Model essay on learning experience of cooking (6 selected articles)
When we have new thoughts about life or things, we can record them in our experiences, so that we can enrich our thoughts through continuous summarization. I believe many people will find it difficult to write the experience. The following are my collected sample essays on cooking learning experience. Welcome to read and collect them.
Learning experience of cooking 1
Cooking is the art of meals, and in a popular way, it is cooking and cooking home-cooked recipes. Although we are cooking and cooking in our daily life, what we cook has its own characteristics; There are different ways to do it; How is it done? Each has its own flavor. It is said that cooking is also about learning. In the Chinese traditional culture for thousands of years, when it comes to cooking, Yi Yin in Shang Dynasty has to be mentioned. According to allusions, when Yi Yin first arrived in Yin Dynasty, in order to pray for God's blessing, Cheng Tang specially held a grand ceremony for Yi Yin to welcome Yi Yin. After the sacrifice, Cheng Tang asked Yi Yin devoutly about the strategy of "ruling the country and leveling the world".
In this regard, Yi Yin didn't talk about it in a grandiose way, not to mention the profound truth, but "said soup to taste". In order to make his speech more infectious and convincing, Yi Yin chose the most common food and cooking in the world, which he was best at. So there is a saying that "negative tripod, soup with taste, to king". Food is the most important thing for the people. By tasting the delicious food on earth, Yi Yin taught Cheng Tang many ways to govern the country in a simple way with subtle mysteries in cooking and vivid metaphors, which provided valuable experience for Tang to govern the country. Everything is universal, and cooking and law are no exception.
both cooking and law require practicality. Rational understanding comes from practice, but it also guides practical activities. Cooking, cooking temperature, seasoning, seasoning, how much seasoning and when to cook need to be explored and summarized in many practices. Lin Danqiu said in "Ma Fengbo": "Small dishes are still ordinary dishes ... but once cooked by this female chef, it does have an unusual taste." Yes, the side dishes are still the same, but after many times of cooking practice, practice makes perfect, and slowly understand the mystery of cooking, and the dishes made are delicious.
as a kind of knowledge, law also needs to be explored and summarized in concrete judicial practice. Law is the summary and sublimation of judicial practice. Jurisprudence divorced from practice is like a dish without oil, salt, sauce and vinegar. It is bitter and tasteless, which will make people reject or even dislike it. Jurisprudence, which originates from practice, is more vital. In recent years, the establishment of a two-way communication mechanism between judicial organs and law schools is of great benefit to summarizing and upgrading the theoretical level of judicial practice, deepening and promoting the specific application of legal research, and realizing the interaction between judicial practice and legal theoretical research.
Cooking (cooking) is a common practice, and law should be easy to understand and become a "good dish" for ordinary people. Of course, "Spring Snow" is indispensable in legal theory writings, but "Xialiba people" is also indispensable. Therefore, jurisprudence should go out of the "ivory tower" and step into the homes of ordinary people, so that jurisprudence can be applied freely in concrete life. As legal persons, we don't live on paper laws, but in the real society. Law itself is one of the most important parts in the whole social system, and law is closely related to the good operation of society.
therefore, we can't separate the law from the social system. Only by considering the social background and using social common sense, common sense and common sense can a legal person understand the law more deeply and make a more accurate judgment. Sun Xiaolou, a jurist in the period of the Republic of China, said: "If you only have legal knowledge and lack social common sense, it is full of anachronism and can't meet the needs of the times, that is, you can't count as a legal talent." It should be our pursuit as legal persons to talk about people's affairs, concerns and legal principles in their lives in the words of ordinary people. The inspiration of cooking and the rationality of law all come from the lives of ordinary people. Delicious food and legal theory should be used in the ordinary life of the people, and both cooking and law need to be taken from the people and used by the people. Law can not only be the words of literati, but also the talk of ordinary people. China's cooking skills have a profound influence in the world, and it is a representative part of China's traditional culture. China is a country with a civilized diet, with numerous traditional delicacies and superb cooking skills, which have created one cooking miracle after another, and won praise at home and abroad. China has always attached great importance to diet. With the development of society, the diet culture now not only focuses on cooking skillfully and eating well, but also adds a healthy concept. Diet and health have become a pair of inseparable words.
In China's diet, many of them are full of legends and stories. This not only adds a profound accumulation to the food culture, but also records a part of the history of the food culture in China.
According to the earliest record in Yi Ding, "Fire with a wooden wing will make you stand firm." In ancient Chinese, "heng" is the same as "cooking", which means heating food with fire. "Cooking" means that things are heated to a proper degree (mature). With the development of the times, cooking is the scientific and reasonable processing of raw materials to make artistic, nutritious dishes with good color and flavor.
