《中等职业教育旅游服务类专业教材:烹饪原料初加工技术》所讲授的内容，是烹饪专业不可缺少的重要组成部分，全书从不同原料的初加工技术入手，到干货原料的涨发以及烹饪中对配菜的要求，进行了详细的综述。对初学者来说，由易到难、由简到繁、循序渐进、逐步掌握，是学生全面了解和掌握各种原料加工技巧的好方法，为学生的就业和实际操作打下良好的基础。((As an indispensable part of the cooking major, A Textbook for Tourism Service Majors in Secondary Vocational Education — Primary Processing Techniques of Raw Materials for Cooking starts with the primary processing technieques of different raw materials, and describes in detail the soaking of dry raw materials and the requirements of accompanied materials for cooking.For beginners, the content develops from easy to difficult, from simple to complex, and advances step by step, which enables students to comprehensively understand and master various skills of raw materials processing, and lays a good foundation for their employment and practical operation.)