At first, cooking techniques were taught by apprentices, lacking systematic science and relatively unified and stable teaching ideas and methods. The apprentice's cooking operation can only be known, but not why. In the late 1950s, cooking learning entered the classroom from the workshop, gradually increasing the theoretical teaching of cooking, and cooking operations began to study why. After 1980s, with the deepening of reform and opening up in China, higher education has developed rapidly. In cooking higher education, not only junior college and undergraduate education appeared, but also it rose to the level of master education, which played a positive role in improving the scientific and cultural taste of cooking specialty and further learning cooking science. However, the traditional China cooking technology has a strong manual operation, and it always stays in empiricism in cooking, lacking systematic science and standardized operation. In order to realize the scientific and modern operation of cooking technology, accelerating the research of cooking standardization has become a subject that cooking workers must pay serious attention to.

First, the standardization of cooking technology operation is an inevitable requirement for the development of cooking science.

(1) Standardization of cooking technology operation is the basic way to realize the modernization of cooking science.

The modernization of cooking technology is based on standardization. Without the standardization of cooking operations, it is impossible to realize the modernization of cooking. The randomness of cooking operations leads to the uncertainty of cooking products. Dishes with the same name are operated in different areas or by different personnel, and the quality indexes are far from each other, sometimes even beyond recognition. The randomness of cooking technology and the incomparable cooking products not only reduce the scientific nature of the cooking industry, but also greatly affect the competitive position of China cooking in the world cooking industry. Cooking standardization is to quantitatively analyze dishes with scientific methods, find out what * * * is in actual operation, unify quality standards, and standardize operation methods and procedures, so as to continuously promote the scientific and modern cooking technology.

(2) Standardization of cooking technology operation is an objective requirement of the market economy for the cooking industry.

Under the condition of market economy, the pace of people's life will continue to accelerate, and the requirements of society for the cooking industry are getting higher and higher. The manual operation of Chinese food restricts the speed of Chinese food, and as a hot food, Chinese food has a special requirement, that is, it is cooked and eaten now, with a small amount in advance and a large time constraint. The best way to solve this contradiction is to standardize the operation of cooking technology. With the further commercialization of cooking materials, the chef's processing and cutting process will be greatly simplified, the production process of cooking products will be greatly shortened, and the chef's labor intensity will gradually decrease. The refinement of division of labor and cooperation on the basis of standardization in the cooking process will greatly promote the standardization of cooking products and the rapid improvement of industry efficiency, thus adapting to the objective requirements of the development of market economy for the cooking industry.

(3) The standardization of cooking process operation is also the need to compete with foreign fast food.

KFC and McDonald's are popular all over the world because of their scientific formula, advanced management mode, modern equipment, standardized operation and fast supply mode. The appearance and development trend of foreign fast food pose a strong challenge to China food. Chinese food should learn something useful from the foreign fast food model, find out its own shortcomings, standardize its own operation methods, and do enough articles on the varieties and ways of supply to meet the market demand and continuously improve the competitiveness of China cooking in the catering market.

Second, the way to realize the standardization of cooking technology operation

The development of cooking technology is the crystallization of chefs' labor wisdom in past dynasties, and the inheritance and improvement of cooking technology have long depended on the teaching of masters and the understanding of apprentices. Therefore, "most of China's cooking is still in the state of manual, individual and small producer", and the reality of cooking skills casts a mysterious color on cooking technology. Because of this, the application of modern science and technology in the field of cooking is limited, which is extremely unfavorable to the development of cooking. Cooking technology is actually very manual and practical, but this does not exclude the application of modern scientific and technological achievements. The use of meat grinder, dough mixer and slicer greatly reduces the labor intensity of cooking operators; The application of far-infrared oven, dumpling machine and frying machine makes it possible to produce cooking products in batches. Therefore, we must emancipate our minds, face reality, meet challenges, accept new knowledge and technology, and actively explore the standardization of cooking technology operation.

(a) The positioning and standardization of weights and measures have many aspects in cooking.

When it comes to weights and measures, such as the length, thickness, width, diameter, weight and oil temperature of dishes, the correct positioning and standardization of weights and measures is very important for the standardization of cooking technology operation. For a long time, the measurement parameters formed by cooking technology are mostly the summary of chef's experience in practice, and a considerable part of them are approximate figures based on feelings. The same dish will have different measurement parameters in different versions of the menu, which reflects the randomness of cooking operation. Over time, people will think that there are no strict measurement parameters in cooking operation, and the raw materials are cut long, short, thick, thin, big and thick. Too much seasoning has little effect on the quality of dishes, and the chef's knowledge is just to cut large raw materials into small pieces, long ones into short pieces and eat them raw. There is not much pressure, so there is no standardization. Why KFC is popular all over the world depends on its standardized operation and its quality standards. To improve the competitiveness of Chinese food is to study the standardization of cooking operations.

There are many kinds of cooking materials with different textures, that is, the same raw material has different textures in different parts. In addition, the purpose and requirements of raw materials processed in an oil pan are different, and the content in this respect is really difficult to determine. However, it can be determined according to the requirements of a certain raw material and a certain oil pan treatment, such as sizing raw material, which is treated with lubricating oil in the oil pan, and the oil pan is determined as a warm oil pan with a small amount of oil, medium fire power and feeding amount. The heating time is 30- 50S, and the maturity is the color change of the slurry layer. The raw materials are just tender. After such standardized operation, we can gradually overcome the randomness in operation and overcome the shortcomings brought by empiricism.

(2) Standardization of dishes.

There are so many kinds of dishes in China that it is impossible to format them one by one. Just like western food, there are many kinds of western food, but how many are formatted? French steaks are world famous. They are basically formatted in terms of material selection, modeling and mature technology, but the maturity varies from person to person. Many dishes are constantly developing and changing. But why KFC and McDonald's in western food are loved by people all over the world depends on the standardized and flexible management concept. Chinese food enjoys a high reputation in the world and is loved by more and more foreigners. The variety of Chinese food has changed too much, and the same variety is different because of different people's operations, which makes many foreigners at a loss, which is very unfavorable for starting to cook a certain dish. Yangzhou fried rice with eggs is very popular in Chinese restaurants all over the world, but the standards of fried rice with eggs are different. Fortunately, this has attracted the attention of Yangzhou cooking circle, its birthplace, and the quality standard of egg fried rice has been formulated, which will have great social and economic effects on standardizing the operation of Yangzhou egg fried rice and maintaining its image.

(3) Standardization of operating procedures

The general process of cooking is: material selection, rough machining, finishing, sizing, paste hanging, batching, cooking, plate loading and so on. However, the process of different dishes is not exactly the same, so it is necessary to clarify the operation process and find out the similarities between them. For example, ordinary dishes have to go through the processes of material selection, rough machining and fine machining, and slip cooking has to go through the steps of sizing, scraping oil and stir-frying. Cooking generally requires stir-frying, adding materials, stewing and extracting juice. We can refine the same parts of these similar dishes, study and formulate the quality indexes of each process, and overcome the randomness of the technological process, which will play a positive role in enhancing the standardization of technological operation.

(4) Standardization of operating equipment

With the progress of science and technology, cooking equipment is constantly updated, and the operating conditions of cooking are constantly improved, from battery furnace to iron plate furnace, from gas bottle to pipeline gas, from gas oil to electric energy. Standardized and programmed operations require the use of modern equipment. Efforts should be made to develop an operating equipment that can automatically adjust and stir-fry dishes, and can reflect the overall characteristics of China cooking, so as to provide objective conditions for the standardized and programmed operation of cooking.