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As a practical training course for culinary students, "Culinary Practice and Operation (New Cooking Series Planning Excellent Teaching Materials)" edited by Qian Feng and Xu Cheng is an important course focusing on training students to apply their professional knowledge to practical operation. Through the training of students, students can really improve their practical skills and truly become highly-skilled culinary talents. "Culinary Practice and Operation (New Cooking Series Planning Excellent Textbook)" can be used as a textbook for cooking and catering for middle and senior cooking technician schools and higher vocational colleges, and can also be used for training of various cooking and catering company employees.

Cooking practice and operation

"People take food as the sky", Chinese food culture has a long history. In recent years, the catering service market in various parts of China has been particularly prosperous. According to the report of China Vocational and Technical Education: Currently, there are more than 4 million catering companies and 22 million employees in China. . In response to the characteristics of the current demand for culinary and catering talents, the Business Professional Committee of the National Vocational Training and Teaching Steering Committee invited the more prominent vocational colleges in the country s culinary and catering specialty to hold a teaching seminar in Jinggangshan, Jiangxi Province, and wrote this set of cooking textbooks in a timely manner. . One of them is "Culinary Practice and Operation (New Cooking Series Planning Excellent Textbook)" edited by Qian Feng and Xu Cheng.

Taking oil as a heat transfer medium Chapter 1 Practice Projects-Stir-Fry Section 1 Stir-Fry Section 2 Cook-Fried Section 3 Sauté-Fried Section 4 Slip-Fried Section 5 Grab-Section 6 Section Soft-Section 7 Section Stir-Fry Section 8 Stir-fry Chapter 2 Internship Project
The third chapter internship project-the first section of the oil explosion, the second section of the blast, the third section of the sauce, the fourth section of the onion blast, the fifth section of the soup explosion, the fourth chapter of the internship project- the first section, crisp, the second section slippery The third section is the soft section, the fourth section is the worst, and the fifth section is the practical project. The first section is the clear section, the second section is the dry section, the third section is the soft section, the fourth section is the crisp section, the fifth section is the paper bag section, and the sixth section is the fragrant section. Section 7 Oil immersion Section 8 Crispy frying Section 9 Oil leaching Section 10 Loose frying Chapter 6 Practice Projects-Frying Section 1 Dry Frying Section 2 Soft Frying Chapter 7 Practice Projects-Pasting Chapter 8 Practice Projects Cooking Chapter 9 Practice TopicsWire drawing with water as the heat transfer medium Chapter 10 Practice TopicsBurning the first section of white roasting, the second section of red braising, the third section of dry roasting, the fourth section of onion roasting, and the fifth section of soy sauce roasting. Section VI Frying Chapter 11 Practice Projects-Steak Section 1 Red Steak Section 2 White Steak Section 3 Buckle Steering Chapter 12 Practice Projects- Section 1 Red Section 2 Yellow Section 3 Fuel Saving Section 4 Wine Chapter 13 Practice Project Section 1 Red Section 2 White Chapter 14 Practice ProjectStewed Section 1 Clear Stew Section 2 White Stew Section 15 Practice Topic Chapter 16 Practice Projects- Chapter 17 Practice Projects-Stew Chapter 18 Practice Projects- Chapter 19 Practice Projects-Honey Juice Using Steam as a Heat Transfer Medium Chapter 20 Practice ProjectSteaming in the first section, steaming in the second section, steaming in the third section, steaming with hot air or other heat transfer medium, chapter 21, practical task in the 21st chapterbaking in the first section Section 3 Oven Roasting Section 4 Microwave Roasting Chapter 22 Practice Projects-Jiong Chapter 23 Practice Projects-Xun Chapter 24 Practice Projects-Mixing the First Section Chapter 25 Internship Projects- Section 1 General Section 2 Special Chapter 26 Internship Projects-Pickling Chapter 27 Internship Projects-Drunk Section 1 Getting Drunk Section 2 Getting Drunk Chapter 28. Internship Projects-Bad Chapter 29-Internship Projects-Chapter 30-Internship Projects-Halo Chapter 31-Internship Projects-Sauce Chapter 32-Internship Projects-Frozen Chapters Chapter 33Internship ProjectsChapter 34Internship ProjectsSugar Chapter 35Internship ProjectsFrosting