中英双语烹饪实训教程 中餐分册
作者：王景晨，曹荣 主编
出版时间： 2014年版
内容简介
随着中国加入WTO，我国面临着更加严峻的人才竞争，目前急需培养大批高层次、高素质的复合型人才。为适应经济全球化和时代的需要，在烹饪专业开展双语教学已势在必行。《中英双语烹饪实训教程（中英双语对照 套装共2册）/中餐烹饪专业与西餐烹饪专业系列教材》涵盖中餐、中点、西餐、西点四个部分。由对话导入、菜点介绍、制作过程、关键词句、学生工作页、课后练习、目标自检表等部分组成，内容翔实、图文并茂。营造了直观的认知环境，便于激发学生对专业英语学习的兴趣，以及在烹饪实训过程中学习专业英语。
《中英双语烹饪实训教程（中英双语对照 套装共2册）/中餐烹饪专业与西餐烹饪专业系列教材》可以作为职业院校烹饪专业教材，还可以作为餐饮企业从业人员和国内外烹饪爱好者的自学用书。
目录
中餐分册
Part OneChinese Hot Dishes
Task 1Meat Ball Soup
Task 2Fish Ball Soup
Task 3Stewed Big Meatball Stuffed with Crabmeat
Task 4Fried Shredded Pork with Green Pepper
Task 5Fried Shredded Pork with Garlic Sauce
Task 6Fried Diced Chicken with Peanuts
Task 7Twice-Fried Pork
Task 8Plain Fried Shrimp with Broccoli
Task 9Quickly Fried Pig Kidney
Task 10Stir-fried Shredded Eels with Hot Oil
Task 11Stir-fried Sliced Eels with Sweet and Sour Sauce
Task 12Deep-fried Stuffed Tofu Skin
Task 13Home Style Tofu
Task 14Deep-fried Pork Chop with Breadcrumbs
Task 15Crispy Fried Chicken Wings
Task 16Saut6ed Deep-fried Fish with Sweet and Sour Sauce
Task 17Sweet and Sour Fillet
Task 18Sweet and Sour Pork with Pineapple
Task 19Deep-fried Fish Shaped as Chrysanthemums
Task 20Deep-fried Mandarin Fish in Squirrel Shape
Part TwoChinese Pastries
Task 1Steamed Meat Dumplings
Task 2Steamed Shao-Mai Dumplings
Task 3Deluxe Fried Dumplings
Task 4Cold Noodles with Shredded Chicken
Task 5Deep-flied Spring Rolls with Shepherds-purse Fillings
Task 6Deep-fried Pastries in Lotus Shape
Task 7Leaf-Wrapped Rice Dumplings
Task 8Sweet Dumplings in Yuhua Stone Shape
