书籍目录

Unit 1Introduction to Cooking Industry1



Part AIntroduction to Chinese Food Culture and Major Chinese Cuisines1

Part BIntroduction to Western Food Culture and Knowledge of Western Food5



Unit 2Kitchen Introduction10



Part AKitchen Positions and Rules10

Part BKitchen Hygiene13

Part CKitchen Safety16



Unit 3Tools and Equipments20



Part AHand Tools20

Part BPots and Pans23

Part CKnives26

Part DCooking Equipment28



Unit 4Condiments and Spices34



Part ACondiments34

Part BSpices38



Unit 5Meat43



Part AUnderstanding Meat of Domestic Animals and Wild Animals43

Part BPoultry49



Unit 6Fish55



Part AUnderstanding Fish and Shellfish55

Part BShellfish58

Part CHow to Cook a Seafood Dish61



Unit 7Fruits and Vegetables66



Part AFruits66

Part BVegetables68

Part CProcessing Methods of Fruits and Vegetables71



Unit 8Soup75



Part AClassification of Soup75

Part BFrench Onion Soup78

Part CChicken Soup80

Part DEel Soup81



Unit 9Pastry84



Part AChinesestyle Pastry84

Part BWesternstyle Pastry87

Part CMounting Decoration91



Unit 10Menu Recommendation95



Part AStarters95

Part BMain Course98



Appendix ⅠAnswers103

Appendix ⅡVocabulary113