The basic skills of cooking technology include: 1. knife skills; 2. feeding technology; 3. sizing, paste technology; 4. mastering the fire technology; 5. thickening and splashing technology; 6. seasoning time and quantity mastery technology; 7. turn the spoon technology and plating technology.

The main contents are: overview, fire, cooking raw material pre-cooking treatment, soup, seasoning, paste and sizing, thickening, cooking methods of dishes, dish plating techniques and introduction to local dishes.

Spreading paste is one of the important procedures for the finishing of cooking materials, is to use some of the auxiliary materials and seasonings, in a certain way, to the main ingredients of the dishes wrapped in a layer of "coat" process, so also known as "with clothes". The use of sizing hanging paste, can make the surface of the food more a protective layer, not only protein, vitamins and other nutrients are protected, and the dishes are tender, lubrication, good taste. It can also lock the moisture and fresh flavor of the raw materials, and bring beauty to the molding of the dishes.

The process of learning and training the basic skills of pasta, from theory to practice, and then from practice back to theory, and so on, every cycle, can make cooking skills further improved." Live to old, learn to old", learning is never-ending, as long as you are willing to learn culinary knowledge, there is new culinary knowledge to learn.

Fresh raw material processing techniques. The most basic processing of raw materials, so that the gross material to become a net material, in order to facilitate the subsequent processing treatment. The initial processing of good or bad, the level of processing technology, the later finishing and even cooking has a great impact on the production, so master the initial processing of fresh raw materials is to learn the basis of good cooking techniques.