图书目录
第一篇厨房简介
Lesson 1 Titles Used in the Kitchen
Lesson 2 Floor Plan
Lesson 3 Rodents and Insects
Lesson 4 Food Poisoning
第二篇 厨房用具
Lesson 1 Frying Baskets
Lesson 2 Skimmers and Spiders
Lesson 3 Colander
Lesson 4 Sieves
Lesson 5 Mixing Bowls
Lesson 6 Cutlet Bats
Lesson 7 Roasting Forks
Lesson 8 Skewers
Lesson 9 Cook's Knives
Lesson 10 Frying Pans
Lesson 11 Serving Spoons
Lesson 12 Whisks
Lesson 13 Graters
Lesson 14 Bone Saws
Lesson 15 Mallets
Lesson 16 Steels
Lesson 17 Palette Knives
Lesson 18 Ladles
Lesson 19 Brushes
Lesson 20 Spatulas
Lesson 21 Bain Marie Inserts
Lesson 22 Sauce Pans
Lesson 23 Chopping Boards
Lesson 24 Cloths
Lesson 25 Rolling Pins
Lesson 26 Sponges
Lesson 27 Cloches
Lesson 28 Conical Strainers
Lesson 29 Soup Tureens
Lesson 30 Chinois
Lesson 31 Stockpots
Lesson 32 Consomm6 Pans
Lesson 33 Salmon Kettles
Lesson 34 Saut6 Pans
Lesson 35 Roasting Trays
Lesson 36 Stew Pans
Lesson 37 Braising Pans
Lesson 38 Slicers
Lesson 39 Electric Slicers
Lesson 40 Mincers or Grinders
Lesson 41 Liquidizers
Lesson 42 Slotted Spoons and Spiders
Lesson 43 Corkscrews
Lesson 44 Tenderizers
Lesson 45 Spoons
Lesson 46 Fish Scissors
Lesson 47 Poultry Shears
Lesson 48 Kitchen Cutters
Lesson 49 Choppers
Lesson 50 Knives
Revision Exercise I
Revision Exercise II
Revision Exercise III
第三篇 蔬菜水果
Lesson 1 Potatoes
Lesson 2 Spring Onions
Lesson 3 Onions
Lesson 4 Carrots
Lesson 5 Garlic
Lesson 6 Tomatoes
Lesson 7 Green and Red Peppers
Lesson 8 Artichokes
Lesson 9 Aubergines or Eggplants
Lesson 10 Cauliflower
Lesson 11 Cabbage
Lesson 12 Lettuce
Lesson 13 Peas
Lesson 14 Celery
Lesson 15 Cucumbers
Lesson 16 Mushrooms
Lesson 17 Asparagus
Lesson 18 Fruits
Lesson 19 Fruits and Vegetables
第四篇 食谱
Lesson 1 Hors-d'oeuvre(1)-Aubergine Dip
Lesson 2 Hors-d'oeuvre(2)-Stuffed Vine Leaves
Lesson 3 Soup(1)-French Onion Soup
Lesson 4 Soup(2)-Eel Soup
Lesson 5 Soup(3)-Lamb and Chicken Soup
Lesson 6 Rice(1)-Rice with Mushrooms
Lesson 7 Rice(2)-Steamed Rice＆Boiled Rice
Lesson 8 Eggs(1)-Cheese Omelette
Lesson 9 Eggs(2)-Aubergine Omelette
Lesson 10 The Entr6e(1)-Swiss Cheese Pie
Lesson 11 Fish(1)-Baked Fish with Sesame Seed
Lesson 12 Fish(2)-Marinated Fish Cooked in Olive Oil
Lesson 13 Meat(1)-Beef Stroganoff
Lesson 14 Meat(2)-Roast Lamb with Tomatoes and Potatoes
Lesson 15 Poultry(1)-Chicken in Red Wine
Lesson 16 Poultry(2)-Chicken with Prunes and Honey
Lesson 17 Vegetables(1)-Nieoise Salad
Lesson 18 Vegetables(2)-Tuna Fish Salad
Lesson 19 Dessert(1)-Black Forest Cake
Lesson 20 Dessert(2)——Cheese Cake
Lesson 21 Dessert(3)-AImond Crescents
Revision ExerciseⅣ
Revision Exercise V
Revision ExerciseⅥ
文摘
Directions:
Peel and cube two aubergines. Put the auberginecubes into a colander. Sprinkle the cubes with salt and set them aside for one hour. Rinse the aubergines and dry them with paper towels.
In a large frying pan, melt the butter. Add the onion and garlic and fry. Stir until the onion and garlic are soft. Add the aubergine cubes and cook until tender. Next, pour in the eggs, season the ngredients with salt. Pepper to taste. Stir to mix the ingredients. 2 Reduce the heat to low. Cover the frying pan and cook the omelette from 20 to 25 minutes or until the bottom of the omelette sets. Preheat your grill. Place the frying pan beneath the grill and grill until the egg on top is cooked and the top of the omelette is lightly brown. 3Alternatively, turn the omelette over and cook it on the other side.
