Culinary Material Science

Author: Cui Guiyou
Publisher:
Publish Date: 2001-04-01
Features: This book is a higher vocational education textbook, suitable for senior undergraduate and postgraduate students of culinary arts. It systematically introduces cooking ingredients. The book is divided into three parts: General Introduction to Cooking Ingredients, Specific Cooking Ingredients, and Experimental Studies in Cooking Ingredient Science. In the Specific Cooking Ingredients section, it focuses on plant-based ingredients (grains, vegetables, fruits), animal-based ingredients (livestock, poultry, fish, and invertebrates), and auxiliary ingredients. The book is rich in content, high in technological content, and possesses the characteristics of scientificity, standardization, systematicity, comprehensiveness, and applicability.