Introduction to Cooking, Culinary Ingredients? , Culinary Crafts? , Culinary Nutrition and Hygiene? , Pastry Craft

(1) Introduction to Cooking is a book published by Higher Education Press in 2010, written by Chen Guangxin. Introduction to Cooking is a teaching book accompanying the national planning textbook for the culinary specialty in secondary vocational education, which was revised on the basis of the 2004 edition. It mainly discusses the basic viewpoints and general knowledge of Chinese culinary history, Chinese culinary craftsmanship, Chinese culinary science and Chinese culinary marketing from a theoretical point of view.

Introduction to Cooking is written with reference to the technical grade standards for intermediate workers issued by the industry authorities. On the basis of keeping the original textbook system unchanged, this revision integrates the original content and supplements new content; it adds examples of citations, discussions, links to knowledge, and information preparation, and a large number of review and reflection questions in the style.

(2) Culinary Raw Materials is a book published by the Higher Education Press in March 2009, written by Wang Xiangyang. The main content includes the resources and classification of cooking raw materials, cooking raw materials biological basis, cooking raw materials of color, aroma, flavor and shape of the basis and cooking characteristics, cooking raw materials of quality inspection and preservation principles, food cooking raw materials, vegetables cooking raw materials.

Fruit cooking ingredients, flowers and herbs, livestock and poultry cooking ingredients, eggs and dairy cooking ingredients, fish cooking ingredients, other aquatic products cooking ingredients, dried products cooking ingredients, semi-finished products cooking ingredients, seasonings and food additives, auxiliary cooking ingredients, and the safety of cooking ingredients.

(3) "Culinary Technology" in accordance with the requirements of the established content of the composition of the dough and pastry molding two sections left to the "Pastry Technology", focusing on the production of dishes in the process of making more enrichment, updating, improving, so that the systematic and modularity is more prominent.

The whole textbook is guided by cases, with learning objectives as the purpose, from shallow to deep, layer by layer, based on a large number of cases, detailed analysis, complete system, novel content, the first line of practice is close to the close, the combination of theory and practice more closely, the depth and breadth of the more relevant to the actual teaching standards of the higher vocational colleges and universities.

(4) "Culinary Nutrition and Hygiene (Culinary Specialties)" is a book published by the Higher Education Press in 2006, the author is Jiang Jianji, Zhang Huaiyu. The book is divided into four chapters, including: overview of nutrition, food hygiene, nutritional value of various types of food and its hygiene, and food hygiene management. The book also includes laboratory and internship guidance, which is highly practical and operable. At the end of the book, there are four appendices such as food hygiene law for teachers and students to teach and learn reference.

(5) The Craft of Pastry provides a comprehensive and systematic introduction to the flavor genres of Chinese pastry, the general production procedures of pastry, and the technical characteristics of Chinese pastry; it also briefly introduces pastry equipment and tools, the use of pastry raw materials, and the basic skills of pastry.

Focuses on the techniques of dough making, filling, molding and decorating, and maturing. Step-by-step illustrations are used to clearly introduce examples of different doughs for making pastry, and examples of specialty pastry production from different regions are introduced in detail. It clarifies the innovation and development of pastry, and objectively helps scholars to master and improve the pastry craft production.