Western cuisine cooking techniques

Author: Lu Limin
Publisher:
Publish Date: 2004-09-01
Features: The characteristics of this book are as follows: , market-oriented and behavior-based, firmly grasping the fundamental, operational, and practical characteristics unique to vocational education. According to the skill-based nature of vocational education rather than knowledge-based, theoretical explanations are as much as possible presented through practical operations. Second, fully reflects the advanced and scientific nature of this series of teaching materials. It strives to reflect modern technology, new raw materials, new processes, new technologies, new equipment, and new concepts widely used in the catering industry. Appropriately introduces the latest research achievements and advanced domestic and international experiences in this discipline, demonstrating the contemporary and forward-looking features of this teaching material. Third, adheres to the principle of standardization. Based on the teaching guidance programs for key construction majors in vocational schools formulated by the Ministry of Education and the relevant occupational skill assessment standards promulgated by the Ministry of Labor, the nature, scope, and teaching objectives of each textbook are standardized, making it more instructional and industry-standardized. Fourth, ensures authority. The authors of this series of teaching materials are industry experts with both rich teaching experience and extensive practical experience in the catering industry. They are very familiar with the current vocational education situation, the reform and development of culinary education, and the key and difficult points in teaching. They have relatively new concepts and unique insights into the teaching and development of this course, effectively unifying the contradictions between "learning" and "application" in the teaching material. Fifth, the layout and design of the teaching material are novel and unique. For the descriptions of production processes and raw materials, illustrations and images are frequently used to provide a visual and vivid, illustrated presentation. The characteristics of this book are as follows: , market-oriented and behavior-based, firmly grasping the fundamental, operational, and practical characteristics unique to vocational education. According to the skill-based nature of vocational education rather than knowledge-based, theoretical explanations are as much as possible presented through practical operations. Second, fully reflects the advanced and scientific nature of this series of teaching materials. It strives to reflect modern technology, new raw materials, new processes, new technologies, new equipment, and new concepts widely used in the catering industry. Appropriately introduces the latest research achievements and advanced domestic and international experiences in this discipline, demonstrating the contemporary and forward-looking features of this teaching material. Third, adheres to the principle of standardization. Based on the teaching guidance programs for key construction majors in vocational schools formulated by the Ministry of Education and the relevant occupational skill assessment standards promulgated by the Ministry of Labor, the nature, scope, and teaching objectives of each textbook are standardized, making it more instructional and industry-standardized. Fourth, ensures authority. The authors of this series of teaching materials are industry experts with both rich teaching experience and extensive practical experience in the catering industry. They are very familiar with the current vocational education situation, the reform and development of culinary education, and the key and difficult points in teaching. They have relatively new concepts and unique insights into the teaching and development of this course, effectively unifying the contradictions between "learning" and "application" in the teaching material. Fifth, the layout and design of the teaching material are novel and unique. For the descriptions of production processes and raw materials, illustrations and images are frequently used to provide a visual and vivid, illustrated presentation.