Chinese cooking skills (with one CD-ROM)

Author: Li Gang
Publisher:
Publish Date: 2003-10-08
Features: This book is based on the "Basic Requirements for Teaching Chinese Culinary Skills" from the "Curriculum Setup for Vocational and Technical Schools' Culinary Program" promulgated by the Ministry of Education in 2001, and references the occupational skill assessment standards and technical worker grading criteria of relevant industries. It is a national planning textbook for vocational and technical education. The main content of this book includes: an overview of Chinese culinary arts, preliminary processing of fresh and live cooking ingredients, knife skills, spoon techniques, deboning of meat and whole ingredients, rehydration of dried ingredients, preliminary heat treatment of cooking ingredients, cold dish garnishing, knowledge of heat control, seasoning, stock making, marinating, breading, and thickening, cooking methods for dishes, hot dish plating, banquet knowledge, an introduction to Western culinary arts, and basic knowledge of fast food. This book can be used as a teaching material for culinary programs in vocational and technical schools, or as a training manual for relevant industries or self-study.