Cooking Q&A

Author: Mao Yuyang
Publisher:
Publish Date: 2006-05-01
Features: This book includes seven parts: cooking and processing of dishes, cooking and processing of pastries, the color, aroma, and flavor of dishes, the selection and storage of cooking ingredients, nutritional hygiene in cooking, the scientific use of tableware and cooking utensils, and water and fire related to cooking. Using the scientific knowledge accumulated over a long period in the field of cooking, the author explains the problems encountered in cooking in the form of Q&A. It is suitable for learning purposes for a wide range of cooking professionals, amateur cooking enthusiasts, and personnel engaged in small food and leisure food processing. It can also serve as a reference for teachers and students of culinary colleges or vocational schools in culinary and food processing programs. Cooking is a science. The phenomena and problems involved in cooking can all be explained using scientific knowledge. This book includes seven parts: cooking and processing of dishes, cooking and processing of pastries, the color, aroma, and flavor of dishes, the selection and storage of cooking ingredients, nutritional hygiene in cooking, the scientific use of tableware and cooking utensils, and water and fire related to cooking. Using the scientific knowledge accumulated over a long period in the field of cooking, the author explains the problems encountered in cooking in the form of Q&A. This book is suitable for readers with a middle school education level or higher. It is suitable for learning purposes for a wide range of cooking professionals, amateur cooking enthusiasts, and personnel engaged in small food and leisure food processing. It can also serve as a reference for teachers and students of culinary colleges or vocational schools in culinary and food processing programs. This book includes seven parts: cooking and processing of dishes, cooking and processing of pastries, the color, aroma, and flavor of dishes, the selection and storage of cooking ingredients, nutritional hygiene in cooking, the scientific use of tableware and cooking utensils, and water and fire related to cooking.