英国鲁班中餐烹饪艺术 烹饪 新华正版
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￥ 66.09 4.8折 ￥ 138 全新
库存3件
作者作者
出版社中国商业出版社
ISBN9787520815109
出版时间2021-11
版次1
装帧平装
开本16开
页数352页
字数400千字
定价138元
货号xhwx_1202542115
上书时间2023-12-16
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目录：
forward
introduction to lu ban workshop project in the uk
part one: chinese food culture
chapter 1 the evolution of chinese food culture
section 1 the bud period
1.1 the development of food culture during the bud period
1.2 the characteristics of the bud period
section 2 the formation period
2.1 further development of agriculture broadened food sources
2.2 speised craftsmanship allowed culinary tools to upgrade constantly
2.3 innovation in culinary techniques led to the creation of a greater variety of cuisine
2.4 initial form of banquets and food market started to emerge
section 3 the development period
3.1 food sources continued to increase
3.2 new breakthroughs in energy sources, cooking utensils, and tableware
3.3 constant innovation in culinary skills
3.4 the popularity of banquets and food markets
3.5 the improvement in chinese dietary theory
section 4 the maturation period
4.1 extensive food sources
4.2 exquisite tableware
4.3 a relatively plete system of culinary skills
4.4 the emergence of regional cuisines
4.5 the establishment of a plete banquet culture
section 5 the contemporary period
5.1 advanced kitchen appliances
5.2 industrialisation of food production
5.3 food sources continue to grow
5.4 exchange of culinary resources nationally and globally
5.5 the trend of chinese food development
chapter 2 the characteristics of chinese food culture
section 1 characteristics of chinese food culture
1.1 a wide range of cooking ingredients and superb culinary skills
1.2 a wide range of cuisine styles
1.3 a manifestation of chinese culture
1.4 bined effect of food and medicine for yangsheng (nourishing life)
section 2 the gui ldeology of chinese traditional diet
2.1 contents and embodiment
2.2 the development of food science in modern china
section 3 traditional chinese diet ition
3.1 traditional chinese diet ition
3.2 the validation and limitation of chinese traditional diet ition
chapter 3 the classification of chinese cuisine
section 1 the classification of chinese cuisine from a historical perspective
1.1 folk cuisine
1.2 imperial court cuisine
1.3 scholar-offis family cuisine
1.4 temple cuisine
1.5 ethnic cuisine
1.6 marketce cuisine
section 2 schools of chinese cuisine
2.1 sichuan cuisine
2.2 shandong cuisine
2.3 jiangsu cuisine
2.4 guangdong cuisine
2.5 beijing cuisine
chapter 4 chinese food related folk customs and etiquettes
section 1 daily food customs
1.1 key features of chinese daily food customs
1.2 daily food customs of han chinese
section 2 food related folk customs in festivals
……
part two: ingredients & equipment.
part three: chinese culinary techniques
内容简介：
教材依托学校开发的中餐烹饪标准、中式烹调师培训内容，突出“以职业活动为导向、以职业能力为核心”的指导思想，按照“理实一体”、“做中学、做中教”的职业教育理念编写。本书涵盖中国饮食的发展，即中式烹调工艺、热菜制作、烹饪原料基础知识、烹饪原料加工技术、冷菜制作工艺、冷菜盘式及装饰工艺、津派面塑制作工艺、礼仪服务及茶等基础知识和基本技能。以“实际、实用、实践”为原则，由浅入深，突出对实践技能的培养。通过任务激发学者的学兴趣和创造力，使其掌握的专业知识、专业技能，以详实、精美的菜例激发学者对理论知识与专业技能的活学活用，以满足职业岗位能力培养的需要。
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