Canteen Cooking Guide

Author: Ye Lianhai
Publisher:
Publish Date: 2001-06-01
Features: "Canteen Cooking Guide" is a cooking book specifically designed for managers, chefs, and kitchen staff working in canteens of government agencies, military units, schools, factories, and other industrial and mining enterprises. The book introduces the cooking methods of 220 types of large pot dishes, 106 types of labor and vegetable cold dishes, 14 types of pickled vegetables, 32 types of common noodle dishes, 4 types of festive set meals, and 10 sets of general guest meals. In addition, it briefly covers the cooking methods of various foods. The book is rich in content, practical, easy to understand, and convenient to master. It holds certain reference value for improving the management and technical skills of canteen staff, enhancing service quality, and increasing the variety of main and side dishes.