1. Someone write a cognitive report on culinary expertise for me !!!! Thank you! I'll give you all the money I have!
If you love food enough to love the culinary industry you can write it yourself! Different people have different perceptions, and even more so in the culinary industry!
2. Please discuss the mastery of solid theoretical knowledge of the profession for learning good culinary aesthetics what help
Generally from the base copy of the basic skills to begin with, there is a pot, knife work, carving, spoon, etc., the basic skills are familiar with the start of the study of cooking, recipe design, banquet production, etc. In addition to the technical study, there is a part of the theoretical study, such as culinary knowledge, material knowledge, create employment Knowledge of cooking, materials, job creation and so on. Schools independently opened: long and short-term popular specialties, teaching all kinds of Chinese and Western-style pastry, hot dishes, cold dishes, brine grilled, fancy platters, food carving, the whole chicken and fish off the bone, all kinds of high, medium and low-grade banquet combinations, booth production, flavorful snacks, Szechuan hot pot, grilled fish and other production and costing, restaurant operations and management knowledge, is a chef school specifically for students to learn chef. In addition, there are pastry and western food specialty
3. What is culinary raw materials
Culinary raw materials, that is, culinary technology and nutrition specialty.
With the steady development of China's national economy, the people's living standards are increasingly improving, promoting the vigorous development of China's tourism industry, catering industry specialization, marketization, internationalization is becoming more and more prominent, all kinds of food and beverage enterprises should be born in the market, and the practitioners of the low quality of the status quo of the shortage of talent has become a bottleneck restricting the rapid development of the food and beverage industry.
The market for highly educated professional and technical talents in the culinary industry has shown a shortage of supply, in addition, with the emphasis on health and nutritional hygiene, nutritional catering and other professional talents are also in short supply. Therefore, this specialty has a broad career development prospects.
(3) Culinary Expertise Expanded Reading
Cultivation Objectives:
Cultivate the mastery of modern cooking, nutrition, catering management of the basic knowledge of the strong culinary skills, can be engaged in the cooking operation, nutritional analysis and nutritional catering, as well as catering management of the senior technical application specialists.
① cultural knowledge: master the necessary basic theory of public **** culture, in which the University of English should pass the Advanced English Application Ability Examination; computer to pass the national level examination.
② professional knowledge: proficiency in the basic theoretical knowledge necessary for the profession and its professional and technical knowledge, including: culinary raw materials, culinary nutrition and hygiene, culinary arts and crafts, processing of raw materials, cooking technology, pastry technology, food carving and cold spell technology, catering business service and management and other basic knowledge.
③ Professional core skills: proficiency in the basic skills of this specialty, focusing on mastering the skills and techniques of dish production and dish innovation, as well as Chinese and Western pastry production and innovation skills and techniques; mastering the skills and techniques of food carving and cold plating creation; and knowing how to prepare nutritious meals.
④Professional development ability: to understand the management procedures of catering enterprises and catering marketing; to master the catering service skills; to understand the current situation and development trend of domestic and foreign catering enterprises as well as the cutting-edge topics and latest research results of this discipline.
4. Zhengzhou New Oriental Culinary School boutique professional
The school will upgrade the course content every year, that is, each professional to upgrade and market consistent dishes, net red products, etc., now in the booking of the year after the class quota, the last few days to the school to learn about it
5. What is the culinary technology and nutrition professional
Culinary technology and nutrition professional
The culinary technology and nutrition professional
The culinary technology and nutrition professional is to cultivate the modern cooking, nutrition, and nutrition professional.
Basic knowledge of cooking technology and nutrition: master the basic theoretical knowledge necessary for this specialty and its professional and technical knowledge, including: culinary raw materials, culinary nutrition and hygiene, culinary arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold spell technology, catering enterprise service and management and other basic knowledge.
