The first chapter is an overview.
Chapter II Basic Knowledge of Material Selection
Chapter III Basic Knowledge of Primary Processing of Raw Materials
Chapter IV Basic Knowledge of Knife Work
Chapter 5 Basic knowledge of sauerkraut
Chapter VI Basic knowledge of temperature
Chapter VII Basic knowledge of seasoning
Chapter VIII Basic knowledge of cooking technology
Part II Intermediate Cooking Knowledge
The first chapter is the top ten delicacies in China.
Chapter II Cooking Materials
Chapter III Livestock Meat
Chapter IV Poultry Meat
Chapter V Aquatic Products
Chapter VI Condiments
Chapter VII Primary Processing of Fresh Raw Materials
Chapter VIII Boning of Meat, Materials and Whole Materials
Chapter 9 Food Sculpture
Chapter 10 Basic knowledge of nutrition
The first chapter XI basic knowledge of food hygiene
Chapter XII Knowledge of Nutrition, Hygiene and Safe Diet
Chapter XIII Food Cost Accounting
Part III Advanced Cooking Knowledge
Chapter I Cooking Chemical Reactions
Chapter II Taste, Taste and Taste
Chapter III Cold Current
Chapter IV Banquet Knowledge
Chapter V Hotel Management
Chapter VI Cooking Aesthetics
The fourth noodle making process
Chapter I Pastry Making Technology
Chapter II Technical Points of Pasta Making
Chapter III Pastry Making Technology
The fourth chapter all kinds of pastry making skills
Chapter V 30 Cases of Vocational Skills Training
The fifth part is teaching practice examples.
Chapter 1 Cold Current Cold Dishes
Chapter II Hot Meat Dishes
Chapter III Aquatic Hot Dishes
Chapter IV Poultry Hot Dishes
Chapter V Vegetarian and Hot Dishes
Chapter VI Comprehensive Hot Dishes
appendix