China's cooking technology developed rapidly in the Xia Dynasty. At that time, there were full-time cooks in the court and the government, and there were also "Jianren" who specialized in catering industry. Shao Kang is the first chef with dates in the history of our country, but the king of Xia Dynasty, which also shows that Xia Dynasty attached importance to cooking.
with the development of history. In China, after the Spring and Autumn Period of Shang Dynasty, to the Yuan, Ming and Qing Dynasties, the cooking technology was constantly developing, and it reached another peak in the Qing Dynasty. The Manchu-Han banquet in the Qing Dynasty was well-known in China, and everyone knew it. It can be said to be synonymous with the Qing Dynasty.
China's food culture and civilization, as well as Chinese and foreign delicacies and special delicacies, have also become a part of China's civilization history. China has a vast territory, different regions and different characteristics, including Sichuan, Shandong, Jiangsu and Guangdong cuisines, Fujian, Zhejiang, Anhui and Hunan cuisines, Beijing, Shanghai and Hubei cuisines, and is divided into northern cuisines and southern cuisines by the Yangtze River. Different cuisines have other classification methods, and dishes can be divided into palace cuisine, vegetarian cuisine, ethnic minority cuisine and official cuisine. Each dish is subdivided, which shows that China's food culture is profound. Learning experience of cooking article 3
Today, our class went to the Labor Technology Center to learn cooking. Wow ~ It's really fun for us junior two students who have been struggling in school all day. Although cooking is not strange to us, we will come into contact with some of them for various reasons one day, but it's really the first time for our classmates to cook together like today, so everyone is fresh and active.
This morning, we made baked cakes, steamed bass and sausage paella, and in the afternoon, we made dumplings and stir-fried three silk, all of which were very familiar except baked cakes. But the most familiar things often have the biggest surprise in them.
for example, many people can make dumplings, and I usually make them myself! But today, we cut our own dishes, that is, cut the vegetables into pieces, which is a hard work and very tiring. However, the students in Class Five who are good at funny, and the boys in Class Five who are better at funny, will always make the funniest moves. Liang Yan Xin actually made Karen Mok's two kitchen knives to cut vegetables in Gourmet, and promoted them in the class. I also tried it once, but I once again realized the benefits of practicing tennis when cutting vegetables! That arm is much stronger. The worst thing is Fu Yu, who actually stuffed green peppers into dumplings and asked people to eat them by lottery. As a result, I was unlucky enough to get them. Fortunately, he didn't send me Meng Animation.
Now I really want to talk about my favorite cake, because I think my cooking is delicious! I can't give it to everyone, so I will send you a picture to see!
hehe, isn't it tempting? It's actually very simple.
Go on, through today's study, I found that all the boys in our class have great potential to be housewives, and all of them are so powerful!
actually, through today's study, I think mom and dad are usually so hard! So we should thank our parents! Learning experience of cooking Article 4
According to the arrangement of the World Bank Project Office in the autonomous region, I was lucky enough to attend a cooking training class held in Ningxia Vocational and Technical College of Industry and Commerce, during which I learned authentic Chinese cuisine and felt the taste of delicious food! The real experience of China on the tip of my tongue made me re-understand the major of cooking. For this training course, I think I can only use these four words to describe it. The teachers' rich blog posts, vivid explanations and wonderful cases all left a deep impression on my mind. I only hate myself for my poor knowledge and poor writing, and I can't put all my feelings on paper through words. But I still try my best to rack my brains and pray that I can express what I think and get after training.
First of all, in the course of Chinese cooking, I learned the common cooking materials and their processing methods, cooking tools and equipment, the mastery of cooking temperature, the identification of oil temperature, and the knowledge of kitchen hygiene and safety. In addition, the knife operation and the making methods of smoldering and stir-frying dishes are also introduced. In the process of cooking, we should pay attention to the following points:
1. Cooking must be hot and cool. I saw the teacher burn the pot red!
2. When cooking, you must fry the material, and the choking is the highest level.
3. Salt doesn't have to be put in late. Nutritionists say it is put in late, but from the perspective of cooking, it is still put in early.
4. The materials must be selected correctly. Stir-fried shredded pork should be thin, braised pork belly should be pork belly, stir-fried chicken must be dry, and the side dishes should be very particular, and no mess should be made.
5. Prepare more condiments. Soy sauce should be freshly extracted, colored with soy sauce, cold soy sauce and steamed fish soy sauce. Vinegar should also be divided into white vinegar, aged vinegar, rice vinegar and so on. Chili sauce, bean paste, oyster sauce, lobster sauce, etc. should be always available, so that the dishes made are delicious.