(5) Culinary expertise to expand reading:
Culinary Technology and Nutrition students jobs:
1, major hotels, star hotels, restaurant chains, restaurants, resorts, high-level clubs, ocean cruises, and other restaurant chefs, after grass-roots exercise, you can engage in the catering of technical management.
2, universities and colleges vocational school cooking teaching and training, as well as major units of canteens, hospitals, nutritional catering division.
3, the major food processing plants and catering supplies related enterprises engaged in technician positions, such as fast food processing enterprises, seasoning enterprises.
Network - Culinary Craft and Nutrition
6. Self-study dietitian introductory books
Professional books for dietitians to learn
Nutritional Dietitian training materials
"Nutritional Dietitian. Basic Knowledge of the Table of Contents
Table of Contents Introduction
Chapter 1 Basic Knowledge of Common Cooking Ingredients
Section 1 Vegetables
Section 2 Fish and Fishery Products
Section 3 Livestock and Poultry
Section 4 Food
Section 5 Fruits and Fruit
Section 6 Seasonings
Chapter 2 Foods. Nutritional Basics
Section 1: Energy Required by the Human Body
Section 2: Nutrients Required by the Human Body
......
Chapter 3: Food Safety Knowledge
Chapter 4: Food Poisoning and its Prevention
Chapter 5: Knowledge of Catering Costing
Chapter 6: Knowledge of LawsChapter 7: Professional Ethics
Nutritional Feeding Technician Skills〖Catalog〗
Intermediate Skills for Nutritional Feeding Technicians
Chapter 1: Preparation of Nutritional Feeding
Section 1: Market Survey
Section 2: Cost Accounting
Section 3: Hygiene Supervision
Section 4: Sensory Quality of Culinary Ingredients
Chapter 2: Formulation of Nutritional Recipes
Section 1: Calculation of Energy Intake and Nutrient Supply for the Whole Day and Each Meal
Section 2: Determination of Types and Quantities of Staple Foods and Side Meals
Section 3: Adjustment and Determination of Recipes
Chapter 3: Preparation of Nutritious Meals
Section 1: Verification, Inspection of cooking ingredients
Section 2: Use of reasonable cooking methods
Section 3: Qualitative, starred and standardized cooking
Chapter 4: Post-meal summarization and publicity
Section 1: Opinion collection and analysis
Section 2: Preservation of recipes
Section 3: Summary of the survey
Section 4: Introduction of publicity
Part II Advanced Skills for Nutritional Dietitians
Chapter 5 Preparation of Nutritional Diets
Section 1: Dietary Customs in Different Countries
Section 2: Cost Accounting
Section 3: Quality Inspection and Storage of High-quality Culinary Ingredients
Chapter 6 Formulation of Nutritional Recipes
Section 1: Designing Banquet Recipes
The second section of the application of dietary supplements and health recipes
Chapter VII Nutritional Meal Production
The first section of the production of special meals
The second section of the production of common dietary supplements and health meals
Chapter VIII Post-meal Summarization and Innovation
The first section of the summary
The second section of the improvements and innovations
Chapter IX Training and Guidance
Chapter 10 Preparation of Nutritional Meals
Section 1 Market Research
Section 2 Costing
Chapter 11 Development of Nutritional Recipes
Section 1 Design of Nutritional Recipes for High-end Banquets
Section 2 Design of Nutritional Recipes for Special Populations
Section 3 The Design of Nutritional Meals
Chapter 12 Nutritional Meal Preparation
Section 1: Quality Control of Food Cooking Process
Section 2: Modern Nutritional Dietary Misconceptions
Chapter 13 Training and Guidance
Section 1: Training of Intermediate and Senior Nutritional Dietitians
Section 2: Organization of Thematic Seminars
Chapter 14 Technical Management
Section 1: Formulation of Technical Management System
Section 2: Knowledge and Technology Updating
Appendix Food Flavor Table
Chinese Nutritionist Training Materials
Author: Ge Kewoo, etc.
