1. Who will write me a cognitive report on cooking expertise! ! ! Thank you! Little brother, I gave all my possessions! !
If you love food and cooking enough, you can wr
1. Who will write me a cognitive report on cooking expertise! ! ! Thank you! Little brother, I gave all my possessions! !
If you love food and cooking enough, you can write it yourself! Different people have different perceptions, especially in the cooking industry!
2. Please discuss how mastering solid professional theoretical knowledge is helpful for learning cooking aesthetics.
Generally speaking, it starts with the basic skills of copying, such as turning the pot, cutting the knife, carving, cooking and so on. After getting familiar with the basic skills, it began to learn cooking, menu design, banquet making and so on. In addition to technical study, there are some theoretical studies, such as cooking knowledge, material understanding, job creation knowledge and so on. The school independently offers: long-term and short-term popular specialties, teaching all kinds of Chinese and western cakes, hot dishes, cold dishes, braised dishes, jambalaya, food carving, whole chicken and whole fish boneless, all kinds of high, medium and low-grade banquet combinations, booth making, Sichuan-style hot pot, grilled fish and other production and cost accounting, restaurant management knowledge. It is a chef's school for students who study cooking. In addition, there is a western food major.
3. What is cooking materials science?
Cooking materials, that is, cooking technology and nutrition.
With the steady development of China's national economy and the improvement of people's living standards, it has promoted the vigorous development of China's tourism industry, and the characteristics of specialization, marketization and internationalization of catering industry have become increasingly prominent. Various catering enterprises have emerged in response to the market, and the low quality of employees and the shortage of talents have become the bottleneck restricting the rapid development of the catering industry.
There is a shortage of highly educated culinary professionals in the market. In addition, with people's attention to health and nutrition and hygiene, professionals in nutrition and catering are also in short supply. Therefore, this major has broad career development prospects.
(3) Expand the professional knowledge of reading and cooking.
Training objectives:
Cultivate advanced technical application-oriented professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering, as well as catering management.
(1) cultural knowledge: master the necessary basic theories of public culture, among which college English must pass the advanced English application ability test; Computers must pass the national first-class examination.
② Basic professional knowledge: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: cooking raw materials science, cooking nutrition and hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold mixing technology, service and management of catering enterprises, etc.
(3) Professional core skills: master the basic skills of this major, with emphasis on dish making and dish innovation skills, as well as Chinese and Western pastry making and innovation skills; Master the creation skills of food carving and cold spell; Knowing how to eat is nutritious.
4 professional development ability: understand the management process and catering marketing of catering enterprises; Master catering service skills; Understand the present situation and development trend of catering enterprises at home and abroad, as well as the frontier topics and latest research results of this discipline.
4. Zhengzhou New Oriental cooking school's boutique major
The school will upgrade the course content every year, that is, every major should upgrade the dishes and online celebrity products that are consistent with the market. Now the number of classes is scheduled for next year. Come to school in recent days to get to know it.
5. What is the major of cooking technology and nutrition?
Cooking technology and nutrition specialty is a specialty that cultivates high-tech applied professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering management.
Basic knowledge of cooking technology and nutrition: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: cooking raw materials science, cooking nutrition hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold mixing technology, service and management of catering enterprises, etc.
(5) Extended reading of cooking expertise:
The work of students majoring in cooking technology and nutrition;
1. Chefs in hotels, star-rated hotels, chain restaurants, restaurants, resorts, high-end clubs, ocean cruises and other restaurants can engage in technical management of catering after grassroots exercise, such as chefs, executive chefs, managers of catering departments, or hotel managers.
2. Cooking teaching and training in vocational schools of colleges and universities, as well as nutrition caterers in canteens and hospitals of major units.
3. Major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.
Network cooking technology and nutrition specialty
6. Self-study nutritionist introductory books
Professional books for nutritionists to learn.
Training materials for nutrition caterers
The content of nutrition catering. basic knowledge
Directory introduction
Chapter 1 Basic knowledge of commonly used cooking materials
Section 1 Vegetables
Second water-saving products
Section 3 Livestock and Poultry
The fourth quarter grain
Section 5 Fruit
Section 6 Condiments
Chapter II Basic Knowledge of Food Nutrition
Section 1 Energy required by human body
Section 2 Nutrients Required by Human Body
……
Chapter III Knowledge of Food Safety
Chapter IV Food Poisoning and Its Prevention
Chapter V Knowledge of Catering Cost Accounting
Chapter VI Relevant Legal Knowledge
Chapter VII Professional Ethics
Skills of Nutrition Caterer [Catalogue]
The first part is the intermediate skills of nutrition caterers.
