- 作 者：林红编著
- 出 版 社：北京：北京大学出版社
- 出版年份：2003
- ISBN：7301062516
- 标注页数：221 页
- PDF页数：232 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232 ≥221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。
Unit One Greeting Customers 1
Section One Food and Drink Service 1
Patterns Learning 1
Dialogues Showing Guests to the Table 1
Text Waiter-Host 4
Section Two Culinary Skills 8
Ma Po Beancurd 8
Interesting Reading 12
West Lake Vinegar Fish 12
Unit Two Serving the Order 14
Section One Food and Drink Service 14
Patterns Learning 14
Dialogues Service before the Meal Is Served 15
Text Waiting on Tables 17
Section Two Culinary Skills 21
Gong Bao Diced Chicken 21
Interesting Reading 25
Beggar's Chicken 25
Unit Three Taking the Order 26
Section One Food and Drink Service 26
Patterns Learning 26
Dialogues Taking and Order and Recommending Dishes 27
Text Table by Table 30
Section Two Culinary Skills 34
Fried and Braised River Crabs 34
Interesting Reading 37
Five-Willow-Leaf Fish 37
Patterns Learning 39
Section One Food and Drink Service 39
Unit Four Food and Soup Service 39
Dialogues Explaining the Menu 40
Text Food and Soup Service 42
Section Two Culinary Skills 46
Steamed Shao Mai Topped with Crab Roe 46
Interesting Reading 50
Dongpo Meat 50
Unit Five Beverage Service 52
Section One Food and Drink Service 52
Patterns Learning 52
Dialogues Wine Sales 53
Text About Beverage Service 56
Section Two Culinary Skills 60
Sesame Cakes with Minced Pork 60
Zongzi-The Traditional Chinese Food 64
Interesting Reading 64
Unit Six Tasting Wines 67
Section One Food and Drink Service 67
Patterns Learning 67
Dialogues Local Specialty and Dessert Service 68
Text Tasting of Wine 71
Section Two Culinary Skills 76
Fresh Fruits in Watermelon 76
Interesting Reading 79
Drinking Gongfu Tea 79
Unit Seven Function Catering 82
Section One Food and Drink Service 82
Patterns Learning 82
Dialogues Complaining about the Food 83
Text Function Catering 86
Section Two Culinary Skills 90
French Onion Soup 90
Interesting Reading 93
Easter Eggs 93
Unit Eight British Breakfast Service 96
Section One Food and Drink Service 96
Patterns Learning 96
Dialogues Complaining about a Late Order 97
Text British Breakfast Service 99
Section Two Culinary Skills 103
Festive Citrus Sirloin Strips 103
Interesting Reading 107
Knives 107
Patterns Learning 110
Section One Food and Drink Service 110
Unit Nine Automatic Vending 110
Dialogues Taking Customers' Orders by Phone(for take-aways) 111
Text Automatic Vending 114
Section Two Culinary Skills 119
Irish Stew 119
Interesting Reading 122
Fish Chips 122
Unit Ten Guéridon Service 125
Section One Food and Drink Service 125
Patterns Learning 125
Dialogues Taking Guests' Orders by Phone(for room service) 126
Text Guéridon Service 128
Section Two Culinary Skills 133
Crepes Suzette 133
The Story of Crepes Suzette 136
Interesting Reading 136
Unit Eleven Table Manners 139
Section One Food and Drink Service 139
Patterns Learning 139
Dialogues Settling Bills 140
Text Table Manners 143
Section Two Culinary Skills 148
Black Forest Cake 148
Interesting Reading 152
The Tradition of Afternoon Tea 152
Unit Twelve Seating Dining Customs 155
Section One Food and Drink Service 155
Patterns Learning 155
Dialogues Job Interview 156
Text Seating Dining Customs 159
Section Two Culinary Skills 163
Four Seasons Pizza 163
Interesting Reading 168
The Tradition of History of Pizza 168
Appendix Ⅰ 170
Vocabulary 170
Appendix Ⅱ 196
Ⅰ.Food and Beverage Service Equipment 196
Ⅱ.Kitchen Utensils and Equipment 199
Ⅲ.Cooking Terms 201
Ⅳ.Flavour and Types of Flavour 203
Ⅴ.Seasonings 205
Ⅵ.Selected Chinese Dishes 207
Ⅶ.Seleted Western Dishes 215