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Chapter 1 Kitchen Introduction and Verbs Unit 1 Titles Used in the Kitchen Unit 2 Kitchen Safety and Kitchen Hygiene Unit 3 Verbs Used in Processing Pastry Unit 4 Verbs Used in Processing Fish and Meat Unit 5 Verbs Used in Processing Other FoodChapter 2 Kitchenware Unit 1 Frying Baskets, Skimmers, Colanders, Sieves, ConicalStrainers and Chinois Unit 2 Forks and Scissors Unit 3 Spoons, Spatulas, Ladles, Bowls and Cutlet Bats Unit 4 All Kinds of Pans Unit 5 Other Cooking UtensilsChapter 3 Conversations in the Kitchen Unit 1 Expressions on Asking and Answering Between the Chef andCommis Unit 2 Conversation Examples in the KitchenChapter 4 Food Materials Unit 1 Vegetables Unit 2 Fruits Unit 3 Herbs and Seasonings Unit 4 Meat Unit 5 SeafoodChapter 5 Recipes Unit 1 Hors d'oeuvres Unit 2 Soups and Salads Unit 3 Eggs and Cheese Unit 4 Fish and Seafood Unit 5 Poultry and Meat Unit 6 Pasta and Rice Unit 7 Vegetables Unit 8 Sauces and Desserts Unit 9 BakingChapter 6 Western Etiquette Unit 1 Tableware Unit 2 Table MannersAppendix Key to Exercises参考文献后记

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   华路宏、钟文主编的这本《厨房情景英语》为中英双语教材，主要向学生介绍厨师在厨房中的英语用语，分为CookingVerbs,Kitchen Ware,Conversations in the Kitchen,Vegetables FruitsHerbs Meat Seafood,Recipes,WesternEtiquette6个章节来介绍，并配有图片，易于学生掌握。