Chapter 1 Preparation of Nutritional Catering
Section 1 Market Survey
Section 2 Cost Accounting
Section 3 Health Supervision
The fourth quarter sensory quality inspection of cooking materials
Chapter II Formulation of Nutritional Recipes
Section 1 Calculation of Whole Day and Dietary Energy Intake and Recommended Dietary Supply
Section 2 Determination of Variety and Quantity of Staple Food and Non-staple Food
Section III Adjustment and Determination of Formula
Chapter III Preparation of Nutritional Meals
Section 1 Verification and Inspection of Cooking Materials
Section 2 Use reasonable cooking methods
Section 3 Qualitative, Star Rating and Standardized Cooking
Chapter IV Post-meal Summary and Publicity
Section 1 Collection and Analysis of Opinions
Section 2 Save recipes
Section III Survey Summary
The fourth section introduces the promotion.
The second part is the advanced skills of nutrition caterers.
Chapter V Preparation of Nutritional Catering
Section 1 Eating habits of different countries
Section 2 Cost Accounting
Section 3 Quality Inspection and Storage of Advanced Cooking Materials
Chapter VI Formulation of Nutritional Recipes
Section 1 Design of Banquet Menu
Application of dietary supplements in the second quarter.
Chapter VII Preparation of Nutritional Meals
The first section of the production of special meals
Section 2 Making of Common Nourishing and Healthy Diet
Chapter VIII Post-meal Summary and Innovation
Section 1 Summary
Section 2 Improvement and Innovation
Chapter IX Training and Guidance
The third part is the technical skills of the nutrition caterer.
Chapter 10 Preparation of Nutritional Catering
Section 1 Market Survey
Section 2 Cost Accounting
Chapter II Formulation of XI Nutrition Recipes
The first section high-end banquet nutrition recipe design
Section 2 Nutrition Recipe Design for Special People
The third part is the design of healthy dietary supplements.
Chapter XII Preparation of Nutritional Meals
Section 1 Quality Control of Food Cooking Process
The misunderstanding of modern nutritious diet in the second quarter
Chapter XIII Training and Guidance
Section 1 Training Senior Nutrition Caterer
Section 2 Organizing Special Seminars
Chapter XIV Technical Management
The first section to formulate technical management system
Section 2 Knowledge and Technology Update
Appendix Table of Food Characteristics and Taste
China nutritionist training materials
Authors: Ge et al
Language: Chinese
Format:16; ISBN:7- 1 17-07033- 1/r 7034。
Binding: paperback
Version: 1 Publication date: 2005- 12- 1
Pricing: 66 yuan
The contents of this book include: basic nutrition, food nutrition and food hygiene, population nutrition, public nutrition, nutrition deficiency and overnutrition, disease nutrition, nutrition strengthening and health food, food processing and cooking. Target audience: nutritionists
catalogue
First basic nutrition
Chapter I Composition of Human Body and Digestion and Absorption of Food
Chapter II Energy
Chapter III protein
Chapter IV Lipids
Chapter V Carbohydrates
Chapter VI Constant Elements
Chapter VII Trace Elements
Chapter VIII Vitamins
Chapter 9 Water and Dietary Fiber
Article 2 Food nutrition and food hygiene
Chapter I Nutritional Value of Plant Food
Chapter II Nutritional Value of Animal Food
Chapter III Nutritional Value of Condiments and Other Foods
Chapter IV Food Pollution and Its Prevention and Control
Chapter V Hygienic Requirements for Various Foods
Chapter VI Food Poisoning and Its Prevention
The third article population nutrition
Chapter I Nutrition and Diet of Pregnant Women and Nurses
Chapter II Infant Nutrition and Scientific Feeding
Chapter III Nutrition and Diet of Preschool Children
Chapter IV Nutrition and Diet of School-age Children and Adolescents
Chapter V Elderly People and Diet
Chapter VI Nutrition and Diet of Special Environment and Special Operators
The fourth article male * * * nutrition
Chapter 1 Introduction
Chapter I Dietary Nutrient Reference Intake
Chapter II Dietary Structure and Dietary Guidelines
Chapter III Nutritional Catering and Recipe Making
Chapter IV Nutrition Survey and Evaluation
Chapter V Nutrition Education
Chapter VI Food and Nutrition Policies and Regulations
The fifth article nutritional deficiency and overnutrition
The first chapter is an overview of malnutrition
Chapter II Protein-Energy Malnutrition
Chapter III Vitamin Deficiency
Chapter IV Mineral Deficiency
Chapter V Overnutrition and Poisoning
Article 6 Disease Nutrition
Chapter I Hospital Meals
Chapter II Nutritional Assessment of Inpatients
Chapter III Respiratory Diseases
Chapter iv cardiovascular and cerebrovascular diseases
Chapter V Diseases of Urinary System
Chapter VI Diseases of Digestive System
Chapter VII Liver
7. Culinary professional cultural knowledge
Besides professional knowledge, cooking majors also have a lot of cultural knowledge, which is also very important. After learning this knowledge well, your cooking professional knowledge and skills will be greatly improved.
