烹饪专业、餐饮专业学生作为听说教材使用，也可作为相关企业员工培训用书及工作参考用书。
目录
Chapter1 Chinese Cuisine
Unit 1 Sichuan Cuisine and Hunan Cuisine
Part A Sichuan Cuisine
Part B Hunan Cuisine
Part C Translation of Chinese Cuisine（I）
Unit 2 Cantonese Cuisine and Fujian Cuisine
Part A Cantonese Cuisine
Part B Fujian Cuisine
Part C Translation of Chinese Cuisine（2）
Unit 3 Jiangsu Cuisine and Zhejiang Cuisine
Part A Jiangsu Cuisine
Part B Zhejiang Cuisine
Part C Translation of Chinese Cuisine（3）
Unit 4 Anhui Cuisine and Shandong Cuisine
Part A Anhui Cuisine
Part B Shandong Cuisine
Part C Translation of Chinese Cuisine（4）
Chapter 2 Pastry and Rice Food
Unit 1 Chinese Wheat Flour Food
Part A Noodles
Part B Other Traditional Staple Food Made of Flour
Part C Some Basic Kitchen Utensils for Chinese Food
Unit 2 Chinese Rice Food
Part A Rice
Part B Traditional Food Made of Ground Rice
Part C Other Common Additives for Congee
Unit 3 Western Pastry
Part A Pizza
Part B Pasta
Unit 4 Coffee
Part A Types of Coffee
Part B Coffee Brand
Chapter 3 Local Snack and Medicated Diet
Unit 1 Local Snack
Part A Mutton and Bread Pieces in Soup
Part B Beijing Roast Duck
Unit 2 Medicated Diet
Part A Medicated Diet
Part B Medicated Diet Translation and Making
Chapter4 Tea Culture
Unit 1 History，Plantation and Types of Tea
Part A History and Plantation
Part B Classification of Tea
Part C Other Common Knowledge about Tea
Unit 2 Tea Ceremony
Part A Tea Culture and Kung Fu Tea
Part B How to Prepare Oolong Tea
Part C Learning and Translation
Chapter 5 Food and Health ：
Unit 1 Sport and Diet
Part A Fitness Exercises
Part B Dieting For Health and Fitness
Unit 2 Vegetarian Diet
Part A Chinese Vegetarian
Part B Veganism
Unit 3 Diet for Teenagers
Part A How Should Teenagers Choose Their Food？
Part B Healthy Weight for Teenagers
Unit 4 Diet for the Elderly
Part A A Balanced Diet for the Elderly
Part B Chicken Soup
文摘
版权页：
插图：
| ISBN | 9787503256462 |
|---|---|
| 出版社 | 中国旅游出版社 |
| 作者 | 张少兰 |
| 尺寸 | 16 |