内容简介
教材依托学校开发的中餐烹饪教学标准、中式烹调师培训内容，突出“以职业活动为导向、以职业能力为核心”的指导思想，按照“理实一体”、“做中学、做中教”的职业教育教学理念编写。本书涵盖中国饮食文化的发展，即中式烹调工艺、热菜制作、烹饪原料基础知识、烹饪原料加工技术、冷菜制作工艺、冷菜盘式及装饰工艺、津派面塑制作工艺、礼仪服务及茶文化等基础知识和基本技能。以“实际、实用、实践”为原则，由浅入深，突出对实践技能的培养。通过任务教学法激发学学和创造力，使其掌握的专业知识、专业技能，以详实、精美的菜例激发学理论知识与专业技能的活学活用，以满足职业岗位能力培养的需要。
目录
ForwardIntroduction to Lu Ban Workshop Project in the UKPart One: Chinese Food Culture Chapter 1 The Evolution of Chinese Food Culture Section 1 The Bing Period 1.1 The Development of Food Culture During the Bing Period 1.2 The Characteristics of the Bing Period Section 2 The Formation Period 2.1 Further Development of Agriculture Broadened Food Sourcer/> 2.2 Speed Craftsmanship Allowed Culinary Tools to Upgrade Constantly 2.3 Innovation in Culinary Techniques Led to the Creation of a Greater Variety of Cuisine 2.4 Initial Form of Banquets and Food Market Started to Emerge Section 3 The Development Period 3.1 Food Sources Continued to Increar/> 3.2 New Breakthroughs in Energy Sources, Co Utensils, and Tableware 3.3 Constant Innovation in Culinary Skillr/> 3.4 The Popularity of Banquets and Food Marketr/> 3.5 The Improvement in Chinese Dietary Theory Section 4 The Maturation Period 4.1 Extensive Food Sourcer/> 4.2 Exquisite Tableware 4.3 A Relatively Complete System of Culinary Skillr/> 4.4 The Emergence of Regional Cuisiner/> 4.5 The Elishment of a Complete Banquet Culture Section 5 The Contemporary Period 5.1 Advanced Kitchen Appliancer/> 5.2 Industrialisation of Food Production 5.3 Food Sources Continue to Grow 5.4 Exchange of Culinary Resources Nationally and Globally 5.5 The Trend of Chinese Food Development Chapter 2 The Characteristics of Chinese Food Culture Section 1 Characteristics of Chinese Food Culture 1.1 A Wide Range of Co Ingredients and Superb Culinary Skillr/> 1.2 A Wide Range of Cuisine Styler/> 1.3 A Manifestation of Chinese Culture 1.4 Combined Effect of Food and Medicine for Yangsheng (Nourishing Life) Section 2 The Guiding ldeology of Chinese Traditional Diet 2.1 Contents and Embodiment 2.2 The Development of Food Science in Modern China Section 3 Traditional Chinese Diet Composition 3.1 Traditional Chinese Diet Composition 3.2 The Validation and Limitation of Chinese Traditional Diet Composition Chapter 3 The Classification of Chinese Cuisine Section 1 The Classification of Chinese Cuisine from a Historical Perspective 1.1 Folk Cuisine 1.2 Imperial Court Cuisine 1.3 Scholar-officials Family Cuisine 1.4 Temple Cuisine 1.5 Ethnic Cuisine 1.6 Marketplace Cuisine Section 2 Schools of Chinese Cuisine 2.1 Sichuan Cuisine 2.2 Shandong Cuisine 2.3 Jiangsu Cuisine 2.4 Guangdong Cuisine 2.5 Beg Cuisine Chapter 4 Chinese Food Related Folk Customs and Etiquetter/> Section 1 Daily Food Customr/> 1.1 Key Features of Chinese Daily Food Customr/> 1.2 Daily Food Customs of Han Chiner/> Section 2 Food Related Folk Customs in Festivalr/> ……Part Two: Ingredients & Equipment.Part Three: Chinese Culinary Techniquer/>