Chef Training · Pastry Course (Includes one VCD disc)

Author: Zhang Yannian
Publisher:
Publish Date: 2002-01-01
Features: A qualified chef or pastry chef must, in addition to the requirements of professional ethics, master solid operational skills and systematic culinary theory. They must recognize and be familiar with relevant traditional specialties, able to create extraordinary dishes from ordinary ingredients such as greens and tofu. To become a qualified chef requires hard work and dedication. Chefs must value the traditional techniques of Chinese cuisine and practice them diligently, fostering innovation and further promoting their development. This series of books is compiled and created with this spirit in mind. Divided into six major components of traditional Chinese banquets—Cold Dishes, Stir-fried Dishes, Sweet Dishes, Main Courses, Soup Dishes, and Pastries—each section contains one hundred recipes. These recipes are essential for professional chefs to master. Drawn from all directions but without favoring any particular school, they can be adopted universally, adapted to local conditions and individual preferences, and modified for practical use. The series primarily features illustrations with brief textual explanations. Both main ingredients and auxiliary ingredients can be varied. A companion DVD with operational demonstrations is included for reference. The dishes selected in this series emphasize simplicity and practicality, avoiding excessive complexity or exorbitant ingredients. However, once mastered, they enable chefs to generalize and apply knowledge broadly, becoming proficient and skilled.