Culinary Arts Practice Questions

Author: Xie Yiping
Publisher:
Publish Date: 2002-07-01
Features: This exercise book is compiled based on the culinary professional teaching materials organized and written by the Teaching Materials Office of the Ministry of Labor and Social Security, serving as supplementary teaching materials for culinary programs in secondary vocational and technical schools. The content includes theoretical knowledge exercises and practical training exercises in fields such as basic knowledge of the catering industry, culinary raw material knowledge, dietary nutrition and hygiene, culinary chemistry, cooking techniques, processing techniques of culinary raw materials, pastry technology, and basic Western cooking. It also includes mock exams. The theoretical knowledge section of this exercise book is edited by Xie Yiping, the head editor of Tianjin Youth Vocational and Technical College; the practical training section is edited by Wang Weizhong, the head editor of the Training Center of Tianjin Government Affairs Bureau. Other contributors include: Lu Honghua of Hangzhou Vocational and Technical School, Qian Lichun of Chun'an County Vocational and Technical School in Zhejiang Province, Ye Jianqiang of Ningbo Commercial Vocational and Technical School in Zhejiang Province, Du Kesheng of Linyi Advanced Vocational and Technical School in Shandong Province, Zhu Nengjun of Zhejiang Supply and Marketing Vocational and Technical School, and Lin Zhi of Fuzhou Advanced Culinary Vocational and Technical School. The book is reviewed by Zhang Tongmin and Wang Xiufen of Tianjin Culinary Technology School.