Cooking techniques

Author: Li Yuwei
Publisher:
Publish Date: 2002-01-01
Features: This book is compiled based on the "Teaching Syllabus for Culinary Technology" issued by the Training and Employment Department of the Ministry of Labor and Social Security, serving as a mandatory textbook for vocational and technical secondary schools' culinary programs. The main content includes: overview, heat control, preliminary preparation, seasoning, breading and marinating, cooking methods, dish presentation, banquet knowledge, and the main regional schools of Chinese cuisine. This book is also suitable as a vocational training textbook and a self-study guide for culinary enthusiasts. It is edited by Li Yuwei of Hangzhou Business Technical School, with contributions from Zhou Zhufa and Chen Baichun, and reviewed by Wang Jianzhong of Tianjin Municipal Bureau of Government Administration Training Center.