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内容推荐 本教材以第二语言学习规律为依据,以西餐烹饪行业标准和专业课教学要求为立足点,以西餐就餐过程中每个环节的代表菜品制作为教学核心,根据英语教学规律来整合、编排教学内容,紧密联系西餐厨房岗位工作实际,从西餐后厨设备、常用原料、制法及后厨指令性词汇和会话等方面,对西餐烹饪涉及的专业英语知识及核心素养等方面进行了详细介绍。 目录 Unit 1 Shall we begin with a Deviled Egg? Unit 2 Would you like to try potato cream soup? Unit 3 Pan-fried prawns are good for your health. Unit 4 How would you like your beef steak cooked? Unit 5 What about a fruit salad? Unit 6 Have you tried a caramel pudding? 附录 词汇表 |