本教材以第二语言学习规律为依据，以西餐烹饪行业标准和专业课教学要求为立足点，以西餐就餐过程中每个环节的代表菜品制作为教学核心，根据英语教学规律来整合、编排教学内容，紧密联系西餐厨房岗位工作实际，从西餐后厨设备、常用原料、制法及后厨指令性词汇和会话等方面，对西餐烹饪涉及的专业英语知识及核心素养等方面进行了详细介绍。

Unit 1 Shall we begin with a Deviled Egg?
Unit 2 Would you like to try potato cream soup?
Unit 3 Pan-fried prawns are good for your health.
Unit 4 How would you like your beef steak cooked?
Unit 5 What about a fruit salad?
Unit 6 Have you tried a caramel pudding?
附录 词汇表