Chinese Cuisine Cooking Production Internship

Author: Lu Zhengguang
Publisher:
Publish Date: 2000-10-01
Features: This book is a vocational education textbook for Chinese cuisine cooking in secondary vocational schools, organized and compiled by the Vocational and Technical Education Department of the State Education Commission. It is part of the planned textbooks by the State Education Commission. The entire book is written based on the technical skill standards for intermediate-level workers in the industry. The main contents of this book include: preliminary processing of cooking ingredients, cutting and preparation of cooking ingredients, hot dish making, food carving, pastry making, menu planning for banquets, and the use and maintenance of main kitchen equipment. This book can be used as a textbook for Chinese cuisine cooking in vocational high schools, secondary vocational schools, and technical schools. It can also serve as a job training textbook for employees in hotels and restaurants, as well as a self-study resource for cooking enthusiasts.