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

鸡和牛的切块 Primal Cuts of Chicken and Beef

不同肉的部位有不同的名称：

Different cuts of meat have different names.

以鸡肉为例，主要的部位有：颈部，鸡翅，鸡胸，鸡柳，鸡腿块，全腿和大腿：

Take chicken as an example, the primal cuts are: neck, wing, breast, tender, drumstick, thigh, and leg .

主要的牛的部位：颈肉，眼肉，牛小排，牛腩，里脊肉，外脊肉等等：

the primal beef cuts are: chuck, rib, short rib, brisket, short loin，sirloin, and so on.

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