mao hua chen yong wei (1 Ergebnisse)

paperback. Zustand: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2012-09-01 Publisher: Machinery Industry Press title: fruit and vegetable carving entry Original Price: 35.00 yuan: Limao Hua. Chen Yongwei compiled Press: Machinery Industry Publishing Date :2012-09-01ISBN: 9787111369264 Words: Page: Revision: 1 Binding: Paperback: 16 open product identification: 11097558 Editor's No Summary Introduction to the fruit and vegetable carving is based on national occupational skill standards in Western cooks fruit and vegetable carving skills related to the identification requirements written content includes fruit and vegetable carving in Western cooks should have the basic professional knowledge and basic skills. together with a large number of instances of operational skills for students reference. Fruit and vegetable carving entry upcoming posts. or just go to work as the food and beverage industry. the training of employees. and also as a culinary professional teachers and students of secondary vocational and technical schools. workers the catering training staff and culinary enthusiasts reference books. The fruit and vegetable carvings of Contents Preface Chapter Overview Section I of the concept of fruit and vegetable carving. origin. characteristics and the role of the concept of fruit and vegetable carving Second. the concept of simple fruit and vegetable carving. food carving the origin and development of IV characteristics of the fruit and vegetable carving five the role of fruit and vegetable carving. sect principle of fruit and vegetable carving. food-based. appreciate the main three. aesthetic sense. good luck. cater banquet atmosphere Five carving theme VI is determined in accordance with the customs of the different countries. depending on the season to determine the carving the contents of seven. pay attention to health eight novel. diverse tactics nine. carved landscaping materials should Ingredients and dishes. containers coordination X. rational use of materials. make the best use of 11. the icing on the cake. in moderation Chapter II fruit and vegetable carvings beautify use color matching first section related to fruit and vegetable carvings beautify use used for embellishment dishes. used to set off the dishes placed independently designed for the appreciation of the Section II of the fruit and vegetable carving the color with a color the concept of primary and secondary color three color association. carving color classification five. color matching method VI Chapter fruit and vegetable carving carving finished color plastic arts law Section 1 fruit and vegetable carving art form. abstract-figurative Third. the law of the United States Fine Section II of fruit and vegetable carving patterns. fruit and vegetable carving pattern shape stylized Second. the image portrayed to do Vivid has people loved art modeling manifestations three fruit and vegetable carving patterns change theme. the plant changes. changes in animal production process of the law in the other changes in the fourth quarter in the fruit and vegetable carving process. theme themes composition IV. image. mood fourth Chapter fruit and vegetable carving classification carvings save (1) Fruit & Vegetable Carving classification edible Category II modeling the characteristics classified section II of fruit and vegetable carvings structural manifestations save a cold water immersion method. alum water immersion method cryogenic custody Act IV. Section I of the parcel Chapter V of the fruit and vegetable carving knives and basic knife commonly used tool types and maintenance of a commonly used tool of the type II Section II of the grinding and maintenance tool commonly used tool execution knife method and chisel method. commonly used tool to wield. Chapter VI of the basic fruit and vegetable carving knife fruit and vegetable carving materials and production steps Section 1 fruit and vegetable c.