What are the main courses in western food chef training? Specifically the following seven points.

1, basic knowledge: some basic knowledge of nutrition, professional ethics, food safety and hygiene, preventive security measures.

2, raw material knowledge: introduction of plant-based raw materials, classification of raw materials, quality identification, introduction of edible fungi tired raw materials, storage methods, introduction of animal raw materials, fruits, seasonings related to the understanding and explanation.

3, raw material cutting and processing technology: knife operation technology, knife beautification, side dishes;

4, the basic production process of dishes: dish serving, cooking heat transfer, pre-heat treatment, the basic soup production process, mastery of the fire, gravy thickening process;

5, raw material processing technology knowledge: animal raw materials, dry raw material processing technology, fresh raw material processing;

5, raw material processing technology knowledge: animal raw materials, dry raw material processing technology, fresh raw material processing;

5, raw material processing technology: animal raw materials, dry raw material processing technology, fresh raw materials Processing;

6, hot dishes production process: frying, grilling, simmering and stewing, smothering, cooking and braising, cooking techniques, frying and popping slip frying and cooking, sticking and collapsing baking and shabu-shabu blanching, cooking methods for hot dishes, hot dishes cooking process, boiling and baking and pulling, sugar and honey and frosting;

7, cold dishes cooking issued and plating process: frying, dipping, brine, mixing, stirring, choking, saline cooking, soy sauce, smoked, crispy, ????€€?€€?€€?€€?€€?€€€?€€?€€?€€?'??€?€€?o??€€??a?-??'??€€?€€?€€?"¨?€?€€?€€?€?€€?€€?€€?€?€€?€?€?€?€€?€?€€?"¨? Crisp fried, dehydrated, sugar sticky, wax, baked, rolled, frozen and other cooking methods; plate requirements, steps, techniques, types, styles.