西餐烹飪英語(第2版)（簡體書）

蔡琳琳編*的《西餐烹飪英語(附光盤第2版)》為中等職業教育西餐烹飪專業英語教材，適合于中職西餐烹飪專業學生使用。如何讓學生對教材愛不釋手，如何使學生在盡量記住書中英語詞匯的同時掌握知識要點，是編者考慮*多的問題。
本書選用了大量的圖片幫助學生認識西廚房的各種物品、各類菜品原料及菜品成品，并通過一些典型情景對話幫助學生學習西餐烹飪英語知識。

Module 1模塊
Unit 1 Self-introduction自我介紹
Unit 2 Various Style Dishes各式各樣的菜品
Unit 3 Equipment and Tools設備與工具
I Kitchen Range灶
II Machines機器類
III Cooking Pots鍋
IV Measuring Tools測量工具
V Knives刀具
Unit 4 Cooking Methods烹飪方法
Unit 5 Condiments調味品
Unit 6 Vanilla and Spice香草和香料
Module 2模塊
Unit 7 Sauce COOking汁的烹制
I Brown Sauce布朗汁
II Cream Sauce奶油汁
III H011andaise Sauce荷蘭汁
IV Tomato Sauce番茄汁
Exercises
Unit 8 Soup Cooking湯的烹制
I Soup—Stock高湯
II Vegetable Soup蔬菜湯
III Cream Soup奶油湯
IV Clear Soup清湯
V Seafood Soup海鮮湯
Exercises
Unit 9 Vegetable Cooking蔬菜的烹制
I Stewed Pearl Onion紅燴珍珠洋蔥
II Fried Egg—plant with Tomato Sauce煎茄子配番茄汁
III Provence Fried Cucumber普羅旺斯炒胡瓜
Ⅳ Roasted Garlic烤蒜
V Baked Sliced Tomato烤番茄片
VI Stuffed Tomato with Millet粟米釀番茄
VII Italian Seasonable Vegetables Rolls意大利蔬菜卷
VIII Fresh Asparagus with Hollandaise Sauce荷蘭汁鮮蘆筍
Exercises
Unit 10 Potato Cooking土豆類食物的烹制
I Roast Potato on Tinfoil Pork錫紙烤土豆
II Fried Potato Balls炸薯球
III Roasted Dices Potato with Rosemary迷迭香烤薯角
IV Fried Golden Potato Biscuits煎黃金薯餅
V Mashed Potato with Egg蛋黃土豆泥
VI Baked Diced Potato with Butter黃油焗薯塊
VII Fried Chips炸薯條
Exercises
Unit 11 Rice Cooking米飯類食物的烹制
I Paella西班牙海鮮飯
II Butter Rice黃油米飯
III Saffron Rice紅花飯
IV Curry Fried Rice咖喱炒飯
Exercises
Module 3模塊三
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骨牛排配干蔥白蘭地汁
IV Grilled Beef Tenderloin with Curry Sauce扒牛柳咖喱汁
Ⅴ Veal Cordon Blue歌頓堡牛仔排
Ⅵ veal R011 with Spinach小牛肉菠菜卷
Exercises
Unit 13 Pork Cooking豬肉的烹制
Ⅰ Baked P0rk Chops with Prune Stuffing烤釀餡豬排
Ⅱ Grilled Marinated Pork Tenderloin with Sweet Potato Puree and Warm
Chipotle Salsa架烤豬里脊配甘薯泥，墨西哥熱番茄辣醬
Ⅲ Pork Roll and Yellow Peach with Mushroom Sauce
黃桃豬肉卷配白菌汁
Ⅳ Bacon Wrapped Pork Tenderloin扒腌肉卷豬柳
Ⅴ Italian Pork Chop with Tomato Sauce茄汁意大利豬排
Ⅵ Coppiette羅馬式炸小肉餅
Exercises
Unit 14 Lamb Cooking羊肉的烹制
Ⅰ Vanilla Baked Lamp Chop and Red Wine Sauce
香草烤羊排配紅酒汁
II Grilled Mutton with Nut and Garlic果仁香蒜羊排
Exercises-
Unit 15 Fish and Shellfish Cooking魚類和貝類的烹制
I Grilled Prawn扒大蝦
II Steamed Sole Fillet with Mashed Potatoes，Tomato
and Basil Sauce清蒸龍利魚柳配土豆泥、番茄汁和紫蘇汁
III Boiled Fish Fillet with White wine白葡萄酒汁煮魚柳
IV Fried Seaf00d炸海鮮
V Stuffed Sliced Fish Fillet卷釀魚柳
vI Fried Silver Pout煎銀鱈魚
VII Grilled Salmon扒三文魚排
Exercises
Unit 16 Poultry Cooking禽類的烹制
I Roasted Spring Chicken with Vanilla香草烤雛雞
II Stewed Duck with OrangeJuice橙汁燴鴨
III Christmas Turkey圣誕烤火雞
IV Stewed Quail with Red Wine紅酒燴鵪鶉
V Curried Chicken咖喱雞
Exercises
Module 4模塊四
Unit 17 Pasta意大利面食
I Spicy Chicken Pizza香辣烤雞比薩
II Ham and Pineapple Pizza火腿鳳梨比薩
III Seafood Pizza海鮮比薩
IV SpaghettiBolognaise茄汁肉醬意大利面
V Lasagne Verde A1 Forno焗意大利青面
Exercises
Unit 18 Bread面包
I Soft Bread軟面包
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海綿蛋糕
II Chiffon Cake戚風蛋糕
III Pound Cake重油蛋糕
IV Fruit Cake水果蛋糕
V Mousse慕斯
vI Tiramisu Cake提拉米蘇
Exercises
Unit 20 Others其他
I C00kies小甜餅／曲奇
II Pancake薄餅
III Egg Tart蛋撻
IV Mufhn松餅
Ⅴ Pufr泡芙
VI Pudding布丁
VII Ice Cream冰激凌
Exercises
Unit 21 Chocolate and Gingerbread House巧克力和姜餅屋
Ⅰ Chocolate巧克力
Ⅱ Gingerbread House姜餅屋
Exercises
Module 5模塊五
Hotel Menu~店菜單
Breakfast Menu早餐菜單
Lunch and Dinner Menu正餐菜單
Late Night Menu送餐菜單
Dialogues對話
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附錄
Key to Exercises參考答案
Translation ofMenus菜單譯文
Translation ofDialogues對話譯文
References參考文獻