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烹饪工艺是职业教育烹饪专业的一门主要专业课程。本书根据烹饪工艺的基本教学要求、职业教育最新教学要求,采用项目驱动任务的模式进行编写,主要涵盖刀工与原料成形,烹饪原料初加工,分档取料与整料出骨,火候与油温,原料的初步熟处理,上浆、挂糊、勾芡、拍粉,制汤,调味工艺,烹调方法,配菜等内容。
本书可作为职业教育烹饪专业教材,也可作为餐饮企业员工的培训教材。