Cooking Technology

Author: Ji Hongkun
Publisher:
Publish Date: 2003-06-01
Features: This book can be used as a teaching material for students majoring in culinary arts at higher vocational colleges, higher technical colleges, adult higher education institutions, and undergraduate universities offering vocational education in culinary arts. It is also suitable for students of five-year vocational schools, secondary vocational schools, and other related personnel. This book is a result of the project on reforming the training mode and teaching content system of higher vocational and technical education in the new century, sponsored by the Ministry of Education. It was compiled by selected pilot institutions for the reform of higher vocational and technical education programs under the Ministry of Education. The main content includes: identification and selection of culinary ingredients, preliminary processing of fresh ingredients, soaking and processing of dry ingredients, refined processing of culinary ingredients, the principles of starch colloids and their culinary applications, dish composition techniques, basic principles and skills for cooking ingredient preparation, flavor adjustment, cold dish preparation techniques, dish plating and beautification techniques, changes of culinary ingredients during the cooking process and the evaluation system for dish quality, as well as popular dishes and dietary plans. At the end of the book, an experimental tutorial is provided. The content of this book is comprehensive and systematic, incorporating the latest research findings from both domestic and international sources. It strives to reflect the latest research trends, highlights case-based teaching, enhances the vividness of the material, and aims to improve students' learning interest.