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。

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。

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