Fundamentals of Culinary Arts

Author: Wang Shengguo
Publisher:
Publish Date: 2005-09-01
Features: The book is divided into six chapters, focusing on the introduction to Chinese cuisine, a brief history of Chinese culinary development, and culinary techniques. It requires students to understand the current state of Chinese cuisine, learn the characteristics and identifiers of culinary styles in different eras, and explore the composition and features of regional flavors. Students should master basic culinary skills, fundamental cooking knowledge, and the techniques for preparing and decorating hot and cold dishes. Additionally, the book aims to cultivate students' ability to evaluate the quality of dishes, laying a foundation for future restaurant management. While ensuring a systematic theoretical framework in culinary knowledge, it emphasizes the practicality and applicability in the hospitality industry. This book can serve as a textbook for tourism management and hospitality management programs, as well as a training manual for the food and beverage industry. It also provides significant reference value for general readers.