This book is divided into four modules: Basics of Western Cooking, On-duty Processing Kitchen, On-duty Cold Dishes Kitchen, and On-duty Hot Dishes Kitchen. Content covers induction and entry, entering the modern kitchen, understanding the basic principles of cooking, understanding common cooking methods, basic skills training, basic vegetable material processing, and meat cutting and processing.
本书分为西式烹饪基础、当班加工厨房、当班冷菜厨房、当班热菜厨房共四个模块，内容涉及入职与入门、步入现代厨房、烹饪基本原理认知、常用烹调方法认知、基本功训练、蔬菜基本料型加工、畜肉的分割加工等。
本书分为西式烹饪基础、当班加工厨房、当班冷菜厨房、当班热菜厨房共四个模块，内容涉及入职与入门、步入现代厨房、烹饪基本原理认知、常用烹调方法认知、基本功训练、蔬菜基本料型加工、畜肉的分割加工等。
