Part 1 Chef Introduction Unit 1 Galley Organization Chart Part 2 Galley Facilities Unit 1 Chinese Cooking Utensils Unit 2 Western Cooking Utensils Part 3 Cooking Methods Unit 1 Cooking Methods for Chinese Food Unit 2 Cooking Methods for Western Food Part 4 Seasonings and Condiments Unit 1 Chinese Condiments Unit 2 Western Condiments Part 5 Cooking Ingredients Unit 1 Fruits and Vegetables Unit 2 Raw Meat Unit 3 Cheese and Manufactured Meat Unit 4 Seafood and Shellfish Unit 5 Grain Part 6 Chinese Culinary Art Unit 1 Min Cuisine and Yue Cuisine Unit 2 Zhe Cuisine and Su Cuisine Unit 3 Chuan Cuisine and Xiang Cuisine Unit 4 Hui Cuisine and Lu Cuisine Unit 5 Chinese Drinks Part 7 International Culinary Art Unit 1 Appetizer Unit 2 Soup Unit 3 Main Course Unit 4 Dessert Unit 5 Western Drinks Part 8 Diet Culture Unit 1 Diet Culture for Chinese Food Unit 2 Diet Culture for Western Food Part 9 Menu and Recipe Unit 1 Chinese Food Menu Unit 2 Western Food Menu Part 10 Safety and Sanitation Unit 1 Basic Rules of Kitchen Appendixes Elementary Vocabulary for Cooking Key to Exercises
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