西餐制作(第3版)

第3版出版说明 第2版出版说明 版出版说明 教学及考核建议 **篇 西餐厨房基础 模块1 西餐厨房基础 01西餐厨房常用设备Equipments 02西餐厨房常用工具Tools 03西餐制作常用香草与香料Vanilla and Spice 04西餐烹饪方法Cooking Methods 第二篇 西餐制作 模块2 基础沙拉汁及其衍生汁 05白色基础沙拉汁White Sauce 06马乃司沙拉汁Mayonnaise 07布朗汁Brown sauce 08荷兰汁Hollandaise Sauce 09番茄汁Tomato Sauce 10咖喱汁Curry Sauce 模块3 开胃菜和沙拉 11蔬菜沙拉配银鱼汁Vegetable Salad with White Bait Juice 12维生素沙拉Vitamin Salad 13土豆泥沙拉配鲜果粒Mashed Potatos with Fresh Fruit 14恺撒沙拉Caesar Salad 15意大利海鲜沙拉Insalata di Frutti di Mare 16意大利海鲜配香醋汁Italian Seafood with Vinegar Juice 17大虾青瓜卷Shrimp and Cucumber Rolls 18 烟三文鱼玫瑰花配水果莎莎 Smoked Salmon Roses with Fruit Sasa 19金 鱼沙拉Tuna Fish Salad 20炸鲜鱿沙拉Fried Squid Salad 21 白松露鱼子酱水波蛋配嫩叶沙拉 White Truffle Caviar with Boiled Eggs and Tender Leaf Salad 22烤牛肉配黑松露罗勒酱Roast Beef with Truffle & Basil Sauce 23 番茄水牛芝士配罗勒酱 Buffalo Mozzarella and Tomato with Basil Sauce 24肠仔芝士沙拉Cheese and Sausage Salad 25夏威夷鸡沙拉Hawaii Chicken Salad 模块4 汤 26清汤：牛肉清汤配雪利酒Beef Com Sommé with Sherry 27清汤：蘑菇清茶Mushroom Tea 28蔬菜汤：意大利蔬菜汤Minestrone Soup 29蔬菜汤：番茄蔬菜牛尾汤Tomato Oxtail Soup with Vegetables 30奶油汤：蘑菇奶油汤Cream of Mushroom Soup 31浓汤：栗子蓉汤Mashed Chestnut Soup 32浓汤：美国花椰菜忌廉汤American Cauliflower Cream Soup 33鱼虾汤：法式鱼虾汤French Fish and Shrimp Soup 模块5 热菜 34 煎法国鹅肝配意大利黑醋汁 Fried Foie Gras with Italian Black Vinegar 35扒黑椒牛排Grilled Steak with Black Pepper 36扒牛柳心配卑亚妮汁Grilled Fillet Steak with Béarnaise Sauce 37伦敦腰窝牛排London Broiled Beef Tenderloin 38俄罗斯炒牛肉Stir-fried Beef, Russia Style 39匈牙利式煨牛肉Simmered Beef in Tomato Soup, Hungarian Style 40红酒烩牛舌Braised Beef tongue in red wine 41罗马式炸小肉饼Coppiette 42炸吉列猪排Deep-fried Pork Chops with Rosemary 43诺曼底式焗猪排Baked Pork Chops, Normandy Style 44扒烟肉卷猪柳Baconed Pork Tenderloin Roll 45 猪柳卷配白葡萄酒香梨黄芥末汁 Fried Pork Tenderloin Rolls with White Wine, Fragrant Pear and Mustard Juice 46米兰式炸羊排Deep-fried La