(1) Introduction to Cooking is a book published by Higher Education Press in 20 10, and the author is Chen Guangxin. Introduction to Cooking is a teaching book for the national planning textbook of cooking major in secondary vocational education, which was revised on the basis of the 2004 edition. This paper mainly discusses the basic viewpoints and common sense of China's cooking history, China's cooking technology, China's cooking and China's cooking marketing in theory.
"Introduction to Cooking" was 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; In the style, examples, discussions, knowledge links and materials preparation have been added, 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 author is Wang Xiangyang. The main contents include the resources and classification of cooking raw materials, biological basis of cooking raw materials, color, flavor, shape and cooking characteristics of cooking raw materials, quality inspection and preservation principles of cooking raw materials, food cooking raw materials and vegetable cooking raw materials.
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, auxiliary cooking materials and the safety of cooking materials.
(3) According to the requirements of the established content, Cooking Technology leaves the two sections of dough and pastry forming to Pastry Technology, focusing on enriching, updating and perfecting the cooking technology, making it more systematic and modular.
The whole textbook is case-oriented, with learning objectives as its purpose, from simple to deep, step by step, based on a large number of cases, with detailed analysis, complete system, novel content, close front-line practice, closer combination of theory and practice, and more appropriate depth and breadth to 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 internship guidance, which has strong practicality and operability. Four appendices, such as the Food Hygiene Law, are attached to the back of the book for teachers and students' teaching and class reference.
(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 pastry with different doughs are clearly introduced by using process step legends, and examples of making pastry with local characteristics are introduced in detail. This paper expounds the innovation and development of pastry, which objectively helps scholars master and improve the pastry technology.