123,123

內(nèi)容簡(jiǎn)介

　　本書以提升烹飪英語能力為出發(fā)點(diǎn)，根據(jù)烹飪行業(yè)的五大類術(shù)語（烹飪?cè)稀⑴腼兎椒?、烹飪工具、烹飪調(diào)料和菜單）進(jìn)行內(nèi)容規(guī)劃，整合為17個(gè)單元。全書分別從廚房工具和設(shè)備、早餐類、正餐類、食材類及食譜類知識(shí)進(jìn)行單元內(nèi)容設(shè)計(jì)，并將常見的食材詞匯以圖文及圖表的形式呈現(xiàn)，為讀者提供了幫助記憶的總結(jié)性資料，內(nèi)容豐富實(shí)用，深度和廣度適中。 \n本書強(qiáng)調(diào)口語的實(shí)踐性，在深化烹飪英語詞匯的基礎(chǔ)上突出英語應(yīng)用能力的培養(yǎng)，是職業(yè)院校、應(yīng)用型本科院校各相關(guān)專業(yè)的適用教材，也可供餐飲從業(yè)者及烹飪愛好者自學(xué)使用。 \n本書配有電子課件等教師用配套教學(xué)資源，凡使用本書的教師均可登錄機(jī)械工業(yè)出版社教育服務(wù)網(wǎng)www.cmpedu.com下載。咨詢可致電：010-88379375，服務(wù)QQ：945379158。

作者簡(jiǎn)介

暫缺《烹飪英語》作者簡(jiǎn)介

圖書目錄

1 \n
Unit 1 Ordering Food in a Restaurant \n
在餐廳點(diǎn)餐 \n
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2 \n
10 \n
Unit 10 Menu of Chinese \n
Food \n
中餐菜單 \n
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106 \n
\n
2 \n
Unit 2 Having a Conversation \n
with the Chef \n
與廚師交談 \n
99989.jpg \n
12 \n
11 \n
Unit 11 Translation Techniques \n
of Chinese Food \n
中餐菜名翻譯技巧 \n
100001.jpg \n
116 \n
\n
3 \n
Unit 3 Starting to Know the \n
Kitchen \n
走進(jìn)廚房 \n
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20 \n
12 \n
Unit 12 Meats and Poultry \n
肉類 \n
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130 \n
\n
4 \n
Unit 4 Kitchen Tools and \n
Equipment \n
廚房工具和設(shè)備 \n
99986.jpg \n
30 \n
13 \n
Unit 13 Aquatic Products \n
水產(chǎn)品 \n
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141 \n
\n
5 \n
Unit 5 Western Breakfast \n
西式早餐 \n
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44 \n
14 \n
Unit 14 Food Tastes and \n
Textures \n
食物的味道及口感 \n
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153 \n
\n
6 \n
Unit 6 Chinese Breakfast \n
中式早餐 \n
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54 \n
15 \n
Unit 15 Condiments \n
調(diào)味品 \n
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164 \n
\n
7 \n
Unit 7 Fruit Juices and Desserts \n
果汁和甜點(diǎn) \n
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63 \n
16 \n
Unit 16 Common Measure \n
Words in the Recipe \n
食譜中常見的量詞 \n
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177 \n
\n
8 \n
Unit 8 Quick Western Meals \n
西餐簡(jiǎn)餐 \n
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78 \n
17 \n
Unit 17 Common Functional \n
Expressions in the Kitchen \n
廚房常用的功能句 \n
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186 \n
\n
9 \n
Unit 9 Menu of Western Food \n
西餐菜單 \n
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