For example, in New Oriental cooking school, the "cold dish halogen baking class".
Raw material knowledge, seasoning knowledge, cooking arts and crafts, nutrition and hygiene knowledge, deli management; Knife technology, cold dish and cold spell making, various brine preparation, brine baking making technology, etc.
The school has a group of strict teaching staff. By the end of June, 20 14, there were more than 2,000 chefs in 27 direct schools, including Liu Jinde, Han, Hao, Ouyang Yanglan, Wang Xianneng, Wang, Wang Wenbang, Si Rui and Ouyang Yanglan.
New oriental cooking Education has always attached great importance to the study of teaching mode, closely linked to 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:
The origin of pot-stewed vegetables
The initial formation of pot-stewed vegetables went through the historical stage from Qin Wanghui (22 BC1) to Ming Dynasty, which lasted for 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 "fish, salt, tea, honey and red pepper". 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", always sweet, always sweet ... "Five meats and seven dishes, dreaming of pickling Shao, can nourish the mind and nourish the blood". In the records, regulating the abdomen and tasteless is the seasoning method of salt water.
"Shu capital" is written as "the historical country of Jincheng, the central currency area". Beautiful and bold, its real name is "Chengdu". At that time, the production was extremely rich and the economy developed rapidly, which is also the origin of the name "Chengdu": sericulture, silk reeling and brocade; Fishing is fishing, and fishing is hunting cloth. Enter a class reunion once a year, a city in two years and Chengdu in three years.
After the Three Kingdoms, Wei, Jin, Southern and Northern Dynasties, Lu Chuan 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 poetry. All the pleasures in the court are related to wine. And wine and food. This has promoted the further development of Sichuan cuisine.
People's eating habits in Ming Dynasty paid attention to health care and diet therapy. In particular, the publication of Ji Zheng in Yinshan and Compendium of Materia Medica in Ming Dynasty promoted the government's attention to dietotherapy. Because some recorded medicinal materials have the functions of preventing diseases, curing diseases, perfuming, etc., and achieve the purpose of seasoning, they are mostly used for seasoning marinades.
Baidu Encyclopedia-New Oriental cooking school