Chinese Cuisine Cooking Material Processing Technology: 21st Century Vocational College and Higher Vocational College Fine Teaching Materials for Tourism

Author: Duan Shihong
Publisher:
Publish Date: 2006-09-01
Features: Based on summarizing and inheriting the experience of predecessors, combined with the practical skills and techniques accumulated from many years of teaching and practicing cooking, according to the needs of teaching and the requirements of the "Teaching Syllabus," I compiled this book, "Processing Techniques of Chinese Culinary Ingredients," for use by vocational and technical college students majoring in tourism and cooking. The book is divided into 8 chapters, categorically introducing various aspects of culinary ingredient processing in an easy-to-understand manner, accompanied by numerous illustrative examples. Through studying this book, students can quickly master the relevant theories, skills, and techniques of culinary ingredient processing. If they can skillfully apply these to cooking practice, demonstrating the characteristics of color, aroma, taste, shape, and utensils in dish-making, the results will be even better.