Modern Kitchen Utensils Knowledge

Author: Fang Huaijiang
Publisher:
Publish Date: 2002-06-01
Features: This book is a selective course textbook for culinary programs in secondary vocational and technical schools. The content of each chapter has been adjusted and expanded to varying degrees based on the previous edition, with particular attention paid to providing more detailed and specific descriptions of kitchen equipment, as well as ensuring alignment with the actual conditions of current hotel and restaurant kitchens. The main content of this book includes: an overview of kitchen utensils, major equipment in Chinese kitchens, electric heating appliances, food processing machinery, kitchen refrigeration equipment, major equipment in Western-style kitchens, other kitchen equipment and utensils. This book can also serve as a vocational training textbook and a self-study resource. Chapters through were written by Fang Huaijiang, while Chapter was written by Wang Ruiqiu; the manuscript was reviewed by Wang Weizhong.