Bakery Technology (Li Wenqing) (New Century Project) (Cross Vocational College)

Author: Li Wenqing
Publisher:
Publish Date: 2003-07-01
Features: This book can be used as a learning resource for students majoring in culinary arts at higher vocational colleges, higher technical colleges, adult higher education institutions, and undergraduate universities offering vocational education in cooking. It is also suitable for students and relevant personnel at five-year vocational schools and secondary vocational schools. This book is a product of the reform and development project of the cultivation mode and teaching content system for the new century's higher vocational and technical education in China, organized by the Ministry of Education's pilot schools for the reform of higher vocational and technical education. The main content includes: an overview of Chinese pastry, pastry ingredients, basic knowledge of pastry making, dough preparation techniques, filling preparation techniques, dividing, wrapping, and filling techniques, pastry shaping techniques, pastry cooking techniques, the formation of pastry flavors, the combination and application of pastries, health-preserving pastry making techniques, flower pastry making techniques, rice products, demonstration and practice teaching examples of pastry making, and pastry making examples, etc. The content of this book is comprehensive and systematic, incorporating the latest research findings from both domestic and international sources. It strives to reflect the latest research trends, highlights the characteristics of case-based teaching, enhances the vividness of the textbook, and aims to improve students' learning interest.