1 第1堂课 西餐料理所使用的刀具、用具和器皿
Lesson 1 Knives, Tools, and Utensils in Western Cuisine
2 刀具
Knives
4 烹调用具
Tools
7 机械工具
Mechanical Tools
8 器皿和锅具
Utensils
11 第2堂课 香草与辛香料
Lesson 2 Herbs and Spices
12 西餐料理中最常用的香草
The Most Common Herbs Used in Western Cuisine
14 西餐料理中最常用的辛香料
The Most Common Spices Used in Western Cuisine
16 盐和调味品
Salt and Condiments
19 第3堂课 西餐料理的刀工
Lesson 3 The Cutting Methods in Western Cuisine
20 蔬菜的刀工
The Cutting Methods of Vegetables
22 马铃薯的刀工
The Cutting Methods of Potatoes
23 肉类的刀工
The Cutting Methods of Meat
23 鱼类的刀工
The Cutting Methods of Fish
24 乡村蔬菜汤
Farm Style Vegetable Soup …
26 奶油芦笋汤
Cream of Asparagus
29 第4堂课 基础高汤与基础酱汁
Lesson 4 Basic Stocks and Base Sauces
30 蔬菜高汤
Vegetable Stock
32 白高汤（鸡高汤）
Chicken Stock White
34 褐高汤
Brown Stock
36 浓缩酱汁（肉汁）
Demi Glace (Gravy)
38 白酱
White Base Sauce( Béchamel)
41 第5堂课 冷与温的乳化酱汁
Lesson 5 Emulsified Sauces, Cold and Warm
42 冷的乳化酱汁──美乃滋
Cold Emulsified Sauces: Mayonnaise
45 冷的乳化酱汁──塔塔酱
Cold Emulsified Sauces: Tartare
46 温的乳化酱汁──荷兰酱汁
Warm Emulsified Sauces: Hollandaise
49 第6堂课 色拉和开胃菜
Lesson 6 Salads and Appetizers
50 巴伐利亚卷心菜丝色拉
Bavarian Cabbage Salad
52 瑞士马铃薯色拉
Swiss Potato Salad
54 玻璃杯盛意式玉米糕与综合蘑菇
Verrine with Polenta and Mixed Mushrooms
59 第7堂课 水波煮（低温水煮）
Lesson 7 Poaching
60 巧妇家庭式水波煮鳎鱼
Sole Poached “Bonne Femme”(Housewife Style)
64 水波煮鸡肉佐龙蒿酱汁
Poached Chicken in Tarragon Sauce
67 第8堂课 滚水煮
Lesson 8 Boiling
68 培根蛋奶面
Pasta Carbonara
71 法式蔬菜炖牛肉汤
Pot au Feu
75 第9堂课 蒸
Lesson 9 Steaming
76 蒸干贝佐粉红胡椒酱汁
Steamed Scallops with Pink Peppercorn Sauce
79 蒸牛腰肉佐杜松子泡泡与焗烤·马铃薯
Steamed Beef Tenderloin with Juniper Foam and Potato Gratin
83 第10堂课 油炸
Lesson 10 Deep Fat Frying
84 虾米花佐田园色拉
Pop Corn Shrimp with Garden Greens
89 炸牛柳佐烤马铃薯
Chicken Fried Steak with Baked Potato
93 第11堂课 嫩煎
Lesson 11 Sautéing
94 主厨俄罗斯牛肉佐自制面疙瘩
Beef Stroganoff My Way with Homemade Doughball
97 苏黎世式猪里脊佐瑞士马铃薯丝饼
Veal Zurich Style and Rosti Potatoes
103 第12堂课 烧烤
Lesson 12 Grilling
104 烧烤牛腰肉佐综合蔬菜与法式贝阿奈滋酱汁
Grilled Beef Tenderloin with Mixed Vegetables and Bearnaise Sauce
106 烧烤羊排佐迷迭香酱汁
Grilled Lamb Chops with Rosemary Dressing
111 第13堂课 烤
Lesson 13 Gratinating
112 印度寇松夫人焗烤鱼汤
Gratinated Fish Soup “Lady Curzon”
114 综合莓果沙巴雍佐香草冰淇淋
Fresh Berries with Sabayon and Vanilla Ice Cream
117 第14堂课 烘烤
Lesson 14 Baking
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