Synopsis
烹调基本功是中等职业学校烹饪专业的专业基础课。本书编写中力求使学生在掌握专业理论的基础上，结合操作技能的训练，能够掌握并熟练运用烹调基本功。 本书以学习目标、训练任务、项目小结、项目测试为编写框架，通过理论知识与实训任务的学习，使学生能够主动思考实训过程中出现的问题并加以解决。全书由刀工、鲜活原料初加工、干货原料涨发、勺工、火候、调味、抽糊、体能训练八部分组成。
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Seller Image
Basic Cooking Training Course (Second Edition)(Chinese Edition)
ISBN 10: 7504775231
ISBN 13: 9787504775238
New
paperback
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2021-09-01 Pages: 158 Publisher: China Fortune Publishing House This textbook is composed of five units: raw material processing. knife work. scoop work. dry goods rise. and physical training. It focuses on the knowledge arrangement The combination of theory and practice. guided by theoretical knowledge. demonstrations by practical examples. step-by-step decomposition with pictures and texts. enables readers to intuitively understand the learning content . Seller Inventory # NW002433