烹饪英语(第二版)

Unit 1 Titles, Kitchen Floor and Food safety
Unit 2 Tools and Equipment in the Professional Kitchen
Unit 3 Cooking Technology
Unit 4 Seasonings and Condiments
Unit 5 Ingredients: Vegetables
Unit 6 Ingredients: Fruits and Nuts
Unit 7 Ingredients: Livestock
Unit 8 Ingredients: Dairy Product
Unit 9 Ingredients: Poultry and Eggs
Unit 10 Ingredients: Fish and Shellfish
Unit 11 Ingredients: Grains, Starch and Legume
Unit 12 Dim Sum
Unit 13 Baking and Pastry
Appendix 1 Required Vocabulary
Appendix 2 Functional Sentence