Cooking material processing technology

Author: Tang Fuzhi, Editor-in-Chief
Publisher:
Publishing Date: 2000-01-01
Features: "Cooking Material Processing Technology" is one of the teaching materials in the culinary education series. It primarily focuses on the initial processing of cooking materials, knife skills, and food pairing. It can be used as a specialized textbook for secondary vocational and technical education, as well as a reference book for culinary training or self-study. This textbook is edited by Tang Fuzhi of Jiangsu Yangzhou Business Vocational and Technical School as the chief editor, with Chen Yongqing of Zhejiang Business School as the deputy editor, and is co-authored by Gao Xin'en of Jiangsu Huaiyin Food School, Wu Zhengxi of Tianjin Culinary Technology School, and Yu Hongjian. During the writing process, it referred to the book "Cooking Material Processing Technology" published by China Trade Press, with some additions and deletions in chapters and content.