內容註: |
第2冊, 基礎操作(刀法)BASIC OPERATION (CUTTING) - - CH2, 進階操作 ADVANCED OPERATION - - CH3, 選材 TO DECIDE INGREDIENTS - - CH4, 挑材 TO SELECT INGREDIENTS - - CH5, 食材 CATEGORIES OF INGREDIENT$vCH6, - - 調味 TO SEASON FOOD - - CH7, 工具 KITCHEN APPLIANCE - - CH8, 實際操作 OPERATION - - CH9, 初級操作 BASIC OPERATION - - CH10, 中級操作 MIDDLE-LEVEL OPERATION - - CH11, 高級操作 HIGH-LEVEL OPERATION - - |