烹饪与食品专业英语(高等学校烹饪与营养教育专业应用型本科教材)

本教材共分为四个单元 ，九个学习课程。单元一为 烹饪专业术语和日常交流英 语，包括烹饪的起源、烹饪 原料、烹饪菜谱和烹饪用具 ；单元二为食品专业知识， 包括食品安全和食品营养； 单元三为餐饮服务；单元四 为科技应用文写作，包括应 用文写作以及创新和创业。 在教学模块的设置上，每个 学习课程包括四个模块，即 导入、文章阅读、练习题和 写作。 本教材适合作为烹饪与 营养教育专业、食品科学与 工程专业、食品质量与安全 专业的本科教材，也可以作 为高等职业学校烹调工艺与 营养专业的参考教材，还可 以作为烹饪行业相关从业人 员的参考用书。

Unit 1 Lesson 1 Cuisine Warming up Reading Text A Chinese Cuisine Culture Text B Western Cuisine Culture Text C Development of Modern Foods Practice Writing Reading Material Differences between Chinese Cuisine Culture and Western Cuisine Culture Lesson 2 Cuisine Materials Warming up Reading Text A Vegetables Text B Meat Text C Condiments Text D Fruits Practice Writing Reading Material Food Additives Lesson 3 Recipes Warming up Reading Text A Chinese Recipes Text B Western Recipes Text C How to Make a Fresh Fruit Platter Practice Writing Reading Material Various Normal Cooking Oils Lesson 4 Kitchenware Warming up Reading Text A Classifcation of Kitchen Utensils and Appliances Text B Kitchen Utensils and Appliances Components Text C Cleaning Tips Text D The Future Trend Practice Writing Reading Material Status of Kitchenware Unit 2 Lesson 5 Food Safety Warming up Reading Text A Food Safety Text B HACCP Text C Prevention Methods in Foodservice Organization Practice Writing Reading Material 4 Practices at Home to Prevent Food Poisoning Lesson 6 Nutrition Warming up Reading Text A Nutrition and Function Text B Strictly for the Ladies Text C Alternative Meat Can Sustain Food Systems Practice Writing Reading Material The CDC Guide to Strategies to Increase the Consumption of Fruits and Vegetables Unit 3 Lesson 7 Restaurant Service Warming up Reading Text A Our Favorite Server Tricks and Tips that Make a Big Difference Text B Restaurants Categorized by Services Text C Service Dishes Practice Writing Reading Material Service Orientation of Restaurant Employees Unit 4 Lesson 8 Practical Writing Warming up Reading Text A Writing of Scientifc Thesis Text B Cover Letter Text C Interview Text D Notes and Notices Practice Writing Reading Material Determination of L-color in Isocyanate by Colorimetry Lesson 9 Innovation and Entrepreneurship Warming up Reading Text A Innovation Text B Entrepreneurship Practice Writing Reading Material Michelin—Founder of a Transboundary Entrepreneur References