Chinese Hot Dish Making (Culinary Arts) (Culinary Arts)

Author: Zhuang Yongquan
Publisher:
Publish Date: 2003-01-01
Features: This book can be used as a teaching material for culinary programs in secondary vocational schools, or as a training manual for related industries or self-study. It is a national planning textbook for secondary vocational education, developed according to the "Curriculum Framework for Culinary Programs in Secondary Vocational Schools" issued by the Ministry of Education in 2001, and referring to the occupational skill assessment standards and technical worker grading criteria of relevant industries. The book is divided into 11 chapters, focusing on cooking methods for Chinese hot dishes, the four major flavor schools, and banquet preparation.