Chef Training Manual

Author: Chen Hao
Publisher:
Publish Date: 2000-07-01
Features: This textbook is divided into two main parts: culinary knowledge and practical operations, consisting of four sections. Sections 1, 2, and 3 are the primary, intermediate, and advanced parts of culinary knowledge, respectively, catering to the needs of training different audiences and varying training objectives. Section 4 is the demonstration dishes section, featuring 15 representative famous dishes from each of the four major culinary traditions—Lu, Yue, and Su—along with 10 types of pastries and soup dishes, all selected for teaching and demonstration purposes. This textbook is divided into two main parts: culinary knowledge and practical operations, consisting of four sections. Sections 1, 2, and 3 are the primary, intermediate, and advanced parts of culinary knowledge, respectively, catering to the needs of training different audiences and varying training objectives. Section 4 is the demonstration dishes section, featuring 15 representative famous dishes from each of the four major culinary traditions—Lu, Yue, and Su—along with 10 types of pastries and soup dishes, all selected for teaching and demonstration purposes.