Western cuisine cooking techniques

Author: Dong Xiulan
Publisher:
Publish Date: 2005-05-01
Features: This book is a teaching material for culinary majors in higher vocational and technical schools across the country, suitable for various vocational colleges, technician colleges, and advanced technical schools with culinary programs. The main content includes: Introduction, Western Culinary Ingredients, Physicochemical Changes in Cooking, Cooking Principles. Preparation Before Cooking, Cold Dish Making Techniques, Soup Making Techniques, Hot Dish Making Techniques, Breakfast and Fast Food, Western Pastry Making Techniques, Kitchen Organization and Menu Planning, etc. This book can also be used for training advanced culinary skill talents. The book is written by Dong Xiulan, Zhang Yujie, and Shi Hanlin, with Dong Xiulan as the chief editor; Li Gang is the reviewer.