Cantonese Cuisine. Beginner ()

Author: Teaching Materials Office of the Ministry of Labor and Social Security
Publisher:
Publish Date: 2003-03-01
Features: The primary part of the "Practical Recipes for Vocational Skill Assessment of Chinese Cuisine Masters (Cantonese Cuisine)" selects 40 dishes. It provides detailed explanations and regulations from ingredient preparation to production techniques and assessment examination operations. The selected dishes basically cover various fundamental operational skills of primary Cantonese cuisine cooking, and specific and clear standards are set for each dish in terms of operational procedures and quantification. This book serves as a reference textbook for regional Cantonese cuisine skill assessments and can also be used as a reference standard and guideline for the industry. The primary part of the "Practical Recipes for Vocational Skill Assessment of Chinese Cuisine Masters (Cantonese Cuisine)" selects 40 dishes. It provides detailed explanations and regulations from ingredient preparation to production techniques and assessment examination operations. The selected dishes basically cover various fundamental operational skills of primary Cantonese cuisine cooking, and specific and clear standards are set for each dish in terms of operational procedures and quantification. This book serves as a reference textbook for regional Cantonese cuisine skill assessments and can also be used as a reference standard and guideline for the industry.