This bilingual combination cookbook and instructional text is intended for use in training Spanish-speaking individuals for jobs as cooks. The first section is a dictionary of cooking terms consisting of parallel English and Spanish lists of foods, cooking terms, utensils, and common cooking directions and substitutions. The second section deals with cleanliness in the kitchen, general responsibilities of cooks, a listing of typical personnel policies pertaining to cooks, and a list of 10 cardinal rules of good food service. The third section includes 29 recipes, 27 of which are in English and 2 of which are in Spanish. (MN)