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)


作者:李燮昕,乔兴,徐培
开本: 16开
ISBN 978-7-5184-3070-3
出版时间:2020-08-01
印张:8.25
字数(千字):185.0
定价:¥42.0
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图书简介
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。
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
作者简介
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。
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