饭店实用英语（第三版）Unit Nine

1、Unit NineWords & Phrasesbland adj. 味淡的dehydrated a. 去除水分的，干的fillet n. 里脊肉片，鱼片elaborated adj. 精加工的，同化处理过的sous vide adj. （法语）真空包装的short order 快餐convection oven n. 对流烤箱hors doeuvres n. （法语）开胃菜，开胃食品grill n. 烤架，烤食餐厅 v. 用烤架烤制（肉、鱼等）Words & Phrasesbraise v. 炖commissary n. 总厨房range n. 灶griddle n. 平底煎锅 v. 用平底

2、煎锅煎炸bains marie n. （法语） （保温用）热汤池，蒸汽桌brioche n. 奶油蛋卷knead v. 揉mousse n. 奶油冻tart n. 水果馅饼，牛奶蛋冻pate n. （法语）馅饼，肉末饼Words & Phrasesthe chef s salad 含肉、奶酪的青菜色拉the house salad 本餐厅标准色拉pasta n. (意大利语) 面食blanch v. 焯，开水中速煮一下saute v. （法语）煸炒，嫩煎prep person 备菜员mise en place n. （法语） （工作前的）各种准备工作sanitation n. 卫生Notes1

3、. .and the service area which is often a pass through counter for the pickup of orders: Foods can also be delivered through a service hatch (出菜窗) or served from a pantry (备餐间). In some properties an expediter (催菜员) is often found in this area.2. To ensure the enforcement of sanitation codes.: Most c

4、ommunities have local health inspectors who make periodic visits to restaurants to enforce sanitation codes.3. pest control: Insects and rodents are usually controlled through periodic extermination, special traps, or poisoned bait which must be located where it cannot come into contact with any foo

5、dstuffs. Other preventive measures include quick disposal of wastes and tightly covered waste receptacles.Notes4. the walk in: a refrigerated room where the partially prepared items, leftovers, and materials left are kept.5. chef: The French word “chef” refers to the “chief cook” in a kitchen, while

6、 the term “sous chef” usually indicates an assistant of chefs. “Cook” refers to the person who does the cooking. In America, a kitchen manager can also be found.6. The chef will take care of all meat, fish, and poultry: In kitchens, the staff often split duties between the two line chefs.7. The vegetable of the day: T