Unit 1 Introduction to Cooking Industry Part A Introduction to Chinese Food Culture and Major Chinese Cuisines Part B Introduction to Western Food Culture and Knowledge of Western Food Unit 2 Kitchen Introduction Part A Kitchen Positions and Rules Part B Kitchen Hygiene Part C Kitchen Safety Unit 3 Tools and Equipments Part A Hand Tools Part B Pots and Pans Part C Knives Part D Cooking Equipment Unit 4 Condiments and Spices Part A Condiments Part B Spices Unit 5 Meat Part A Understanding Meat of Domestic Animals and Wild Animals Part B Poultry Unit 6 Fish Part A Understanding Fish and Shellfish Part B Shellfish Part C How to Cook a Seafood Dish Unit 7 Fruits and Vegetables Part A Fruits Part B Vegetables Part C Processing Methods of Fruits and Vegetables Unit 8 Soup Part A Classification of Soup Part B French Onion Soup Part C Chicken Soup Part D Eel Soup Unit 9 Pastry Part A Chinesestyle Pastry Part B Westernstyle Pastry Part C Mounting Decoration Unit 10 Menu Recommendation Part A Starters Part B Main Course Appendix ⅠAnswers Appendix ⅡVocabulary
