厨房英语PDF格式文档图书下载

第一篇 厨房简介 3

Lesson 1 Titles Used in the Kitchen 3

Lesson 2 Floor Plan 6

Lesson 3 Rodents and Insects 10

Lesson 4 Food Poisoning 12

第二篇 厨房用具 17

Lesson 1 Frying Baskets 17

Lesson 2 Skimmers and Spiders 19

Lesson 3 Colander 21

Lesson 4 Sieves 23

Lesson 5 Mixing Bowls 26

Lesson 6 Cutlet Bats 28

Lesson 7 Roasting Forks 30

Lesson 8 Skewers 33

Lesson 9 Cook's Knives 36

Lesson 10 Frying Pans 38

Lesson 11 Serving Spoons 40

Lesson 12 Whisks 42

Lesson 13 Graters 44

Lesson 14 Bone Saws 46

Lesson 15 Mallets 48

Lesson 16 Steels 50

Lesson 17 Palette Knives 52

Lesson 18 Ladles 55

Lesson 19 Brushes 57

Lesson 20 Spatulas 59

Lesson 21 Bain Marie Inserts 62

Lesson 22 Sauce Pans 64

Lesson 23 Chopping Boards 67

Lesson 24 Cloths 69

Lesson 25 Rolling Pins 71

Lesson 26 Sponges 73

Lesson 27 Cloches 75

Lesson 28 Conical Strainers 77

Lesson 29 Soup Tureens 80

Lesson 30 Chinois 82

Lesson 31 Stockpots 85

Lesson 32 ConsomméPans 89

Lesson 33 Salmon Kettles 91

Lesson 34 SautéPans 94

Lesson 35 Roasting Trays 96

Lesson 36 Stew Pans 98

Lesson 37 Braising Pans 100

Lesson 38 Slicers 103

Lesson 39 Electric Slicers 107

Lesson 40 Mincers or Grinders 109

Lesson 41 Liquidizers 111

Lesson 42 Slotted Spoons and Spiders 113

Lesson 43 Corkscrews 116

Lesson 44 Tenderizers 119

Lesson 45 Spoons 122

Lesson 46 Fish Scissors 125

Lesson 47 Poultry Shears 128

Lesson 48 Kitchen Cutters 131

Lesson 49 Choppers 134

Lesson 50 Knives 136

Revision Exercise Ⅰ 139

Revision Exercise Ⅱ 142

Revision Exercise Ⅲ 145

第三篇 蔬菜水果 151

Lesson 1 Potatoes 151

Lesson 2 Spring Onions 153

Lesson 3 Onions 156

Lesson 4 Carrots 158

Lesson 5 Garlic 161

Lesson 6 Tomatoes 163

Lesson 7 Green and Red Peppers 167

Lesson 8 Artichokes 171

Lesson 9 Aubergines or Eggplants 173

Lesson 10 Cauliflower 175

Lesson 11 Cabbage 177

Lesson 12 Lettuce 180

Lesson 13 Peas 182

Lesson 14 Celery 185

Lesson 15 Cucumbers 188

Lesson 16 Mushrooms 190

Lesson 17 Asparagus 193

Lesson 18 Fruits 195

Lesson 19 Fruits and Vegetables 199

第四篇 食谱 205

Lesson 1 Hors-d'oeuvre（1）—Aubergine Dip 205

Lesson 2 Hors-d'oeuvre（2）—Stuffed Vine Leaves 213

Lesson 3 Soup（1）—French Onion Soup 218

Lesson 4 Soup（2）—Eel Soup 225

Lesson 5 Soup（3）—Lamb and Chicken Soup 231

Lesson 6 Rice（1）—Rice with Mushrooms 236

Lesson 7 Rice（2）—Steamed Rice ＆ Boiled Rice 244

Lesson 8 Eggs（1）—Cheese Omelette 249

Lesson 9 Eggs（2）—Aubergine Omelette 254

Lesson 10 The Entrée（1）—Swiss Cheese Pie 258

Lesson 11 Fish（1）—Baked Fish with Sesame Seed 265

Lesson 12 Fish（2）—Marinated Fish Cooked in Olive Oil 271

Lesson 13 Meat（1）—Beef Stroganoff 276

Lesson 14 Meat（2）—Roast Lamb with Tomatoes and Potatoes 283

Lesson 15 Poultry（1）—Chicken in Red Wine 290

Lesson 16 Poultry（2）—Chicken with Prunes and Honey 296

Lesson 17 Vegetables（1）—Nicoise Salad 303

Lesson 18 Vegetables（2）—Tuna Fish Salad 309

Lesson 19 Dessert（1）—Black Forest Cake 315

Lesson 20 Dessert（2）—Cheese Cake 322

Lesson 21 Dessert（3）—Almond Crescents 328

Revision Exercise Ⅳ 332

Revision Exercise Ⅴ 335

Revision Exercise Ⅵ 338

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