Chapter 1 knowledge of cooking materials
The second chapter side dish skills
Part II Technical Temperature
Chapter III Overview of Temperature
Chapter IV Fire Roasting Technology
Chapter V Stone Cooking Technology
Chapter VI Boiling Technology
Chapter VII Oil Cooking Technology
Part III Seasoning and Dishing Supplies
Chapter VIII Seasoning Knowledge
Chapter 9 Loading of Dishes
Chapter 10 Banquet knowledge
Chapter 11 Dietary Nutrition
Chapter XII Food Hygiene
Chapter XIII Food Cost Accounting
appendix
postscript