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- 邮轮烹饪英语(国际邮轮乘务管理专业系列教材)
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- 作者：编者:李宏娟//杨珍|责编:高颖
- 出版社：大连海事大学
- ISBN：9787563240012
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售价：22.4
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内容大纲
《邮轮烹饪英语》一共分为10个部分，每个部分的内容都围绕一个主题展开，以烹饪专业知识作为框架，内容丰富，形式多样，注重时代性和实用性，融“教、学、做”为一体。本教材的创新点有以下几个方面，尤其突出实操环节。每个单元由6个方面的训练构成：Objectives（学习目标）明确本单元的学习任务，做到有的放矢；Preamble（课程导入）熟悉本单元所学知识的背景知识，做到由浅入深学习；Warming up（预热练习）以图片形式加深本单元所学知识的印象，为后续课程打好基础；Practical process（实操环节）基于工作过程开展实际操作，提高学生动手能力，激发学生学习兴趣，掌握烹饪和英语双技能；Exercises（精选练习）以丰富的练习题形式，强化记忆本单元知识，检验知识掌握情况；Knowledge Link（知识拓展）拓展本单元所学知识范围，学习更多知识，提高学生的职业素养与综合能力。
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作者介绍
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目录
Part 1 Chef Introduction
Unit 1 Galley Organization Chart
Part 2 Galley Facilities
Unit 1 Chinese Cooking Utensils
Unit 2 Western Cooking Utensils
Part 3 Cooking Methods
Unit 1 Cooking Methods for Chinese Food
Unit 2 Cooking Methods for Western Food
Part 4 Seasonings and Condiments
Unit 1 Chinese Condiments
Unit 2 Western Condiments
Part 5 Cooking Ingredients
Unit 1 Fruits and Vegetables
Unit 2 Raw Meat
Unit 3 Cheese and Manufactured Meat
Unit 4 Seafood and Shellfish
Unit 5 Grain
Part 6 Chinese Culinary Art
Unit 1 Min Cuisine and Yue Cuisine
Unit 2 Zhe Cuisine and Su Cuisine
Unit 3 Chuan Cuisine and Xiang Cuisine
Unit 4 Hui Cuisine and Lu Cuisine
Unit 5 Chinese Drinks
Part 7 International Culinary Art
Unit 1 Appetizer
Unit 2 Soup
Unit 3 Main Course
Unit 4 Dessert
Unit 5 Western Drinks
Part 8 Diet Culture
Unit 1 Diet Culture for Chinese Food
Unit 2 Diet Culture for Western Food
Part 9 Menu and Recipe
Unit 1 Chinese Food Menu
Unit 2 Western Food Menu
Part 10 Safety and Sanitation
Unit 1 Basic Rules of Kitchen
Appendixes
Elementary Vocabulary for Cooking
Key to Exercises
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