Module 1模块
　Unit 1 Self-introduction自我介绍
　Unit 2 Various Style Dishes各式各样的菜品
　Unit 3 Equipment and Tools设备与工具
　I Kitchen Range灶
　II Machines机器类
　III Cooking Pots锅
　IV Measuring Tools测量工具
　V Knives刀具
　Unit 4 Cooking Methods烹饪方法
　Unit 5 Condiments调味品
　Unit 6 Vanilla and Spice香草和香料
Module 2模块
　Unit 7 Sauce COOking汁的烹制
　I Brown Sauce布朗汁
　II Cream Sauce奶油汁
　III H011andaise Sauce荷兰汁
　IV Tomato Sauce番茄汁
　Exercises
　Unit 8 Soup Cooking汤的烹制
　I Soup—Stock高汤
　II Vegetable Soup蔬菜汤
　III Cream Soup奶油汤
　IV Clear Soup清汤
　V Seafood Soup海鲜汤
　Exercises
Unit 9 Vegetable Cooking蔬菜的烹制
　I Stewed Pearl Onion红烩珍珠洋葱
　II Fried Egg—plant with Tomato Sauce煎茄子配番茄汁
　III Provence Fried Cucumber普罗旺斯炒胡瓜
　Ⅳ Roasted Garlic烤蒜
　V Baked Sliced Tomato烤番茄片
　VI Stuffed Tomato with Millet粟米酿番茄
　VII Italian Seasonable Vegetables Rolls意大利蔬菜卷
　VIII Fresh Asparagus with Hollandaise Sauce荷兰汁鲜芦笋
　Exercises
Unit 10 Potato Cooking土豆类食物的烹制
　I Roast Potato on Tinfoil Pork锡纸烤土豆
　II Fried Potato Balls炸薯球
　III Roasted Dices Potato with Rosemary迷迭香烤薯角
　IV Fried Golden Potato Biscuits煎黄金薯饼
　V Mashed Potato with Egg蛋黄土豆泥
　VI Baked Diced Potato with Butter黄油焗薯块
　VII Fried Chips炸薯条
　Exercises
Unit 11 Rice Cooking米饭类食物的烹制
　I Paella西班牙海鲜饭
　II Butter Rice黄油米饭
　III Saffron Rice红花饭
　IV Curry Fried Rice咖喱炒饭
　Exercises
Module 3模块三
　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骨牛排配干葱白兰地汁
　IV Grilled Beef Tenderloin with Curry Sauce扒牛柳咖喱汁
　Ⅴ Veal Cordon Blue歌顿堡牛仔排
　Ⅵ veal R011 with Spinach小牛肉菠菜卷
　Exercises
　Unit 13 Pork Cooking猪肉的烹制
　Ⅰ Baked P0rk Chops with Prune Stuffing烤酿馅猪排
　Ⅱ Grilled Marinated Pork Tenderloin with Sweet Potato Puree and Warm
　Chipotle Salsa架烤猪里脊配甘薯泥，墨西哥热番茄辣酱
　Ⅲ Pork Roll and Yellow Peach with Mushroom Sauce
　黄桃猪肉卷配白菌汁
　Ⅳ Bacon Wrapped Pork Tenderloin扒腌肉卷猪柳
　Ⅴ Italian Pork Chop with Tomato Sauce茄汁意大利猪排
　Ⅵ Coppiette罗马式炸小肉饼
　Exercises
　Unit 14 Lamb Cooking羊肉的烹制
　Ⅰ Vanilla Baked Lamp Chop and Red Wine Sauce
　香草烤羊排配红酒汁
　II Grilled Mutton with Nut and Garlic果仁香蒜羊排
　Exercises-
　Unit 15 Fish and Shellfish Cooking鱼类和贝类的烹制
　I Grilled Prawn扒大虾
　II Steamed Sole Fillet with Mashed Potatoes，Tomato
　and Basil Sauce清蒸龙利鱼柳配土豆泥、番茄汁和紫苏汁
　III Boiled Fish Fillet with White wine白葡萄酒汁煮鱼柳
　IV Fried Seaf00d炸海鲜
　V Stuffed Sliced Fish Fillet卷酿鱼柳
　vI Fried Silver Pout煎银鳕鱼
　VII Grilled Salmon扒三文鱼排
　Exercises
　Unit 16 Poultry Cooking禽类的烹制
　I Roasted Spring Chicken with Vanilla香草烤雏鸡
　II Stewed Duck with OrangeJuice橙汁烩鸭
　III Christmas Turkey圣诞烤火鸡
　IV Stewed Quail with Red Wine红酒烩鹌鹑
　V Curried Chicken咖喱鸡
　Exercises
Module 4模块四
　Unit 17 Pasta意大利面食
　I Spicy Chicken Pizza香辣烤鸡比萨
　II Ham and Pineapple Pizza火腿凤梨比萨
　III Seafood Pizza海鲜比萨
　IV SpaghettiBolognaise茄汁肉酱意大利面
　V Lasagne Verde A1 Forno焗意大利青面
　Exercises
Unit 18 Bread面包
　I Soft Bread软面包
　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海绵蛋糕
　II Chiffon Cake戚风蛋糕
　III Pound Cake重油蛋糕
　IV Fruit Cake水果蛋糕
　V Mousse慕斯
　vI Tiramisu Cake提拉米苏
　Exercises
Unit 20 Others其他
　I C00kies小甜饼／曲奇
　II Pancake薄饼
　III Egg Tart蛋挞
　IV Mufhn松饼
　Ⅴ Pufr泡芙
　VI Pudding布丁
　VII Ice Cream冰激凌
　Exercises
　Unit 21 Chocolate and Gingerbread House巧克力和姜饼屋
　Ⅰ Chocolate巧克力
　Ⅱ Gingerbread House姜饼屋
　Exercises
Module 5模块五
　Hotel Menu~店菜单
　Breakfast Menu早餐菜单
　Lunch and Dinner Menu正餐菜单
　Late Night Menu送餐菜单
　Dialogues对话
　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附录
　Key to Exercises参考答案
　Translation ofMenus菜单译文
　Translation ofDialogues对话译文
　References参考文献