Unit 1 Kitchen Introduction Part ATitles and Job Description Part BKitchen Rules Unit 2 Kitchen Facilities Part AFloorPlan and Kitchen Equipment Part BTools and Utensils for FoodProduction Unit 3 Condiments Part ASauce,Paste &Powdered Condiments Part BSpices Unit 4 Food Material I Part A BOM Part BVegetableProcess Unit 5 Food Material II Part A BOM Part BFruitProcess Unit 6 Food Material III Part ABeef and Lamb Part BPoultry and Seafood Unit 7 Making a Meal Part AMaking an Appetizer .Part BMaking Soup Unit 8 Making a Dish Part A Making Western Food Part BMaking Western & Chinese Food Unit 9 Dessert Part AMaking a Dessert I Part BMaking a Dessert II Unit 10Food Safety Part AFood Contamination Part BFood Spoilage andPreservation Vocabulary Key to Exercises Tapescript Reference
鄂公網(wǎng)安備 42010302001612號 