What do you learn about Chinese cooking? What do you learn about Chinese cooking?

The content of Chinese cooking is as follows:

1. Chinese cuisine major, learn Sichuan cuisine, Cantonese cuisine, Hunan cuisine and other eight cuisines.

Famous dishes, local specialties, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised and roasted, roasted meat.

dry pot, hot pot, etc.;

2. Learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary matching and dietary balance, as well as the matching of different banquets and dishes;

3. Learn various grades of banquet production and cost accounting, hotel management, kitchen management and office knowledge.

Skills: 1. Master the basic knowledge of restaurants, catering operations, and food nutrition and hygiene;

2. Master the basic knowledge of raw material selection, blending and processing;

3. Proficient in Chinese and Western cooking skills;

4. It has the cost of cooking production.

the ability to calculate;

5. Have the ability to use and maintain various equipment and tools in the kitchen;

Practice more Chinese food technology, and you can also develop your own dishes for innovation, and wait until the chef's skills are solid, and the investment in opening a store is small, and the profit of the catering industry is high, and the development prospects are very good.

There are eight major cuisines of stir-frying, among which the more popular ones are Sichuan cuisine, Cantonese cuisine, Hui cuisine, braised cuisine, etc., if you just learn stir-frying, you want to learn more comprehensively, you can go to a professional culinary college to study, there are systematic courses, professional teachers for practical teaching, teachers are cooking master level, advanced technology, have served as the chef of large hotels, executive chef, rich teaching experience, 0 basic students are particularly suitable, learn stir-fry to see if you want to learn long-term or short-term, long-term 1 to 3 years of chef professional, The course content is rich, short-term for a few months, depending on your choice to study, it is best to make a specific consultation to understand.

The courses of the Chinese culinary major are also divided into different academic systems, and the learning time and content are also different depending on the academic system. From a long-term professional point of view, the main one is.

The first stage of basic training in knife work, basic training in turning pots, basic carving, cooking raw materials and cooking techniques.

The second stage: cold spell making, cold dishes, carving and lifting, hot dishes (mainly traditional Sichuan cuisine).

Three stages: pastry classification and main genres, basic knowledge of pastry raw materials, basic operation skills of pastry making, hot dishes (popular dishes in the market), carving (large-scale carving).

Four stages: Sichuan popular dishes, Sichuan-style new cold dishes production, Sichuan cuisine innovative dishes, banquet production, banquet knowledge and cost accounting.

The Chinese cuisine major of our hospital aims to cultivate food and beverage directors, food and beverage managers, head chefs, executive chefs, and senior culinary talents. (Compound kitchen management talents with kitchen management, catering management and other related knowledge, and talents with the ability to open stores independently).

Main courses: systematically learn Hunan cuisine, Sichuan and Cantonese cuisine, carry out auxiliary learning, master the production of large-scale artistic carving, large-scale roasted meat, all kinds of platter cold dishes, popular hot pot, Hunan and Guangdong brine, and fruit pulp painting, and set up traditional mid-point, popular western pastry, fashionable Western food and other courses to learn, master the process of common cooking, characteristics, sauce preparation, and production methods of typical dishes, and be able to independently produce medium and high-end banquet dishes.

According to the national skill standards for junior and intermediate Chinese cooks, courses such as raw material processing technology and cooking technology are systematically taught. Cycle teaching: learn basic skills (knife skills, spoon skills), sizing and pasting and other basic skills.

Teach local classics. Dish preparation; soup making and brine making; Design and production of décor platters, various hot pots, claypots, and innovative dishes.

Generally starting from the basic skills, there are turning pots, knife work, carving, spoons, etc., after the basic skills are familiar, they begin to learn cooking, recipe design, banquet making, etc., in addition to technical learning, there is also a part of theoretical learning, such as cooking knowledge, material understanding, employment knowledge and so on.

The learning of chefs generally starts from the basic skills, including turning the pot, knife work, carving, spooning, etc., and after the basic skills are familiar, they begin to learn cooking, recipe design, banquet making, etc., in addition to the learning of technology, there is also a part of theoretical learning, such as cooking knowledge, material understanding, employment knowledge, etc.

Hello, when choosing a school, it is best to make a field trip to see the school environment, facilities and equipment, and teacher level. To learn technology, the school's hardware facilities must be excellent, only when there are more operations, practice makes perfect, and natural technology can be learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up.

