- 作 者：罗伯特·马杰尔原著；陈亚丽，傅文漪，鄂丽娟改编；陈亚丽修订
- 出 版 社：北京：旅游教育出版社
- 出版年份：2006
- ISBN：7563708006
- 标注页数：340 页
- PDF页数：349 页
请阅读订购服务说明与试读!
订购服务说明
1、本站所有的书默认都是PDF格式，该格式图书只能阅读和打印，不能再次编辑。
2、除分上下册或者多册的情况下，一般PDF页数一定要大于标注页数才建议下单购买。【本资源349 ≥340页】
图书下载及付费说明
1、所有的电子图书为PDF格式，支持电脑、手机、平板等各类电子设备阅读；可以任意拷贝文件到不同的阅读设备里进行阅读。
2、电子图书在提交订单后一般半小时内处理完成,最晚48小时内处理完成。(非工作日购买会延迟)
3、所有的电子图书都是原书直接扫描方式制作而成。
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