When we have new ideas 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 is a sample essay of my cooking learning experience. Welcome to read the collection.
Learning experience of cooking 1 Cooking is the art of diet, which is commonly called cooking and cooking home-cooked recipes. Although we are all cooking in our daily life, the things we make have their own characteristics; There are different ways to do it; How did you do it? Each has its own flavor. It is said that cooking is also learned. In thousands of years of traditional culture in China, when it comes to cooking, we have to mention Yi Yin in Shang Dynasty. According to allusions, when Yi Yin first arrived in the Yin Dynasty, in order to pray for God's blessing, Cheng Tang specially held a grand welcoming ceremony for 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 grandiosity, let alone abstruse and mysterious truth, but "said soup even tastes". In order to make his speech more appealing and convincing, Yi Yin chose the most common food cooking in the world, which is also his best. Therefore, there is a saying that "negative tripod, soup with taste, king". Food is the most important thing for people. Yi Yin taught many ways of governing the country in a simple way by tasting delicious food on earth and using simple cooking mysteries and vivid metaphors, which provided valuable experience for Tang. Everything is common, including cooking and law.
Cooking and law need practicality. Rational knowledge 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 Tianqiu 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 cooking exercises, practice makes perfect, and I gradually understand the mystery of cooking, and the dishes 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. Law 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 summing up and improving 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 the law should be easy to understand and become a "good dish" for ordinary people. Of course, "Chun Xue" is indispensable in legal theory writings, but "Xialiba people" is also indispensable. Therefore, jurisprudence should go out of the "ivory tower" and enter the homes of ordinary people, so that jurisprudence can be freely used in concrete life. As legal persons, we don't live in the law on paper, but in the real society. Law itself is one of the most important components in the whole social system, and law is closely related to the good operation of society.
Therefore, we cannot separate the law from the social system. Only by considering the social background and applying social common sense, common sense and common sense can a legal person understand the law more deeply and make more accurate judgments. Sun, a jurist in 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 be counted as a legal talent." In the words of ordinary people, it should be our pursuit as legal persons to talk about people's affairs, concerns and legal principles in their lives. 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 people's daily life, and both cooking and law need to be taken from the people and used by the people. Law can be not only the words of literati, but also the talk of ordinary people.
China's cooking technology has a far-reaching influence in the world and is a representative part of China's traditional culture. China is a country with a civilized diet, with many traditional cuisines and exquisite cooking skills. It has created one cooking miracle after another and enjoys a good reputation at home and abroad. China has always attached great importance to diet. With the development of society, the current food culture not only pays attention to cooking skillfully and eating well, but also adds the concept of health. Diet and health have become inseparable words.
In China's diet, many 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 "Yi Ding" records: "Fire with wooden wings makes people stand still." In ancient Chinese, "Heng" is the same as "cooking", which means heating food with fire. "Cooking" means heating things to a proper degree (maturity). With the development of the times, cooking is a scientific and reasonable processing of raw materials, which makes dishes artistic, nutritious and good in color, smell and taste.
China's cooking techniques developed rapidly in the Xia Dynasty. At that time, there were not only full-time chefs in the court, but also "Ren Jian" who was "stained with the lungs of the wine market" and specialized in the catering industry. Shao Kang was the first chef with dates in Chinese history, but he was the king of Xia Dynasty, which also showed that Xia Dynasty attached importance to cooking.
With the development of history. In China, from the Spring and Autumn Period of Shang Dynasty to the Yuan, Ming and Qing Dynasties, the cooking technology developed continuously and reached a peak in Qing Dynasty. The Manchu-Han banquet in the Qing Dynasty is well known in China, and everyone knows it. It can be said to be synonymous with the Qing Dynasty.
