Cold dish preparation and food carving

Author: Zhang Rongchun
Publisher:
Publish Date: 2001-05-01
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 industry's mid-level worker technical proficiency standards. The main content includes cold dish cooking methods, plating, artistic cold dish plating, banquet cold dish design, food carving, and cold dish making examples. This book can serve as a textbook for Chinese cuisine cooking in vocational high schools, secondary vocational schools, and technical schools. It can also be used as a job training textbook for employees in hotels and restaurants, as well as a self-study guide for cooking enthusiasts.