2? It can gut, clean and disassemble all kinds of birds.
3? Can remove bones, tendons, membranes, etc. All kinds of livestock meat. The concept of western food
2? Flavor characteristics of main dishes in western food
3? Classification, quality characteristics and processing methods of vegetable raw materials
4? Variety, meat quality characteristics, tissue structure and processing method of poultry raw materials
5. Knowledge about the variety, texture and structure of livestock meat raw materials (2) General knife molding 1? Animal and plant raw materials can be processed into silk, chips, dices, blocks, etc.
2? Potatoes, carrots and other vegetables can be processed into olive shape, semi-olive shape, olive stick shape, spherical shape and so on.
3? Can process pork chops, chicken chops, fish chops, etc. Tool knowledge
2? Knowledge of thawing and preservation of animal raw materials
3? Understand the reasonable cutting and mixing of raw materials
4? English name of common raw materials II. Preparation of dishes (1) Preliminary heat treatment of raw materials? Blanch beef bones, chicken bones and internal organs.
2? You can blanch tomatoes, cauliflower, asparagus and so on.
3? You can cook vegetables, olives, fried potatoes and side dishes, and make mashed potatoes. Key points of preliminary hot working operation
2? The role of side dishes in dishes (2) Making basic soups 1? Can be used as basic soup for cattle, chicken and fish.
2? Can you make brown basic soup 1 Knowledge of ingredients for making basic soup
2? Technical knowledge of making basic soup
3? Key points of making basic soup (3) making general basic soup 1? Be able to create Brown minority companies and adjust three kinds of minority companies on the basis of Brown minority companies.
2? You can make cream cheese and make two kinds of cheese based on cream cheese.
3? You can make Manez sauce and make three kinds of cold sauces with Manez sauce. Raw material ratio and process knowledge for making brown shredded pork
2? Raw material ratio and technological knowledge of making cream sauce
3? Proportion of materials and process knowledge for making Manez Shaosi
4? Basic English name of Shao Si III. Dishes and dish making (1) Make general cooking 1? Dishes (pork chops, chicken chops) dipped in bread flour can be fried.
2? You can stir-fry with egg batter (fish sticks and chicken sticks)
3? Can accurately grasp the heat, make the dishes beautiful in color, fluffy in batter and suitable in maturity? Concept, characteristics and application scope of frying
2? Key points of frying operation
3? Concept, characteristics and application scope of water heat transfer cooking method
4? Concept, characteristics and scope of application of air heat transfer cooking. Making dishes (2) Making ordinary stir-fried dishes 1? Will stir-fry dishes (pork chop)
2? You can stir-fry (fry fish) with egg liquid.
3? Can accurately grasp the heat, so that the dishes are full of color, flavor and taste. Concept, characteristics and application scope of frying
2? Key points of cooking (3) Make general stew 1 stew (beef stew in Hungary, chicken stew in red wine) that can be used as raw materials for meat and poultry.
2? Can accurately grasp the heat, so that the dishes are beautiful in color, suitable in taste and maturity, and the dosage and concentration of less sauce are suitable for 1? Concept, characteristics and application scope of stew
2? Main points of stewing (4) Making general stews 1? Pot-stewed vegetables capable of making meat and poultry raw materials
2? Can accurately grasp the heat, so that the dishes are full of color, flavor and taste. Concept, characteristics and application scope of stew
2? Key points of stewing operation
3? English names of various cooking methods (5) Making common soup 1? You can make ordinary cream soup.
2? You can make ordinary vegetable soup.
3? Can make the finished soup beautiful in color, suitable in taste and moderate in concentration? Proportion and technological knowledge of common cream soups
2? Technical knowledge of common vegetable soups (6) Making common cold dishes can make common salads with beautiful appearance, bright colors and proper taste? The concept of salad
2? Knowledge of cold dish loading (7) Making ordinary breakfast 1? Can make boiled eggs, fried eggs, fried sausages and so on. Beautiful color and moderate heat.
2? Can make ordinary hot drinks 1? Common sense of western breakfast
2? How to make eggs (8) Make common fast food 1? Can cook hamburgers, sandwiches, hot dogs and so on.