8. How to learn professional cooking knowledge online?
If it is self-study, I have the following suggestions:
First, watch more TV programs to lose weight, read more recipes and practice more. Watching TV is the best way to learn, vivid and unforgettable.
Second, the key is temperature, and salt is the key. Some dishes taste different with different heat, such as the simplest fried potato shreds in the north, which taste different with different heat; At present, it is reasonable to pursue a low-salt diet, and it is customary to say that "greed puts more salt". If the food is not salty enough, it will fail. How to have both low salt and taste needs to be explored moderately. In a dinner, the salinity changes with the serving time, for example, the soup should be fragrant at the beginning and listed at the end.
Third, improve cultural quality. Learn more about the nutritional knowledge of various foods, such as which foods can't be eaten together, which foods are better with nutrition, and which are suitable for the elderly and children. Constantly improve aesthetic ability, food color matching, food modeling (or modeling) and so on.
Fourth, visit the vegetable market more, seasonal ingredients can stimulate inspiration and help develop new recipes.
The most important thing is to stay interested and study hard. Interest is the best teacher.
9. What do you mainly study in pastry?
Pastry main learning:
Configuration of pastry raw materials.
Dough making technology.
Making method of flour stuffing.
Pastry molding design.
Cooking technology of cakes.
(9) Extended reading of cooking expertise:
Pastry technology comprehensively and systematically introduces the flavor genre of China pastry, the general production procedure of pastry and the technical characteristics of China pastry. This paper briefly introduces pastry equipment and tools, the application of pastry raw materials and the basic skills of pastry. This paper mainly introduces the dough preparation technology, stuffing making technology, pastry forming and decoration technology and cooking technology.
Examples of making cakes with different doughs are clearly introduced by using process legends, and examples of making cakes with local characteristics are introduced in detail. This paper expounds the innovation and development of pastry, which objectively helps scholars to master and improve pastry technology.
10. What can I do and study after graduation?
There are many kinds of cooking. I don't know which major you are talking about. If you major in Chinese food, you may be more involved in cooking. If you major in West Point, you may work in bakeries and dessert shops, mainly depending on people and what kind of working environment you want to choose!
(10) Extended reading of culinary expertise
Training objectives:
In order to train the executive chef and chef of the hotel, we mainly teach the classic cooking techniques of major domestic cuisines and study them systematically, so that students can master the knowledge of food hygiene, food nutrition, cooking materials, and understand the nature and sources of various cooking materials.
Identify, store and process, master various cooking techniques, dry goods puffing, sizing, gelatinization, thickening, pre-cooking and other cooking professional theoretical knowledge, master the knowledge of eight famous dishes, famous dish making, kitchen management, catering enterprise management and banquet design, and gradually cultivate students into compound talents with both professional knowledge and superb cooking skills and hotel management.
Teaching content:
Representative dishes from all over the country 100 kinds of dishes. Food carving teaches foam carving, and systematically teaches more than 20 kinds of flowers and birds, fish and insects, dragons and phoenixes, melon carving, etc. Art platter mainly teaches more than ten kinds of plane assorted platters, pictographic dishes, art platters and fruit platters, such as "Proud", "The Recent Flower" and "The Eagle Spreading its Wings". Comprehensive study part: mainly teach whole chicken boneless fish, Yuanyang hot pot, Ningxia and local snacks, Sichuan pickles, sauced braised pork.
Systematically teach China's cooking introduction, basic knowledge of cooking, cooking materials science, raw material processing technology, cooking technology, cooking nutrition and hygiene, cooking aesthetics, banquet knowledge, cost accounting, catering management, hot dish cooking methods, cold dish making and cooking nutrition.