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Genuine Boya travel service class 12th Five-Year Plan textbooks: Hotel Cooking foundation Wu(Chinese Edition)

WU XIAO WEI . LIU HAI YI ZHU WU XIAO WEI . LIU HAI YI BIAN

ISBN 10: 7030344596 / ISBN 13: 9787030344595
New Condition: New Soft cover
From liu xing (JiangSu, JS, China)

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Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2012-07-01 Pages: 261 Publisher: Science Press title: travel service class 12th Five-Year planning materials: Hotel Cooking basis of original price: 29.50 yuan Author: Wu Xiaowei. Liu Haiyi with Wu Xiaowei Liu Haiyi compiled Publisher: Science Press the publication date :2012-07-01ISBN: 9.787.030.344.595 words: Pages: 261 Edition: 1 Binding: Paperback: 16 open product identification: 11055602 Editor's Choice No the Executive Summary tourism service class The process of preparation of the 12th Five-Year Plan textbook: Hotel Cooking Basics . referring to the standard of the the industry ministerial intermediate technical level of workers. The Britannica focus the combination of theory and practice. the system is complete. the framework of a clear. step-by-step. word fluency. illustrated. The basis of raw materials. book hotel cooking restaurant cooking the basis of the processing of raw materials. the restaurant cooking aesthetic based on hotel Yaozhuan Rehabilitation based on hotel cooking-based restaurant cooking pre-cooked foundation. hotel tableware foundation. the hotel hot dishes cooking foundation. Hotel cold dish cooking foundation. Hotel Chinese noodles produced based on the restaurant cooking equipment foundations and hotel cooking safe production of 12 units. mainly discusses the theoretical basics of restaurant cooking. lay a good foundation for the future practitioners of travel services and management students. Travel services. the 12th Five-Year Plan textbooks: Hotel Cooking Basics as a tourist service and management. hotel service and management professional. cooking. nutrition and education professional textbooks. textbook can also be used as a pre-service training for cooks and cooking enthusiasts self-study books. The 1.1.2 directory unit 1 Hotel Overview 1.1.1 1.1 cooking ingredients cooking ingredients base concept of cooking ingredients cooking characteristics of raw materials 1.1.3 cooking materials the quality identification methods 1.1.4 Classification 1.1.5 of cooking ingredients cooking materials management 1.2 animal cooking ingredients 1.2.1 poultry 1.2.2 brutish 1.2.3 aquatic 1.2.4 custard goods 1.3 vegetable cooking materials introduced 1.3.1 vegetables 1.3.2 Food 1.3.3 Fruit 1.3.4 bacteria algae 1.4 workability to cooking ingredients. cooking ingredients. the 1.4.1 seasoning raw 1.4.2 semi-finished 1.4.3 thinking and practice of other cooking ingredients unit restaurant cooking cooking ingredients and processing of the processing of raw materials base 2.1 Overview 2.2 culinary concept of the processing of raw materials 2.1.2 The impact of the factors of cooking ingredients and processing 2.2.2 vegetable processing of raw materials. processing 2.2.1 2.1.4 2.1.3 principles of cooking ingredients and processing cooking significance of the processing of raw materials 2.2 only natural ingredients vegetable raw materials processing principles 2.3 animal raw materials processing 2.3.1 Animal sex raw materials processing principle 2.3.2 animal raw materials processing methods 2.4 processing raw materials processing 2.4.1 Processing of raw materials processing principle 2.4.2 Processing raw materials processing methods of thinking and practice unit restaurant cooking aesthetic foundation 3.1 Hotel Cooking characteristics of the United States in the United States 3.1.1 Cooking 3.1.2 cooking basic knowledge 3.2.2 3.1.3 Cooking beauty of the U.S. relationship with the true. the good. the ugly form of 3.2 culinary color 3.2.1 color cooking color 3.3 culinary arts body and its manifestations 3.3 the 3.4 .1 culinary arts body constitute elements 3.3.2 culinary arts physical manifestations Cooking formal beauty and its rule 3.4.1 culinary arts beauty of form 3.4.2 cooking the Aesthetic Principles thinking and practice unit 4 hotels Yaozhuan beautify the basis of the basic units of the the c. Bookseller Inventory # FT061124

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Title: Genuine Boya travel service class 12th ...

Binding: paperback

Book Condition:New

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Paperback. Pub Date :2012-07-01 Pages: 261 Publisher: Science Press title: travel service class 12th Five-Year planning materials: Hotel Cooking basis of original price: 29.50 yuan Author: Wu Xiaowei. Liu Haiyi with Wu Xiaowei Liu Haiyi compiled Publisher: Science Press the publication date :2012-07-01ISBN: 9.787.030.344.595 words: Pages: 261 Edition: 1 Binding: Paperback: 16 open product identification: 11055602 Editor's Choice No the Executive Summary tourism service class The process of preparation of the 12th Five-Year Plan textbook: Hotel Cooking Basics . referring to the standard of the the industry ministerial intermediate technical level of workers. The Britannica focus the combination of theory and practice. the system is complete. the framework of a clear. step-by-step. word fluency. illustrated. The basis of raw materials. book hotel cooking restaurant cooking the...

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