1, new oriental cooking Education

New oriental cooking Education, founded in 1988, belongs to Xinhua Education Group. Since its establishment, new oriental cooking Education has been committed to inheriting Chinese food culture, integrating the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine and Zhejiang cuisine, and has established more than 30 colleges and universities in provincial capitals all over the country.

2. Shanghai Blue Ribbon Cooking Vocational Skills Training School

Shanghai Blue Ribbon Cooking Vocational Skills Training School is an international and high-standard western-style cooking training school founded by Shanghai Business Tourism School and Blue Ribbon Co., Ltd., and it is also the first Chinese-foreign cooperative vocational training institution in China. It has been more than three years since the signing of the contract for the establishment of the school on April 9, 20 12. There are more than 300 students, and the first batch will graduate at the end of this year.

Cooking process definition:

1. Cooking technology is the basic theory and technical knowledge to study the primary processing, cutting, seasoning, heating or pickling of cooking raw materials, so that the finished dishes can meet the expected specifications and flavor requirements.

2. In recent years, with the development of cooking technology, the word cooking has gradually differentiated in practical application and become a special term, which refers to the technology and technology of making various foods, also known as cooking technology.

3. The floorboard of all processing technologies and processes for making various foods, also known as cooking.

4. Cooking in a broad sense includes cooking, all kinds of food produced by cooking, food consumption, food preservation, and many cultural phenomena extended from cooking and eating.

Cooking technology is a kind of manual operation technology that people use cooking tools and stoves to cut, mix, season, cook and beautify cooking materials in a planned, purposeful and procedural way, and become a dish that can meet the dietary needs.