Culinary Arts and Crafts

Author: Liu Xiaonan
Publisher:
Publish Date: 2003-06-01
Features: This book adheres to the principles of scientificity, practicality, advancement, and standardization, incorporating the latest knowledge and skills from culinary practice while emphasizing the applicability and operability of knowledge. All the illustrations of dishes and delicacies in the book are meticulously designed and drawn by the author. It serves as a professional textbook for cultivating intermediate and advanced culinary talents. This book is compiled based on the "Teaching Plan" and "Basic Teaching Requirements" for the Culinary Program in secondary vocational education issued by the Ministry of Education. It systematically introduces fundamental skills and techniques in cooking, including color, patterns, and shaping, as well as modeling in food carving (such as animals and flowers) and plating techniques. These skills and techniques are widely applied in banquet decorations, dishes, pastries, cold dishes, and restaurant table arrangements.