Western Cooking Techniques and Practice

Author: Guo Yadong
Publisher:
Publish Date: 2005-07-01
Features: This textbook is a national-level vocational education and training planning textbook, recommended by the Training and Employment Department of the Ministry of Labor and Social Security, and is suitable for hotel management programs in higher vocational and technical colleges. The main content includes: Western culinary basic skills training, basic cooking skills training, cold dish production techniques and practical training, hot dish production techniques and practical training, Western famous dish production techniques and practical training, Western pastry production techniques and practical training, bread production techniques and practical training, dessert production techniques and practical training, etc. This textbook can also be used as a training material for employees. The textbook is edited by Guo Yadong and Wang Meiping, with contributions from Yan Wensheng, Liu Yingxiang, Ye Hongjuan, Dong Sheng, and Yan Tao, and is reviewed by Yang Li and Zhang Ming.