Three selected essays on the summary of cooking practice

Summary is a kind of written material to review and analyze the study, work or completion of a certain stage afterwards, and it is a good way to increase talents. Therefore, we should make a good review and write a good summary. How should we write a summary? The following is a selection of three essays on the summary of cooking practice that I collected for you, for reference only, hoping to help you.

Three selected essays on the internship summary of cooking major 1

In order to improve the teaching quality of cooking major and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking major to carry out professional course internship from May 1 to October 31, 21xx. The details of the internship are summarized and reported from the following seven aspects:

Kitchen environment

Modern catering management attaches great importance to the sanitation of cooking environment, because a clean, relaxed and comfortable catering environment can effectively meet the psychological and aesthetic requirements of consumers, thus winning numerous consumer groups and ultimately winning huge catering market and comprehensive benefits. China's culinary circles generally advocate that "the quality of dishes is the life of catering business", while foreign catering circles generally agree that the safety and hygiene of food are priceless. Modern catering industry regards "cleanliness as the lifeblood of restaurants and the basic element for customers to choose restaurants and restaurants to strive for repeat customers". The real "gourmet" should include delicious food and thoughtful service, as well as beautiful dining environment and kitchen hygiene, so as to truly meet the dual needs of consumers' physical aesthetics and psychological aesthetics.

To develop good hygiene habits, we should always be diligent in eyes, hands and legs, and diligent in sweeping, scrubbing and cleaning, so as to keep the shop clean and the windows bright and clean, and provide customers with a clean and suitable dining environment. Although Chinese catering has a profound heritage of 5,111 years of food culture, it lacks understanding of the importance of cooking environmental hygiene. For a successful catering enterprise, cooking environmental sanitation is an absolutely important link in its marketing strategy.

The knife method of cutting vegetables when cooking is the key step to make delicious dishes.

A good dish pays attention to color, flavor and taste, and the embodiment of knife skill is the embodiment of "color".

knife cutting is the key step to make delicious dishes. A good knife cutter can not only cut vegetables (meat) into pieces, but also cut vegetables (meat) with uniform size and thickness, which is convenient for frying good dishes in the back pot. If the size is uneven, there will be problems such as small cooked, big uncooked, big cooked, and small old. No matter what special master you are, you can't fry well. For example, mixing cucumbers, patting, slicing, cutting hob blocks and shredding have different tastes. For example, cutting potatoes and frying green peppers have different tastes. Generally, shredding is more tasty and cooked.

cooking mood

cooking is not only our daily life, but also the normal state of our life. How to eat scientifically and healthily, especially in the current worrying situation of food safety, requires us to make great efforts to explore, discuss and practice. I have always thought that after retirement, we have no major at work, but we can learn all kinds of knowledge that is useful for our physical and mental health, such as singing, dancing, calligraphy, painting, writing, cooking, etc., and just do what we like! I have many hobbies, and cooking is just one of them. In the process of cooking, I feel a kind of pleasure. At the same time, I am cooking my own mood, flying my own mood and cultivating my own mood. These feelings are all realized in the usual cooking. As long as we put our heart into it, we will experience a lot of fun, and then my cooking will grow longer and longer in this fun.

Dish collocation

Starting from the purpose of health preservation, diet therapy is the main method, so "taking care of your own table when you are ill" has become my cooking goal. From the beginning of choosing ingredients, we should pay great attention to it. First, we should be familiar with the attributes of various vegetables, that is, temperature, heat, cold, cool and equality. Then we should also consider what our physique is, that is, cold or hot, that is, what vegetables are suitable for eating and what vegetables are not suitable for eating. For example, people with cold constitution and deficient qi and blood should eat more warm foods, such as beef and mutton, onions and leeks. People with hot constitution will eat less hot foods such as peppers, because they are easy to get angry; Second, pay attention to the color matching of vegetables. There must be red, yellow, green, white and black in the dishes on the table. Vegetables of various colors have different effects. For example, green vegetables are rich in vitamin C and folic acid, and red vegetables such as carrots and tomatoes are rich in vitamin A and carotene. From the perspective of the five elements of Chinese medicine, red enters the heart, black enters the kidney, white enters the lungs, yellow enters the spleen, and cyan enters the liver, which shows that vegetables of every color are of great benefit to our health. In addition, we should pay attention to the collocation of roots, stems, leaves and fruits in vegetables. For example, potatoes, yams and carrots all belong to roots, while greens, cabbages, chrysanthemum and leeks belong to leaves. Pumpkin, wax gourd and beans are fruits. We should try our best to eat vegetables produced in each season, that is, eat whatever comes out, and eat less out-of-season vegetables. Different dishes choose different degrees of heat. It is not difficult to find in our life that the heat is very important when we cook. The quality of a heat directly affects the taste and nutrition of our cooking, but in fact, we have to choose different heat for different dishes.

