Part 1 廚房簡介
Unit 1 Titles Used in the Kitchen 廚房人員的頭銜
Unit 2 Kitchen Areas 廚房各區域
Unit 3 Rodents and Insects 廚房的老鼠與昆蟲
Unit 4 Food Poisoning 食物中毒

Part 2 蔬菜與水果
Unit 5 Spring Onions and Garlic 青蔥與大蒜
Unit 6 Potatoes and Onions 馬鈴薯與洋蔥
Unit 7 Carrots and Tomatoes 胡蘿蔔和番茄
Unit 8 Green Peppers and Artichokes 青椒與朝鮮薊
Unit 9 Eggplants and Cucumbers 茄子與黃瓜
Unit 10 Cabbage and Lettuce 包心菜與萵苣
Unit 11 Cauliflower, Peas, and Celery 花椰菜、豌豆和芹菜
Unit 12 Mushrooms and Asparagus 蘑菇與蘆筍
Unit 13 Fruits 認識水果與其料理動作

Part 3 廚房用具
Unit 14 Frying Baskets and Skimmers 油炸籃與網勺
Unit 15 Colanders and Sieves 過濾器與篩網
Unit 16 Conical Strainers and Chinoises 圓錐形濾網與錐形漏勺
Unit 17 Roasting Forks and Skewers 烤叉與烤肉叉
Unit 18 Cook’s Knives and Choppers 廚師刀與切肉刀
Unit 19 Fish Scissors and Poultry Shears 魚剪和家禽剪
Unit 20 Kitchen Cutters and Knives 廚房刀具與各式刀類
Unit 21 Palette Knives and Wooden Spatulas 抹刀與木鏟
Unit 22 Spoons and Serving Spoons 湯匙與分菜匙
Unit 23 Ladles and Brushes 長柄勺與刷子
Unit 24 Mixing Bowls and Soup Tureens 攪拌缸與湯碗
Unit 25 Cutlet Bats and Mallets 拍肉板與木槌
Unit 26 Frying Pans and Sauté Pans 煎鍋與平底煎鍋
Unit 27 Bain Maries and Saucepans 雙層蒸鍋與長柄煮鍋
Unit 28 Stockpots and Consommé Pans 湯鍋與高湯燉鍋
Unit 29 Stew Pans and Braising Pans 燉鍋與燜鍋
Unit 30 Fish Kettles and Roasting Trays 煮魚鍋和烤盤
Unit 31 Eggbeaters (Whisks) and Graters 打蛋器與研磨器
Unit 32 Bone Saws and Steels 切骨鋸與磨刀棒
Unit 33 Chopping Boards and Hot Pads 砧板與防熱墊
Unit 34 Rolling Pins and Tenderizers 桿麵棍與肉槌
Unit 35 Sponges and Cloches 海綿與餐盤罩
Unit 36 Slicers 切片機
Unit 37 Meat Grinders and Blenders 絞肉機與食物調理機
Unit 38 Slotted Spoons and Corkscrews 漏眼匙和拔塞鑽

Part 4 食譜
Unit 39 Hors D’oeuvre 開胃菜
Unit 40 Soup 湯品
Unit 41 Rice 米飯料理
Unit 42 Eggs 蛋類料理
Unit 43 Entrée 主菜
Unit 44 Fish 魚類
Unit 45 Meat 肉類
Unit 46 Poultry 家禽類
Unit 47 Vegetables 蔬菜
Unit 48 Dessert 甜點

Answer Key