Guangdong Cuisine Cooking Techniques – Cooking Textbook

Author: Li Litian
Publisher:
Publish Date: 2004-04-01
Features: This book introduces the knowledge of heat transfer in cooking; elaborates on the physical changes that occur when ingredients are heated, as well as the regulation and utilization of these changes; discusses the role and methods of preliminary heat treatment of ingredients, as well as the principles and methods of seasoning, coloring, aroma adjustment, shape adjustment, and quality adjustment. It focuses on hot dish cooking methods, highlighting their operational procedures and key points, and illustrates them with several representative dishes. The book emphasizes the unity of theory and practice, providing explanations of both the physical and chemical changes that occur when ingredients are heated, as well as traditional and innovative Cantonese cooking methods and dish introductions, striving to reflect the tradition and development of Cantonese cuisine. This book is suitable for culinary professionals, students and teachers of culinary programs in universities, vocational schools, and technical schools, as well as tourism and catering programs, culinary training courses, and culinary enthusiasts for study and reference. This book introduces the knowledge of heat transfer in cooking; elaborates on the physical changes that occur when ingredients are heated, as well as the regulation and utilization of these changes; discusses the role and methods of preliminary heat treatment of ingredients, as well as the principles and methods of seasoning, coloring, aroma adjustment, shape adjustment, and quality adjustment. It focuses on hot dish cooking methods, highlighting their operational procedures and key points, and illustrates them with several representative dishes. The book emphasizes the unity of theory and practice, providing explanations of both the physical and chemical changes that occur when ingredients are heated, as well as traditional and innovative Cantonese cooking methods and dish introductions, striving to reflect the tradition and development of Cantonese cuisine.