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
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