1. dishes suitable for low-heat cooking. Such as stewed beef. First cut the beef into square pieces and blanch it with boiling water to remove blood foam and impurities. Then move to medium heat, add auxiliary materials, cook for a while, and then move to low heat. By cooking on low fire, the shrinking fibers of beef are gradually extended. If the beef is cooked with strong fire, the appearance of the beef will be irregular, and the surface will be cooked and rotten, and it will still be chewy inside. Therefore, dishes with large pieces of raw materials should be cooked with small fire.

2. dishes suitable for medium fire cooking. When frying raw materials with paste on the outside, the method of frying in medium heat and gradually adding oil is used, and the effect is better. When frying, if high fire is used, the raw materials will zoom immediately, forming an external coke and internal growth. If you use a small fire, the raw materials will come out of paste after cooking. Some dishes, such as crispy chicken, are prepared by frying the raw materials in a pan when the fire is strong, frying a hard shell, and then moving into medium fire to fry until crisp.

3. dishes suitable for strong fire cooking. The main ingredients are mostly crisp and tender, such as fried mutton with onion, instant-boiled mutton and fried belly with water. When boiling water, it must be boiled in and out, so that it will be crisp and tender. This is because at high temperature, the fiber of meat shrinks sharply, and the water is not easy to leach out, so it is crisp and tender when eaten. Another example is sauteed mutton with onions. First, the meat must be sliced. Secondly, the oil must be heated with strong fire, and then the meat is fried until it changes color. Immediately, the onions and seasonings are braised and fried for a while, and the onions are immediately taken out of the pot. It is also necessary to make a quick success, otherwise it will cause too much water and chewing. Namely: large pieces of raw materials dishes, multi-purpose small fire; All the raw materials hanging outside should be fried in medium heat when frying in oil pan; The main ingredients are mostly crisp and tender, which is suitable for wanghuo cooking.

disposal of the remaining soup

1. whole pot of soup storage: if the boiled soup can't be drunk at that time, it can be poured into a thermos to keep warm, or it can be stored in the refrigerator after cooling at room temperature and heated before drinking.

2. Grease removal: If there is too much grease on the surface of the boiled soup, you can gently sweep the soup surface with a kitchen paper towel to remove the grease, or you can fully cool the soup, and the grease will float or solidify on the soup surface, skim it with a spoon, and then boil the soup.

3. leftover soup: most people think that the nutrition has been integrated into the soup, and after the boiled soup is finished, the meat in it should be discarded. In fact, no matter how long it takes to cook the soup, the non-water-soluble nutrients in the meat can't be dissolved in the soup, so after drinking the soup, the cooked meat can be taken out and eaten with soy sauce, onion, ginger, pepper and other seasonings, and the taste is still delicious.

Don't cook vegetables and fruits together

1. Don't use a blender or food processor to beat the juice. Many people use a blender or food processor to squeeze fresh fruit juice, thinking that it can completely absorb the nutrition of fruit. In fact, during the mixing process, the vitamin C contained in the fruit will be destroyed by oxidation. It is suggested to use a juicer, which can quickly separate the liquid part of the fruit from the residue and greatly reduce the oxidation degree of vitamin C.

2. Don't cook vegetables containing "vitamin C decomposing enzymes" with fruits. Many families like to mix fresh vegetables and fruits to make salads. However, it should be noted that carrots, cucumbers, apples, bananas and other fruits and vegetables contain "vitamin C decomposing enzymes", which will destroy the vitamin C contained in other fruits and vegetables when mixed. However, this decomposing enzyme is afraid of heat. When making salad, carrots can be heated before use. Apples, bananas and other fruits that are not easy to heat can be watered with lemon juice first, which also has the effect of destroying catabolic enzymes.

3. Don't pour out the boiled soup of green leafy vegetables and root vegetables. Vitamin C is not heat-resistant. When green leafy vegetables and root vegetables are boiled, it is easily lost into the soup, but it is not destroyed. Therefore, green leafy vegetables or root vegetables are most suitable for making soup, and drinking soup after eating vegetables can fully absorb vitamin C. When cooking soup, it is best to close the lid. Vitamin C evaporated with heat will flow back into the soup with water drops, so it will not be wasted.

