For example, in New Oriental cooking school, the "cold dish halogen baking class". Raw material knowledge, seasoning knowledge, cooking arts and crafts, nutrition and health 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 teachers who are rigorous in their studies. By June 20 14, more than 2,000 chefs from 27 direct-operated schools and famous chefs taught in person. New oriental cooking Education always attaches importance to the research of teaching mode, closely follows the demand of catering market, and refines 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:
Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.
It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.
China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and can be seen everywhere in cities, villages, restaurants and streets.
Baidu Encyclopedia _ Pot-stewed dishes?