China's food culture is civilized, both at home and abroad, with delicacies and special cuisine, which has also become a part of China's civilization history. China has a vast territory, different regions and different characteristics, including Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine, Fujian cuisine, Zhejiang cuisine, Anhui cuisine, Hunan cuisine, Beijing cuisine, Shanghai cuisine and Hubei cuisine. It is divided into northern cuisine and southern cuisine by the Yangtze River. Different cuisines have other classification methods, and dishes can be divided into palace dishes, vegetarian dishes, ethnic minority dishes and official dishes. Every dish is subdivided, which shows that China's food culture is profound.
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 at school all day. Although cooking is no stranger to us, because some of them will be exposed to one day for various reasons, it is really the first time for students to cook together like today, so everyone is very fresh and active.
I cooked sesame seed cake, steamed bass and sausage paella this morning, and jiaozi and stir-fried three silk in the afternoon, all of which are familiar except sesame seed cake. But the most familiar things often have the biggest surprises in them.
For example, many people will package jiaozi, but I usually do it myself! But today we cut our own vegetables, that is, cut them into pieces. This is 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, always make the funniest moves. In Gourmet, Xin actually made two kitchen knives for cutting vegetables and promoted them in the class. I tried it once, but when I cut vegetables, I realized the benefits of practicing tennis again! That arm is much stronger. The worst thing is that Fu Yu stuffed green peppers into jiaozi and invited people to eat in the lottery. Unfortunately, I got it. It's a good thing he didn't send me cute cartoons.
Now I really want to talk about my favorite cake, because I think my cooking is delicious! If you can't give it to everyone, just send a picture for everyone to see!
Hehe, is it tempting? It's actually quite 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!
In fact, through today's study, I think mom and dad are usually so hard! So we should thank our parents!
According to the arrangement of the World Bank Project Office in the autonomous region, I was fortunate enough to attend the cooking training class held by Ningxia Vocational and Technical College of Industry and Commerce. In this short training and study, I learned authentic Chinese food and felt the taste of delicious food! The real experience of "China on the Tip of the Tongue" made me re-recognize the major of cooking. I think these four words can only be used to describe this training course. I was deeply impressed by the teachers' rich blog posts, vivid explanations and wonderful cases. I only hate my poor knowledge and poor writing, and I can't write 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 gain after training.
First of all, in the process 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 method and the method of making stewed and fried dishes are also introduced. In the process of cooking, we should pay attention to the following points:
1, cooking must be hot and cold. I saw the teacher burn the pot red!
2, cooking must stir-fry the head of the material, and speculation is the highest realm.
3, salt does not have to be put late, nutritionists say it is put late, but from the perspective of cooking, it is better to put it in early.
4. Materials must be selected correctly. Stir-fried shredded pork should be fine, braised pork belly should be pork belly, fried chicken must be dry, and the side dishes should be very particular and not messy.
5, prepare more condiments, soy sauce should be freshly extracted, colored with soy sauce, cold soy sauce, 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. It should be available at any time, so that the dishes made are delicious.
Secondly, through this training, I learned a lot of manners and self-cultivation. This training has also been specially arranged for one morning to train us in manners 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 only as simple as cooking and seasoning raw food, but also requires the chef's affection, 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 more than just cooking and frying. This is a profound knowledge and an art ... whether it's tasting cooked food for others or others' affirmation of your cooking, I think it's happy for everyone who loves cooking. Through this training, tell me how to do a good job in the future, rely on my own smart, diligent 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.
I am very honored to share my experience in Shougang Industrial Cup Cooking Technology Summit Forum here.
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 the 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 my colleagues for their cooperation in our work! A group of five of me went to XX to participate in the cooking contest on behalf of XX Company. 10 18 arrived at Shougang cooking competition hall and prepared for the competition overnight. Whether it is the layout of exhibition booths, publicity signs, or the preparation of cooking tools and ingredients, my work team has its own division of labor and has completed the work in an orderly and tense manner.
In the cooking competition, our team's entries include hot dishes, pasta, fruit plates and cold dishes, such as braised ox heads, roasted lamb chops and oatmeal noodles. With the unique ingredients in Inner Mongolia, we advocate fullness and truthfulness, and pay attention to the authenticity of raw materials. The team members cooked the original grassland culture food with skillful skills and unique methods, which was well received by the judges.
