SB/T 10946-2012 in English
VALIDStandards for Sichuan cuisine
- Issued on:2013-01-23
- Implemented on:2013-09-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
Price(USD)：
$480.00
$466.00
$466.00
本标准规定了中国川菜烹饪工艺关键环节的定义、分类、要求以及相应的厨房设施、设备、工具和人员要求。
本标准适用于中国川菜烹饪工艺的执行。
Scope
This standard specifies the definition, classification, and requirements of key aspects of Chinese Sichuan cuisine cooking techniques, as well as corresponding kitchen facilities, equipment, tools, and personnel requirements. This standard applies to the execution of Chinese Sichuan cuisine cooking techniques.
Sample only — not a preview of SB/T 10946-2012
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