烹饪英语（双色）（另配教学资源）
定价：￥39.50
作者： 王艳玲，谢海玲，张慧
出版时间：2024-12
最新印次日期：2024-12
出版社：高等教育出版社
- 高等教育出版社
- 9787040640182
- 1版
- 67264827-6
- 16开
- 2024-12
- 373
- 旅游大类
- 餐饮类
- 旅游管理
- 高职
内容简介
本书是职业教育“岗课赛证”一体化教材。
全书共12个模块，包括厨房管理、专业厨房工具与设备、烹饪技术和各种食材的专业英语，收集了本专业很新很实用的词汇、固定表达及句式，选材新颖，中西兼顾，形式多样。每个模块围绕一个主题展开，涉及听、说、读、译能力的锻炼，对话部分均根据真实情境进行设计，听力部分涵盖工作场景和知识背景两部分内容，阅读部分提供了更多专业背景学习素材。为利教便学，部分学习资源（如原声录音、动画视频）以二维码形式提供在相关内容旁，读者可扫码获取。此外，本书另配有教学课件、教案、习题答案等教学资源，供教师教学使用。
本书既可作为高等职业本科院校、高等职业专科院校旅游大类相关课程用书，也可作为餐饮从业人员培训教材或参考用书。
目录
目录
前辅文
Module 1 Kitchen Management
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 2 Tools and Equipment in the Professional Kitchen
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 3 Cooking Technologies
Learning Technologies
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 4 Seasonings and Condiments
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 5 Ingredients: Vegetables
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 6 Ingredients: Fruits, Nuts and Staple Food
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 7 Ingredients: Livestock
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 8 Ingredients: Dairy Products
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 9 Ingredients: Poultry and Eggs
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 10 Ingredients: Fish and Shellfish
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 11 Dim Sum
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 12 Western Pastry
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Appendix Required Vocabulary
主要参考文献
前辅文
Module 1 Kitchen Management
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 2 Tools and Equipment in the Professional Kitchen
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 3 Cooking Technologies
Learning Technologies
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 4 Seasonings and Condiments
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 5 Ingredients: Vegetables
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 6 Ingredients: Fruits, Nuts and Staple Food
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 7 Ingredients: Livestock
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 8 Ingredients: Dairy Products
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 9 Ingredients: Poultry and Eggs
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 10 Ingredients: Fish and Shellfish
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 11 Dim Sum
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 12 Western Pastry
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Appendix Required Vocabulary
主要参考文献
前辅文
Module 1 Kitchen Management
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 2 Tools and Equipment in the Professional Kitchen
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 3 Cooking Technologies
Learning Technologies
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 4 Seasonings and Condiments
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 5 Ingredients: Vegetables
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 6 Ingredients: Fruits, Nuts and Staple Food
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 7 Ingredients: Livestock
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 8 Ingredients: Dairy Products
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 9 Ingredients: Poultry and Eggs
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 10 Ingredients: Fish and Shellfish
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 11 Dim Sum
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 12 Western Pastry
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Appendix Required Vocabulary
主要参考文献
前辅文
Module 1 Kitchen Management
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 2 Tools and Equipment in the Professional Kitchen
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 3 Cooking Technologies
Learning Technologies
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 4 Seasonings and Condiments
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 5 Ingredients: Vegetables
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 6 Ingredients: Fruits, Nuts and Staple Food
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 7 Ingredients: Livestock
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 8 Ingredients: Dairy Products
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 9 Ingredients: Poultry and Eggs
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 10 Ingredients: Fish and Shellfish
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 11 Dim Sum
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Module 12 Western Pastry
Learning Objectives
Objectives
Leading-In
Part A
Part B
Part C
Part D
Inspiring Time
Appendix Required Vocabulary
主要参考文献
