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）

定　　价：42 元

• 作者：李燮昕，乔兴，徐培 著
• 出版时间：2020/8/1
• ISBN：9787518430703
• 出 版 社：中国轻工业出版社

• 中图法分类：TS972.1 
• 页码：132
• 纸张：胶版纸
• 版次：1
• 开本：16开

内容简介

《烹饪与食品专业英语》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。

《烹饪与食品专业英语》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。

作者介绍

李燮昕，副教授，工学硕士，从事烹饪营养与教育、食品科学与工程、食品质量与安全专业《专业英语》《食品添加剂》《食品工艺学》教学工作，出版教材5本。从事食品加工与保藏技术研究，主持课题10余项，发表中文核心40余篇。

目 录

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