Chinese cooking mainly studies Chinese pastry making technology, Chinese cooking technology, Chinese hot dish making, cooking nutrition and hygiene, cooking raw material knowledge, cooking arts and crafts. Chinese cooking is to make Chinese dishes by frying, picking, steaming, frying and other cooking techniques.

The theoretical knowledge test is conducted in a standard classroom, using a written test. Full score 100, and above 60 points are qualified. Those who pass the theoretical knowledge test take the skill operation test. Skill operation assessment shall be conducted in the way of actual operation on site. The place for skill operation assessment requires complete cookers and cookers, and the hygiene and safety meet the national standards. Cooking and pastry making workshops meet the appraisal requirements. Skill operation assessment adopts sub-item scoring, with full score 100, and 60 or above as qualified. Technicians and senior technicians must also conduct a comprehensive review.

Cooking is the process of making dishes from processed and cut cooking materials through heating and modulation, which includes two main contents: one is cooking, and the other is blending. Cooking is heating, and cooking materials are made into dishes by heating. Tone is seasoning. Through modulation, the dishes are delicious, attractive in color and beautiful in shape. Cooking is the operation process of cooking processed and cut cooking materials into dishes by means of heating and modulation. Cooking is to heat food, that is, to heat food raw materials to maturity, so that a series of physical and chemical changes will occur in the process of heating food. These changes include food solidification, softening, dissolution and so on. When cooking in a restaurant, some fresh small raw materials are fried with sizing, and the finished product is smooth and refreshing. If "water skiing" is used instead of "lubricating oil", the effect is not bad. The method is to put the raw materials into a boiling water pot after sizing, take them out immediately after paddling, drain the water and blend them. This method can not only save fuel, but also solve the diet problem of people who are disgusted with oil. Moreover, because the water temperature is always 100℃, the operation is simple, and its smooth texture is not greasy except for the surface of raw materials.

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