Secondly, I learned a lot of manners and self-cultivation through this training. This training also specially arranged a morning to train us on etiquette and self-cultivation. In this class, I learned how to give full play to my emotional intelligence and handle the relationship with others. How to make your future words and deeds more quality and self-cultivation. Let yourself be mature and steady in dealing with people.
Thirdly, through this training, I know that cooking is really not just as simple as cooking and seasoning raw food, but requires the chef to put his feelings into it, so that such dishes have unique characteristics and are worth tasting. Learning is valuable and training is wonderful. Through this valuable and wonderful training and study, I have a new understanding and understanding of cooking. Cooking is by no means just cooking and frying. It is a deep knowledge and an art.. Whether it's tasting the cooked food for others or others' affirmation of your cooking skills, I think this is happy for everyone who loves cooking. Through this training, I told me how to work well in the future, and I should rely on my own intelligence, diligence, and careful attitude to work and contribute my meager strength to the socialist cause.
Finally, I sincerely thank the World Bank Project Office for giving me this training opportunity, and I will work harder in the future. Learning experience of cooking Article 5
It is a great honor to share with you this time to participate in the Shougang Industrial Cup Cooking Technology Summit Forum.
First of all, I am pleased to inform you that my team won the gold medal in the team competition. Here, on behalf of all members of the working team, I would like to express my deep gratitude to the leaders of the company for their trust, encouragement and support, and to all colleagues for their cooperation in our work! My team of five people went to XX to participate in the cooking contest on behalf of XX Company. After arriving at the cooking competition hall of Shougang on October 8, 2118, we made preparations for the competition overnight. Whether it's the layout of the exhibition booth, publicity signs, or the preparation of cooking tools and ingredients, my work team has their own division of labor and completed the work in an orderly and tense manner.
during the cooking competition, our team's entries included hot dishes, pasta, fruit plates and cold dishes such as braised ox head, roast lamb chops and oat noodles. With the special ingredients in Inner Mongolia, we advocated fullness and reality, and paid attention to the original taste of raw materials. The team members used skillful skills and unique methods to cook original grassland cultural food, which was well received by the judges.
among the competition works of participating teams from all over the world, the one that impressed me most was PetroChina's competition work: "Mei Lan Zhu Ju". This cold spell is to process the ingredients with fine knife work and make them into four gentlemen in flowers with ancient Chinese charm. The knife work is clean and neat, not only neat and beautiful in shape, but also attractive in appetite. More importantly, this work is innovative and eye-catching. This single cold spell makes me feel that cooking should not only pay attention to the harmony of color, aroma, taste and shape of food, but also pay attention to the traditional aesthetic feeling of dishes, so as to achieve the harmony and unity of color, aroma, taste, shape and beauty, giving people a special enjoyment of the unity of spirit and beauty.
In addition, the pastry made by contestants from all over the world is exquisite, which is not only rich in categories, but also diverse in flavor. For example, making the pastry into blooming fancy, lovely animals, realistic umbrellas, etc. Let me see the superb pastry making skills. Facing the unique and exquisite pastry products with different shapes, I can't help but drool, which has strengthened my confidence and strived to improve the working skills of my team pastry chefs. Through continuous study and practice, Through the experience of participating in this competition, I have the opportunity to communicate and learn from contestants from all over the world, and deeply understand the traditional health-keeping thought of "balance is health". Cooking is no longer about processing raw food raw materials into mature food, but more importantly, it emphasizes the balance of various nutrients. For example: coarse grains, flour and rice collocation; The types of non-staple food should be diverse, and the meat and vegetables should be matched; Main and non-staple food collocation; Dry and thin diet and so on. This combination can improve the flavor of food, help to complement various nutritional components, and also improve the nutritional value and utilization of food.
the improvement of diet quality lies in the improvement of cooking level, and the improvement of cooking level lies in mutual discussion, mutual encouragement and joint efforts among chefs. If employees can have delicious
delicious meals every day, they will feel at home and serve the company better. In our daily work, we still have many shortcomings. To maximize the annual income and increase the company's income, we must constantly innovate and make progress, develop more affordable and balanced food to attract customers. From this perspective, I deeply feel that the work is innovative and challenging. In the future, I will lead my team to constantly accept challenges, be brave in innovation, cook more exquisite dishes, improve working ideas, inspect new dishes, and strive to create better economic and social benefits.
Thank you again for providing me with this opportunity to study in the competition. I believe that under the guidance of leaders and colleagues,