Cooking Ingredient Knowledge

Author: Tang Wen
Publisher:
Publish Date: 2003-03-01
Features: National Planning Textbook for Secondary Vocational Education, Approved by the National Secondary Vocational Education Textbook Appraisal Committee, Main Course Series Textbook for Culinary Profession: This book consists of 10 chapters, mainly including: Introduction to Culinary Ingredients, Grains, Vegetables, Livestock and Poultry, Aquatic Products, Dried Ingredients, Fungi and Algae, Fruits, Seasonings, and Auxiliary Ingredients.