Chinese cooking techniques.

Author: Zhou Miao-lin Compiler
Publisher:
Publishing Date: 2001-06-01
Features: This book is a vocational education textbook for Chinese cuisine cooking in secondary vocational schools, organized and compiled by the Vocational and Technical Education Department of the State Education Commission. It is part of the planned textbooks by the State Education Commission. The entire book is written according to the industry's intermediate worker technical grading standards. The main content of this book includes: basic cooking knowledge, heat control, seasoning, preliminary preparation of ingredients, making soup, breading, marinating, and thickening, cooking methods for hot dishes, plating hot dishes, banquet knowledge, etc. This book can be used as a textbook for Chinese cuisine cooking in vocational high schools, secondary vocational schools, and technical schools. It can also serve as a training manual for employees in hotels and restaurants, as well as a self-study guide for cooking enthusiasts.