If you only talk about theoretical knowledge every day, you won't learn anything, the best thing is to combine practice and theory, and you can know more about it yourself.

The main content of learning includes eight major cuisines, modern creative cuisine, fusion cuisine, popular cuisine, artistic conception cuisine, cold cuisine, carving, cold spelling, various pastries, hot pot, brine, barbecue, dry goods and so on.

Hot Dish Making, Carving Production, Western Food, Chinese Pastry Teaching, Quality Classes, Career Guidance, Western Pastry Teaching, Catering Seminars, Sichuan Cuisine and Other Cuisine Specialties, etc. Popular dishes in the market, large-scale carving and braised roast teaching, Shaanxi local dishes and various professional practical intensive exercises, banquet production.

In addition to the basics.

Eight major cuisine system learning:

Learn the eight traditional Chinese cuisines in stages (Sichuan, Lu, Suzhou, Guangdong, Hui, Hunan, Fujian, Zhejiang), including hotel popular dishes, classic dishes, palace dishes, medicinal diets, artistic conception dishes, fusion and innovative dishes, etc., and special utensils dishes (dry pot, hanging pot, ground pot, etc.).

The Gold Collar Chef Professional Course also includes:

Basic skills: understand all kinds of condiments, utensils, stove processes, cutting board processes, dish flavor types, master sizing, paste, thickening and other techniques, knife skills, turning the pot and other basic skills training.

Food carving]: Teach booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.

Art Platter]: Teach students the production of popular cold dishes, and teach pictogram dishes, pictogram cold dishes, fruit platters, etc.

Comprehensive part]: Teach the production of braised vegetables, cold dishes, as well as the production of marinated roast duck, various hot pots, dry pots, teppanyaki, and flavor snacks.

Extended part]: Partial learning of fashionable pastries, Chinese and Western pastries.

Chinese cuisine majors learn the famous dishes and local specialties of eight major cuisines, such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised and roasted, roasted meat, dry pot, hot pot, etc.; Learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary combination and dietary balance, as well as the combination of different banquets and dishes; Learn about banquet production and cost accounting, hotel management, kitchen management and office knowledge of various grades.

1. Theoretical knowledge, better understanding of Chinese food from the ideological point of view.

Theoretical main learning: "Introduction to Cooking", "Cooking Raw Materials", "Culinary Technology", "Culinary Nutrition and Hygiene", "Urban Popular Cuisine", "Modern Catering Management", etc.

2. To practice basic skills, it is necessary to lay a solid foundation from the beginning.

Master the basic skills such as spoon turning skills, knife skills, carving skills, and platters.

3. Dish production, the only way to be promoted to a qualified chef.

Master Sichuan traditional cuisine, Sichuan local specialties, Sichuan representative dishes, Sichuan cold dish production, color platter production, food carving, Chinese pastry, new Sichuan cuisine, regional popular dishes, high-end dry goods raw materials, brine production, hot pot, dry pot production, etc.

To learn to be a chef, you must know how to use knives, turn the pot, correctly identify and master the oil temperature, accurately and timely feeding, master the heat, thicken, timely cooking, and pluring.

In the chef industry, knife skills, spoon skills, paste extraction, and slaughtering are generally regarded as the necessary basic skills for chefs to get started, and among the people engaged in the cooking industry, all of them regard the basic cooking skills as compulsory courses and often pay attention to them.

At the same time, learning to be a chef requires a certain amount of cultural knowledge and a certain ability to bear and judge, and learning chef cooking can apply for a relevant culinary school or go directly to a place where you can engage in catering services with a master.

Learning to be a chef requires a lot of tempering, continuous summarization, and perseverance and long-term practice. Learning to be a chef is a science, as long as you work hard, you can learn a craft in one or two years.

Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Skills, Kitchen Management Knowledge, Food Psychology, Pastry Making, Culinary Arts, Food Cost Accounting, Roast Meat, Bartending, Western Food Basics.

Depending on the place of study, the curriculum is slightly different, and it will incorporate the characteristics of each place.

The major of Chinese cooking mainly studies the content of Chinese cooking and nutritious diet, mostly including Chinese cooking, Chinese pastry, cold dishes, food carving, culinary chemistry, culinary raw materials, catering kitchen management, catering aesthetics, culinary nutrition, Chinese medicinal diet, culinary technology, etc.

