Jiangsu Cuisine. Intermediate (Intermediate)

Author: Xu Baolin
Publisher:
Publish Date: 2003-03-01
Features: A Practical Recipe Book for the Vocational Skill Assessment of Chinese Cuisine Chefs. This book is composed of four parts: the origins and characteristics of the Jiangsu cuisine, the basic assessment requirements, the preparation of assessment dishes, and an appendix. Among them, the assessment dishes section collects 40 dishes for the intermediate-level Chinese cuisine chef assessment in various regions of Jiangsu Province. The content covers techniques such as frying, quick-frying, stir-frying, pan-frying, braising, steaming, boiling, patting, pulling sugar, dusting with sugar, and various flower-cutter techniques, as well as complex cold dish plating skills, suitable for the skill operations and requirements of intermediate-level Chinese cuisine chefs. Combined with training and self-study features, each assessment dish is followed by a scoring table for readers to self-evaluate.