Cooking Material Processing Technology

This book is an important basic skill of cooking technology. It is a new school-based teaching material prepared 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. There are 10 projects and 30 tasks in this book. Its main contents include the preliminary processing of fresh vegetables, the preliminary processing of aquatic products, the preliminary processing of poultry and livestock, deboning of whole fish and whole chickens, grading and reclaiming, and soaking of dry goods (water, alkali, oil, fire, salt) and so on. Each project is equipped with practical training questions for project development and training, so that students can integrate what they have learned. This book can be used as a teaching and training book for high-skilled personnel training bases, vocational colleges, and technical colleges for the majors of cooking (Chinese cooking) and cooking (Chinese pastry).