Cooking Basics

Author: Guo Zhipeng
Publisher:
Publish Date: 2004-08-01
Features: "Nourishment is the paramount concern of the people," as the saying goes. China's culinary culture boasts a long history and profound cooking techniques. As a series of supplementary teaching materials for the professional fields of hotel service and management, this book comprehensively discusses the selection of ingredients, cooking methods, and nutritional characteristics of Chinese cuisine. It also introduces the features, preparation techniques, and culinary knowledge of Western dishes. It is a mandatory foundational course for cultivating interdisciplinary talents in hotel service and management. This book is a required textbook for vocational and technical colleges at the middle and high levels and can also be used for professional training in the hotel industry.