1, vegetables can be divided into six categories according to edible parts.

Root vegetables, vegetarian vegetables, leafy vegetables, cauliflower, fruits and vegetables, edible fungi.

2. The main methods of sensory evaluation of raw material quality are as follows

Visual inspection, auditory inspection, olfactory inspection, taste inspection and tactile inspection.

3. The storage methods of raw materials mainly include

Low temperature storage, high temperature storage, dehydration storage, sealed storage, smoked storage and modified atmosphere storage.

4, the varieties of freshwater fish are

Carp, crucian carp, herring, grass carp, mandarin fish, silver carp, eel, snakehead.

There are many kinds of wild birds, which are often used for cooking.

Grouse, stone chicken, Sha Feng chicken, turtledove, sparrow, quail.

6, the types of knife methods are

Straight knife method, flat knife method, oblique knife method and mixed knife method.

7, knife cutting methods are

Direct cutting, push cutting, pull cutting, sawing, cutting and rolling cutting.