Jeong Su-geun et al.: Easy-to-Understand Korean Cuisine Cook Certification

To cook well, you need to be basically, you have to cut your knives and use them freely, and second, you've got to be skilled at using your frying pans and other tools in a way that is really good. Third, you have to understand cooking and understand the necessary theories and the basics of the word. In this book, we've divided the food from rice, from meat to meat to stew to soup, from raw to raw, from wine to wine, from mouth to mouth, from candle tot, from heart to mouth. A food-saving certificate from the Industrial Humane Society is a license that anyone who works in Korean food sales should get. Now that the cooking tools are developed, we need to make sure that we use them in a variety of tests. In this book, we tried to explain to the first people who had access to cooking the basics of cooking and how it was made, but there's also a point that the page relationship is not enough. And finally, I hope that people who want to study Joley and the vets will help you get your food functional certificates by reading and practicing this book over and over again.

Korean title: 알기쉬운 한식조리기능사

Korean author: 정수근 외

Korean publisher: 백산출판사

ISBN-13: 9791166392597