课程门户-章节详情

厨师职业英语

林璐

1 食物的味道 Food Tastes and Texture
- 1.1 基础词汇 Basic Terms of Food Tastes
- 1.2 The Steak is Cooked Perfectly 牛排煮得非常完美
- 1.3 Serving Dishes 席间服务
- 1.4 实训五：食物的味道
2 Unit10 fish and shellfish 海鲜
- 2.1 导入 Leading in
- 2.2 D3 Dea with fish before washing 把鱼处理后再洗
- 2.3 D5 Deal with the shellfish 处理贝类
- 2.4 实训四：海鲜词汇
3 Unit 9 Poultry and Eggs 蛋禽类食材
- 3.1 导入 Leading in
- 3.2 D3 Order Fried Eggs点煎蛋
- 3.3 D4 Boiled egg or poached egg? 水煮蛋还是荷包蛋？
- 3.4 D2 Make Spicy Chicken Wings做辣翅
- 3.5 D5 Dice up the chicken breast 将鸡胸肉切成丁
- 3.6 实训二：禽类和蛋类词汇 Poultry and Egg
- 3.7 鸡和牛的切块 Primal Cuts of Chicken and Beef
- 3.8 实训三：肉的不同切块 Different cuts of meat
4 Unit7 Livestock家畜类
- 4.1 导入 Leading in
- 4.2 D3: Cook a well-done steak 煮一份全熟的牛排
- 4.3 D5:Deal with the pork steak and lamb chop 处理猪排和羊排
- 4.4 四种经典的牛排
- 4.5 实训一：牛排及常见家畜词汇
5 Unit6 水果Fruits
- 5.1 导入 Leading in
- 5.2 D1:如何保存香蕉
- 5.3 D2: 准备做一份沙拉 Prepare to make a salad
- 5.4 D3:把蓝莓泡在盐水里 Soak blueberries in salted water
- 5.5 D4:处理哈密瓜和木瓜 The way to deal with fruits I
- 5.6 D5:西瓜和菠萝 The way to deal with the fruits II
- 5.7 D6:橙子和奇异果The way to deal with fruits III
- 5.8 10句功能句（水果）
- 5.9 第三学期实训一：15个西餐调味品词汇
- 5.10 第三学期实训二：40个调味品词汇
- 5.11 第三学期实训三：考核调味品的使用表达
- 5.12 第三学期实训四：30个蔬菜单词
- 5.13 第三学期实训五：另30个蔬菜单词
- 5.14 第三学期实训六：20句功能表达句（蔬菜）
- 5.15 第三学期实训七：30个水果单词
- 5.16 第三学期实训八：另30个水果词汇
- 5.17 第三学期考核：60道口语试题
6 Unit5 蔬菜食材 Ingredients:Vegetable
- 6.1 导入 Leading in
- 6.2 D2：冰冻的、罐装的还是新鲜的? Frozen, canned or fresh?
- 6.3 D3：把土豆清洗干净 Wash the potatoes clean
- 6.4 D4：准备好蔬菜食材 Prepare for the vegetables
- 6.5 D5：烹饪蔬菜最好的方法 The best way to cook vegetables
- 6.6 D6：分子烹饪的介绍 The introduction of molecular cuisine
- 6.7 蔬菜词汇卡片
7 Unit4 调料及佐料 Seasonings and Condiments
- 7.1 导入 Leading in
- 7.2 D1:重新调味 Correct the Seasoing
- 7.3 D3:中式调味品 Chinese condiments
- 7.4 调味品词汇学习 Condiment Vocabulary Study
- 7.5 D4:用橄榄和欧芹装饰金枪鱼 Garnish the tuna with olives and parsley
- 7.6 D5:调料的用量Dialogue 5: The specification of the seasonings
- 7.7 D6:将酱汁冷藏起来 Refrigerate the dressings
- 7.8 功能性表达句 Functional Expressions and Sentences
8 Unit 3 烹饪技术 Cooking Techonology
- 8.1 烹饪动词 Cooking Verbs
- 8.2 词汇：工具及设备 Tools and Equipment
- 8.3 D1:预定和点单 Reservation and having an order.
- 8.4 烹饪刀功 Knife Cuts
  - 8.4.1 实训作业六：烹饪方式及刀功实训内容
- 8.5 D3:准备土豆 Prepare for the potatoes.
- 8.6 D4:处理鸭肉 The way to make duck.
- 8.7 D5:把调味汁倒在沙拉上，然后搅拌均匀 Pour the dressing over the salad and toss it well
- 8.8 D6:炸鸡翅 Fry the chicken wings
- 8.9 实用句型
- 8.10 第二学期实训一：工具及设备词汇 Tools and Equipment
- 8.11 第二学期实训二：对话1-4
- 8.12 第二学期实训三：实用句型
- 8.13 第二学期实训作业四：西餐菜单翻译 Western Menu Translation
- 8.14 第二学期实训五：D2:做一份法式洋葱汤 To make a French onion soup
- 8.15 第二学期实训六：烹饪方式及刀功实训内容
- 8.16 第二学期实训七：对话3-6
  - 8.16.1 第二学期考核：60道口语试题
9 Unit 2 专业厨房的工具和设备 Tools and Equipment in the Professional Kitchen
- 9.1 D1：用滤锅把胡萝卜沥干 Drain the carrots with a colander
- 9.2 D2：把烤叉插进肉里 Stick a roasting fork into the meat
- 9.3 D3：把炸篮放进油锅里 Put the frying basket in the deep fryer
- 9.4 D4：撇勺和笊篱 Skimmer and Spider
- 9.5 D5：打蛋器 Whisk
- 9.6 D6：抹刀 Spatula
10 Unit 1 Titles, Kitchen Floor and Food Safety
- 10.1 学习目标 Learning Objectives
- 10.2 导入 Leading in
  - 10.2.1 翻译菜名 Translating Dishes
- 10.3 对话 Dialogue
  - 10.3.1 D1：Eric的第一天 the first day for Eric
  - 10.3.2 D2：厨房的基本规则 Basic rules in the kitchen.
  - 10.3.3 D3：去收货区和仓库 Go to the receiving section and the storage
  - 10.3.4 D4：去肉店拿肉 Get back meat from the Butchery
  - 10.3.5 D5：标记不可用的项目 Mark the items not available
  - 10.3.6 D6：围裙弄脏了怎么办 How to deal with the stained apron
  - 10.3.7 第一学期考核
    - 10.3.7.1 第一学期期末
      - 10.3.7.1.1 第一单元拓展阅读资料
        
        10.3.7.1.1.1 厨房楼层图
11 国际音标
- 11.1 国际音标 International Phonetic Symbol
- 11.2 音标考核
- 11.3 音标练习A
- 11.4 音标练习B

功能性表达句 Functional Expressions and Sentences

Grind the coffee beans.
Season with salt and pepper.
Correct the seasonings.
Marinate the eel.
Cut the eel into chunks.
Taste the soup.
Add more salt if necessary.
Add a pinch of sugar.
Add a few drops of wine vinegar.
Dip the salad into the dressing.
Refrigerate the blue cheese dressing.
Serve with rice or noodles.
Shake the bottle before you open it.
Sprinkle the mayonnaise over the salad.
Reduce the heat to 350℉.
Little of the dressing remains.
Throw me the freshly ground pepper, please.

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