- 中国轻工业出版社
- 9787518430703
- 1-1
- 322619
- 48255659-4
- 16开
- 2020-08
- 132
- 工学
- 食品科学与工程
- 烹饪
- 本科
作者简介
内容简介
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。
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。
目录
Unit1
Lesson1Cuisine
Warmingup
Reading
TextAChineseCuisineCulture
TextBWesternCuisineCulture
TextCDevelopmentofModernFoods
Practice
Writing
ReadingMaterialDifferencesbetweenChineseCuisineCultureandWesternCuisineCulture
Lesson2CuisineMaterials
Warmingup
Reading
TextAVegetables
TextBMeat
TextCCondiments
TextDFruits
Practice
Writing
ReadingMaterialFoodAdditives
Lesson3Recipes
Warmingup
Reading
TextAChineseRecipes
TextBWesternRecipes
TextCHowtoMakeaFreshFruitPlatter
Practice
Writing
ReadingMaterialVariousNormalCookingOils
Lesson4Kitchenware
Warmingup
Reading
TextAClassifcationofKitchenUtensilsandAppliances
TextBKitchenUtensilsandAppliancesComponents
TextCCleaningTips
TextDTheFutureTrend
Practice
Writing
ReadingMaterialStatusofKitchenware
Unit2
Lesson5FoodSafety
Warmingup
Reading
TextAFoodSafety
TextBHACCP
TextCPreventionMethodsinFoodserviceOrganization
Practice
Writing
ReadingMaterial4PracticesatHometoPreventFoodPoisoning
Lesson6Nutrition
Warmingup
Reading
TextANutritionandFunction
TextBStrictlyfortheLadies
TextCAlternativeMeatCanSustainFoodSystems
Practice
Writing
ReadingMaterialTheCDCGuidetoStrategiestoIncreasetheConsumptionofFruitsandVegetables
Unit3
Lesson7RestaurantService
Warmingup
Reading
TextAOurFavoriteServerTricksandTipsthatMakeaBigDifference
TextBRestaurantsCategorizedbyServices
TextCServiceDishes
Practice
Writing
ReadingMaterialServiceOrientationofRestaurantEmployees
Unit4
Lesson8PracticalWriting
Warmingup
Reading
TextAWritingofScientifcThesis
TextBCoverLetter
TextCInterview
TextDNotesandNotices
Practice
Writing
ReadingMaterialDeterminationofL-colorinIsocyanatebyColorimetry
Lesson9InnovationandEntrepreneurship
Warmingup
Reading
TextAInnovation
TextBEntrepreneurship
Practice
Writing
ReadingMaterialMichelin—FounderofaTransboundaryEntrepreneur
References
Lesson1Cuisine
Warmingup
Reading
TextAChineseCuisineCulture
TextBWesternCuisineCulture
TextCDevelopmentofModernFoods
Practice
Writing
ReadingMaterialDifferencesbetweenChineseCuisineCultureandWesternCuisineCulture
Lesson2CuisineMaterials
Warmingup
Reading
TextAVegetables
TextBMeat
TextCCondiments
TextDFruits
Practice
Writing
ReadingMaterialFoodAdditives
Lesson3Recipes
Warmingup
Reading
TextAChineseRecipes
TextBWesternRecipes
TextCHowtoMakeaFreshFruitPlatter
Practice
Writing
ReadingMaterialVariousNormalCookingOils
Lesson4Kitchenware
Warmingup
Reading
TextAClassifcationofKitchenUtensilsandAppliances
TextBKitchenUtensilsandAppliancesComponents
TextCCleaningTips
TextDTheFutureTrend
Practice
Writing
ReadingMaterialStatusofKitchenware
Unit2
Lesson5FoodSafety
Warmingup
Reading
TextAFoodSafety
TextBHACCP
TextCPreventionMethodsinFoodserviceOrganization
Practice
Writing
ReadingMaterial4PracticesatHometoPreventFoodPoisoning
Lesson6Nutrition
Warmingup
Reading
TextANutritionandFunction
TextBStrictlyfortheLadies
TextCAlternativeMeatCanSustainFoodSystems
Practice
Writing
ReadingMaterialTheCDCGuidetoStrategiestoIncreasetheConsumptionofFruitsandVegetables
Unit3
Lesson7RestaurantService
Warmingup
Reading
TextAOurFavoriteServerTricksandTipsthatMakeaBigDifference
TextBRestaurantsCategorizedbyServices
TextCServiceDishes
Practice
Writing
ReadingMaterialServiceOrientationofRestaurantEmployees
Unit4
Lesson8PracticalWriting
Warmingup
Reading
TextAWritingofScientifcThesis
TextBCoverLetter
TextCInterview
TextDNotesandNotices
Practice
Writing
ReadingMaterialDeterminationofL-colorinIsocyanatebyColorimetry
Lesson9InnovationandEntrepreneurship
Warmingup
Reading
TextAInnovation
TextBEntrepreneurship
Practice
Writing
ReadingMaterialMichelin—FounderofaTransboundaryEntrepreneur
References