Chinese cooking mainly learns to fry and fry. He has more than 30 crafts, so you have to learn them all so that you can become a chef.

To learn Chinese food, basic skills are very important, and in a culinary school, basic skills in Chinese food are a necessary course. Learning Chinese food is not a quick process, it needs to be accumulated over time, and the control of the taste of things, knife work, spoon work, and seasoning is clear in mind.

Mainly learn a variety of cooking techniques, master what dishes to use what ingredients, how to change the knife, what is the oil temperature, what to put in the seasoning and other skills, the dishes are full of color and fragrance.

Chinese cooking should be the main learning should be the foundation, after learning the basics of Chinese cooking, you can do a certain amount of research and new products on Chinese food, so the foundation in Chinese food is very important, as long as the foundation is solid, which kind of learning, dishes, can be half the effort.

Chinese cooking mainly involves learning a variety of cooking techniques, mastering what ingredients to use, how to change the knife, what is the oil temperature, what to put in the seasoning, etc., and the dishes are full of color and flavor.

Chinese cooking is mainly about stir-frying. If the stir-fry is good, the Chinese cooking will be better, and the stir-fry is very skillful, and the first force is very suitable. The strength of the elbow should be greater, which is more suitable for boys.

It is also more difficult to learn, because you need to be good at cooking to make things delicious, and you need good cooking skills. The main thing to learn about Chinese cooking is stir-frying.

There are two major parts of Chinese cooking: white case and red case, and there are also Chinese pastries, mainly depending on which aspect you are learning, if you learn white case, it is mainly cold dishes, and red case is mainly meat dishes.

In traditional Chinese culture, cooking is one of the things that Chinese people are most proud of, and Chinese food, as a carrier of 5,000 years of Chinese culinary food culture, has a long history. Since going abroad in the 19th century, Chinese restaurants have spread to all corners of the world, and chefs, as the inheritors of Chinese food, have very broad employment prospects.

The people take food as the sky, and the most basic survival requirements of human beings are inseparable from eating, so the catering industry and chefs will not be eliminated by the market. With the development of social economy, people's living standards are getting higher and higher, and the normalization of dining out has created a prosperity in the catering market.

As the chef profession with the greatest demand in China, Chinese chef has always been a profession that is in short supply and does not worry about finding a job, and is the most needed personnel for catering enterprises.

According to the different job content, the positions that can be selected for the employment of Chinese chefs are also different, and the chef positions are roughly divided into executive chefs, head chefs, chefs, supervisors, stoves, lotus, cutting, cold dish chefs, pastry chefs, etc. Different hotels have different job divisions, and large hotels have a more reasonable division of labor and more job hierarchies, including executive chef assistants, head chef assistants, assistant chefs, production directors, etc.

Different Chinese chef jobs are different, the content of the work is very different, all the jobs together constitute the hotel kitchen, including the hotel's total, from specific positions to supervisors, chefs, assistants, executive chefs and other senior positions, chefs' salaries are getting higher and higher, and the annual salary of millions of executive chefs is also relatively easy to see in the hotel.

Of course, the main part of Chinese cooking is to learn the local cuisine of various places, and you can choose according to your preference, and all major cuisines are available.

Chinese cooking is mainly about learning the seasoning method of stir-frying, and knife skills. There is also the initial processing of more ingredients, and finally learn the side dishes, as well as different stir-frying methods, such as stir-frying, stir-frying, slippery stir-frying, small stir-frying, spicy stir-frying, and so ......on

Hello! I think Chinese cooking is mainly about learning the cooking techniques and skills of Chinese food.

I think Chinese cooking is learning Cantonese cuisine, Sichuan cuisine, Hunan cuisine, etc., as well as noodles and local snacks.

Chinese cooking mainly learns the production of pastries, as well as the cooking of various Shandong dishes.

Chinese food is mainly knife work, and wok technology, in the hotel to be a Chinese chef is very hard, especially the stir-fry pot weight, there is Chinese famous stew, there is Buddha jumping over the wall and so on.

Mainly systematically study the classic dishes, local specialties, popular dishes, innovative dishes, Chinese popular pastries, snacks and other mainstream cuisines such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, and Guigui cuisine.