Preface 前言 Chapter 1 Kitchen Introduction 廚房介紹 Unit 1 Titles & Rules 職位與規則 Unit 2 Safety & Hygiene 安全與衛生 Unit 3 Cooking Utensils 廚房工具 Unit 4 Cooking Technology & Cooking Verbs 烹飪技法與烹飪動詞 Chapter 2 Chinese Cuisine 中餐烹飪 Unit 1 Sichuan Cuisine 川菜 Unit 2 Hunan Cuisine 湘菜 Unit 3 Cantonese Cuisine 粵菜 Unit 4 Fujian Cuisine 閩菜 Unit 5 Jiangsu Cuisine 蘇菜 Unit 6 Zhejiang Cuisine 浙菜 Unit 7 Shandong Cuisine 魯菜 Unit 8 Anhui Cuisine 徽菜 Chapter 3 Western Cuisine 西餐烹飪 Unit 1 Seasonings and Condiments 調味品 Unit 2 Vegetables and Fruits 蔬菜與水果 Unit 3 Meat and Poultry 肉類與家禽 Unit 4 Grains, Eggs and Dairy Products 穀物、雞蛋與乳製品 Unit 5 Fish and Seafood 魚類與海鮮 Chapter 4 Chinese & Western Pastry 中西面點 Unit 1 Cantonese Pastry 廣式面點 Unit 2 Beijing - style Pastry 京式面點 Unit 3 Su - style Pastry 蘇式面點 Unit 4 Sichuan, Shaanxi and Shanxi Pastry 川式、秦式、晉式面點 Unit 5 Dessert 甜點 Unit 6 Bread 麵包 Chapter 5 Food & Beverage Service 餐飲服務 Unit 1 Taking a Reservation 預訂服務 Unit 2 Greeting & Seating Guests 迎賓及引座服務 Unit 3 Taking Orders 點餐服務 Unit 4 Settling the Bill 結賬服務 Unit 5 Handling Complaints 處理投訴服務 References 參考文獻
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