Unit 1 Kitchen Introduction Part ATitles and Job Description Part BKitchen RulesUnit 2 Kitchen Facilities Part AFloorPlan and Kitchen Equipment Part BTools and Utensils for FoodProductionUnit 3 Condiments Part ASauce,Paste &Powdered Condiments Part BSpicesUnit 4 Food Material I Part A BOM Part BVegetableProcessUnit 5 Food Material II Part A BOM Part BFruitProcessUnit 6 Food Material III Part ABeef and Lamb Part BPoultry and SeafoodUnit 7 Making a Meal Part AMaking an Appetizer Part BMaking SoupUnit 8 Making a Dish Part A Making Western Food Part BMaking Western & Chinese FoodUnit 9 Dessert Part AMaking a Dessert I Part BMaking a Dessert IIUnit 10 Food Safety Part AFood Contamination Part BFood Spoilage andPreservationVocabularyKey to ExercisesTapescriptReference
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