Cold Platter Preparation and Food Carving

Author: Lin Zhi
Publisher:
Publish Date: 2005-05-01
Features: This textbook is organized and compiled by the Teaching Office of the Ministry of Labor and Social Security, for teaching use in culinary programs at higher vocational colleges. The main content includes basic knowledge of cold dish making, applications of cold dish making, basic knowledge of food carving, and applications of food carving. This textbook can also be used for vocational training. It is written by Lin Zhi, Chen Songdi, Lin Yong, Li Haining, and Zhao Ruokui, with Lin Zhi as the chief editor.