Cooking knowledge

Author: Huang Qinzhong
Publisher:
Publish Date: 2003-08-01
Features: This book is a professional textbook designed to cultivate intermediate culinary operational skills and basic management capabilities in culinary production. Like other textbooks in the new series of textbooks for the Catering Service and Management program in secondary vocational schools, it adheres to the needs of educational reform and development in secondary vocational schools (vocational schools) that meet the requirements of the socialist market economy system in the 21st century. It focuses on improving students' overall quality, cultivating their practical and hands-on operational abilities, and innovating both content and form. The book upholds the principles of scientificity, practicality, advancement, and standardization, emphasizing the application and operability of knowledge in line with the development trends of the catering industry. The main content of the book includes: an overview of culinary knowledge, the flavor schools of Chinese cuisine, cooking ingredients and knowledge, processing knowledge of cooking ingredients, cooking techniques, pastry-making knowledge, dish plating knowledge, and Western cuisine knowledge.