文旌课堂

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ISBN：978-7-5656-9609-1
作者：钟丹、梁瑞进、吕志成
出版社：首都师大
适用层次：职业通用
出版/修订日期：2026-08-01

本书依据烹饪岗位能力要求与英语教学规律编写而成，共8个项目，包括厨房认知与介绍、厨房工具与设备、蔬菜与水果、肉类与水产品、调味品与调味料、烹饪方法、经典中西方菜肴、中式点心与西式甜点。全书依托真实工作场景开展教学，着力培养学生在烹饪岗位中的英语听说读写综合应用能力。

本书结构合理、内容全面、形式新颖、场景真实，集创新性、实用性、指导性、操作性于一体，可作为各类院校烹饪专业及其他相关专业的教材，也可作为烹饪行业相关从业人员及烹饪爱好者的自学用书。

Project 01 Kitchen Introduction

Project Introduction

Learning Objectives

Task 1 Grasping Kitchen Positions and Following Kitchen Rules

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Maintaining Kitchen Hygiene and Safety

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Project 02 Kitchen Tools and Equipment

Project Introduction

Learning Objectives

Task 1 Identifying and Using Kitchen Tools

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Operating and Maintaining Kitchen Equipment

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Project 03 Vegetables and Fruits

Project Introduction

Learning Objectives

Task 1 Identifying and Preparing Common Vegetables

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Selecting and Handling Fresh Fruits

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Projec 04 Meat and Aquatic Products

Project Introduction

Learning Objectives

Task 1 Processing Different Types of Meat

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Preparing Different Types of Aquatic Products

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Project 05 Condiments and Seasonings

Project Introduction

Learning Objectives

Task 1 Identifying and Using Condiments

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Selecting and Applying Seasonings

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Project 06 Cooking Methods

Project Introduction

Learning Objectives

Task 1 Exploring Chinese Cooking Methods

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Exploring Western Cooking Methods

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Project 07 Classic Chinese and Western Dishes

Project Introduction

Learning Objectives

Task 1 Exploring Classic Chinese Dishes

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Discovering Classic Western Dishes

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcomes

Project 08 Chinese Dim Sum and Western Desserts

Project Introduction

Learning Objectives

Task 1 Making Traditional Chinese Dim Sum

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Task 2 Preparing Classic Western Desserts

Part 1 Warming Up

Part 2 Preparing for Learning

Part 3 Listening and Speaking

Part 4 Reading

Part 5 Writing

Part 6 Culture Knowledge

Practical Activity

Assessment of Learning Outcome

烹饪英语（双色）（含微课）（AI赋能）

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