Chinese Cook/中式烹调师

This book is written in accordance with the requirements of the "National Occupational Skill Standard for Chinese Cooks" (2018 edition), following the principle of linking standards, textbooks, and test questions. Starting from job training needs, it introduces the skills and relevant knowledge that intermediate Chinese cooks should master, covering the primary processing of raw materials, grading and cutting of raw materials, pre-processing of raw materials, and preparation of dishes. It is also equipped with simulation questions, simulation test papers, and reference answers for corporate training and self-testing by readers.

本书依据《国家职业技能标准中式烹调师》(2018年版)的要求，按照标准、教材、试题相衔接的原则编写，从岗位培训需求出发，介绍了中级中式烹调师应掌握的技能和相关知识，涉及原料初加工、原料分档与切配、原料预制加工、菜肴制作等内容，并配有模拟题、模拟试卷及参考答案，以便企业培训和读者自测。