Basics of Chinese Cooking Techniques

Author: Gao Shan
Publisher:
Publish Date: 2003-12-01
Features: This book is a project from the Beijing Higher Education Excellent Teaching Material Project in 2002, organized and implemented by the project leader Gao Shan (Tourism College, Beijing Union University). The content covers fresh ingredient basic processing, brining and drying dehydration ingredient basic processing, ingredient processing and shaping, dish configuration and naming, ingredient changes during heating, preliminary preheating treatment and basic broth making, coating and thickening techniques, taste adjustment techniques, hot dish making techniques, and dish plating design. It encompasses the entire process from basic ingredient processing to the final shaping of dishes. The book adopts a modular structure for its knowledge content, with numerous illustrations to highlight the visual and practical aspects of culinary techniques. It is suitable for vocational college students majoring in culinary arts and.