Cooking material processing technology

Author: Zhu Nengjun
Publisher:
Publish Date: 2001-07-01
Features: This book is compiled based on the "Teaching Syllabus for Cooking Material Processing Technology" issued by the Training and Employment Department of the Ministry of Labor and Social Security, and is a compulsory textbook for vocational and technical secondary schools' culinary programs. The main content includes: knife skills, preliminary processing of fresh ingredients, meat separation and bone removal from whole materials, dry material soaking and ingredient marination, food combination, cold dish arrangement, dish beautification, and food carving. This book can also be used as a vocational training textbook and for self-study by workers. The book is edited by Zhu Nengjun of Zhejiang Supply and Marketing Technical School, with contributions from Chai Yihuo, Cheng Suda, and Chen Kaihong. It is reviewed by Zhang Xuewen of Tianjin Municipal Bureau of Government Administration Training Center, with participation from Wang Jianzhong in the review process.