1、Unit NineWords & Phrasesbland adj. 味淡的dehydrated a. 去除水分的，干的fillet n. 里脊肉片，魚片elaborated adj. 精加工的，同化處理過的sous vide adj. （法語）真空包裝的short order 快餐convection oven n. 對流烤箱hors doeuvres n. （法語）開胃菜，開胃食品grill n. 烤架，烤食餐廳 v. 用烤架烤制（肉、魚等）Words & Phrasesbraise v. 燉commissary n. 總廚房range n. 灶griddle n. 平底煎鍋 v. 用平底

2、煎鍋煎炸bains marie n. （法語） （保溫用）熱湯池，蒸汽桌brioche n. 奶油蛋卷knead v. 揉mousse n. 奶油凍tart n. 水果餡餅，牛奶蛋凍pate n. （法語）餡餅，肉末餅Words & Phrasesthe chef s salad 含肉、奶酪的青菜色拉the house salad 本餐廳標準色拉pasta n. (意大利語) 面食blanch v. 焯，開水中速煮一下saute v. （法語）煸炒，嫩煎prep person 備菜員mise en place n. （法語） （工作前的）各種準備工作sanitation n. 衛生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 (備餐間). In some properties an expediter (催菜員) 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