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Introduction to Chinese Cooking (higher vocational education materials)

DU LI

ISBN 10: 7501979049 / ISBN 13: 9787501979042
Nuevos Condición: New Encuadernación de tapa blanda
Librería: liu xing (JiangSu, JS, China)

Librería en AbeBooks desde: 7 de abril de 2009

Cantidad: 10

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Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pages Number: 264 Publisher: Light Pub. Date :2011-02-01 version 1. Contents: Introduction Chapter history of Chinese cooking and catering industry Section I the history of a Chinese cooking. Chinese cooking and the origin of the embryonic period two. China initially formed during the cooking Third. China's booming period of four cooking. Chinese cooking maturity period of five stereotypes. the prosperity of Chinese cooking Chinese food and beverage industry innovation during the development of a Section II. the ancient Chinese catering industry development Second. China's modern development of three food and beverage industry. the development trend of China's future food and beverage industry training program before opening a new store catering business catering market research Chapter Chinese food cooking Section of Science and Technology practice scientific thinking Chinese food cooking and diet First. China scientific thought two diet cooking. the traditional Chinese diet II the production of Chinese dishes and features an art. material characteristics and skills of two main elements. knife skills and the main characteristics of three taste characteristics and skills of four main elements. system familiar art features and the main content five dishes decorative art features and the main content section III dish development and innovation in one dish development and innovation of the principles of two dishes development and innovative ideas three dishes development and innovative approaches four . development and innovation dishes the case of health care training programs seasonal dishes (or packages) of Chapter III of the design and cuisine appreciation of Chinese culinary art section of landscaping art of a Chinese Yaozhuan. food and reputation with the two devices with the U.S. Food with three. with food and beauty throughout the food taste a Section II. the United States with food Second. aesthetics and aesthetics of three diets. food appreciation mode and content. methods. four. a gourmet taste instance themed restaurant training program design and the environment and food Chapter planning Folk and Chinese food Chinese food food festival folk a planning section. daily and social Sisu Second. Sisu three festivals. religious Sisu four. life rituals Sisu II planning a food festival. food characteristics and types of section two. step three food festival planning. the main points of four food festival planning. planning food festival food festival in the case of training projects designed to develop the planning scheme Chapter Chinese Yaozhuan Feast Design Section with Chinese characteristics Yaozhuan constitute a history. court two flavors. the official style three style four people. ethnic style five style six temple. City restaurants with local flavor flavor II genre China Yaozhuan one. two. Sichuan flavor. Shandong flavor three or four flavors of Guangdong Jiangsu style five style six Beijing. Shanghai-style seven. the other part of the Feast of the local flavor characteristics of the design of a third quarter. the main features of two feature Feast. Feast of the design characteristics of the content and point three. the design features Feast Example Training Project Eating in China Chinese buffet Feast Chapter VI design theme restaurant with Chinese tea and wine event planning section a Chinese tea wine. tea and Chinese tea art of two Chinese art of wine and drinking Section II event planning a theme restaurant. theme activities. features and types of two restaurants. theme activities. planning three restaurants. theme catering event planning training program for instance the opening reception of an enterprise project planning major bibliographyFour Satisfaction guaranteed,or money back. N° de ref. de la librería LJ3090

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Título: Introduction to Chinese Cooking (higher ...

Encuadernación: paperback

Condición del libro:New

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Sinopsis:

Culinary Art originally appeared in Ching Theory, the Chinese ancient classic work, which refers to cook the food by using fire. As the development of history and social progress, great changes have happened in various aspects such as the cooking implements, energy and techniques. Culinary arts gradually develop into a discipline with rich implication in culture, science and arts. This book, making the research of Chinese culinary culture and culinary science as its main contents, has revealed the developmental principles of Chinese culinary science and its general introduction.

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