Cold Blending and Food Carving

Cold Blending and Food Carving is a new school-based teaching material compiled to meet the needs of the construction of national secondary vocational demonstration schools and to develop high-quality and skilled talents in the field of cooking. This book has 7 projects and 37 tasks. The main contents include the overview of food carving, the raw materials and applications of food carving, the types and methods of food carving tools, the principles and methods of food carving, the lotus flower of food carving, the dragon of food carving, the overview of sugar art, the flower branches and leaves of sugar art. Each project is equipped with practice questions for expansion and training, so that students can integrate what they have learned.