focus: the characteristics and representative dishes of the four major cuisines.
difficulty: guide students to apply what they have learned in this class to practice through scenario simulation.
methods: lecture, discussion and scenario simulation
introduction:
case analysis introduction
process:
1. Four major cuisines in China
(1) Jiangsu cuisine
Composition: Huaiyang, Jinling, Suxi and Xu Hai
Features: 1. Material selection. Tomato, shrimp, crispy rice, crab roe and lion's head, dried shredded pork, and chicken with flowers
Student activities: slide show pictures of dishes, and students can identify the names of dishes
(2) Guangdong cuisine
Composition: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine
Features: 1. Selection of materials: wide range of materials, strict selection of materials, and seafood game as the choice.
student activities: slide show pictures of dishes, and students can identify the names of dishes
(3) Sichuan cuisine
Honor: one dish is unique, and all kinds of dishes are delicious
Features: 1. Material: common material
2. Taste: heavy oil, spicy preference
3. Be good at cooking and pay attention to seasoning < Students can identify the names of dishes
(4) Shandong cuisine
Composition: Jinan and Fushan
Features: 1. Selection of materials: exquisite and meticulous preparation
2. Taste: good at seasoning with soup to keep the original flavor of dishes
3. Good at cooking high-calorie and high-protein dishes
Representative dishes: grilled abalone with original shell. Students identify the names of dishes
2. Group quiz activities
Pictures show the representative dishes of various cuisines. Students name the cuisines to which they belong, and finally choose the winning group
3. Classroom exercises
Consolidate the respective characteristics of the four cuisines through classroom exercises
1. Which cuisine enjoys the reputation of "one dish with one style, one hundred dishes with a hundred flavors"?
2. which cuisine is good at seasoning with soup?
3. Which cuisine has inherited the style of Gongting cuisine?
4. which cuisine is characterized by wide range of materials, strict selection of materials and seafood game as the top grade?
5. which cuisine is characterized by heavy oil, heavy taste and spicy taste?
Fourth, classroom scenario simulation
According to the case content, suppose you are Xiao Zhang, how would you answer the questions raised by Mr. Wang? Ask each group of students to assign their own roles, one to play Xiao Zhang, the other to play Mr. Wang's friends, and the students organize their own language to simulate the process of Xiao Zhang receiving Mr. Wang?
5. Homework
1. Collect relevant information about the four major cuisines and try to make a representative dish.