Textbook for Tourism Service Majors in Secondary Vocational Education -- Raw Materials for Pastries

The cooking major has long set up the course of Raw Materials for Cooking. In each edition of this book, its knowledge and content has focused on Chinese cooking; while in the cooking major of Chinese and western pastries, a systematic and complete textbook is always in absence.To better cater to the needs of these majors, we compiled the Raw Materials for Pastries on the basis of previous teaching experience.As one of the basic specialized course of the Chinese and western pastries of cooking major in secondary vocational schools, this textbook summarizes the basic knowledge of raw materials on the one hand, and on the other hand, it especially focuses on the raw materials commonly used in pastry making, describes in detail their characteristics and application and also pays attention to some specialraw materials used in pastry making.The book is featured by rich content, proper structure, and easiness to understand. It is an indispensable part of pastry teaching. Based on the principle of practicality and sufficiency, it tries to lay a good foundation for students' employment and practical operation.