2? It can gut, clean and disassemble all kinds of birds.
3? Can remove bones, tendons, membranes, etc. All kinds of livestock meat. The concept of western food
2? Flavor characteristics of main dishes in western food
3? Classification, quality characteristics and processing methods of vegetable raw materials
4? Variety, meat quality characteristics, tissue structure and processing method of poultry raw materials
5. Knowledge about the variety, texture and structure of livestock meat raw materials (2) General knife molding 1? Animal and plant raw materials can be processed into silk, chips, dices, blocks, etc.
2? Potatoes, carrots and other vegetables can be processed into olive shape, semi-olive shape, olive stick shape, spherical shape and so on.
3? Can process pork chops, chicken chops, fish chops, etc. Tool knowledge
2? Knowledge of thawing and preservation of animal raw materials
3? Understand the reasonable cutting and mixing of raw materials
4? English names of commonly used raw materials II. Preparation of dishes (1) Preliminary thermal processing of raw materials 1? Blanch beef bones, chicken bones, internal organs, etc
2? You can pre-cook tomatoes, broccoli, asparagus and so on.
3? You can cook vegetables, olives, fried potatoes and side dishes, and make mashed potatoes. Key points of preliminary hot working operation
2? The role of side dishes in dishes (2) making basic soup 1? Can be used as basic soup for cattle, chicken and fish.
2? Can you make brown basic soup 1 Knowledge of ingredients for making basic soup
2? Technical knowledge of making basic soup
3? Key points of making basic soup (3) making general basic soup 1? Be able to set up Brown minority companies and adjust three kinds of minority companies on the basis of Brown minority companies.
2? You can make cream cheese and make two kinds of cheese on the basis of cream cheese.
3? Manez sauce can be made, and three kinds of cold sauces can be prepared with Manez sauce. Raw material ratio and process knowledge for making brown shredded pork
2? Raw material ratio and technological knowledge of making cream sauce
3? Material proportion and process knowledge of making Manez Shaosi
4? The English name of alkali-roasted silk ⅲ. Dishes and dish making (1) Make general cooking 1? You can stir-fry and dip in bread flour (pork chops, chicken chops)
2? You can stir-fry with egg batter (fish sticks and chicken sticks)
3? Can accurately grasp the heat, make the dishes beautiful in color, fluffy in batter and suitable in maturity? Concept, characteristics and application scope of frying
2? Key points of frying operation
3? Concept, characteristics and application scope of water heat transfer cooking method
4? Concept, characteristics and scope of application of air heat transfer cooking. Making dishes (2) Making ordinary stir-fried dishes 1? Will stir-fry dishes (pork chop)
2? You can stir-fry with egg liquid (fried fish)
3? Can accurately grasp the heat, make the dishes beautiful in color and taste just right? Concept, characteristics and application scope of frying
2? Main points of frying (3) Make general stews 1 stews that can be used as raw materials for meat and poultry (beef stew in Hungary, chicken stew in red wine).
2? Can accurately grasp the heat, make the dishes beautiful in color, suitable in taste, moderate in maturity, and suitable for 1? Concept, characteristics and application scope of stew
2? Main points of stew (4) Making general stew 1? Pot-stewed vegetable capable of being used as raw material for meat and poultry
2? Can accurately grasp the heat, make the dishes beautiful in color and taste just right? Concept, characteristics and application scope of stew
2? Main points of cooking operation
3? English names of various cooking methods (5) Making common soup 1? You can make ordinary cream soup.
2? You can make ordinary vegetable soup.
3? Can make the finished soup beautiful in color, suitable in taste and moderate in concentration? Proportion and technological knowledge of common cream soups
2? Technical knowledge of common vegetable soups (6) Making common cold dishes can make common salads, which are beautiful in appearance, bright in color and suitable in taste? The concept of salad
2? Knowledge of cold dishes (7) Making general breakfast 1? You can cook boiled eggs, fried eggs, fried sausages and so on. Beautiful color and suitable heat.
2? Can make common hot drinks 1? Common sense of western breakfast
2? How to make eggs (8) Make common fast food 1? Can cook hamburgers, sandwiches, hot dogs and so on.
