Unit 1 Kitchen Introduction Part A Titles and Job Description Part B Kitchen Rules Unit 2 Kitchen Facilities Part A FloorPlan and Kitchen Equipment Part B Tools and Utensils for FoodProduction Unit 3 Condiments Part A Sauce,Paste &Powdered Condiments Part B Spices Unit 4 Food Material I Part A BOM Part B VegetableProcess Unit 5 Food Material II Part A BOM Part B FruitProcess Unit 6 Food Material III Part A Beef and Lamb Part B Poultry and Seafood Unit 7 Making a Meal Part A Making an Appetizer Part B Making Soup Unit 8 Making a Dish Part A Making Western Food Part B Making Western & Chinese Food Unit 9 Dessert Part A Making a Dessert I Part B Making a Dessert II Unit 10 Food Safety Part A Food Contamination Part B Food Spoilage andPreservation Vocabulary Key to Exercises Tapescript Reference
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