导语

  

内容提要

  

    蔡琳琳编著的《西餐烹饪英语(附光盘第2版)》为中等职业教育西餐烹饪专业英语教材，适合于中职西餐烹饪专业学生使用。如何让学生对教材爱不释手，如何使学生在尽量记住书中英语词汇的同时掌握知识要点，是编者考虑最多的问题。
    本书选用了大量的图片帮助学生认识西厨房的各种物品、各类菜品原料及菜品成品，并通过一些典型情景对话帮助学生学习西餐烹饪英语知识。

Module 1模块
  Unit 1 Self-introduction自我介绍
  Unit 2 Various Style Dishes各式各样的菜品
  Unit 3 Equipment and Tools设备与工具
  I Kitchen Range灶
  II Machines机器类
  III Cooking Pots锅
  IV Measuring Tools测量工具
  V Knives刀具
  Unit 4 Cooking Methods烹饪方法
  Unit 5 Condiments调味品
  Unit 6 Vanilla and Spice香草和香料
Module 2模块
  Unit 7 Sauce COOking汁的烹制
  I Brown Sauce布朗汁
  II Cream Sauce奶油汁
  III H011andaise Sauce荷兰汁
  IV Tomato Sauce番茄汁
  Exercises
  Unit 8 Soup Cooking汤的烹制
  I Soup—Stock高汤
  II Vegetable Soup蔬菜汤
  III Cream Soup奶油汤
  IV Clear Soup清汤
  V Seafood Soup海鲜汤
  Exercises
Unit 9 Vegetable Cooking蔬菜的烹制
  I Stewed Pearl Onion红烩珍珠洋葱
  II Fried Egg—plant with Tomato Sauce煎茄子配番茄汁
  III Provence Fried Cucumber普罗旺斯炒胡瓜
  Ⅳ Roasted Garlic烤蒜
  V Baked Sliced Tomato烤番茄片
  VI Stuffed Tomato with Millet粟米酿番茄
  VII Italian Seasonable Vegetables Rolls意大利蔬菜卷
  VIII Fresh Asparagus with Hollandaise Sauce荷兰汁鲜芦笋
  Exercises
Unit 10 Potato Cooking土豆类食物的烹制
  I Roast Potato on Tinfoil Pork锡纸烤土豆
  II Fried Potato Balls炸薯球
  III Roasted Dices Potato with Rosemary迷迭香烤薯角
  IV Fried Golden Potato Biscuits煎黄金薯饼
  V Mashed Potato with Egg蛋黄土豆泥
  VI Baked Diced Potato with Butter黄油焗薯块
  VII Fried Chips炸薯条
  Exercises
Unit 11 Rice Cooking米饭类食物的烹制
  I Paella西班牙海鲜饭
  II Butter Rice黄油米饭
  III Saffron Rice红花饭
  IV Curry Fried Rice咖喱炒饭
  Exercises
Module 3模块三
  Unit 12 BeefCooking牛肉的烹制
  Ⅰ Grilled Garlic Sirloin Steak扒蒜蓉西冷牛排
  Ⅱ Roasted BeefFillet with Black Pepper黑椒烤牛柳
  Ⅲ T．bone Steak with Shallot and Brandy Sauce
  T骨牛排配干葱白兰地汁
  IV Grilled Beef Tenderloin with Curry Sauce扒牛柳咖喱汁
  Ⅴ Veal Cordon Blue歌顿堡牛仔排
  Ⅵ veal R011 with Spinach小牛肉菠菜卷
  Exercises
  Unit 13 Pork Cooking猪肉的烹制
  Ⅰ Baked P0rk Chops with Prune Stuffing烤酿馅猪排
  Ⅱ Grilled Marinated Pork Tenderloin with Sweet Potato Puree and Warm
  Chipotle Salsa架烤猪里脊配甘薯泥，墨西哥热番茄辣酱
  Ⅲ Pork Roll and Yellow Peach with Mushroom Sauce
  黄桃猪肉卷配白菌汁
  Ⅳ Bacon Wrapped Pork Tenderloin扒腌肉卷猪柳
  Ⅴ Italian Pork Chop with Tomato Sauce茄汁意大利猪排
  Ⅵ Coppiette罗马式炸小肉饼
  Exercises
  Unit 14 Lamb Cooking羊肉的烹制
  Ⅰ Vanilla Baked Lamp Chop and Red Wine Sauce
  香草烤羊排配红酒汁
  II Grilled Mutton with Nut and Garlic果仁香蒜羊排
  Exercises-
  Unit 15 Fish and Shellfish Cooking鱼类和贝类的烹制
  I Grilled Prawn扒大虾
  II Steamed Sole Fillet with Mashed Potatoes，Tomato
  and Basil Sauce清蒸龙利鱼柳配土豆泥、番茄汁和紫苏汁
  III Boiled Fish Fillet with White wine白葡萄酒汁煮鱼柳
  IV Fried Seaf00d炸海鲜
  V Stuffed Sliced Fish Fillet卷酿鱼柳
  vI Fried Silver Pout煎银鳕鱼
  VII Grilled Salmon扒三文鱼排
  Exercises
  Unit 16 Poultry Cooking禽类的烹制
  I Roasted Spring Chicken with Vanilla香草烤雏鸡
  II Stewed Duck with OrangeJuice橙汁烩鸭
  III Christmas Turkey圣诞烤火鸡
  IV Stewed Quail with Red Wine红酒烩鹌鹑
  V Curried Chicken咖喱鸡
  Exercises
Module 4模块四
  Unit 17 Pasta意大利面食
  I Spicy Chicken Pizza香辣烤鸡比萨
  II Ham and Pineapple Pizza火腿凤梨比萨
  III Seafood Pizza海鲜比萨
  IV SpaghettiBolognaise茄汁肉酱意大利面
  V Lasagne Verde A1 Forno焗意大利青面
  Exercises
Unit 18 Bread面包
  I Soft Bread软面包
  II Bread Stick面包棍
  III Croissant牛角包
  IV Toast烤面包片
  v DOHghnut甜甜圈
  Exercises
Unit 19 Cake蛋糕
  I Sponge Cake海绵蛋糕
  II Chiffon Cake戚风蛋糕
  III Pound Cake重油蛋糕
  IV Fruit Cake水果蛋糕
  V Mousse慕斯
  vI Tiramisu Cake提拉米苏
  Exercises
Unit 20 Others其他
  I C00kies小甜饼／曲奇
  II Pancake薄饼
  III Egg Tart蛋挞
  IV Mufhn松饼
  Ⅴ Pufr泡芙
  VI Pudding布丁
  VII Ice Cream冰激凌
  Exercises
  Unit 21 Chocolate and Gingerbread House巧克力和姜饼屋
  Ⅰ Chocolate巧克力
  Ⅱ Gingerbread House姜饼屋
  Exercises
Module 5模块五
  Hotel Menu~店菜单
  Breakfast Menu早餐菜单
  Lunch and Dinner Menu正餐菜单
  Late Night Menu送餐菜单
  Dialogues对话
  Dialogue 1 In the Kitchen(1)
  Dialogue 2 In the Kitchen(2)
  Dialogue 3 In the Kitchen(3)
  Dialogue 4 In the Kitchen(4)
  Dialogue 5 In the Kitchen(5)
  Dialogue 6 In the Kitchen(6)
  Dialogue 7 In the Kitchen(7)
  Dialogue 8 Egg Station
Appendix附录
  Key to Exercises参考答案
  Translation ofMenus菜单译文
  Translation ofDialogues对话译文
  References参考文献