Cooking Basics

Author: Wang Shijie
Publisher:
Publish Date: 2002-09-01
Features: This book includes the following content: basic knowledge of the kitchen, kitchen positions and division of responsibilities, commonly used cooking ingredients in Guizhou, preliminary processing of ingredients, the role of chemical ingredients in cooking, processing of dried goods, knife skills and cutting techniques, the art of seasoning, pre-preparation of ingredients, heat control, wok skills, principles and examples of hot dish cooking, etc.