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Synopsis
本教材为全国中等职业技术学校烹饪专业*规划教材，由人力资源社会保障部教材办公室组织编写。本教材共分五章，分别对西餐烹调中刀具的使用、新鲜蔬果类原料初加工、水产品类原料初加工、家禽类原料初加工和家畜类原料初加工进行了较详细的讲解，文字讲解通俗易懂、简洁流畅，并配有大量图片，图文并茂，是中职烹饪（西式烹调）专业学生学习和掌握西餐原料初加工技术的好教材。本教材由谢飞明主编，罗凯锋参加编写，张海燕审稿。
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Western raw materials processing technology(Chinese Edition)
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2018-07-01 Publisher: China Labor and Social Security Publishing House textbook for the National Vocational School culinary professional national planning materials. teaching materials prepared by the Office of Human Resources and Social Security Ministry. This material is divided into five. respectively. using the Western cooking tools. raw fruits and vegetables fresh primary processing. fish-based raw materials First. raw materials of poultry early . Seller Inventory # NN045044