《廚房英語(第4版)/旅游飯店英語系列教材》是旅游飯店英語系列教材之一,是國際勞工局語言專家羅伯特·馬杰爾(Robert Majure)先生專門為中國飯店管理專業(yè)學(xué)生編寫的廚房英語基礎(chǔ)教材。它以對話的形式將廚房專業(yè)英語詞匯糅在其中,內(nèi)容豐富,難易適中,且圖文并茂,情景交融,生動形象,是一本實用性很強的教材?捎糜诖髮T盒B糜物埖陮I(yè)英語的課堂教學(xué),對旅游業(yè)廣大英語愛好者進行自學(xué)亦有幫助,尤其適合作賓館飯店員工的英語培訓(xùn)教材。
本教材是為大專院校旅游飯店專業(yè)的學(xué)生編寫的,目的是滿足他們與外籍廚師長交流的需要,幫助他們查閱食譜并讀懂廚房設(shè)備的說明書。書中匯集了廚師長與見習(xí)廚師之間常用的會話,以供學(xué)生練習(xí)專業(yè)詞匯之用。課文中有一些角色扮演和雙人對話練習(xí),在運用時必須輔以適用于餐廳與廚房情況的語言交際教學(xué)。
課文中出現(xiàn)的重要對話應(yīng)在課后加以熟記,并能在課堂上當(dāng)場演示。在學(xué)生稍感有把握之后,即可變換對話的具體內(nèi)容,使對話變得復(fù)雜一些。雙人對話供學(xué)生就常見的情景、詞匯、結(jié)構(gòu)進行額外練習(xí)。在練習(xí)時,學(xué)生分成兩人一組,首先熟讀對話,然后合上書本,憑記憶進行演示。為培養(yǎng)學(xué)生標(biāo)準的發(fā)音,應(yīng)充分利用語音室教學(xué)來緊密配合正常的課堂教學(xué);至關(guān)重要的是,在所有課文的教學(xué)計劃中,都應(yīng)包含語言交際教學(xué)技巧的內(nèi)容。
Part 1 About the kitchen
Lesson 1 Titles'Used in the Kitchen
Lesson 2 Floor Plan
Lesson 3 Rodents and Insects
Lesson 4 Food Poisoning
Part 2 Kitchenware
Lesson 1 Frying Baskets
Lesson 2 Skimmers and Spiders
Lesson 3 Colander
Lesson 4 Sieves
Lesson 5 Mixing Bowls
Lesson 6 Cutlet Bats
Lesson 7 Roasting Forks
Lesson 8 Skewers
Lesson 9 Cook' s Knives
Lesson 10 Frying Pans
Lesson 11 Serving Spoons
Lesson 12 Whisks
Lesson 13 Graters
Lesson 14 Bone Saws
Lesson 15 Mallets
Lesson 16 Steels
Lesson 17 Palette'Knives
Lesson 18 Ladles
Lesson 19 Brushes
Lesson 20 Spatulas
Lesson 21 Bain Marie Inserts
Lesson 22 Sauce Pans
Lesson 23 Chopping Boards
Lesson 24 Cloths
Lesson 25 Rolling Pins
Lesson 26 Sponges
Lesson 27 Cloches
Lesson 28 Conical Strainers
Lesson 29 Soup Tureens
Lesson 30 Chinois
Lesson 31 Stockpots
Lesson 32 Consomme Pans
Lesson 33 Salmon Kettles
Lesson 34 Saute Pans
Lesson 35 Roasting Trays
Lesson 36 Stew Pans
Lesson 37 Braising Pans
Lesson 38 Slicers
Lesson 39 Electric Slicers
Lesson 40 Mincers or Grinders
Lesson 41 Liquidizers
Lesson 42 Slotted Spoons and Spiders
Lesson 43 Corkscrews
Lesson 44 Tenderizers
Lesson 45 Spoons
Lesson 46 Fish Scissors
Lesson 47 Poultry Shears
Lesson 48 Kitchen Cutters
Lesson 49 Choppers
Lesson 50 Knives
Revision Exercise Ⅰ
Revision Exercise Ⅱ
Revision Exercise Ⅲ
Part 3 Vegetables & Fruits
Lesson 1 Potatoes
Lesson 2 Spring Onions
Lesson 3 Onions
Lesson 4 Carrots
Lesson 5 Garlic
Lesson 6 Tomatoes
Lesson 7 Green and Red Peppers
Lesson 8 Artichokes
Lesson 9 Aubergines or Eggplants
Lesson 10 Cauliflower
Lesson 11 Cabbage
Lesson 12 Lettuce
Lesson 13 Peas
Lesson 14 Celery
Lesson 15 Cucumbers
Lesson 16 Mushrooms
Lesson 17 Asparagus
Lesson 18 Fruits
Lesson 19 Fruits and Vegetables
Part 4 Recipes
Lesson 1 Hors-d' oeuvre(1)——Aubergine Dip
Lesson 2 Hors-d'oeuvre(2)——Stuffed Vine Leaves
Lesson 3 Soup(1)——French Onion Sup
Lesson 4 Soup(2)——Eel Soup
Lesson 5 Soup(3)——Lamb and Chicken Soup
Lesson 6 Rice(1)——Rice with Mushrooms
Lesson 7 Rice(2)——Steamed Rice & Boiled Rice
Lesson 8 Eggs(1)——Cheese Omelette
Lesson 9 Eggs(2)——Aubergine Omelette
Lesson 10 The Entree(1)——Swiss Cheese Pie
Lesson 11 Fish(1)——Baked Fish with Sesame Seed
Lesson 12 Fish(2)——Marinated Fish Cooked in Olive Oil
Lesson 13 Meat(1)——Beef Stroganoff
Lesson 14 Meat(2)——Roast Lamb with Tomatoes and Potatoes ..
Lesson 15 Poultry(1)——Chicken in Red Wine
Lesson 16 Poultry(2)——Chicken with Prunes and Honey
Lesson 17 Vegetables(1)——Nicoise Salad
Lesson 18 Vegetables(2)——Tuna Fish Salad
Lesson 19 Dessert(1)——Black Forest Cake
Lesson 20 Dessert(2)——Cheese Cake
Lesson 21 Dessert(3)——Almond Crescents
Revision Exercise Ⅳ
Revision Exercise Ⅴ
Revision Exercise Ⅵ