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在粤菜教学中,烹饪基本功的掌握程度直接影响了教学的进度和质量。而目前很多烹饪专业都以通过粤菜中餐热菜中级考核为教学目标。如何用有限的课时,以节约经费为原则,达到粤菜中级烹调师考试的考核标准,成为现今粤菜教学中亟待解决的问题。通过对粤菜中级烹调师考试菜肴的分析研究,总结考试的重点、难点,找到合理的烹饪基本功的练习方法,从而得出一套科学、完整的粤菜教学方案,应用于行业和中高等烹饪教育教学之中。
In Cantonese teaching, the mastery of basic cooking skills has a direct impact on the progress and quality of teaching. At present, many cooking professions have passed the mid-level examination of Cantonese food hot vegetables as the teaching goal. How to use the limited class hours to save money as the principle, to achieve the mid-level examination of Cantonese cuisine cook examination standards become the current Cantonese teaching problems to be solved. Through the analysis of the Cantonese cuisine cook cuisine examinations, summarize the focus of the exam, the difficulty, to find a reasonable practice of cooking basic skills, so as to come to a set of scientific and complete Cantonese teaching programs, used in the industry and the teaching of higher cooking education Among them.