Chinese pastry skills

Author: Zhu Zaiqin Chen Honghua
Publisher:
Publish Date: 2003-01-01
Features: Learning objectives are provided before each chapter, and summaries, key concepts and ideas, basic exercises, and application of concepts are included after each chapter.
Chapter Directory:
I. Basic Knowledge of Steamed Food Making
1. The concept, development overview, and status and role of steamed food in the catering industry
2. The formation and characteristics of the flavors and schools of steamed food
3. The characteristics of steamed food making and the classification of steamed food
4. The raw materials and auxiliary materials of steamed food
5. The equipment and tools for steamed food making
6. The basic operation procedures and basic technical training content for steamed food making
II. Dough Mixing Techniques
1. The role and classification of dough
2. The basic operation techniques for dough mixing
3. The characteristics and formation principles of major dough types
4. The mixing methods and applications of commonly used dough types
III. Filling Techniques
1. Processing and handling methods for filling ingredients
2. Filling making techniques
3. Paste making techniques
IV. Shaping Techniques