Unit One Professional Chef A. I Am a Professional Chef\ B. They Are My Colleagues Exercises Unit Two Food and Kitchen Safety A. Personal Hygiene B. Food Safety C. Kitchen Safety Exercises Unit Three Kitchen Equip-ment A. Knives B. Hand Tools C. Measuring Equipment D. Sieves and Strainers E. Pots and Pans F. Large Equipment G. Other Equipment Exercises Unit Four Fruits and Vegeta-bles A. Fruits B. Fruits (continued) C. Vegetables D. Vegetables (continued) E. Vegetables(continued) Exercises Unit Five Meatand Poultry A. Beef B. Veal C. Pork D. Prepared Pork Items E. Lamb and Mutton F. Poultry Exercises Unit Six Fish and Shellfish A. Round Fish B. Flat Fish C. No Bony Fish D. Other Fish E. Shellfish Exercises Unit Seven Dairy and Eggs A. Dairy Products B. Eggs Exercises Unit Eight Soups and Sauces A. Stocks B. Soups C. Sauces Exercises Unit Nine Cooking Methods A. Grilling and Broiling， Roasting and Baking B. Sauteing， Pan Frying， and Deep Frying C. Steaming and submersion cooking D. Braising and stewing E. Cooking Vegetables Exercises Unit Ten Baking and Pastry A. Bread B. Cakes C. Pies D. Custards E. Snacks F. Creams G. Mousses Exercises Unit Eleven Chinese Food A. Chinese Cuisines and Their Specialties B. Chinese Cooking C. Chinese Menu Exercises Unit Twelve Menu A. Menu Classification B. Menu Items C. Menu Design D. Menu Sample Exercises Chinese Version Key to Exercises Glossary References
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