1. Who will write a cognitive report on cooking expertise for me? ! ! thank you ! Little brother, I gave all my possessions! !
If you love food and cooking enough, you can write it yourself! Different people have different perceptions, especially in the cooking industry!
2. Please discuss how to master solid professional theoretical knowledge is helpful for learning culinary aesthetics.
Generally, we start from the basic skills of copy, such as flipping pots, knife cutting, carving, cooking, menu design, banquet making, etc. After getting familiar with the basic skills, we start to learn cooking, menu design, banquet making, etc. Besides technical learning, we also have some theoretical learning, such as cooking knowledge, material knowledge, job creation knowledge and so on. The school independently offers: long-term and short-term popular specialties, which teach all kinds of Chinese and Western pastry, hot dishes, cold dishes, braised dishes, assorted dishes, food carving, whole chicken and fish deboning, all kinds of high, medium and low-grade banquet combinations, booth production, Sichuan-style hot pot, grilled fish and other production and cost accounting, and restaurant management and management knowledge. It is a chef school specially designed for students who learn to cook. In addition, there is the specialty of western food at West Point
3. What is cooking raw material science
Cooking raw material science, that is, cooking technology and nutrition specialty.
With the steady development of China's national economy, the people's living standards are improving day by day, which has promoted the vigorous development of China's tourism industry, and the characteristics of specialization, marketization and internationalization of the catering industry have become increasingly prominent. All kinds of catering enterprises have emerged in response to the market, while the current situation of low quality of employees and shortage of talents has been
The market has been in short supply of professional and technical personnel with high education in cooking. In addition, with people's attention to health and nutrition and hygiene, professional personnel such as nutrition and catering are also in short supply. Therefore, this major has broad career development prospects.
(3) Extended reading of cooking professional knowledge
Training objective:
To train high-tech applied professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering, as well as catering management.
① cultural knowledge: master the necessary basic theory of public culture, among which college English should pass the advanced English application ability test; Computers have to pass the national first-class examination.
② professional basic knowledge: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: cooking raw materials, cooking nutrition and hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold-mixing technology, service and management of catering enterprises, etc.
③ professional core skills: master the basic skills of this major, focusing on the skills of dish making and dish innovation, as well as the skills of Chinese and western pastry making and innovation; Master food carving and cold spell creation skills; Know how to eat with nutrition.
④ professional development ability: understand the management procedures and catering marketing of catering enterprises; Master catering service skills; Understand the current situation and development trend of catering enterprises at home and abroad, as well as the frontier topics and latest research results of this discipline.
4. Zhengzhou New Oriental cooking school's boutique specialty
school upgrades the course content every year, that is, each specialty should upgrade the dishes that are consistent with the market, online celebrity products, etc., and now the class places are scheduled after the year. Come to the school in recent days to learn about it
5. What is the specialty of cooking technology and nutrition
The specialty of cooking technology and nutrition is to cultivate and master the basic knowledge of modern cooking, nutrition and catering management. A major with strong cooking skills, who can engage in cooking operation, nutrition analysis and nutrition catering, as well as advanced technical applied professionals in catering industry management.
Basic knowledge of cooking technology and nutrition: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including basic knowledge of cooking raw materials, cooking nutrition hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold-mixing technology, service and management of catering enterprises, etc.
(5) Extended reading of cooking professional knowledge:
Jobs for students majoring in cooking technology and nutrition:
1. Chefs in restaurants such as major hotels, star-rated hotels, chain restaurants, restaurants, resorts, senior clubs, ocean cruises, etc. can engage in technical management of catering after grassroots exercise, such as chefs, executive chefs, catering department managers, or hotel managers.
2. Cooking teaching and training in vocational schools in colleges and universities, as well as nutrition caterers in canteens and hospitals in major units.
3. Major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.
Network-Cooking Technology and Nutrition Major
6. Introductory books for self-study nutritionists
Professional books for nutritionists to learn
Training materials for nutrition caterers
Catalogue of Basic Knowledge of Nutrition Caterers
Chapter 1 Basic knowledge of common cooking materials
Section 1 Vegetables
Section 2. Section III Livestock and Poultry
Section IV Grain
Section V Fruits
Section VI Condiments
Chapter II Basic Knowledge of Food Nutrition
Section I Energy Needed by Human Body
Section II Nutrients Needed by Human Body
...
