An Mi-ryeong et al.: Cooking principles for developing easy-to-understand menus

Today, with the change in diet and the growth of the eating industry, we're becoming more interested in food flavors as well as nutrition for health. So the need for a professional chef in the food industry is becoming increasingly prominent, and Joe is now recognized as a scientific approach based on principles and principles based on understanding not only the functional abilities but also the ingredients of food, its functions, its physical and chemical properties. In the choice of foods for Joe, we can identify the ingredients and functions of each food, and then select the best ingredients and apply the principles of physics and chemistry and change in the process of cooking and cooking. This scientific approach can help you to improve nutritional value and taste in food and make it clean and safe, so that you can cook something that will help you eat a happy diet and improve your health. It's all 17 chapters, each chapter is divided into a food component, each one is a food category, a food composition, a type of food, food cooking and change, and a recipe for food. We've explained to them the chemistry and nature, the ingredients, the storage and the storage, and we've tried to help those who are major in cooking and eating business not only make it more systematic on the ground but also make it easy for anyone who is interested in cooking or wants to do so.

Korean title: 알기쉬운 메뉴 개발을 위한 조리원리

Korean author: 안미령 외

Korean publisher: 지구문화

ISBN-13: 9788970063645