第3版出版說明
第2版出版說明
版出版說明
教學(xué)及考核建議
篇　西餐廚房基礎(chǔ)
模塊1　西餐廚房基礎(chǔ)
01西餐廚房常用設(shè)備Equipments
02西餐廚房常用工具Tools
03西餐制作常用香草與香料Vanilla and Spice
04西餐烹飪方法Cooking Methods
第二篇　西餐制作
模塊2　基礎(chǔ)沙拉汁及其衍生汁
05白色基礎(chǔ)沙拉汁White Sauce
06馬乃司沙拉汁Mayonnaise
07布朗汁Brown sauce
08荷蘭汁Hollandaise Sauce
09番茄汁Tomato Sauce
10咖喱汁Curry Sauce
模塊3　開胃菜和沙拉
11蔬菜沙拉配銀魚汁Vegetable Salad with White Bait Juice
12維生素沙拉Vitamin Salad
13土豆泥沙拉配鮮果粒Mashed Potatos with Fresh Fruit
14愷撒沙拉Caesar Salad
15意大利海鮮沙拉Insalata di Frutti di Mare
16意大利海鮮配香醋汁Italian Seafood with Vinegar Juice
17大蝦青瓜卷Shrimp and Cucumber Rolls
18　煙三文魚玫瑰花配水果莎莎
Smoked Salmon Roses with Fruit Sasa
19金 魚沙拉Tuna Fish Salad
20炸鮮魷沙拉Fried Squid Salad
21　白松露魚子醬水波蛋配嫩葉沙拉
White Truffle Caviar with Boiled Eggs and Tender Leaf Salad
22烤牛肉配黑松露羅勒醬Roast Beef with Truffle & Basil Sauce
23　番茄水牛芝士配羅勒醬
Buffalo Mozzarella and Tomato with Basil Sauce
24腸仔芝士沙拉Cheese and Sausage Salad
25夏威夷雞沙拉Hawaii Chicken Salad
模塊4　湯
26清湯：牛肉清湯配雪利酒Beef Com Sommé with Sherry
27清湯：蘑菇清茶Mushroom Tea
28蔬菜湯：意大利蔬菜湯Minestrone Soup
29蔬菜湯：番茄蔬菜牛尾湯Tomato Oxtail Soup with Vegetables
30奶油湯：蘑菇奶油湯Cream of Mushroom Soup
31濃湯：栗子蓉湯Mashed Chestnut Soup
32濃湯：美國花椰菜忌廉湯American Cauliflower Cream Soup
33魚蝦湯：法式魚蝦湯French Fish and Shrimp Soup
模塊5　熱菜
34　煎法國鵝肝配意大利黑醋汁
Fried Foie Gras with Italian Black Vinegar
35扒黑椒牛排Grilled Steak with Black Pepper
36扒牛柳心配卑亞妮汁Grilled Fillet Steak with Béarnaise Sauce
37倫敦腰窩牛排London Broiled Beef Tenderloin
38俄羅斯炒牛肉Stir-fried Beef, Russia Style
39匈牙利式煨牛肉Simmered Beef in Tomato Soup, Hungarian Style
40紅酒燴牛舌Braised Beef tongue in red wine
41羅馬式炸小肉餅Coppiette
42炸吉列豬排Deep-fried Pork Chops with Rosemary
43諾曼底式焗豬排Baked Pork Chops, Normandy Style
44扒煙肉卷豬柳Baconed Pork Tenderloin Roll
45　豬柳卷配白葡萄酒香梨黃芥末汁
Fried Pork Tenderloin Rolls with White Wine, Fragrant Pear and Mustard Juice
46米蘭式炸羊排Deep-fried La