실무조리영어 = The practical cooking English students

목차 (Table of Contents)

• 목차
• Unit 1 Chefs and Kitchen Staff = 11
• 1. The History of a Commercial Kitchen = 11
• 2. Modern Food Service Revolution = 13
• 3. Great Chefs = 14
• 4. Kitchen Staff(Brigade) = 20
• 5. Kitchen Staff = 23
• 6. Language Expressions = 28
• Unit 2 Sanitation and Hygiene = 33
• 1. Food-Born Diseases = 33
• 2. Hygiene＆Sanitation = 38
• 3. Language Expressions = 42
• Unit 3 Nutrition and Nutrients = 47
• 1. About Nutrition = 47
• 2. Nutrition in the Body = 48
• 3. Nutrients = 50
• 4. Nutrients in Cooking = 55
• 5. Language Expressions = 58
• Unit 4 Recipe and Measurement = 63
• 1. Recipes = 63
• 2. The Metric System = 70
• 3. Standard Measuring Units = 74
• 4. Measuring Devices = 78
• 5. Measuring the Correct Amount = 81
• 6. Language Expressions = 84
• Unit 5 Heating and Kitchen Equipment = 89
• 1. Heating = 90
• 2. Heavy Equipment = 94
• 3. Auxiliary Equipment = 97
• 4. Cookware = 99
• 5. Hand Tools = 107
• 6. Buffet Equipment = 111
• 7. Language Expressions = 113
• Unit 6 Cooking Knives = 117
• 1. Metals for Knife Blades = 118
• 2. Purchasing and Care of Knife = 120
• 3. Knife Composition = 121
• 4. Types of Knives = 122
• 5. Cutting Methods = 124
• 6. Cutting Skills = 127
• 7. Other Cutting Skills = 134
• Unit 7 Cooking Methods = 139
• 1. Moist-Heat Methods = 141
• 2. Dry-Heat Methods = 145
• 3. Combination Methods = 152
• 4. Other Methods = 154
• 5. Language Expressions = 157
• Unit 8 Vegetables = 161
• 1. Classification = 161
• 2. Vegetables From Bulbs = 164
• 3. Vegetables From Roots = 168
• 4. Vegetables From Leaves = 171
• 5. Vegetables From Flowers = 174
• 6. Vegetables From Fruits = 175
• 7. Vegetables From Seeds = 179
• 8. Herbs = 181
• 9. Language Expressions = 183
• Unit 9 Fish＆Shellfish = 189
• 1. Classification = 189
• 2. Types of Fish and Shellfish = 194
• 3. Nutrition = 200
• 4. Cutting Fish = 201
• 5. Preparing Shellfish = 207
• 6. Language Expressions = 210
• Unit 10 Poultry and Meat = 215
• 1. Meat = 215
• 2. Cuts of Beef = 219
• 3. Cuts of Pork = 223
• 4. Cuts of Poultry = 226
• 5. Language Expressions = 233
• Unit 11 Stock, Sauce and Soup = 237
• 1. Stock = 237
• 2. Soup = 244
• 3. Sauces = 248
• 4. Language Expressions = 252
• Unit 12 Dairy Products and Breakfast = 255
• 1. Dairy Products = 255
• 2. Breakfast food = 262
• 3. Language Expressions = 266
• Unit 13 Cooking Recipes in English = 269
• 1. Western Cooking Recipes = 269
• 2. Korean Cooking Recipes = 276