Based on the teaching standards for culinary arts and nutrition, and adhering to the principles of dual school-enterprise cooperation, moral education, and the integration of theory and practice, this book systematically designs three modules—basic knowledge of cold dishes, preparation of flavorful cold dishes, and design and preparation of decorative cold dishes—starting from the needs of job training and combining the characteristics of vocational education talent cultivation. It comprehensively introduces various cold dish cooking techniques, including stir-frying, braising, mixing, marinating, boiling, freezing, crisping, and frying, as well as the preparation processes, recipes, and key technologies of classic cold dishes. The content is rich and highly practical, emphasizing the introduction of new technologies, trends, processes, and standards in the industry during knowledge expansion.
本书依据烹饪工艺与营养专业教学标准，秉持校企双元、立德树人、理实一体的理念，从岗位培养需求出发，结合职业教育人才培养特点，系统设计了三大模块——冷菜基础认知、风味冷菜制作、花色冷拼设计与制作。全面介绍了炝、卤、拌、腌、煮、冻、酥、炸等冷菜烹调技法和经典冷菜菜品的制作工艺、配方、技术关键，内容丰富、实践性强，在知识拓展中注重引入行业新技术、新趋势、新工艺和新标准。
本书依据烹饪工艺与营养专业教学标准，秉持校企双元、立德树人、理实一体的理念，从岗位培养需求出发，结合职业教育人才培养特点，系统设计了三大模块——冷菜基础认知、风味冷菜制作、花色冷拼设计与制作。全面介绍了炝、卤、拌、腌、煮、冻、酥、炸等冷菜烹调技法和经典冷菜菜品的制作工艺、配方、技术关键，内容丰富、实践性强，在知识拓展中注重引入行业新技术、新趋势、新工艺和新标准。
