"Introduction to Cooking", "Cooking Ingredients", "Cooking Technology", "Culinary Nutrition and Hygiene", "Pastry Technology" (1) "Introduction to Cooking" is a book published by Higher Education Press in 2010.
The author is Chen Guangxin.
"Introduction to Cooking" is a supporting teaching material for the national planning textbook for cooking major in secondary vocational education. It was revised on the basis of the 2004 edition.
It mainly theoretically discusses the basic views and common sense of Chinese cooking history, Chinese cooking technology, Chinese cooking and Chinese cooking market.
"Introduction to Cooking" was compiled with reference to the technical grade standards for intermediate workers promulgated by industry authorities.
On the basis of keeping the original teaching material system unchanged, this revision integrates the original content and adds new content; the format adds quotations, discussions, knowledge links, information review, and a large number of review questions.
(2) "Cooking Ingredients" is a book published by Higher Education Press in March 2009. The author is Wang Xiangyang.
The main contents include the resources and classification of cooking raw materials, the biological basis of cooking raw materials, the color, aroma, shape, and cooking characteristics of cooking raw materials, the quality inspection and preservation principles of cooking raw materials, grain cooking raw materials, and vegetable cooking raw materials.
Fruit cooking raw materials, flower and herb raw materials, livestock and poultry cooking raw materials, egg and dairy cooking raw materials, fish cooking raw materials, other aquatic product cooking raw materials, dry goods cooking raw materials, semi-finished product cooking raw materials, seasonings and food additives, auxiliary cooking
The safety of raw materials and cooking ingredients, etc.
(3) "Cooking Technology" follows the established content requirements and leaves the two sections of dough and pastry forming to "Pastry Technology", focusing on more enrichment, updating and perfection in the dish making technology.
Make it more systematic and modular.
The entire textbook is guided by cases and aims at learning objectives. It progresses from shallow to deep, layer by layer, and is based on a large number of cases. It has detailed analysis, complete system, novel content, close proximity to front-line practice, and a combination of theory and practicality.
It is closer, and its depth and breadth are more in line with the actual teaching standards of higher vocational colleges.
(4) "Culinary Nutrition and Hygiene (Culinary Major)" 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: overview of nutrition, food hygiene, nutritional value of various foods and their hygiene, food hygiene management, etc.
This book also includes experimental and internship guidance, which is highly practical and operable.
There are also 4 appendices at the back of the book for teachers and students to refer to during teaching and learning, including the Food Hygiene Law.
(5) "Pastry Craft" comprehensively and systematically introduces the flavor schools of Chinese pastries, the general production procedures of pastries, and the technical characteristics of Chinese pastries; it briefly introduces pastry equipment and tools, the use of pastry raw materials, and the use of pastry ingredients.
Point to basic skills.
It focuses on the dough preparation technology, filling technology, pastry forming and decoration technology, and cooking technology.
Examples of making pastries from different doughs are clearly introduced using illustrations of process steps, and examples of making specialty pastries from various regions are introduced in detail.
It clarifies the innovation and development of pastry, and objectively helps scholars master and improve pastry production technology.