The first part of the network self-study guide
First, the course syllabus and the correct use of electronic teaching materials and teaching materials. The online self-study materials of Cooking Materials include the course syllabus, electronic teaching materials, presentations, answers to frequently asked questions in various chapters (online answering questions on teaching key points and difficulties) and other reference materials. In the process of learning, we should pay attention to: curriculum outline is the basis of self-study; When studying, we should pay attention to the differences in breadth, depth and difficulty of different knowledge points in the curriculum outline; Expanding resources is the expansion and extension of knowledge about cooking materials.
Therefore, on the basis of the syllabus, we should listen to the lecturer's teaching videos, read the presentations and electronic teaching materials, grasp the key points and break through the difficulties by answering the common questions in each chapter, so as to achieve the teaching purpose of understanding and correctly using raw materials, and explain and solve the problems in practical application. ?
Second, make full use of other related books and teaching materials.
"Cooking raw materials science" is closely related to biology, botany, zoology, agricultural product production and cultivation, food commodity science and other disciplines. Therefore, in the process of learning, reading these related books and textbooks can help to understand and expand the relevant knowledge of raw material science. ?
Third, pay attention to integrating theory with practice.
Cooking Materials Science is a theoretical discipline with strong practicality, so we should pay attention to the combination of theory and practice in the learning process. Through careful observation of physical objects (fresh supermarkets, farmers' markets, etc. ), you can master the external morphological characteristics of raw materials and achieve the purpose of understanding raw materials; Through the application (life and work) experience of raw materials, we can master the application rules and forms of raw materials. ?
Fourth, according to the needs of majors and interests, targeted learning.
On the premise of mastering the knowledge of cooking materials, learners who use the resources of this course can learn Chinese raw materials, western raw materials and western raw materials in a targeted manner according to their professional counterparts and hobbies. ?
Fifth, make full use of the online practice and testing system provided by expanding resources.
In order to enable online learners to master the key points of learning and test the learning effect independently, this course has specially established an expanded resource website to provide online exercises, online tests and simulated papers for online learners of Chinese food and western food raw materials for everyone to use. ?
Six, make full use of the expanding resources provided by the atlas of Chinese and Western cooking materials to understand the raw materials.
This atlas was photographed, collected and sorted by the main members of the team in the teaching process of more than ten years, and will be constantly updated during the construction process. Atlas * * * is divided into seven parts, namely grain, vegetables, fruits, higher animal raw materials, lower animal raw materials, seasoning raw materials and auxiliary raw materials. It contains more than 800 pictures of raw materials commonly used in Chinese food and western food production. Learners can watch pictures of raw materials in combination with some types of learning, and finally achieve the purpose of learning about raw materials.