烹饪英语课程

开设的主要课程：烹饪概论、食品营养卫生、烹饪技术、烹饪原理、刀工技术、厨房管理知识、饮食心理、面点制作、烹饪美术、食品成本核算、烧腊、调酒、西餐基础。学习的地方不同，课程略有不同，会融入各地方特色。

一节烹饪课用英语是A cooking lesson.I have a cooking lesson on Friday.

翻译成英语， A cooking lesson.

1、《烹饪英语》 作者：北京市旅游服务学校英语教研室编出版项：中国财政经济出版社 / 1992原书定价：￥9.00丛编项：无装帧项：21cm / 还有本中国劳动出版社的，同名。九块八 还有疯狂英语有一期，有一个版面介绍烹饪，你要用就找我。 再有就是你去雅虎英文网就直接输就行，在里面找食品菜单这一栏，有好多。 要不就听cctv9有烹饪这一档节目有一些常用的给你摘下了 煮 cook 煎 fry 炒 stir fry 炸 deep fried 烘(烤) bake 烤 (用架子) grill 炖 stew 烹 boil 蒸 steam (steamed rice - 白饭) 搅拌 stir, mix )SALTED CHICKEN CANTONESE STYLE（粤式盐驹鸡） Combine 1 Tablespoon salt, cooking wine, 1 teaspoon ground toasted peppercorn or white pepper. Rub on outside and inside of chicken. Put inside chicken with 2 slices of ginger and green onion. Use aluminum paper to wrap the whole chicken and set aside for 2-3 hours. Bake chicken over 400F for 60 min. or until done. 2)CHICKEN CASSEROLE TAIWAN STYLE（台湾沙锅鸡） Cut chicken into pieces. Place a pot over medium-high heat until hot. Add 1 cup sesame oil, add 4-6 slices of ginger, onion and stir until fragrant (about 5 saconds). Add chicken pieces, stirring occasionally until brown. Pour in 1 cup soysauce, 1 cup michiu, rock sugar. Bring to a boil. Reduce heat to low, cover, and simmer until chicken pieces are tender and the sauce thickens slightly. Garnish with basil leaves. 3)TERIYAKI CHICKEN（红烧鸡块） Marinate chicken with lite soysauce, cooking wine, pepper for a hour. Add oil into frying pan. Place in marinated chicken, fry over medium-high heat until chicken is just done. Pour in teriyaki sauce, and cook until sauce boils and thickens. 4)STEAMED FISH（清蒸鱼） Steam fish with 2 slices ginger over high heat for about 15 min. Until done. Meanwhile, in a fry-pan, heat 1 Tbsp oil, stir in shredded ginger, green onion, and steamed fish sauce; bring to a boil (about 3 seconds). Then pour sauce over steamed fish, garnish with cilantro. Steamed Fish Sauce: 1 Tbsp soysauce, cooking wine, 1/2 Tbsp sesam oil, vinegar, sugar, and pepper.

课程与专业有所不一样吧。广州新东方烹饪学校以“办中国最好的职业教育”为愿景，以“世界的粤菜、中国的新东方”为目标，致力于培养符合当前餐饮管理、制作和服务一线急需的高技能人才。师资力量强大，设施设备一流，专业设置齐全，形成以中式粤菜烹调为龙头、以川湘菜系为补充的专业体系，同时开设了中式烹调制作、西餐制作、西式面点制作、潮式卤水、广式烧腊、广东靓汤、广式茶点、调酒、极品燕鲍翅肚制作等符合餐饮市场流行趋势的精品专业。