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厨房英语PDF|Epub|txt|kindle电子书版本网盘下载
- 罗伯特·马杰尔原著；陈亚丽，傅文漪，鄂丽娟改编；陈亚丽修订 著
- 出版社： 北京：旅游教育出版社
- ISBN：7563708006
- 出版时间：2006
- 标注页数：340页
- 文件大小：36MB
- 文件页数：349页
- 主题词：厨房 烹饪
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图书目录
第一篇 厨房简介3
Lesson 1 Titles Used in the Kitchen3
Lesson 2 Floor Plan6
Lesson 3 Rodents and Insects10
Lesson 4 Food Poisoning12
第二篇 厨房用具17
Lesson 1 Frying Baskets17
Lesson 2 Skimmers and Spiders19
Lesson 3 Colander21
Lesson 4 Sieves23
Lesson 5 Mixing Bowls26
Lesson 6 Cutlet Bats28
Lesson 7 Roasting Forks30
Lesson 8 Skewers33
Lesson 9 Cook's Knives36
Lesson 10 Frying Pans38
Lesson 11 Serving Spoons40
Lesson 12 Whisks42
Lesson 13 Graters44
Lesson 14 Bone Saws46
Lesson 15 Mallets48
Lesson 16 Steels50
Lesson 17 Palette Knives52
Lesson 18 Ladles55
Lesson 19 Brushes57
Lesson 20 Spatulas59
Lesson 21 Bain Marie Inserts62
Lesson 22 Sauce Pans64
Lesson 23 Chopping Boards67
Lesson 24 Cloths69
Lesson 25 Rolling Pins71
Lesson 26 Sponges73
Lesson 27 Cloches75
Lesson 28 Conical Strainers77
Lesson 29 Soup Tureens80
Lesson 30 Chinois82
Lesson 31 Stockpots85
Lesson 32 ConsomméPans89
Lesson 33 Salmon Kettles91
Lesson 34 SautéPans94
Lesson 35 Roasting Trays96
Lesson 36 Stew Pans98
Lesson 37 Braising Pans100
Lesson 38 Slicers103
Lesson 39 Electric Slicers107
Lesson 40 Mincers or Grinders109
Lesson 41 Liquidizers111
Lesson 42 Slotted Spoons and Spiders113
Lesson 43 Corkscrews116
Lesson 44 Tenderizers119
Lesson 45 Spoons122
Lesson 46 Fish Scissors125
Lesson 47 Poultry Shears128
Lesson 48 Kitchen Cutters131
Lesson 49 Choppers134
Lesson 50 Knives136
Revision Exercise Ⅰ139
Revision Exercise Ⅱ142
Revision Exercise Ⅲ145
第三篇 蔬菜水果151
Lesson 1 Potatoes151
Lesson 2 Spring Onions153
Lesson 3 Onions156
Lesson 4 Carrots158
Lesson 5 Garlic161
Lesson 6 Tomatoes163
Lesson 7 Green and Red Peppers167
Lesson 8 Artichokes171
Lesson 9 Aubergines or Eggplants173
Lesson 10 Cauliflower175
Lesson 11 Cabbage177
Lesson 12 Lettuce180
Lesson 13 Peas182
Lesson 14 Celery185
Lesson 15 Cucumbers188
Lesson 16 Mushrooms190
Lesson 17 Asparagus193
Lesson 18 Fruits195
Lesson 19 Fruits and Vegetables199
第四篇 食谱205
Lesson 1 Hors-d'oeuvre（1）—Aubergine Dip205
Lesson 2 Hors-d'oeuvre（2）—Stuffed Vine Leaves213
Lesson 3 Soup（1）—French Onion Soup218
Lesson 4 Soup（2）—Eel Soup225
Lesson 5 Soup（3）—Lamb and Chicken Soup231
Lesson 6 Rice（1）—Rice with Mushrooms236
Lesson 7 Rice（2）—Steamed Rice ＆ Boiled Rice244
Lesson 8 Eggs（1）—Cheese Omelette249
Lesson 9 Eggs（2）—Aubergine Omelette254
Lesson 10 The Entrée（1）—Swiss Cheese Pie258
Lesson 11 Fish（1）—Baked Fish with Sesame Seed265
Lesson 12 Fish（2）—Marinated Fish Cooked in Olive Oil271
Lesson 13 Meat（1）—Beef Stroganoff276
Lesson 14 Meat（2）—Roast Lamb with Tomatoes and Potatoes283
Lesson 15 Poultry（1）—Chicken in Red Wine290
Lesson 16 Poultry（2）—Chicken with Prunes and Honey296
Lesson 17 Vegetables（1）—Nicoise Salad303
Lesson 18 Vegetables（2）—Tuna Fish Salad309
Lesson 19 Dessert（1）—Black Forest Cake315
Lesson 20 Dessert（2）—Cheese Cake322
Lesson 21 Dessert（3）—Almond Crescents328
Revision Exercise Ⅳ332
Revision Exercise Ⅴ335
Revision Exercise Ⅵ338