2? Can cook all kinds of western noodles 1. Fast food common sense
2? Types and production methods of fast food. The use and maintenance of the equipment use various cookers, ovens and refrigerators? Be able to use all kinds of cookers correctly and carry out general maintenance.
2? Be able to use all kinds of ovens correctly and carry out daily maintenance.
3? Be able to use all kinds of refrigerators correctly and carry out general maintenance. How to use stoves, ovens and refrigerators and matters needing attention 3.2 Intermediate vocational functions, job content and skill requirements, relevant knowledge 1. The raw materials must be prepared (1). Primary processing of raw materials for aquatic products 1? Fish fillets can be removed, and the fish fillets are intact and have no thorns, and the meat yield is high.
2? Can process prawns, lobsters, crabs, oysters, snails and so on. , make the appearance intact, neat and clean. Knowledge of fish structure
2? Texture characteristics and processing methods of various aquatic products
3? English names of raw materials commonly used in aquatic products (II) Knife molding of raw materials? Skilled in processing steak, accurately cutting and processing according to different meat qualities.
2? Can process fish, shrimp, chicken rolls and so on.
3? Can process fish, shrimp, chicken stuffing and so on 1? Meat quality characteristics of beef tenderloin
2? Meat quality characteristics of fish and shrimp
3? Proportion of materials for making meat stuffing. Preparation of dishes (1) Making all kinds of basic dishes? It can make Brown Less Company and multi-company based on it modulate 10.
2? Cream cheese can be made, and more than five kinds of cheese can be prepared on this basis.
3? Dutch shredded pork can be made, and more than three kinds of shredded pork can be prepared on this basis.
4? You can make ketchup, curry sauce and butter sauce.
5? Can make more than five kinds of cold sauce.
6? Can make the shredded pork look good in color, taste right and have moderate concentration? Proportion of materials used to manufacture various small companies
2? Various technical knowledge of the production company.
3? Proportion of materials and technical knowledge for making MANEZ and Dutch sesame cakes
4? Storage method of shredded tobacco
5? English names of commonly used shredded pork (2) Making various side dishes 1? More than 0/5 kinds of potato side dishes can be processed.
2? You can make all kinds of rice flour side dishes.
3? Can I use side dishes reasonably? Knowledge of materials and techniques for making various side dishes.
2? Knowledge of collocation of side dishes in dishes III. Making dishes and dishes (1) Making all kinds of barbecue dishes can make all kinds of barbecue, and make the appearance of the dishes perfect, with the right color, taste and calories. Main points of cooking
2? Knowledge of heat transfer in cooking (2) Making cooking dishes? Can make steamed fish and shrimp rolls, seafood toast, chicken toast and other dishes.
2? Can cook meat, poultry and seafood dishes (sauerkraut pork, red wine steak, fish, shrimp and safflower juice, etc. )
3? According to the different textures of raw materials, the heat can be properly mastered.
4? Can make dishes with beautiful appearance, beautiful color and suitable taste? The concept, characteristics, scope of application and operation points of cooking.
2? Concept, characteristics, application scope and operation points of warm cooking
3? The concept, characteristics, scope of application and operation points of boiling at boiling temperature.
4? Knowledge of heat energy transfer when raw materials are heated in water (3) Making advanced stews? Can cook all kinds of seafood.
2? Can cook veal, veal liver and other dishes 1? Texture characteristics of seafood, veal and veal liver
2? Main points of stew (4) making roast dishes? Can bake meat, poultry and seafood dishes, and can master the cooking methods according to the different characteristics of dishes.
2? The concept, characteristics, scope of application and operation points of cooking dishes with good appearance, beautiful color and suitable taste (5) Making skewered dishes 1? Can cook kebabs, poultry kebabs and seafood kebabs.
2? Be able to master cooking methods according to the different characteristics of dishes.
3? Can make dishes with beautiful appearance, beautiful color and suitable taste? Concept, characteristics and application scope of skewering
2? Key points of skewering (6) making common soup dishes 1? Common vegetable soup varieties can be made.
2? You can make common cold soup varieties.
3? Can make the finished soup delicious and delicious, and the proportion of soup materials is moderate? Proportion of vegetable soup materials and preparation method thereof
2? Proportion of cold soup materials and its making method (7) Making common cold dishes 1? Can make jelly dishes (poultry jelly, seafood jelly)
2? You can cook other kinds of cold dishes.