2? Can make all kinds of western-style noodles 1. Fast food common sense
2? Types and making methods of fast food. The use and maintenance of the equipment use various cookers, ovens and refrigerators 1? Be able to use all kinds of cookers correctly and carry out general maintenance.
2? Be able to use all kinds of ovens correctly and carry out daily maintenance.
3? Be able to use all kinds of refrigerators correctly and carry out general maintenance. How to use stoves, ovens and refrigerators and matters needing attention 3.2 Intermediate vocational functions, job contents and skills requirements, relevant knowledge 1. The raw materials must be prepared (1). Primary processing of raw materials for aquatic products 1? Fish fillets can be removed, and the fish fillets are intact without thorns, and the meat yield is high.
2? Can process prawns, lobsters, crabs, oysters, snails and so on. , make the appearance intact, neat and clean. Knowledge of fish structure
2? Texture characteristics and processing methods of various aquatic products
3? English names of raw materials commonly used in aquatic products (II) Knife molding of raw materials? Steak is skillfully processed and accurately cut and processed according to different meat qualities.
2? Can process fish, shrimp, chicken rolls and so on.
3? Can you process fish, shrimp, chicken stuffing and so on 1? Meat quality characteristics of beef tenderloin
2? Meat quality characteristics of fish and shrimp
3? Proportion of materials for making meat stuffing. Preparation of dishes (1) Making all kinds of basic dishes? Be able to make Brown less companies and modulate more than 10 less companies.
2? You can make cream cheese and prepare more than five kinds of cheese on this basis.
3? Can make Dutch shredded pork, and on this basis, prepare more than three kinds of shredded pork.
4? You can make ketchup, curry sauce and butter sauce.
5? You can make more than five kinds of cold sauce.
6? Can make the shredded pork look good in color, taste right and have moderate concentration? Proportion of materials used to manufacture various small companies
2? Various technical knowledge of the production company.
3? Proportion of materials and technical knowledge for making MANEZ and Dutch Shaosi
4? Storage method of shredded pork
5? English names of commonly used shredded pork (2) Making various side dishes 1? Can process 15 kinds of potato side dishes.
2? Can make all kinds of rice and flour side dishes.
3? Can I use side dishes reasonably? Knowledge of materials and techniques for making various side dishes.
2? Knowledge of collocation of side dishes in dishes III. Making dishes and dishes (1) Making all kinds of barbecue dishes can make all kinds of barbecue, making the dishes perfect in appearance and suitable in color, taste and heat. Main points of cooking
2? Knowledge of heat energy transfer in cooking (2) Making cooking dishes? You can cook steamed fish and shrimp rolls, seafood toast, chicken toast and other dishes.
2? Can cook meat, poultry and seafood dishes (sauerkraut pork, red wine steak, fish, shrimp and safflower juice, etc. )
3? You can properly grasp the heat according to the different textures of raw materials.
4? Can make dishes with good appearance, good color and proper taste? The concept, characteristics, scope of application and operation points of cooking.
2? Concept, characteristics, application scope and operation points of warm cooking
3? The concept, characteristics, scope of application and operation points of boiling at boiling temperature.
4? Knowledge of heat transfer when raw materials are heated in water (3) Making high-grade stews? Can cook all kinds of seafood.
2? Can cook veal, veal liver and other dishes 1? Texture characteristics of seafood, veal and veal liver
2? Main points of stew (4) making roast dishes? Can bake meat, poultry and seafood dishes, and can master cooking properly according to the different characteristics of dishes.
2? The concept, characteristics, scope of application and operation points of cooking dishes with good appearance, beautiful color and suitable taste (5) Making skewered dishes 1? Can cook kebabs, poultry kebabs and seafood kebabs.
2? Be able to master cooking properly according to the different characteristics of dishes.
3? Can make dishes with good appearance, good color and proper taste? Concept, characteristics and application scope of skewering
2? Key points of skewering (6) making common soup dishes 1? Can make common vegetable soup varieties.
2? Can be made into common cold soup varieties.
3? Can make the finished soup delicious in color and flavor, and the proportion of soup materials is moderate? Proportion of vegetable soup materials and preparation method thereof
2? Proportion of cold soup materials and its making method (7) Making common cold dishes 1? Can make jelly dishes (poultry jelly, seafood jelly)
2? You can cook other kinds of cold dishes.
