Practical Culinary English

Author: Lin Hong
Publisher:
Publish Date: 2003-04-01
Features: The book consists of twelve units, each divided into three parts: Food and Beverage Service, Culinary Techniques, and Fun Reading. The Food and Beverage Service part mainly includes welcoming guests, dish service, beverage service, banquet service, British breakfast service, vending machine service, table etiquette, and food customs, etc. Each unit focuses on a service topic and includes the following content: sentence pattern learning, dialogue, on-the-job guidance, and text. The Culinary Techniques part mainly introduces famous Chinese and Western dishes, including their history and cooking methods. The Fun Reading part mainly covers the legends and anecdotes related to famous dishes and, on the one hand, enhancing students' learning interest, and on the other hand, cultivating their ability to introduce Chinese culinary culture to Chinese and foreign guests.