Language: Chinese
Opening: 16 ISBN: 7-117-07033-1/R- 7034
Binding: paperback
Edition: 1 Publication date: 2005-12-1
Pricing: 66 yuan
The contents of this book include: basic nutrition, food nutrition and food hygiene, crowd nutrition, public **** nutrition, nutritional deficiencies and nutritional excess, disease nutrition, nutritional fortification and health food, and food processing and cooking. Readership: Dietitians
Table of Contents
Chapter 1 Basic Nutrition
Chapter 1 Body Composition and Digestion and Absorption of Food
Chapter 2 Energy
Chapter 3 Protein
Chapter 4 Lipids
Chapter 5 Carbohydrates
Chapter 6 Macronutrients
Chapter 7 Trace Elements
Chapter 8 Vitamins
Chapter 9 Water and Dietary Fiber
Chapter 2 Food Nutrition and Food Hygiene
Chapter 1 Nutritional Value of Plant Foods
Chapter 2 Nutritional Value of Animal Foods
Chapter 3 Nutritional Value of Condiments and Other Foods
Chapter 4 Food Contamination Chapter 5 Hygienic Requirements for Various Types of Foods
Chapter 6 Food Poisoning and Its Prevention
Chapter 3 Nutrition in the Population
Chapter 1 Nutrition and Diet in Pregnant Mothers and Dairies
Chapter 2 Nutrition and Scientific Feeding of Infants and Young Children
Chapter 3 Nutrition and Diet in Preschool Children
Chapter 4 Nutrition and Diet in School Children and Adolescents
Chapter 4 Nutrition and Diet of School Children and Nutrition and Diet for Adolescents
Chapter 5: The Elderly and Diet
Chapter 6: Nutrition and Diet for People in Special Environments and Special Operations
Chapter 4: Nutrition for Public ****
Chapter 1: Introduction
Chapter 1: Dietary Nutrient Reference Intakes
Chapter 2: Dietary Structures and Guidelines
Chapter 3: Nutritional Meal Preparation and Recipe Development
Chapter 3 Nutritional Meal Preparation and Recipe Development
Chapter 4 Nutritional Surveys and Evaluation
Chapter 5 Nutritional Education
Chapter 6 Food and Nutrition Policies and Regulations
Chapter 5 Nutritional Deficiencies and Oversupply
Chapter 1 Overview of Nutritional Deficiency Diseases
Chapter 2 Protein - Energy Malnutrition
Chapter 3 Vitamin Deficiency Diseases
Chapter 4 Mineral Deficiencies
Chapter 5 Nutrient Overdose and Poisoning
Chapter 6 Nutrition for Disease
Chapter 1 Hospital Meals
Chapter 2 Nutritional Evaluation of the Hospitalized Patient
Chapter 3 Respiratory Diseases
Chapter 4 Cardiovascular and Cerebrovascular Diseases
Chapter 5 Urologic Diseases
Chapter 6 Urology. Diseases
Chapter 6 Digestive Diseases
Chapter 7 Liver
7. Cultural Knowledge of Cooking
In addition to the professional knowledge of the culinary profession, there are a lot of cultural knowledge, which is also very important, this knowledge is learned after a good job on your professional knowledge of cooking skills will have a great effect on the improvement.
8. how to learn professional cooking knowledge on the network
If it is self-study, there are the following suggestions:
First, watch more TV diet programs, read recipes, more practice. Watching TV is the best way to learn, vivid and remember.
Second, the key is the fire and salt is the key. Some dishes have a different flavor difference between fire, such as the simplest northern fried potato silk, different fire flavor is different; the current pursuit of low-salt diet, often said in the past, "if you are greedy, more salt" is a certain reason, the dish is not enough salt flavor will fail. How to both low salt and flavor, need to find a moderate. A meal, on the food time is different, the salinity should be changed, for example, the beginning of the soup to be fragrant, the last on the soup to list.
