Part 1 廚房簡介

Unit 1 Titles Used in the Kitchen廚房人員的頭銜

Unit 2 Kitchen Areas廚房各區域

Unit 3 Rodents and Insects廚房的老鼠與昆蟲

Unit 4 Food Poisoning食物中毒



Part 2 蔬菜與水果

Unit 5 Spring Onions and Garlic青蔥與大蒜

Unit 6 Potatoes and Onions馬鈴薯與洋蔥

Unit 7 Carrots and Tomatoes胡蘿蔔和番茄

Unit 8 Green Peppers and Artichokes青椒與朝鮮薊

Unit 9 Eggplants and Cucumbers 茄子與黃瓜

Unit 10 Cabbage and Lettuce 包心菜與萵苣

Unit 11 Cauliflower, Peas, and Celery花椰菜、豌豆和芹菜

Unit 12 Mushrooms and Asparagus 蘑菇與蘆筍

Unit 13 Fruits 認識水果與其料理動作



Part 3 廚房用具

Unit 14 Frying Baskets and Skimmers油炸籃與網勺

Unit 15 Colanders and Sieves 過濾器與篩網

Unit 16 Conical Strainers and Chinoises圓錐形濾網與錐形漏勺

Unit 17 Roasting Forks and Skewers烤叉與烤肉叉

Unit 18 Cook’s Knives and Choppers廚師刀與切肉刀

Unit 19 Fish Scissors and Poultry Shears魚剪和家禽剪

Unit 20 Kitchen Cutters and Knives廚房刀具與各式刀類

Unit 21 Palette Knives and Wooden Spatulas抹刀與木鏟

Unit 22 Spoons and Serving Spoons湯匙與分菜匙

Unit 23 Ladles and Brushes 長柄勺與刷子

Unit 24 Mixing Bowls and Soup Tureens攪拌缸與湯碗

Unit 25 Cutlet Bats and Mallets 拍肉板與木槌

Unit 26 Frying Pans and Saute Pans煎鍋與平底煎鍋

Unit 27 Bain Maries and Saucepans雙層蒸鍋與長柄煮鍋

Unit 28 Stockpots and Consomme Pans湯鍋與高湯燉鍋

Unit 29 Stew Pans and Braising Pans燉鍋與燜鍋

Unit 30 Fish Kettles and Roasting Trays煮魚鍋和烤盤

Unit 31 Eggbeaters (Whisks) and Graters打蛋器與研磨器

Unit 32 Bone Saws and Steels切骨鋸與磨刀棒

Unit 33 Chopping Boards and Hot Pads砧板與防熱墊

Unit 34 Rolling Pins and Tenderizers桿麵棍與肉槌

Unit 35 Sponges and Cloches 海綿與餐盤罩

Unit 36 Slicers 切片機

Unit 37 Meat Grinders and Blenders 絞肉機與食物調理機

Unit 38 Slotted Spoons and Corkscrews漏眼匙和拔塞鑽



Part 4 食譜

Unit 39 Hors D’oeuvre 開胃菜

Unit 40 Soup 湯品

Unit 41 Rice 米飯料理

Unit 42 Eggs 蛋類料理

Unit 43 Entree 主菜

Unit 44 Fish 魚類

Unit 45 Meat 肉類

Unit 46 Poultry 家禽類

Unit 47 Vegetables 蔬菜

Unit 48 Dessert 甜點



Answer Key



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