Cooking material processing technology

Author: Tang Meiwen
Publisher:
Publish Date: 2002-04-01
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 a planned textbook by the State Education Commission. The entire book is written based on the industry's intermediate worker technical proficiency standards. The main content of this book includes: basic knowledge of knife skills, preliminary processing of fresh ingredients, deboning, bone removal, and material separation, soaking and rehydration of dry goods, knife techniques for shaping ingredients, and food pairing. 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, and as a self-study reading material for cooking enthusiasts.