(1) An Introduction to Cooking is a book published by Higher Education Press in 20 10, written by Chen Guangxin. "Introduction to Cooking" is a teaching book revised on the basis of 2004 edition, which is a national planning textbook for cooking major in secondary vocational education. This paper mainly discusses the basic viewpoints and common sense of China cooking history, China cooking technology, China cooking and China cooking marketing in theory.
"Introduction to Cooking" is compiled with reference to the technical grade standard for intermediate workers promulgated by the competent department of the industry. On the basis of keeping the original textbook system unchanged, this revision integrates the original content and supplements the new content; Examples, discussions, knowledge links and material preparation have been added to the style, and a large number of review questions have been added.
(2) Cooking Materials Science is a book published by Higher Education Press in March 2009. The writer is Wang Xiangyang. The main contents include the source and classification of cooking materials, biological basis of cooking materials, color, aroma, shape and cooking characteristics of cooking materials, quality inspection and preservation principles of cooking materials, food cooking materials and vegetable cooking materials.
Safety of cooking materials, auxiliary cooking materials and cooking materials for fruits, flowers and herbs, livestock and poultry, eggs and dairy products, fish, other aquatic products, dry goods, semi-finished products, seasonings and food additives.
(3) Cooking technology According to the requirements of the established content, the dough and pastry forming are left to pastry technology, focusing on enriching, updating and perfecting cooking technology to make it more systematic and modular.
The whole textbook is case-oriented, with learning objectives as its purpose, from the simple to the deep, step by step, based on a large number of cases, with detailed analysis, complete system, novel content, close to front-line practice, closer integration of theory and practice, and more depth and breadth in line with the actual teaching standards of higher vocational colleges.
(4) Cooking Nutrition and Hygiene (Cooking Specialty) is a book published by Higher Education Press in 2006. The authors are Jiang Jianji and Zhang Huaiyu. The book is divided into four chapters, including: nutrition overview, food hygiene, nutritional value and hygiene of various foods, food hygiene management, etc. This book also includes experimental and practical guidance, which is very practical and operable. Four appendices, such as Food Hygiene Law, are attached to the back of the book for teachers and students' reference in teaching and class.
(5) Pastry Technology comprehensively and systematically introduces the flavor genre of China pastry, the general production procedure of pastry and the technical characteristics of China pastry; This paper briefly introduces pastry equipment and tools, the application of pastry raw materials and the basic skills of pastry.
This paper mainly introduces the dough preparation technology, stuffing making technology, pastry forming and decoration technology and cooking technology. Examples of making cakes with different doughs are clearly introduced by using process legends, and examples of making cakes with local characteristics are introduced in detail. This paper expounds the innovation and development of pastry, which objectively helps scholars to master and improve pastry technology.