3? Can make dishes with beautiful shape, reasonable color matching and suitable taste? Method for making jelly dishes
2? Knowledge of dish arrangement
3? Knowledge of color matching (8) Making ordinary breakfast can make all kinds of scrambled egg rolls and other breakfast foods, so that the appearance is intact, the color is beautiful and the heat is appropriate. Method for making scrambled egg roll
2? Proportion of materials used in various foods and production methods. Cooperate with others to cooperate with the work of high-level western chefs, and be able to cooperate with high-level western chefs to complete more complicated daily work and banquet work, professional functions, work content and skill requirements. 1. Prepare raw materials (1) Process high-grade raw materials 1? The foie gras can be completely processed without being broken.
2? The calf core can be processed, so that the shape of the calf core is intact and the ribs and oil film are removed cleanly. Tissue structure and quality characteristics of foie gras
2? Tissue structure and quality characteristics of calf nucleus
3? English names of high-grade raw materials (II) Processing stuffing dishes 1? Turkey with stuffing can be processed, with complete and beautiful appearance, full stuffing and no stuffing leakage.
2? Pork chops and chicken breast with stuffing can be processed, so that the appearance is intact and beautiful, and the stuffing is full and does not leak. Technical knowledge of making stuffed turkey
2? Technological knowledge of making stuffed pork chops and chicken breast (3) Processing and molding of raw materials 1? Poultry raw materials can be bundled and shaped, the skin is unbreakable, the bundling is firm and the tightness is moderate.
2? Can bind and shape livestock raw materials, so that the skins are unbreakable, firmly bound and moderately elastic. Technical knowledge of bundling poultry raw materials
2? Technical knowledge of bundling livestock raw materials II. Preparation of dishes; Prepare all kinds of basic dishes; 1? Can make brown bass and modulate more than 20 kinds of bass based on it.
2? Dutch shredded pork can be made, and five kinds of shredded pork can be prepared on this basis.
3? Can make more than five kinds of special company.
4? Can make 10 kinds of cold sauce.
5? Can make the shredded pork look good in color, taste right and have moderate concentration? Proportion of materials and operation methods used to make various small companies.
2? English names of various junior secretaries III. Dishes and dish making (1) Make all kinds of barbecue dishes 1? Can cook beef, sheep, poultry, aquatic products and other dishes.
2? Can accurately grasp the heat, so that the dishes have perfect appearance, beautiful color, just right taste and even ribs. 2 making barbecue dishes? Can roast turkey, duck, suckling pig, leg of lamb, lamb chop, beef tenderloin and other big dishes.
2? Can make veal, mutton and other dishes with beautiful color, suitable taste and suitable heat. Heat transfer knowledge of baking dishes
2? Key points of baking (3) Making high-grade dishes can make stewed calf heart, fried goose liver and other dishes with beautiful color, suitable taste and suitable heat. Technical knowledge of making high-grade dishes
2? Foreign names of various high-end dishes (4) Making high-end soup dishes 1? Can make all kinds of seafood soup, bright color, delicious taste, soup material ratio is appropriate.
2? Can make all kinds of clear soup, so that the soup color is clear and transparent, the taste is mellow, and the soup material ratio is appropriate. Proportion of raw materials of various seafood soups and their preparation methods
2? Raw material ratio of clear soup and its preparation method
3? Principles of making clear soup (5) Making high-grade cold dishes? Can make seafood batch, meat batch, vegetable batch, etc. Beautiful appearance and bright color.
2? Can cut all kinds of cold dishes, with artistic modeling 1 Technical knowledge of making batch dishes
2? Knowledge of cooking modeling four. Dealing with problems Dealing with food quality problems can identify food quality and properly handle various food quality standards according to food quality problems. V. Training and guidance work 1? Be able to train junior western chefs.
2? Methods and skills that can guide junior and intermediate western chefs to carry out on-the-job training 3.4 Professional functions, work contents and skills requirements of technicians. 1. Raw materials must be prepared accurately. (1) The whole chicken and duck can be boned by processing boneless poultry, with skillful and accurate movements, clean bones and unbreakable skin. (2) The whole fish can be boned by treating the boneless fish. Make sure the movements are skilled and accurate, the bones are clean and the skin is not damaged. Method two. Making dishes and dishes (1) Making innovative dishes can innovate the dishes of the cuisine you are engaged in, and make more than five innovative dishes, so that they are novel in style, excellent in texture and good in taste, and conform to the flavor characteristics of this dish? The flavor characteristics of this dish
2? Understand the folk customs and cultural habits of the country where the dishes are located.
