厨师职业英语

Unit One　Professional Chef
　A. I Am a Professional Chef\
　B. They Are My Colleagues
　Exercises
Unit Two Food and Kitchen Safety
　A. Personal Hygiene
　B. Food Safety
　C. Kitchen Safety
　Exercises
Unit Three　Kitchen Equip-ment
　A. Knives
　B. Hand Tools
　C. Measuring Equipment
　D. Sieves and Strainers
　E. Pots and Pans
　F. Large Equipment
　G. Other Equipment
　Exercises
Unit Four Fruits and Vegeta-bles
　A. Fruits
　B. Fruits (continued)
　C. Vegetables
　D. Vegetables (continued)
　E. Vegetables(continued)
　Exercises
Unit Five Meatand Poultry
　A. Beef
　B. Veal
　C. Pork
　D. Prepared Pork Items
　E. Lamb and Mutton
　F. Poultry
　Exercises
Unit Six Fish and Shellfish
　A. Round Fish
　B. Flat Fish
　C. No Bony Fish
　D. Other Fish
　E. Shellfish
　Exercises
Unit Seven Dairy and Eggs
　A. Dairy Products
　B. Eggs
　Exercises
Unit Eight Soups and Sauces
　A. Stocks
　B. Soups
　C. Sauces
　Exercises
Unit Nine Cooking Methods
　A. Grilling and Broiling， Roasting and Baking
　B. Sauteing， Pan Frying， and Deep Frying
　C. Steaming and submersion cooking
　D. Braising and stewing
　E. Cooking Vegetables
　Exercises
Unit Ten Baking and Pastry
　A. Bread
　B. Cakes
　C. Pies
　D. Custards
　E. Snacks
　F. Creams
　G. Mousses
　Exercises
Unit Eleven Chinese Food
　A. Chinese Cuisines and Their Specialties
　B. Chinese Cooking
　C. Chinese Menu
　Exercises
Unit Twelve Menu
　A. Menu Classification
　B. Menu Items
　C. Menu Design
　D. Menu Sample
　Exercises
Chinese Version
　Key to Exercises
　Glossary
　References