4. Do not soak vegetables for salad for a long time. After cutting the green leafy vegetables for salad, soaking them in cold water for a while can make the vegetables absorb water and keep the crisp and tender taste. But after soaking for a long time, the amount of water that vegetables can absorb will be saturated, and then vitamins will be lost from the inside of vegetables to the water.

In short, this internship is a very meaningful social practice for me. It can not only improve my ability to adapt to the society, but also guide the direction and goal of my future study, and push me to continue to study hard, practice my skills and improve my overall quality. I am a student of Class 1, a culinary major of Grade 11. After obtaining the certificate of intermediate Chinese cook in October last year, I entered the Oriental Hotel in _ city for an internship on October 7, 2111.

At the end of the eight-month internship, I am writing this internship report to tell about my work and life during my internship.

on October 2 last year, I first went to a hotel in Ningbo for an internship, and then I was planted. For this reason, I returned to Lishui after only four days of internship. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I think I'm embarrassing the school myself. But I felt that it was difficult to show my strength by working in a place I didn't like, so I returned to Lishui. After learning the news, the chef of Dongfang Hotel, who had previously worked, offered me an olive branch and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.

Before returning to the East, the chef said that he would put me in an important position, which was just a brand-new beginning. My previous job in the East was as a tailor chef. When I came back, the chef put me in the cold dish room. In the eyes of others, the cold dish room may be a paradise. However, I always remind myself that I come to the cold dish room not to enjoy, but to learn. Be sure to consult other older teachers in the cold dish room with an open mind. This is what our head teacher warned us before the internship. Came to the cold dish room, in a brand-new unfamiliar environment, I am learning all the time. Growing up from a bottom apprentice.

tell me my first story in the cold dish room. At that time, when I entered the cold dish room, I was completely blind and could do nothing. But everything can be learned, and it is true. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. In fact, he will leave the East to work in other places in a month. Therefore, I naturally became his "successor".

In cold dishes, there are many girls. This may be a feature. At that time, I didn't know them very well, except that they were classmates in the class downstairs. But they don't know each other. Every time I study hard, I keep in mind the essentials of each step. I can't remember the formula of some spices, so I wrote a small note and carried it at any time. Because a good memory is not as good as a bad writing! This is also true. Time passed very quickly. A month passed and the master left, so I took over his job. In the eyes of others, I am the successor of a future monitor.

once, Li Shifu, the manager of the catering department, had a good relationship with us. Then he said to me: Tang Hang, do you know? We have thought about putting you in the cold dish room. Girls may not be reflected in cold dishes, but a boy can be reflected in cold dishes. Not only the quality of the dishes, but also the bits and pieces in all aspects, which must be meticulous. It can be said that you should have both the ferocity of a man and the meticulous strength of a girl. At that moment, in fact, I felt that I was carrying more than just an intern, but I wanted to be a real chef and a qualified chef. This has become one of my goals! Of course, it is not easy to be a real chef, which is worthy of recognition. Just like the monitor of my cold dish team, he has been the monitor for nearly two years. He also started from the most basic apprentice and achieved this position step by step. However, he does have real skills.

since the master left, the burden on me has really been heavy, and the leaders have attached great importance to me. In front of wedding banquets and meetings again and again, all our colleagues in the cold dish team struggled together and successfully completed many successes together. However, it is too early to say success now. Because this is only one step in the process of success. If you want to succeed, again, it is not easy.

Later, after a long time, colleagues got to know each other. So we often go out for dinner and play together. This may be just a way to unite.

actually, I also admit that I am quite self-centered sometimes. It is also very thoughtful. For example, sometimes when I am free, I will go online to look for the edges and decorations of those dishes. Then modify it and become our things. This is our own idea. 3

Cooking is a very practical craft, which can't be mastered overnight. On Wednesday, June 11, 21xx, I went to the practice of cooking, realized it with my heart, followed the map, imitated it carefully, and got the true meaning of cooking skills. I have benefited a lot from continuous learning. A deeper understanding of the current problems in the culinary profession, as well as the basic practices and achievements of the culinary profession.

1. Several problems existing in cooking specialty are summarized as follows:

1. The traditional "three-stage" curriculum model is seriously deviated from modern vocational education. For a long time, China's traditional vocational education curriculum is usually called "three-stage curriculum". This kind of curriculum structure is based on the curriculum model of general education in China.