Western Cuisine and Bartending Operational Practice

Author: Li Li, edited by Yan Jinming
Publisher:
Publish Date: 2006-07-01
Features: This book introduces the general process and characteristics of Western cuisine, Western dining etiquette, wine pairing knowledge for Western banquets, organization and equipment of Western kitchens, Western ingredients and processing techniques, the use of various knife skills, Western dish preparation techniques, Western ordering methods and menu design, the preparation techniques of Western soups, hot dishes, breakfast and desserts, cold dishes, etc. It also covers the preparation of various types of non-alcoholic beverages, alcoholic beverages, and cocktails, coffee drinking habits, as well as the characteristics of currently popular French, Italian, British, American, and Russian cuisines. The content of this book is comprehensive and systematic, striving to reflect the latest industry trends, emphasizing the characteristics of vocational training and practical teaching, enhancing the vividness of the material, and improving students' learning interest. This book can be used as a teaching material for students in higher vocational colleges, higher technical colleges, adult higher education institutions, and undergraduate colleges in the tourism major, as well as a training manual for employees in the tourism, hotel, and catering industries.