烹饪英语(中国旅游业普通高等教育应用型规划教材)编者:张少兰//陈恒仕//陈薇中国旅游9787503256462全新正版
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作者编者:张少兰//陈恒仕//陈薇
出版社中国旅游
ISBN9787503256462
出版时间2016-10
装帧其他
开本其他
定价39.8元
货号3709703
上书时间2024-11-29
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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(l)
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
内容摘要
张少兰、陈恒仕、陈薇主编的《烹饪英语(中国旅游业普通高等教育应用型规划教材)》作为英语听说教材，注重语言氛围的打造和共性知识的普及，知识点设置具体细致，针对性强，并引导学生向课外实践延伸，自我提高，有利于学生英语表达能力和英语思维习惯的培养。
本书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。
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