Chapter III Food Safety Knowledge
Chapter IV Food Poisoning and its Prevention
Chapter I Knowledge of catering cost accounting
Chapter VI Legal knowledge
Chapter VII Professional Ethics
Nutrition Caterer Skills [Directory]
Part I Intermediate Skills of Nutrition Caterer
Chapter I Preparation of Nutrition Caterer
Section I Market Survey
Section II Cost Accounting
Section III Hygiene Supervision
Section IV Cooking Materials. Inspection
Chapter II Formulation of Nutritional Diet
Section I Calculation of Full-day and Meal Energy Intake and recommended dietary allowance
Section II Determination of Variety and Quantity of Staple Food and Non-staple Food
Section III Adjustment and Determination of Diet
Chapter III Preparation of Nutritional Meal
Section I Verification, Check the cooking materials
Use reasonable cooking methods in the second quarter
Qualitative determination and star determination in the third quarter, Standardized cooking
chapter iv summary and publicity after meals
section I collection and analysis of opinions
section ii preservation of recipes
section iii investigation summary
section iv introduction and promotion
section ii advanced skills of nutrition caterers
chapter v preparation of nutrition catering
section I dietary customs of different countries
section ii cost accounting. P > quality inspection and storage of high-grade cooking raw materials in the third quarter
formulation of nutritional recipes in the sixth chapter
design of banquet recipes in the first quarter
application of dietary supplements in the second quarter
preparation of nutritional meals in the seventh chapter
preparation of special meals in the first quarter
preparation of common dietary supplements in the second quarter
summary and innovation after meals in the eighth chapter
Summary
Section II Improvement and Innovation
Chapter IX Training and Guidance
Section III Technical Skills of Nutrition Caterer
Chapter X Preparation of Nutrition Caterer
Section I Market Survey
Section II Cost Accounting
Chapter XI Formulation of Nutrition Recipes
Section I Design of Nutrition Recipes for High-end Banquets
Section II Nutrition Recipes for Special People. The design of
the design of dietary supplements in the third quarter
the production of nutritious meals in the twelfth chapter
the quality control of food cooking process in the first quarter
the misunderstanding of modern nutritious diet in the second quarter
the training and guidance in the thirteenth chapter
the training of senior nutrition caterers in the first quarter
the organization of special seminars in the second quarter
the fourteenth chapter of technical management
the first quarter. Formulate technical management system
Update of knowledge and technology in the second quarter
Appendix table of food properties and tastes
Training materials for nutritionists in China
Author: Ge Keyou and others
Language: Chinese
format: 16 format ISBN: 7-117-17133-1/ R 7134
Binding: paperback
Edition: 1 Publication date: February 1, 2115
Pricing: 66 yuan
The contents of this book include: basic nutrition, food nutrition and food hygiene, population nutrition, public nutrition, nutritional deficiency and overnutrition, disease nutrition, nutritional fortification and health food. Audience: nutritionist
Catalogue
Article 1 Basic Nutrition
Chapter 1 Composition of Human Body and Digestion and Absorption of Food
Chapter 2 Energy
Chapter 3 protein
Chapter 4 Lipids
Chapter 5 Carbohydrates
Chapter 6 Macroelements
Chapter 7 Trace Elements
Chapter 8 Vitamins <
Chapter II Food Nutrition and Food Hygiene
Chapter I Nutritional Value of Plant Foods
Chapter II Nutritional Value of Animal Foods
Chapter III Nutritional Value of Condiments and Other Foods
Chapter IV Food Pollution and its Prevention
Chapter V Hygienic Requirements of Various Foods
Chapter VI Food Poisoning and its Prevention
Chapter III Population Nutrition
Chapter I Chapter 3 Nutrition and Diet of Pregnant Women and Nurses
Chapter 2 Nutrition and Scientific Feeding of Infants
Chapter 3 Nutrition and Diet of Preschool Children
Chapter 4 Nutrition and Diet of School-age Children and Adolescents
Chapter 5 Elderly People and Diet
Chapter 6 Nutrition and Diet of Special Environment and Special Workers
Chapter 4 Public * * * Nutrition
Chapter I Introduction
Chapter I Reference Intake of Dietary Nutrients
Chapter II Dietary Structure and Dietary Guidelines
Chapter III Nutrition Diet and Recipe Preparation
Chapter IV Nutrition Investigation and Evaluation
Chapter V Nutrition Education
Chapter VI Policies and Regulations on Food and Nutrition
Chapter V Nutrition Deficiency and Overnutrition
Chapter I Nutrition Deficiency.
