Culinary Ingredient Knowledge: Second Edition

Author: Qian Lichun
Publisher:
Publish Date: 2002-03-01
Features: This book is compiled based on the "Teaching Syllabus for Culinary Material Knowledge" issued by the Training and Employment Department of the Ministry of Labor and Social Security, and is a mandatory textbook for vocational and technical secondary schools' culinary programs. The main content includes: Introduction, Basic Knowledge of Culinary Materials, Grains, Vegetables, Edible Fungi and Algae, Fruits, Meat of Domestic Animals, Poultry, Aquatic Products, Dried Products, Seasonings, Edible Oils and Food Additives, and Other Categories, etc. This book is also suitable as a vocational training textbook and for self-study by workers. This book is edited by Qian Lichun of Chun'an County Vocational and Technical School in Zhejiang Province, with contributions from Zhou Hongxing, Deng Guohua, Lin Jianguo, and Tang Weirong. It was reviewed by Xie Yiping of Tianjin Youth Vocational and Technical College.