《厨房英语（第4版）/旅游饭店英语系列教材》是旅游饭店英语系列教材之一，是国际劳工局语言专家罗伯特·马杰尔（Robert Majure）先生专门为中国饭店管理专业学生编写的厨房英语基础教材。它以对话的形式将厨房专业英语词汇糅在其中，内容丰富，难易适中，且图文并茂，情景交融，生动形象，是一本实用性很强的教材。可用于大专院校旅游饭店专业英语的课堂教学，对旅游业广大英语爱好者进行自学亦有帮助，尤其适合作宾馆饭店员工的英语培训教材。

　　本教材是为大专院校旅游饭店专业的学生编写的，目的是满足他们与外籍厨师长交流的需要，帮助他们查阅食谱并读懂厨房设备的说明书。书中汇集了厨师长与见习厨师之间常用的会话，以供学生练习专业词汇之用。课文中有一些角色扮演和双人对话练习，在运用时必须辅以适用于餐厅与厨房情况的语言交际教学。
　　课文中出现的重要对话应在课后加以熟记，并能在课堂上当场演示。在学生稍感有把握之后，即可变换对话的具体内容，使对话变得复杂一些。双人对话供学生就常见的情景、词汇、结构进行额外练习。在练习时，学生分成两人一组，首先熟读对话，然后合上书本，凭记忆进行演示。为培养学生标准的发音，应充分利用语音室教学来紧密配合正常的课堂教学；至关重要的是，在所有课文的教学计划中，都应包含语言交际教学技巧的内容。

Part 1 About the kitchen
Lesson 1 Titles'Used in the Kitchen
Lesson 2 Floor Plan
Lesson 3 Rodents and Insects
Lesson 4 Food Poisoning


Part 2 Kitchenware
Lesson 1 Frying Baskets
Lesson 2 Skimmers and Spiders
Lesson 3 Colander
Lesson 4 Sieves
Lesson 5 Mixing Bowls
Lesson 6 Cutlet Bats
Lesson 7 Roasting Forks
Lesson 8 Skewers
Lesson 9 Cook' s Knives
Lesson 10 Frying Pans
Lesson 11 Serving Spoons
Lesson 12 Whisks
Lesson 13 Graters
Lesson 14 Bone Saws
Lesson 15 Mallets
Lesson 16 Steels
Lesson 17 Palette'Knives
Lesson 18 Ladles
Lesson 19 Brushes
Lesson 20 Spatulas
Lesson 21 Bain Marie Inserts
Lesson 22 Sauce Pans
Lesson 23 Chopping Boards
Lesson 24 Cloths
Lesson 25 Rolling Pins
Lesson 26 Sponges
Lesson 27 Cloches
Lesson 28 Conical Strainers
Lesson 29 Soup Tureens
Lesson 30 Chinois
Lesson 31 Stockpots
Lesson 32 Consomme Pans
Lesson 33 Salmon Kettles
Lesson 34 Saute Pans
Lesson 35 Roasting Trays
Lesson 36 Stew Pans
Lesson 37 Braising Pans
Lesson 38 Slicers
Lesson 39 Electric Slicers
Lesson 40 Mincers or Grinders
Lesson 41 Liquidizers
Lesson 42 Slotted Spoons and Spiders
Lesson 43 Corkscrews
Lesson 44 Tenderizers
Lesson 45 Spoons
Lesson 46 Fish Scissors
Lesson 47 Poultry Shears
Lesson 48 Kitchen Cutters
Lesson 49 Choppers
Lesson 50 Knives
Revision Exercise Ⅰ
Revision Exercise Ⅱ
Revision Exercise Ⅲ


Part 3 Vegetables & Fruits
Lesson 1 Potatoes
Lesson 2 Spring Onions
Lesson 3 Onions
Lesson 4 Carrots
Lesson 5 Garlic
Lesson 6 Tomatoes
Lesson 7 Green and Red Peppers
Lesson 8 Artichokes
Lesson 9 Aubergines or Eggplants
Lesson 10 Cauliflower
Lesson 11 Cabbage
Lesson 12 Lettuce
Lesson 13 Peas
Lesson 14 Celery
Lesson 15 Cucumbers
Lesson 16 Mushrooms
Lesson 17 Asparagus
Lesson 18 Fruits
Lesson 19 Fruits and Vegetables


Part 4 Recipes
Lesson 1 Hors-d' oeuvre（1）——Aubergine Dip
Lesson 2 Hors-d'oeuvre（2）——Stuffed Vine Leaves
Lesson 3 Soup（1）——French Onion Sup
Lesson 4 Soup（2）——Eel Soup
Lesson 5 Soup（3）——Lamb and Chicken Soup
Lesson 6 Rice（1）——Rice with Mushrooms
Lesson 7 Rice（2）——Steamed Rice & Boiled Rice
Lesson 8 Eggs（1）——Cheese Omelette
Lesson 9 Eggs（2）——Aubergine Omelette
Lesson 10 The Entree（1）——Swiss Cheese Pie
Lesson 11 Fish（1）——Baked Fish with Sesame Seed
Lesson 12 Fish（2）——Marinated Fish Cooked in Olive Oil
Lesson 13 Meat（1）——Beef Stroganoff
Lesson 14 Meat（2）——Roast Lamb with Tomatoes and Potatoes ．．
Lesson 15 Poultry（1）——Chicken in Red Wine
Lesson 16 Poultry（2）——Chicken with Prunes and Honey
Lesson 17 Vegetables（1）——Nicoise Salad
Lesson 18 Vegetables（2）——Tuna Fish Salad
Lesson 19 Dessert（1）——Black Forest Cake
Lesson 20 Dessert（2）——Cheese Cake
Lesson 21 Dessert（3）——Almond Crescents
Revision Exercise Ⅳ
Revision Exercise Ⅴ
Revision Exercise Ⅵ