Cooking Basics Theory

Author: Zhang Renqing
Publisher:
Publish Date: 2006-07-01
Features: This textbook adopts a visually engaging format to vividly present the fundamental knowledge and skills of cooking, emphasizing practical skill training. The book is divided into three parts: Cooking Ingredients, Cooking Techniques and Heat Control, and Seasoning and Plating. It covers topics such as cooking ingredient knowledge, dish preparation techniques, heat control, fire-cooking methods, stone-cooking methods, water-cooking methods, oil-cooking methods, seasoning knowledge, dish plating, banquet knowledge, dietary nutrition, dietary hygiene, and food cost calculation. It can be said that this is an authoritative, practical, innovative, comprehensive, and systematic textbook, suitable for teaching in secondary vocational and technical schools specializing in tourism services. It can also be used for pre-job training, on-the-job training, vocational skill assessment preparation, and self-study for employees in hotels.
China is a developed country in the catering industry, and dietary cooking is an indispensable part of daily life. At the same time, cooking techniques are easy to learn and easy to master, as well as marketable practical skills. As the saying goes, "Three years of bold ventures, never starving the chef." This means that no matter what disasters occur, those closest to the action will benefit first, and chefs will never go hungry. Since the reform and opening-up, China's catering industry has developed significantly. Statistics show that in 2005, the national catering industry's operating revenue reached 880 billion RMB. Therefore, the catering industry is a sunshine project and sunshine industry, with boundless prospects.
This book is a professional textbook with a focus on technical training. Cooking education is divided into two main parts: theoretical knowledge (should know) and technical operations (should do). By thoroughly reading the technical operations section (primarily hands-on practice) and memorizing the key techniques, readers can systematically master cooking skills. With further practice, theory and practice can be combined to transform into productive forces, yielding fruitful results.