Cooking Basics

Author: Liu Xiaofen
Publisher:
Publish Date: 2002-04-01
Features: Based on the "National Occupational Standard for Chinese Cuisine Cook," "National Occupational Standard for Chinese Pastry Cook," "National Occupational Standard for Western Cuisine Cook," and "National Occupational Standard for Western Pastry Cook" formulated by the Ministry of Labor and Social Security of the People's Republic of China and implemented starting May 10, 2000, this training textbook integrates the requirements of "Professional Ethics," "Basic Knowledge," and "Relevant Knowledge." It also considers the practical needs of China's tourism hotel and catering enterprises while taking into account the continuous improvement of the culinary workforce in China. The book covers topics such as professional ethics, nutrition basics, dietary hygiene, cost accounting, dietary customs, safe business operations and equipment maintenance, culinary culture, balanced diets, and culinary chemistry. This book combines knowledge, science, and practicality, making it suitable for pre-job or on-the-job training for employees in various positions across tourism enterprises and local tourism training departments. It can also be used for self-study by workers in different trades of tourism enterprises before participating in assessments.