本教材为全国餐饮职业教育教学指导委员会重点课题“基于烹饪专业人才培养目标的中高职课程体系与教材开发研究”成果系列教材和餐饮职业教育创新技能型人才培养新形态一体化系列教材。
本教材共10个单元，内容包括烹饪业导论、卫生与安全、厨房设备和工具、调味品和香料、肉类、鱼类、水果和蔬菜、汤、油酥糕点和食谱介绍。本教材用生动形象、通俗易懂的图片、对话、故事等介绍烹饪英语知识，使教材更具可读性，同时配备英文听力材料、教学课件等丰富的数字教学资源。
本教材适用于职业院校烹调工艺与营养、西餐工艺、中西面点工艺及食品营养等专业的学生，也可作为餐饮行业从业人员的烹饪英语入门用书。

Unit 1 Introduction to Cooking Industry
Part A Introduction to Chinese Food Culture and Major Chinese Cuisines
Part B Introduction to Western Food Culture and Knowledge of Western Food
Unit 2 Kitchen Introduction
Part A Kitchen Positions and Rules
Part B Kitchen Hygiene
Part C Kitchen Safety
Unit 3 Tools and Equipments
Part A Hand Tools
Part B Pots and Pans
Part C Knives
Part D Cooking Equipment
Unit 4 Condiments and Spices
Part A Condiments
Part B Spices
Unit 5 Meat
Part A Understanding Meat of Domestic Animals and Wild Animals
Part B Poultry
Unit 6 Fish
Part A Understanding Fish and Shellfish
Part B Shellfish
Part C How to Cook a Seafood Dish
Unit 7 Fruits and Vegetables
Part A Fruits
Part B Vegetables
Part C Processing Methods of Fruits and Vegetables
Unit 8 Soup
Part A Classification of Soup
Part B French Onion Soup
Part C Chicken Soup
Part D Eel Soup
Unit 9 Pastry
Part A Chinesestyle Pastry
Part B Westernstyle Pastry
Part C Mounting Decoration
Unit 10 Menu Recommendation
Part A Starters
Part B Main Course
Appendix ⅠAnswers
Appendix ⅡVocabulary