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简介
《烘焙专业英语/食品生物工艺专业改革创新教材系列》属于“食品生物工艺专业改革创新教材系列”之一，全书以任务为载体，以情境创设为氛围进行课程设计，重新构建课程结构，以适应中西点专业学生的英语程度。同时紧密结合烘培食品的专业课程和操作产品，融教与学于一体，体现实践性教学的理念。
目录
编写说明
Module 1: In a Bakery and Bread Factory
Project 1 In a Bakery
Project 2 Ordering a Birthday Cake
Project 3 Visiting a Bread Factory
Project 4 Visiting a Cake Shop
Module 2: Formulas and Making
Project 5 Bread's Formula
Project 6 Cake's Formula
Project 7 Butter Cookies
Project 8 Some Bread Ingredients
Module 3: The Process of Bread Production and Dough Processing Methods
Project 9 Dough Development During Mixing
Project 10 Chiffon Cakes
Project 11 Dough Processing Methods
Project 12 Baking Reaction
附录一：生词和词组汇总
附录二：西式面点师职业资格证书理论考试专业英文词汇
附录三：拓展阅读参考译文
参考资料
Module 1: In a Bakery and Bread Factory
Project 1 In a Bakery
Project 2 Ordering a Birthday Cake
Project 3 Visiting a Bread Factory
Project 4 Visiting a Cake Shop
Module 2: Formulas and Making
Project 5 Bread's Formula
Project 6 Cake's Formula
Project 7 Butter Cookies
Project 8 Some Bread Ingredients
Module 3: The Process of Bread Production and Dough Processing Methods
Project 9 Dough Development During Mixing
Project 10 Chiffon Cakes
Project 11 Dough Processing Methods
Project 12 Baking Reaction
附录一：生词和词组汇总
附录二：西式面点师职业资格证书理论考试专业英文词汇
附录三：拓展阅读参考译文
参考资料
烘焙专业英语=English for Baking
- 名称
- 类型
- 大小
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