Cooking materials and preliminary processing

Author: Ge Huiwei
Publisher:
Publish Date: 2005-07-01
Features: This book is a teaching material for culinary majors in higher vocational and technical colleges across the country, suitable for various vocational colleges, technical institutes, and advanced technical schools with culinary programs. The main content includes: plant-based culinary ingredients and processing, animal-based ingredients and processing, dried goods ingredients and rehydration, and auxiliary ingredients. This book can also be used for training advanced culinary skill talents. Edited by Ge Huiwei, with contributions from Zhang Shuchang, Gao Huixue, and Jia Jin; reviewed by Wang Weizhong.