这是一本旅游职业技术教材，是提高教育质量的一个重要环节。全面系统向读者介绍了烹饪英语口语。全书共设27课时，每课由短文、对话、单词解释、练习组成、理论与实践相结合，科学实用，对广大烹饪师大有裨益。

PART ONE

Unit 1 Meat and Poultry

Unit 2 Specialist Chinese Ingredients and Seasonings

Unit 3 Aquatics and Games

Unit 4 Vegetables

Unit 5 Condiments

Unit 6 Kitchen Utensils

Unit 7 Kitchen Equipment

Unit 8 Kitchen Cost Management

Unit 9 Nutrition and Sanitation

Unit 10 Food Carving

Unit 11 Cooking Procedure

Unit 12 Knife Cutting Skill for Cooking

Unit 13 Cooking Methods

Unit 14 Doughs

Unit 15 The Basic Technique of Pastry Preparation

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V. Make up a dialogue.

Mr Green is a visiting chef and Zhao is a pastry cook in a restaurant. They are talking about Zhao's interesting job such as rolling dough, making noodles, rolling out dumpling wrappers, wrapping dumplings, making and patterning pastry or cake, etc.