Kim Se-han et al.: Western Cooking Practice

The original volume consists of 1, 2, 3. Part 1 dealt with Western food, its own history, its national features, and so forth, as a theory necessary for the understanding of Western cooking and its practicality. The basic position of the cook, the cook's service, the Western diet, personal hygiene, kitchen safety care, kitchen breakfast, proper knife - the use of vegetables, grinding potatoes, Western style recipes, stock, sauce, dressing, spices and herbs. Part 2 deals with detailed guidelines and recipes for practical preparation and cooking, which help with the testing of food - cooking services, and Part 3 introduces courses of Western cooking on the ground. We've also talked about what we think is necessary for students who specialize in Western cooking and for chefs who start out with Jori.

Korean title: 서양조리실무

Korean author: 김세한 외

Korean publisher: 백산출판사

ISBN-13: 9791165671723