邮轮烹饪英语9787563240012

 Part 1 Chef Introduction···················-····--···--·················-。。。‘。。。。‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘‘’’’’’‘1
  Unit 1 Galley Organization Chart·····················‘‘‘‘。。。’‘‘‘‘‘‘‘‘’’’’’’’’’。。‘‘‘‘。。‘‘。‘‘‘‘‘‘2
Part 2 Galley Facilities····················--····--····--·····················‘·‘‘。。。‘’‘‘‘‘。’‘‘’’’’。。‘‘。11
  Unit 1 Chinese Cooking Utensils…‘‘‘’…‘。。’’…。’…………’‘‘‘…‘。。……………。。。…12
  Unit 2 Western Cooking Utensils  ················-······--························----·······21
Part 3 Cooking Methods·…………‘‘‘…………。…………‘‘‘‘‘…‘‘。。……………’………。。。29
  Unit 1 Cooking Methods for Chinese Food‘‘。。‘。。’’’……………‘‘………。。。。……“30
  Unit 2 Cooking Methods for Western Food····…………‘‘‘‘‘‘。。。。’’………………。。39
Part 4 Seasonings and Condiments··-··…………‘‘‘‘。‘’’’’’…………‘‘‘‘’‘’’’’’’…………’‘。‘‘47
  Unit 1 Chinese Condiments……………………………………………………………48
  Unit 2 Western Condiments·····················-----·--·-··············‘‘‘。。‘。。。。。’‘’‘‘‘‘‘‘‘‘‘‘56
Part 5 Cooking Ingredients…………‘‘‘………………………’……………………………”65
  Unit 1 Fruits and Vegetables…’’……………’‘‘‘。。。。’。……………‘‘‘‘……………”66
  Unit 2 Raw Meat………··-·-----·--………………··-…………………··-----………”73
  Unit 3 Cheese and Manufactured Meat…………………………………………‘‘。。。。83
  Unit 4 Seafood and Shellfish  ································-····················‘·‘‘‘‘‘‘‘‘‘‘‘91．
  Unit 5 Grain  ··--····················----·····················--·-··--·····················‘‘‘‘’‘‘。‘99
Part 6 Chinese Culinary Art··············································‘‘‘‘。‘。‘‘’‘‘‘‘‘‘‘‘。‘‘‘。‘’’’‘‘109
    Unit 1 Min Cuisine and Yue Cuisine········-·---···················-··-·---·-···············110
    Unit 2 Zhe Cuisine and Su Cuisine··············---·····-··············------··············121
    Unit 3 Chuan Cuisine and Xiang Cuisine·---······················-·--·················‘‘‘‘1 32
    Unit 4 Hui Cuisine and Lu Cuisine··············--·········································142
    Unit 5 Chinese Drinks···································-·-···-·············--··················1 52
Part 7 International Culinary Art····················-·--·-········‘··‘‘‘‘‘’‘‘‘’。。‘‘‘‘’’‘’‘‘‘‘。。’。。。。’161
  Unit l Appetizer--·--·--··…………·…‘‘‘。‘‘。………………。。’’………’‘‘。‘…………162
  Unit 2 Soup············································································‘‘‘‘‘‘‘’‘‘‘172
  Unit 3 Main Course····-····-··--·-················----··················---··············‘‘··‘‘’182
  Unit 4 Dessert-·…………···…-·--·--·-····………·---…··………···…---……………191
  Unit 5 Western Drinks……………………………··-···…·…………--……………··-201

《邮轮烹饪英语》一共分为10个部分，每个部分的内容都围绕一个主题展开，以烹饪专业知识作为框架，内容丰富，形式多样，注重时代性和实用性，融“教、学、做”为一体。本教材的创新点有以下几个方面，尤其突出实操环节。每个单元由6个方面的训练构成：Objectives (学习目标)明确本单元的学习任务，做到有的放矢；Preamble(课程导入)熟悉本单元所学知识的背景知识，做到由浅入深学习等。