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  • 厨房英语(第3版)(附光盘1张)[平装]
  • 共1个商家     25.20元~25.20
  • 作者:陈亚丽(改编),傅文漪(改编),鄂丽娟(改编),罗伯特·马杰尔(作者)
  • 出版社:旅游教育出版社;第3版(2006年11月1日)
  • 出版时间:
  • 版次 :
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  • 包装:
  • ISBN:978756370800X

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    《厨房英语(第3版)》:旅游饭店英语系列教材。

    目录

    第一篇 厨房简介
    Lesson 1 Titles Used in the Kitchen
    Lesson 2 Floor Plan
    Lesson 3 Rodents and Insects
    Lesson 4 Food Poisoning

    第二篇 厨房用具
    Lesson 1 Frying Baskets
    Lesson 2 Skimmers and Spiders
    Lesson 3 Colander
    Lesson 4 Sieves
    Lesson 5 Mixing Bowls
    Lesson 6 Cutlet Bats
    Lesson 7 Roasting Forks
    Lesson 8 Skewers
    Lesson 9 Cook's Knives
    Lesson 10 Frying Pans
    Lesson 11 Serving Spoons
    Lesson 12 Whisks
    Lesson 13 Graters
    Lesson 14 Bone Saws
    Lesson 15 Mallets
    Lesson 16 Steels
    Lesson 17 Palette Knives
    Lesson 18 Ladles
    Lesson 19 Brushes
    Lesson 20 Spatulas
    Lesson 21 Bain Marie Inserts
    Lesson 22 Sauce Pans
    Lesson 23 Chopping Boards
    Lesson 24 Cloths
    Lesson 25 Rolling Pins
    Lesson 26 Sponges
    Lesson 27 Cloches
    Lesson 28 Conical Strainers
    Lesson 29 Soup Tureens
    Lesson 30 Chinois
    Lesson 31 Stockpots
    Lesson 32 Consomm6 Pans
    Lesson 33 Salmon Kettles
    Lesson 34 Saut6 Pans
    Lesson 35 Roasting Trays
    Lesson 36 Stew Pans
    Lesson 37 Braising Pans
    Lesson 38 Slicers
    Lesson 39 Electric Slicers
    Lesson 40 Mincers or Grinders
    Lesson 41 Liquidizers
    Lesson 42 Slotted Spoons and Spiders
    Lesson 43 Corkscrews
    Lesson 44 Tenderizers
    Lesson 45 Spoons
    Lesson 46 Fish Scissors
    Lesson 47 Poultry Shears
    Lesson 48 Kitchen Cutters
    Lesson 49 Choppers
    Lesson 50 Knives
    Revision Exercise I
    Revision Exercise II
    Revision Exercise III

    第三篇 蔬菜水果
    Lesson 1 Potatoes
    Lesson 2 Spring Onions
    Lesson 3 Onions
    Lesson 4 Carrots
    Lesson 5 Garlic
    Lesson 6 Tomatoes
    Lesson 7 Green and Red Peppers
    Lesson 8 Artichokes
    Lesson 9 Aubergines or Eggplants
    Lesson 10 Cauliflower
    Lesson 11 Cabbage
    Lesson 12 Lettuce
    Lesson 13 Peas
    Lesson 14 Celery
    Lesson 15 Cucumbers
    Lesson 16 Mushrooms
    Lesson 17 Asparagus
    Lesson 18 Fruits
    Lesson 19 Fruits and Vegetables

    第四篇 食谱
    Lesson 1 Hors-d'oeuvre(1)-Aubergine Dip
    Lesson 2 Hors-d'oeuvre(2)-Stuffed Vine Leaves
    Lesson 3 Soup(1)-French Onion Soup
    Lesson 4 Soup(2)-Eel Soup
    Lesson 5 Soup(3)-Lamb and Chicken Soup
    Lesson 6 Rice(1)-Rice with Mushrooms
    Lesson 7 Rice(2)-Steamed Rice&Boiled Rice
    Lesson 8 Eggs(1)-Cheese Omelette
    Lesson 9 Eggs(2)-Aubergine Omelette
    Lesson 10 The Entr6e(1)-Swiss Cheese Pie
    Lesson 11 Fish(1)-Baked Fish with Sesame Seed
    Lesson 12 Fish(2)-Marinated Fish Cooked in Olive Oil
    Lesson 13 Meat(1)-Beef Stroganoff
    Lesson 14 Meat(2)-Roast Lamb with Tomatoes and Potatoes
    Lesson 15 Poultry(1)-Chicken in Red Wine
    Lesson 16 Poultry(2)-Chicken with Prunes and Honey
    Lesson 17 Vegetables(1)-Nieoise Salad
    Lesson 18 Vegetables(2)-Tuna Fish Salad
    Lesson 19 Dessert(1)-Black Forest Cake
    Lesson 20 Dessert(2)——Cheese Cake
    Lesson 21 Dessert(3)-AImond Crescents
    Revision ExerciseⅣ
    Revision Exercise V
    Revision ExerciseⅥ

    文摘

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    Directions:
    Peel and cube two aubergines. Put the auberginecubes into a colander. Sprinkle the cubes with salt and set them aside for one hour. Rinse the aubergines and dry them with paper towels.
    In a large frying pan, melt the butter. Add the onion and garlic and fry. Stir until the onion and garlic are soft. Add the aubergine cubes and cook until tender. Next, pour in the eggs, season the ngredients with salt. Pepper to taste. Stir to mix the ingredients. 2 Reduce the heat to low. Cover the frying pan and cook the omelette from 20 to 25 minutes or until the bottom of the omelette sets. Preheat your grill. Place the frying pan beneath the grill and grill until the egg on top is cooked and the top of the omelette is lightly brown. 3Alternatively, turn the omelette over and cook it on the other side.