3? Can make dishes beautiful in shape, reasonable in color matching and suitable in taste? Method for making jelly dishes
2? Knowledge of dish arrangement
3? Knowledge of color matching (8) Making common breakfasts You can make all kinds of scrambled egg rolls and other breakfast foods, so that the appearance is intact, the color is beautiful, and the heat is suitable. Method for making scrambled egg roll
2? Proportion of materials used in various foods and production methods. Cooperate with others to cooperate with the work of senior western chefs, and be able to cooperate with senior western chefs to complete more complicated daily work and banquet work, professional functions, work content and skill requirements. 1. Prepare raw materials (1) Process high-grade raw materials 1? The foie gras can be completely processed without being broken.
2? The calf can be processed, so that the shape of the calf is complete and the ribs and oil film are removed cleanly. Tissue structure and quality characteristics of foie gras
2? Tissue structure and quality characteristics of calf nucleus
3? English name of high-grade raw materials (2) processed stuffing vegetables 1? Turkey with stuffing can be processed to make the appearance complete and beautiful, with full stuffing and no stuffing leakage.
2? Pork chops and chicken breast with stuffing can be processed to make the appearance complete and beautiful, and the stuffing is full and not leaking. Technical knowledge of making stuffed turkey
2? Technological knowledge of making stuffed pork chops and chicken breast (3) Processing and molding of raw materials 1? Poultry raw materials can be bundled and formed, and the skin is not easy to be damaged, and the bundling is firm and the tightness is moderate.
2? Can bind and shape livestock raw materials, so that the skin is not broken, the binding is firm, and the tightness is moderate. Technical knowledge of bundling poultry raw materials
2? Technical knowledge of livestock raw material bundling II. Preparation of dishes; Prepare all kinds of basic dishes; 1? Can make brown bass and modulate more than 20 kinds of bass on this basis.
2? Dutch shredded pork can be made, and five kinds of shredded pork can be prepared on this basis.
3? More than five kinds of special companies can be made.
4? Can make 10 kinds of cold sauce.
5? Can make the shredded pork look good in color, taste right and have moderate concentration? Proportion and operation method of materials used in making various small companies
2? English names of various junior secretaries. Dishes and dish making (1) Make all kinds of barbecue dishes 1? Can cook cattle, sheep, poultry, aquatic products and other dishes
2? Can accurately grasp the heat, so that the dishes have perfect appearance, beautiful color, suitable taste and even ribs. (2) making barbecue dishes? You can roast turkey, duck, suckling pig, leg of lamb, lamb chops, beef tenderloin and other large dishes.
2? Can make veal, mutton and other dishes with good color, suitable taste and suitable heat? Heat transfer knowledge of baking dishes
2? Key points of baking (3) Making high-grade dishes can make stewed calf heart, fried goose liver and other dishes with beautiful color, suitable taste and suitable heat. Technical knowledge of making high-grade dishes
2? Foreign names of various high-end dishes (4) Making high-end soup dishes 1? Can make all kinds of seafood soup, beautiful color, delicious taste, soup mix is appropriate.
2? Can make all kinds of clear soup, so that the soup color is clear and transparent, the taste is mellow, and the soup material ratio is appropriate. Proportion of raw materials for making various seafood soups and its making method
2? Raw material ratio of clear soup and its preparation method
3? The principle of making clear soup (5) making high-grade cold dishes? Can do seafood batch, meat batch, vegetable batch and so on. Beautiful appearance and bright color.
2? Can cut all kinds of cold dishes, with artistic modeling 1 Technical knowledge of making batch dishes
2? Knowledge of cooking modeling iv. Dealing with problems Dealing with the quality of dishes can identify the quality of dishes, and properly handle the quality standards of various dishes according to the quality of dishes. V. Training and guidance 1? Be able to train junior western chefs.
2? Methods and skills that can guide junior and intermediate western chefs to carry out on-the-job training 3.4 Professional functions, job contents and skill requirements of technicians. 1. Raw materials must be prepared accurately. (1) Processing boneless poultry meat can boneless the whole chicken and duck, with skillful and accurate movements, clean bones and unbreakable skin. (2) The whole fish can be boned by processing boneless fish. Make sure the movements are skilled and accurate, the bones are clean and the skin is not damaged. Method two. Making dishes and dishes (1) Making innovative dishes can innovate the dishes in the cuisine, and make more than five innovative dishes with novel styles, good texture and good taste, which are in line with the flavor characteristics of this dish? The flavor characteristics of this dish
2? Understand the folk customs and cultural habits of the country where the dishes are located.
