1. Material selection: To examine whether candidates can correctly select and identify ingredients, understand the quality and characteristics of ingredients, and master the storage and preservation methods of ingredients.
2. Cooking: According to the cooking skills learned, such as steaming, boiling, stewing, frying, roasting, frying, etc. Test the candidates' operation skills and the quality of dishes.
3. On-site creation: Create a dish according to the requirements of the judges and the on-site materials within the specified time to test the candidates' grassroots innovation ability and adaptability.
4. Nutrition knowledge: Test the examinee's basic nutrition knowledge, such as the nutritional components of food and nutritional requirements.
5. Safety and Hygiene: Check whether the candidates know food safety and hygiene knowledge, such as food pollution and prevention, food storage and preservation.
6. Use of firearms: Test candidates' military quality and firearms use skills, such as rifle disassembly and maintenance.