《烹饪英语》张会强，崔健，余松筠 著 华中科技大学出版社 2020/3/1

内容简介：

本教材为全国餐饮职业教育教学指导委员会重点课题“基于烹饪专业人才培养目标的中高职课程体系与教材开发研究”成果系列教材和餐饮职业教育创新技能型人才培养新形态一体化系列教材。
本教材共10个单元，内容包括烹饪业导论、卫生与安全、厨房设备和工具、调味品和香料、肉类、鱼类、水果和蔬菜、汤、油酥糕点和食谱介绍。本教材用生动形象、通俗易懂的图片、对话、故事等介绍烹饪英语知识，使教材更具可读性，同时配备英文听力材料、教学课件等丰富的数字教学资源。
本教材适用于职业院校烹调工艺与营养、西餐工艺、中西面点工艺及食品营养等专业的学生，也可作为餐饮行业从业人员的烹饪英语入门用书。

目录：

Unit 1Introduction to Cooking Industry1

Part AIntroduction to Chinese Food Culture and Major Chinese Cuisines1
Part BIntroduction to Western Food Culture and Knowledge of Western Food5

Unit 2Kitchen Introduction10

Part AKitchen Positions and Rules10
Part BKitchen Hygiene13
Part CKitchen Safety16

Unit 3Tools and Equipments20

Part AHand Tools20
Part BPots and Pans23
Part CKnives26
Part DCooking Equipment28

Unit 4Condiments and Spices34

Part ACondiments34
Part BSpices38

Unit 5Meat43

Part AUnderstanding Meat of Domestic Animals and Wild Animals43
Part BPoultry49

Unit 6Fish55

Part AUnderstanding Fish and Shellfish55
Part BShellfish58
Part CHow to Cook a Seafood Dish61

Unit 7Fruits and Vegetables66

Part AFruits66
Part BVegetables68
Part CProcessing Methods of Fruits and Vegetables71

Unit 8Soup75

Part AClassification of Soup75
Part BFrench Onion Soup78
Part CChicken Soup80
Part DEel Soup81

Unit 9Pastry84

Part AChinese瞫tyle Pastry84
Part BWestern瞫tyle Pastry87
Part CMounting Decoration91

Unit 10Menu Recommendation95

Part AStarters95
Part BMain Course98

Appendix ⅠAnswers103
Appendix ⅡVocabulary113