Western cuisine cooking techniques

Author: Guo Yadong
Publisher:
Publish Date: 2001-06-01
Features: This book is one of the trial teaching materials for secondary vocational schools in tourism, jointly organized by the Vocational Education Department of the State Education Commission and the Personnel Education Department of the State Tourism Administration. It comprehensively introduces the theoretical knowledge and cooking techniques of Western cuisine, while also focusing on skill development in line with the practical needs of secondary tourism vocational schools. The book is divided into twelve chapters, covering topics such as kitchen layout, Western culinary ingredients, preliminary processing of cooking ingredients, fine processing of cooking ingredients, basic principles of cooking, the taste, aroma, and color of dishes, the preparation of various soups, sauces, the preparation of hot dishes, cold dishes, breakfast, and meal service, as well as the supply methods of Western cuisine. This book can be used as a trial teaching material for secondary vocational schools in tourism, vocational high schools, and technical schools, as a training manual for the culinary industry, or as a self-study book for culinary enthusiasts.