Third, improve cultural quality. Learn more about the nutritional knowledge of various foods, such as which foods can not be eaten together, which with better nutrition, which is suitable for the elderly children, etc.; constantly improve the aesthetic ability, food color combinations, the shape of the ingredients (or modeling), etc.
Fourth, more shopping in the market, seasonal ingredients can inspire inspiration to help develop new recipes
Fifth, the most important thing is to maintain interest, learn by heart. Interest is the best teacher
9. pastry main learning
pastry main learning:
pastry ingredients configuration.
Dough making techniques.
Filling production techniques.
Pastry molding design.
Pastry cooking techniques.
(9) Culinary Expertise Expanded Reading:
The Craft of Pastry is a comprehensive and systematic introduction to the flavors and genres of Chinese pastry, the general production process of pastry, and the technical characteristics of Chinese pastry; it briefly introduces the equipment and tools of pastry, the use of ingredients for pastry, and the basic skills of pastry; and it focuses on the process of dough modulation, the process of filling production, pastry shaping and decoration, and the production process of pastry. It focuses on the process of dough modulation, filling production, pastry molding and decoration, and cooking process.
The step-by-step illustrations clearly introduce the examples of different doughs for making pastry, and the examples of local specialties are introduced in detail. It clarifies the innovation and development of pastry, and objectively helps scholars to master and improve the pastry craft production.
10. what can be done after graduating from the culinary profession what is good to learn
Cooking is also divided into a variety of, do not know what you are talking about which profession, if you are Chinese food majors may be in the frying more, if it is a West Point majors, may be in the bakery dessert store inside the work, mainly due to the person to person, depending on which you want to choose the work environment!
(10) Cuisine Professional Knowledge Expanded Readings
Cultivation Objective:
To cultivate the hotel executive chef, chef as the goal, focusing on the teaching of the Chinese major cuisines of the classic cuisine production process,** systematic learning, so that students master the knowledge of dietary hygiene, dietary nutrition knowledge, knowledge of culinary raw materials, to understand the nature of the various kinds of culinary raw materials, the place of origin.
Identification of storage and processing, proficiency in a variety of cooking techniques as well as dry raw materials up hair, sizing, hanging paste, thickening, preliminary pre-cooking treatment and other culinary theory, proficient in the eight cuisines, famous dishes, famous point production, kitchen administration, catering business management and banquet design knowledge, and gradually cultivate the students into a professional knowledge, but also has excellent culinary and hotel management of the composite type of talent. The program is designed to provide students with the knowledge and skills they need to become professional chefs and hotel management professionals.
Course content:
More than a hundred kinds of dishes such as representative dishes of various regions. Food carving is taught foam carving, systematically teaching a variety of flowers and birds, fish and insects, dragons and phoenixes, melon carving more than 20 kinds. Art Platter mainly teaches plane assorted pots, elephant-shaped plate, art platter, fruit platter more than ten varieties, such as peacock screen, butterfly, eagle wings, and so on. Comprehensive Learning part: the main teaching whole chicken and fish off the bone, mandarin duck hot pot, Ningxia and all over the world flavorful snacks, Sichuan pickles, sauce and barbecue.
Systematic teaching "Introduction to Chinese Cuisine", "Culinary Basics", "Culinary Raw Materials", "Raw Materials Processing Craft", "Culinary Craft", "Culinary Nutrition and Hygiene", "Culinary Aesthetics", "Banquet Knowledge", "Cost Accounting", "Catering Management", "Hot Dishes Cooking Methods", "Cold Dishes", "Culinary Nutrition", "Kitchen Safety and Hygiene", "Knowledge of Raw Materials for Pasta", "Overview of Western Style Pasta". ", "Overview of Western-style pastry", "billet modulation process", "trap making process", "molding process", "cooked process", "mixed pastry class", "frozen products", "fermentation class", "production skills".