Among the competition works of teams from various countries, what impressed me the most was the competition work of PetroChina: Mei Zhu Lan Ju. This cold current is to make the ingredients into four gentlemen in the flower with the ancient charm of China through fine knife processing. Knife work is neat, not only neat and beautiful, but also attractive. More importantly, this work is innovative and eye-catching. This cold current makes me feel that cooking should not only pay attention to the harmony of color, fragrance, 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, fragrance, taste, shape and beauty, giving people a special enjoyment of the unity of spirit and beauty.
In addition, the cakes made by contestants from all over the world are exquisite, not only rich in categories, but also diverse in flavor. For example, make cakes into blooming flowers, lovely animals, lifelike umbrellas and so on. Let me see the superb pastry making skills, and I can't help drooling in the face of unique and exquisite pastry products with different shapes, which further strengthens my confidence and strives to improve the working skills of my team's pastry chefs. Through continuous study and practice, I made them pastry chefs. 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 idea of "balance is health". Cooking is no longer the processing of raw food materials into mature food, but more importantly, it emphasizes the balance of various nutrients. For example: coarse grains, flour, 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; Lean diet and so on. This combination can improve the flavor of food, help to supplement various nutrients, and also improve the nutritional value and utilization rate 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. Can let employees eat delicious food every day.
With delicious meals, employees will feel at home and serve the company better. In our daily work, we still have many shortcomings. In order to maximize the annual income and increase the company's income, we must constantly innovate and develop more affordable and balanced foods 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, make more exquisite dishes, improve working ideas, inspect new dishes, and strive to create better economic and social benefits.
Thank you again for giving me the opportunity to study in this competition. I believe that under the guidance of leaders and with the cooperation and help of colleagues, our team will be able to unite sincerely and meet the challenge with indomitable spirit!
Cooking Learning Experience Part VI Cooking Student Chen Yuan: My cooking learning experience has been in New Oriental for almost half a year. Chef industry is really profound, including Chinese and western food, Chinese and western cakes, sculpture, assorted dishes, wine mixing and many other aspects. At present, I don't have much contact, but I will try my best to master various technologies.
After arriving at our beautiful campus, I practiced basic skills for a month, and then began to practice cooking. So far, I have learned how to make simple Chinese hot and cold dishes. Chinese restaurants pay attention to the control of cooking temperature, which is very important. Different kinds of vegetables use different oil temperatures, such as 30% to 40% oil temperature, 40% to 50% oil temperature, 50% to 60% oil temperature cooking and so on. It is very important to control the oil temperature. I remember when making crispy fried milk, if the oil temperature is low during the frying process after the crispy paste is adjusted, it will lead to oil absorption and make the dishes greasy and inedible, while the oil temperature is too high, which will affect its color. Only by controlling the oil temperature can crisp fresh milk with golden color and good taste be made. I remember when I first came to school, it was easy to watch the teacher cook and I admired the oil temperature. The first time I fried Chinese cabbage, I almost burned the pot because I didn't move fast enough. Later, the teacher taught me several ways to distinguish the oil temperature, such as trying with onions, trying with chopsticks, touching with hands, seeing with eyes, listening with ears and so on. And told me to move quickly, not slowly. After that failure, combined with the teacher's guidance, it will be much easier to do some simple cooking in the future, because learning to distinguish the oil temperature can prevent the oil temperature from being too high, and it will not make the pot catch fire again without dragging its feet. Later, I learned to carve. I watched a pumpkin turn into a vivid bird's wing in the teacher's hand in a short time. Half a radish can carve a flower that can be confused with the real one. It was amazing. Ask the teacher after class, and the teacher says more practice is enough. When the teacher practiced in those days, he often practiced tirelessly for one night. It is really a hard work and a harvest. Chef is a profession that needs to accumulate experience. Every time you cook, you accumulate experience. I believe that as long as I work hard and study hard, I can become a chef like our cooking master in New Oriental in the future.