3? Principle of heat energy transfer in cooking
4? Knowledge of taste, aroma and color of dishes (2) Making collateral dishes can make more than 65,438+00 kinds of dishes other than the local cuisine to meet the style characteristics and quality standards of dishes. Style characteristics of different dishes
2? Process and quality standards of dishes (3) More than 10 kinds of desserts can be made when making desserts, and their flavor characteristics and quality standards should be guaranteed 1? Proportion of dessert materials
2? Dessert making process 3. Management (1) Making menu 1? Be able to make menus for set meals, buffets, cocktail parties and general banquets to ensure reasonable menu arrangement and appropriate cost control.
2? Can accurately write Chinese and foreign menus 1? General principles of making menus
2? Writing knowledge in a foreign language in the menu
3? Knowledge of reasonable diet (2) Organizing general banquets 1? Able to arrange general banquet work
2? How to allocate staff reasonably in banquet organization (3) How to deal with technical problems? Able to master the kitchen process.
2? Be able to find, correctly judge and properly handle various technical problems and accidents in the kitchen in time. The technological process of kitchen work.
2? Knowledge of kitchen staff and goods management.
3? Knowledge of kitchen production management (4) management 1? Be able to formulate kitchen rules and regulations and responsibilities.
2? Can control the cost of the kitchen. How to make kitchen rules and regulations? 4. Training and guidance. Training low-level western chefs 1? Be able to train low-level western chefs.
2? Methods of compiling teaching plans that can guide the work of low-level western chefs V. Discussion and communication (1) Discussion
(2) AC 1？ Can write papers with a certain level.
2? Ability to communicate with other experts in the industry. 3.5 Professional functions, work contents and skill requirements of senior technicians. 1. Cuisine production (1) Improved and innovative cuisines can improve and innovate their own cuisines and produce 10 kinds of improved and innovative cuisines with novel styles, excellent texture and good taste. Physical and chemical changes in cooking that conform to the flavor characteristics of this dish (2) Making collateral dishes can make more than 20 kinds of dishes except one you are engaged in, and can guarantee the style characteristics and quality standards of this dish? Style characteristics of different dishes
2? Technology and quality standards of dishes
3? Knowledge of dietotherapy and medicated diet (3) Making desserts can make 10 kinds of mixed crisp varieties, and ensure their flavor characteristics and quality standards. (4) Making banquet decorations 1? Be able to make ice sculptures and butter sculptures with general themes.
2? Able to design and arrange general banquet tables.
3? Can make sculptures and countertops elegant and exquisite, with western cultural style? Ice sculpture production technology
2? Manufacturing technology of cream sculpture
3? Knowledge of decoration art II. Management (1) Making menu 1? Be able to make restaurant a la carte menu, large banquet menu and high-end banquet menu, so that the menu arrangement is reasonable and the cost is properly controlled.
2? Can accurately write Chinese and foreign menus 1? Banquet cost accounting knowledge
2? Knowledge of reasonable catering (2) Organizing large banquets 1? Able to arrange large-scale banquet work
2? Large-scale banquet organization method that can reasonably allocate personnel (3) Handling technical problems can be found in the kitchen in time, correctly judged and properly handled (4) Operation management 1? Be able to accurately analyze and forecast the market.
2? Can effectively control the cost of the kitchen.
3? Be able to master the national principles and policies related to the catering industry and the knowledge of catering marketing. The use of foreign languages (1) refers to foreign professional books.
(2) Working meeting 1? Can read general foreign language books with the help of reference books.
2? Be able to have a general working conversation in a foreign language. Foreign language knowledge. Training and scientific research (1) Training 1? Be able to train low-level western chefs.
2? Be able to make training plans and outlines. General knowledge of pedagogy and psychology (2) scientific research 1? We can learn from foreign advanced technology and update the varieties and techniques of western food in China.
2? Be able to write high-level professional papers and books on the development of western food at home and abroad