Does anyone know what cooking is taught in secondary schools?

Cooking refers to the art of meals.

Processing food to make it more palatable, better looking and better smelling.

A good dish with good color, aroma and taste will not only make people feel satisfied when eating it, but also make the nutrients of the food more easily absorbed by the body.

In addition, the word "cuisine" in Japanese means cooking and is often used in Taiwan.

The basic skills of cooking technology include: 1. Knife skills; 2. Feeding technology; 3. Sizing and battering technology; 4. Mastering the heat technology; 5. Thickening and splashing technology; 6. Mastering the time and amount of seasoning; 7. Turning.

Spooning and plating techniques.

Hohhot New Oriental Chef School is a technical secondary school.

Does anyone know which cooking school is good in Shiyan? There are quite a few cooking schools in Shiyan, like Dongfang Vocational Training School, which has been in business for a long time and is right at the train station.

There is also a labor and employment center, just opposite the Meteorological Bureau on Renmin Road.

This is a public institution belonging to ***.

You can go and have a look.

Does anyone know where there is a cooking school in Xiamen?

If you want to learn cooking, then I suggest you go to the Southeast Chef School. There are no requirements for students. Anyone who is interested or wants to work in this industry can learn it. Students are the same everywhere. I have a friend who learned there.

Two people came from the Northeast, and they have all graduated now.

Suggestion: Go and have a look first, then decide. Does anyone know how New Oriental Cooking School tests its classmates? If you want to go, just go to the school for consultation. There is currently no test required, as long as you are interested.

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Does anyone know the tuition schedule of New Oriental Cooking School?

Shanghai colleges and universities charge different fees depending on the major you study and the years of study. Anyway, the tuition you pay includes accommodation fees and all material fees.

If you are interested, please go to the school directly.

Does anyone know how to cook snake meat?

There are many kinds.

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Fried snake segments are better to stew into soup on a hot day, as it can clear away heat and relieve internal heat.

Add some rice wine, ginger, salt, sugar and other seasonings, bring to a boil over high heat, then simmer over low heat until the snake is rotten.

Salt and pepper snake segments Main ingredients: 500g clean snake meat (peeled), 10g green onion segments, 10g ginger slices.

Seasoning: 50 grams of custard powder, 10 grams of pepper salt, 5 grams of refined salt, 2 grams of MSG, 5 grams of Shaoxing wine, 10 grams of dry starch, and 750 grams of salad oil (consumption of about 100 grams).

Preparation method (1) Wash the snake meat, cut into 5 cm long sections, put it in a pressure cooker, add water to cover the snake meat, cook over medium heat for about 15 minutes until cooked, take out and set aside.

(2) Put the snake meat into a bowl, add refined salt, custard powder, MSG, Shaoxing wine, green onions, ginger slices, and dry starch and mix well.

(3) Place the wok on high heat, add salad oil and heat until it is 70% hot. Add the snake segments and fry until light yellow. Remove. When the oil temperature rises to 90% heat, add the snake segments and fry again until golden brown. Drain.

Drain the oil and put it into a plate, and add pepper and salt for serving.

Features: Golden color, crispy outside and tender inside, delicious flavor. Grilled snake meat. Ingredients: 600g vegetable snake.

Accessories: 1 flower mushroom, cooked potato cubes, and several sections of red pepper.

Seasoning: 5g salt, 3g MSG, 500g oil (30g consumption), 2 coriander stalks, 5g ginger, 5g garlic, 10g green onion, 20g watercress, 6g aniseed.

Preparation method: ① Cut the mushrooms into small pieces, fry until fragrant, fry the garlic until fragrant, stir-fry the ginger, garlic and watercress until fragrant, add water and cook for a few minutes, remove the residue.

② Remove the scales from the snake meat, remove the bones, chop into small sections, put it into boiling water to remove the blood and wash it thoroughly.

③ Take the pressure cooker and put in all the main, auxiliary and seasonings and press for 50 minutes.

Features: Strong home-cooked flavor, soft and glutinous snake meat.

Tip: It is not advisable to press the snake meat for a long time. The snake meat should be just soft and rotten.

Cold Snake Skin Ingredients: 50g snake skin (cooked product).

Accessories: 20g bell pepper, 15g green onions, 20g coriander segments, 20g ginger and garlic.

Seasoning: 5g salt, 5g MSG, 5g sesame oil.

Preparation method: ① Cut bell peppers and green onions into thin strips, and chop ginger and garlic into grains.

② Mix the main ingredients, auxiliary ingredients and seasonings evenly.

Features: Strong salty flavor and glutinous texture.

Tip: Mix well and the taste must be moderately salty. Do not add too much sesame oil.

Braised Snake Soup Ingredients: Several diamondback snakes, about 1000g.

Accessories: 20g soybeans, 100g tofu, 50g celery, 60g bitter melon, 12g garlic, 4000g snake bone soup.

Seasoning: 5g salt, 12g MSG, 50g oil, 50g special sauce.

Preparation method: 1. Remove the head, skin, bones and tendons of the snake and wash it into slices.

2. Place the snake meat slices on the pier, cut into 6cm sections, arrange them in 6 rows, pat them loosely with the back of a knife and place them on a plate.