Cooking Basics - (Revised Edition)

Author: Guo Zhipeng
Publisher:
Publish Date: 2006-02-01
Features: To adapt to the requirements of the socialist market economy system, the Ministry of Domestic Trade issued seven professional teaching plans and syllabi for specialized courses in 1998. Based on the newly compiled teaching plans and syllabi, the book "Fundamentals of Culinary Science" fully absorbs and draws on the latest research achievements in this discipline both domestically and internationally, with a focus on the disciplinary system. The book mainly includes: an overview of Chinese cuisine, knowledge of culinary ingredients, shaping and pairing of ingredients, techniques for preparing cold dishes, and other related content.