Basic skills at room temperature: knife work, shredded onion, shredded carrot, diced tomato, sliced meat, etc.
Cooking techniques: Cream onion soup, Italian vegetable soup, tomato soup, German potato soup, broccoli soup, asparagus soup, Luo Songtang, miso soup, German cabbage soup, etc.
Sauce making methods: Thousand Island Sauce, Caesar Sauce, Mayonnaise, Black Pepper Sauce, Dutch Sauce, Yellow Sauce, Cream Mushroom Sauce, Sweet Orange Sauce, Apple Sauce, etc.
Appetizers: German potato salad, Italian vegetable salad, Waldorf salad, Spanish seafood salad, black pepper tuna salad, Thai seafood salad, etc.
Main course making methods: spaghetti with tomato sauce, Japanese curry rice, American hamburger, baked rice with cream seafood and cheese, stewed beef in Hungary, fried sirloin steak, grilled lobster, paella, chicken roll with spinach and nuts, stewed beef in Burgundy, stewed Achyranthes bidentata with rosemary, etc.
Sandwich making: concourse sandwich, roast chicken sandwich, smoked salmon sandwich, French ham sandwich, gibbat sandwich, fried egg ham cheese sandwich, cream cheese sandwich, salami artichoke sandwich, delicious fried chicken sandwich, etc.
Southeast Asian cuisine: Hainan chicken rice, Thai green papaya salad, Japanese seafood udon noodles, teriyaki eel rice, Korean spicy grilled ribs, Indonesian fried rice, Indian curry chicken, Singapore fried rice noodles, etc.
Other categories (pizza, snacks, etc. ): Hami melon with Italian air-dried ham, Buffalo chicken wings, fruit salad, French toast with fresh fruit, French beef soup, Vietnamese spring rolls, Spanish seafood salad, Benedict eggs, Buffalo spicy chicken, American Cajun chicken wings, traditional chicken wings, etc.