chapter ii protein-energy malnutrition
chapter iii vitamin deficiency
chapter iv mineral deficiency
chapter v nutrient excess and poisoning
chapter vi disease nutrition
chapter I hospital meals
chapter ii nutritional evaluation of hospitalized patients
chapter iii respiratory diseases
chapter iv cardiovascular and cerebrovascular diseases
. Systemic diseases
Chapter VI Diseases of Digestive System
Chapter VII Liver
7. Cultural knowledge of cooking major
Besides professional knowledge, cooking major also has a lot of cultural knowledge, which is also very important. After learning this knowledge well, it will greatly improve your cooking professional knowledge and skills.
8. How to learn professional cooking knowledge on the Internet
If you are self-taught, there are the following suggestions:
First, watch more TV diet programs, read recipes and practice more. Watching TV is the best way to learn, vivid and memorable.
second, the key is the temperature and salt. Some dishes have different tastes at different heats, such as the simplest fried potato shreds in the north, which have different tastes at different heats; At present, the pursuit of low-salt diet, used to say "if you are greedy, put more salt" is reasonable, and the dish will fail if it is not salty enough. How to have both low salt and taste needs to be explored in moderation. In a dinner, the salinity changes with the time of serving, for example, the soup served at the beginning should be fragrant, and the soup served at the end should be listed.
third, improve cultural quality. Learn more about the nutrition knowledge of various foods, such as which foods can't be eaten together, which foods are better with nutrition, and which are suitable for the elderly and children. Constantly improve the aesthetic ability, food color matching, ingredients shape (or modeling), etc.
Fourth, visit the vegetable market more, seasonal ingredients can stimulate inspiration and help develop new recipes
Fifth, the most important thing is to keep interest and study hard. Interest is the best teacher
9. What do you mainly learn in pastry
What do you mainly learn in pastry:
The configuration of pastry raw materials.
dough making technology.
making method of flour stuffing.
pastry forming design.
pastry cooking technology.
(9) Extended reading of cooking professional knowledge:
Pastry Technology comprehensively and systematically introduces the flavor genre of China pasta, the general production procedure of pasta and the technical characteristics of China pasta; This paper briefly introduces pastry equipment and tools, the application of pastry raw materials and the basic skills of pastry. This paper mainly introduces the dough preparation technology, stuffing making technology, pastry forming and decoration technology and cooking technology.
Examples of making pastry with different doughs are clearly introduced by using process step legends, and examples of making pastry with local characteristics are introduced in detail. This paper expounds the innovation and development of pastry, which objectively helps scholars master and improve the pastry technology.
11. What can you do after you graduate from cooking?
There are many kinds of cooking. I don't know which major you are talking about. If you are a Chinese food major, you may be more interested in cooking. If you are a West Point major, you may work in a bakery and dessert shop. It mainly varies from person to person, depending on which working environment you want to choose!
(11) Extended reading of cooking professional knowledge
Training objectives:
With the goal of training executive chefs and chefs in hotels, we will focus on teaching the classic cooking processes of major cuisines in China, and systematically learn to enable students to master the knowledge of food hygiene, nutrition and cooking materials, and understand the nature and origin of various cooking materials.
Identify, store and process, master all kinds of cooking techniques, dry goods raw materials swelling, sizing, pasting, thickening, preliminary pre-cooked treatment and other cooking professional theoretical knowledge, master the knowledge of eight famous cuisines, famous dishes making, kitchen administration, catering enterprise management and banquet design, and gradually cultivate students into compound talents with both professional knowledge and superb cooking skills and hotel management.
Teaching content:
More than 111 kinds of dishes such as representative dishes from various places. Food carving teaches foam carving and systematically teaches more than 21 kinds of flowers and birds, fish and insects, dragons and phoenixes, melon carving, etc. art