3? Principle of heat energy transfer in cooking
4? Knowledge of taste, aroma and color of dishes (2) Making collateral dishes can make more than 65,438+00 kinds of dishes other than your own cuisine to meet the style characteristics and quality standards of dishes. Style characteristics of different dishes
2? Technology and quality standards of dishes (3) More than 10 kinds of desserts can be made, and the flavor characteristics and quality standards should be 1? Proportion of dessert materials
2? Dessert making process three. Management (1) Making menu 1? Be able to make menus for set meals, buffets, cocktail parties and general banquets to ensure reasonable menu arrangement and appropriate cost control.
2? Can accurately write Chinese and foreign menus 1? General principles of making menus
2? Knowledge of foreign language writing in the menu
3? Knowledge of reasonable diet (2) Organizing general banquets 1? Able to arrange general banquet work
2? How to reasonably allocate banquet organizers (3) How to deal with technical problems? Able to master the kitchen process.
2? Be able to find, correctly judge and properly handle various technical problems and accidents in the kitchen in time. The technological process of kitchen work.
2? Knowledge of kitchen staff and goods management.
3? Knowledge of kitchen production management (4) management 1? Be able to formulate kitchen rules and regulations and responsibilities.
2? Can control the cost of the kitchen. How to make kitchen rules and regulations? 4. Training and guidance. Train low-level western chefs 1? Ability to train low-level western chefs.
2? The fifth method of compiling teaching plans to guide the work of low-level western chefs. Discussion and communication (1) discussion
②AC 1？ Be able to write papers with a certain level
2? Ability to communicate with other experts in the industry. 3.5 Professional functions, work contents and skill requirements of senior technicians. 1. Cuisine making (1) Improving and innovating dishes can improve and innovate their own cuisines, and make more than 65,438+00 kinds of improved and innovative dishes with novel styles, excellent texture and delicious taste. Physical and chemical changes of cooking in line with the flavor characteristics of this dish (2) Making side dishes can make more than 20 kinds of dishes except those you are engaged in, and can guarantee the style characteristics and quality standards of this dish? Style characteristics of different dishes
2? Cuisine technology and quality standards
3? Knowledge of dietotherapy and medicated diet (3) Making desserts can make 10 kinds of mixed crispy varieties, and ensure their flavor characteristics and quality standards. (4) Making banquet decorations 1? Be able to make ice sculptures and butter sculptures with general themes.
2? Able to design and arrange general banquet tables.
3? Can make sculptures and countertops elegant and exquisite, with western cultural style? Ice sculpture production technology
2? Making technology of cream carving
3? Knowledge of decorative arts II. Management (1) Making menu 1? Can make restaurant a la carte menu, large banquet menu and high-end banquet menu, so that the menu arrangement is reasonable and the cost control is appropriate.
2? Can accurately write Chinese and foreign menus 1? Banquet cost accounting knowledge
2? Knowledge of reasonable catering (2) Organizing large banquets 1? Able to arrange large-scale banquet work
2? Large-scale banquet organization method that can reasonably allocate personnel (3) Handling technical problems can be found in the kitchen in time, correctly judged and properly handled (4) Operation management 1? Be able to accurately analyze and forecast the market.
2? Can effectively control the cost of the kitchen.
3? Be able to master the national principles and policies related to the catering industry and the knowledge of catering marketing. The use of foreign languages (1) refers to foreign professional books.
(2) Working meeting 1? Can read general foreign language books with the help of reference books.
2? Be able to have a general working conversation in a foreign language. Foreign language knowledge. Training and scientific research (1) Training 1? Ability to train low-level western chefs.
2? Be able to make training plans and outlines. General knowledge of pedagogy and psychology (2) scientific research 1? You can learn from foreign advanced technology and update the varieties and technologies of western food in China.
2? Be able to write high-level professional papers and books on the development of western food at home and abroad