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¸ñÂ÷Part 1
Back of House Skills ? Recipes and Kitchen Basics
Unit 1 Ingredients, Measurements and Quantities
Unit 2 Kitchenware, Appliances, Equipment, Tools and Utensils
Unit 3 Precise Recipes and Detailed Instructions
Unit 4 Recipe Wrap-Up Exercises and Projects
Part 2
Front of House Skills ? Discussing Food and Menus
Unit 5 Describing Food
Unit 6 Planning Complements and Accompaniments
Unit 7 Composing Menus
Unit 8 Menu Planning Wrap-Up Exercises and Projects
Self-Study Resources
ÃâÆÇ»ç ¼ÆòThis book is designed for use by culinary arts students and professionals. It provides exercises that encourage reflection on professional knowledge and development of corresponding English language skills. Some of this book¡¯s target language is prescriptive; however, owing to the broad nature of the culinary art, many of this book¡¯s exercises call on learners to explore and develop the English language skills most individually relevant. |
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