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Part 1 廚房簡介 Unit 1 Titles Used in the Kitchen廚房人員的頭銜 Unit 2 Kitchen Areas 廚房各區域 Unit 3 Rodents and Insects 廚房的老鼠與昆蟲 Unit 4 Food Poisoning 食物中毒 Part 2 蔬菜與水果 Unit 5 Spring Onions and Garlic 青蔥與大蒜 Unit 6 Potatoes and Onions 馬鈴薯與洋蔥 Unit 7 Carrots and Tomatoes 胡蘿蔔和番茄 Unit 8 Green Peppers and Artichokes青椒與朝鮮薊 Unit 9 Eggplants and Cucumbers 茄子與黃瓜 Unit 10 Cabbage and Lettuce 包心菜與萵苣 Unit 11 Cauliflower, Peas, and Celery花椰菜、豌豆和芹菜 Unit 12 Mushrooms and Asparagus 蘑菇與蘆筍 Unit 13 Fruits 認識水果與其料理動作 Part 3 廚房用具 Unit 14 Frying Baskets and Skimmers油炸籃與網勺 Unit 15 Colanders and Sieves 過濾器與篩網 Unit 16 Conical Strainers and Chinois圓錐形濾網與錐形漏勺 Unit 17 Roasting Forks and Skewers烤叉與烤肉叉 Unit 18 Cook’s Knives and Choppers廚師刀與切肉刀 Unit 19 Fish Scissors and Poultry Shears魚剪和家禽剪 Unit 20 Kitchen Cutters and Knives廚房刀具與各式刀類 Unit 21 Palette Knives and Wooden Spatulas抹刀與木鏟 Unit 22 Spoons and Serving Spoons湯匙與分菜匙 Unit 23 Ladles and Brushes 長柄勺與刷子 Unit 24 Mixing Bowls and Soup Tureens攪拌缸與湯碗 Unit 25 Cutlet Bats and Mallets 拍肉板與木槌 Unit 26 Frying Pans and Sauté Pans煎鍋與平底煎鍋 Unit 27 Bain Maries and Saucepans雙層蒸鍋與長柄煮鍋 Unit 28 Stockpots and Consommé Pans湯鍋與高湯燉鍋 Unit 29 Stew Pans and Braising Pans燉鍋與燜鍋 Unit 30 Fish Kettles and Roasting Trays煮魚鍋和烤盤 Unit 31 Eggbeaters (Whisks) and Graters打蛋器與研磨器 Unit 32 Bone Saws and Steels切骨鋸與磨刀棒 Unit 33 Chopping Boards and Hot Pads砧板與防熱墊 Unit 34 Rolling Pins and Tenderizers桿麵棍與肉槌 Unit 35 Sponges and Cloches 海綿與餐盤罩 Unit 36 Slicers 切片機 Unit 37 Meat Grinders and Blenders絞肉機與食物調理機 Unit 38 Slotted Spoons and Corkscrews漏眼匙和拔塞鑽 Part 4 食譜 Unit 39 Hors D’oeuvre 開胃菜 Unit 40 Soup 湯品 Unit 41 Rice 米飯料理 Unit 42 Eggs 蛋類料理 Unit 43 Entrée 主菜 Unit 44 Fish 魚類 Unit 45 Meat 肉類 Unit 46 Poultry 家禽類 Unit 47 Vegetables 蔬菜 Unit 48 Dessert 甜點 Answer Key
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