Paperback. Pub Date:2015-07-01 Pages:142 Language: Publisher: Chinese Chinese material press cooking raw material processing technique is a Book of practicality. strong maneuverability. summarized the experience of teaching and school enterprise cooperation in recent years cooking process and results of cooking raw material processing technology. comprehensive and systematic analysis from the shallower to the deeper explanation.

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Bibliographic Details

Title: Processing techniques of cooking raw materials(Chinese Edition)
ISBN 10: 7504757594
ISBN 13: 9787504757593
Binding: paperback
Condition: New

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Synopsis

《烹调原料加工技法》一书实用性、操作性比较强，系统总结了近年来烹饪教学和校企合作过程中的经验体会和成果，对烹饪原料加工技术由浅入深、全面系统地进行分析讲解，对重点内容配备了丰富的图片资料，直观易懂。《烹调原料加工技法》还是精品课程配套教材，配套资源比较丰富，既能满足初学者求知的需求，也能满足广大专业人员探索、求新的需要。《烹调原料加工技法》既可作为高职、本科学校的教材，应用于教学，也可作为专业人员的参考书籍，长期保存。第一章烹饪原料基础知识第一节常用烹饪原料的分类第二节烹饪原料的选择与鉴别第三节烹饪原料的储存与保鲜第二章刀工的基础知识第一节刀工的作用第二节刀具的种类、使用及保养第三节刀法第三章蔬菜原料加工第一节叶菜类原料加工第二节根茎菜类原料加工第三节花果类原料加工第四节菇菌类原料加工第四章禽类原料加工第一节家禽初步加工方法第二节鸡肉加工第三节鸭肉加工第五章畜类原料加工第一节畜类原料初步加工第二节猪肉类原料加工第三节牛肉类原料加工第四节羊肉类原料加工第六章水产类原料加工第一节水产类原料初步加工第二节鱼类原料加工第三节虾蟹类原料加工第四节贝类原料加工第七章干货原料的涨发第一节干货原料涨发的目的与原理第二节干货原料涨发的方法与实例第八章配菜知识第一节配菜的意义与要求第二节配菜人员应具备的知识

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