For example, the "cold dish halogen baking class" in "New Oriental cooking school".
Raw material knowledge, seasoning knowledge, cooking arts and crafts, nutrition and hygiene knowledge, deli operation and management; Knife technology, cold dish and cold spell production, all kinds of brine preparation, halogen baking production technology, etc.
The school has a group of teachers who are rigorous in their studies. As of June 20 14, there are more than 2,000 chefs in 27 direct-operated schools, including Liu Jinde, Yang Guosheng, Han Jianqiang, Hao Xinguo, Ouyang Lanyang, Wang Xianneng, Wang Yongming, Wang Xingsheng, Wang Wenbang, Si Rui and Wang Xingsheng.
New oriental cooking Education has always attached great importance to the study of teaching mode, closely followed the catering market demand, and refined the national advanced phased, modular and project-based teaching mode. One-on-one tutoring by culinary masters and famous teachers, hands-on teaching, and strengthening students' operational skills and professionalism.
Extended data:
Origin of pot-stewed vegetables
The initial formation of pot-stewed vegetables went through the historical stage from Qin Huiwang (22 BC1year) to Ming Dynasty, which lasted more than 1000 years.
Li Bing, the county magistrate of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan water conservancy project, and then sent people to make the earliest well salt in Sichuan. In the Western Jin Dynasty, Zhang Qu recalled the dietary customs at that time, such as "delicious and fragrant", "fish and salt, tea honey and red pepper" in the book "Huayang Guozhi". As you can see, people have learned to make salt water from rock salt and pepper.
By the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habits of Sichuanese were initially formed. Zuo Si of the Western Han Dynasty wrote in Shu Du Fu: "Hu Fu has five flavors", which are always sweet, always sweet ... "Five meats with seven dishes, dreaming of pickling Shao, can cultivate the spirit and nourish the blood". In the record, regulating the abdomen and tasteless is the seasoning method of salt water.
"Shudu" is written as "Jincheng Historic Country, Central Currency Area". It is both beautiful and bold, and its real name is "Chengdu". At that time, the production was greatly enriched and the economy developed rapidly, which is also the origin of the name "Chengdu": silkworm Conleizu, silk reeling, brocade; Fishing is fishing, fishing and hunting cloth. I entered a reunion once a year, a city in two years and Chengdu in three years.
After the Three Kingdoms, Wei, Jin, Southern and Northern Dynasties, Chuanlu made great progress in the Tang Dynasty. In order to find inspiration for poetry, exiled poets in the Tang Dynasty like to drink while writing poems. All the pleasures in the court are related to wine. And wine and food. This has promoted the further development of Sichuan cuisine.
In the Ming dynasty, people's eating habits paid attention to health care and diet therapy. In particular, the publication of "Yin Shan Zheng Ji" and "Compendium of Materia Medica" in the Ming Dynasty promoted the government's attention to dietotherapy. Because some recorded medicinal materials have the functions of preventing diseases, curing diseases, perfuming and so on, and achieve the purpose of seasoning, they are mostly used for seasoning with marinades.
Baidu Encyclopedia-New Oriental cooking school