西餐制作（第3版）

第3版出版说明
第2版出版说明
版出版说明
教学及考核建议
篇　西餐厨房基础
模块1　西餐厨房基础
01西餐厨房常用设备Equipments
02西餐厨房常用工具Tools
03西餐制作常用香草与香料Vanilla and Spice
04西餐烹饪方法Cooking Methods
第二篇　西餐制作
模块2　基础沙拉汁及其衍生汁
05白色基础沙拉汁White Sauce
06马乃司沙拉汁Mayonnaise
07布朗汁Brown sauce
08荷兰汁Hollandaise Sauce
09番茄汁Tomato Sauce
10咖喱汁Curry Sauce
模块3　开胃菜和沙拉
11蔬菜沙拉配银鱼汁Vegetable Salad with White Bait Juice
12维生素沙拉Vitamin Salad
13土豆泥沙拉配鲜果粒Mashed Potatos with Fresh Fruit
14恺撒沙拉Caesar Salad
15意大利海鲜沙拉Insalata di Frutti di Mare
16意大利海鲜配香醋汁Italian Seafood with Vinegar Juice
17大虾青瓜卷Shrimp and Cucumber Rolls
18　烟三文鱼玫瑰花配水果莎莎
Smoked Salmon Roses with Fruit Sasa
19金 鱼沙拉Tuna Fish Salad
20炸鲜鱿沙拉Fried Squid Salad
21　白松露鱼子酱水波蛋配嫩叶沙拉
White Truffle Caviar with Boiled Eggs and Tender Leaf Salad
22烤牛肉配黑松露罗勒酱Roast Beef with Truffle & Basil Sauce
23　番茄水牛芝士配罗勒酱
Buffalo Mozzarella and Tomato with Basil Sauce
24肠仔芝士沙拉Cheese and Sausage Salad
25夏威夷鸡沙拉Hawaii Chicken Salad
模块4　汤
26清汤：牛肉清汤配雪利酒Beef Com Sommé with Sherry
27清汤：蘑菇清茶Mushroom Tea
28蔬菜汤：意大利蔬菜汤Minestrone Soup
29蔬菜汤：番茄蔬菜牛尾汤Tomato Oxtail Soup with Vegetables
30奶油汤：蘑菇奶油汤Cream of Mushroom Soup
31浓汤：栗子蓉汤Mashed Chestnut Soup
32浓汤：美国花椰菜忌廉汤American Cauliflower Cream Soup
33鱼虾汤：法式鱼虾汤French Fish and Shrimp Soup
模块5　热菜
34　煎法国鹅肝配意大利黑醋汁
Fried Foie Gras with Italian Black Vinegar
35扒黑椒牛排Grilled Steak with Black Pepper
36扒牛柳心配卑亚妮汁Grilled Fillet Steak with Béarnaise Sauce
37伦敦腰窝牛排London Broiled Beef Tenderloin
38俄罗斯炒牛肉Stir-fried Beef, Russia Style
39匈牙利式煨牛肉Simmered Beef in Tomato Soup, Hungarian Style
40红酒烩牛舌Braised Beef tongue in red wine
41罗马式炸小肉饼Coppiette
42炸吉列猪排Deep-fried Pork Chops with Rosemary
43诺曼底式焗猪排Baked Pork Chops, Normandy Style
44扒烟肉卷猪柳Baconed Pork Tenderloin Roll
45　猪柳卷配白葡萄酒香梨黄芥末汁
Fried Pork Tenderloin Rolls with White Wine, Fragrant Pear and Mustard Juice
46米兰式炸羊排Deep-fried La