The specialties of Zhengzhou New Oriental can be divided into three categories: Chinese cooking, western pastry and western food, and the required ingredients are also different.
The common ingredients needed for Chinese cooking are mostly chicken, duck, fish, meat and various vegetables. And some precious ingredients such as abalone, sea cucumber and farmed crocodile. The ingredients of West Point generally include eggs, high-gluten flour, low-gluten flour, medium-gluten flour, cream, butter, sugar, milk, salt, Tata flour, baking powder and various fruits. Comparatively speaking, the ingredients used in western food are more expensive, such as steak, lamb chops, fish, chicken, Tricholoma matsutake, lobster, caviar, foie gras, black fish roe and cheese. These are all needed for class.
Zhengzhou New Oriental cooking school course is divided into theoretical courses, demonstration courses and practical courses, of which practical courses account for 90% of the study time.
1. Demonstration class is the content of teachers' teaching progress and curriculum design. In class, he demonstrated how to make dishes and taught his cooking experience and skills to his classmates face to face. Students take notes and try to eat in class.
2. Practical class is that students practice cooking according to the content explained by the teacher's demonstration class and their own understanding. The ingredients are also distributed and taken according to the amount designed by the formula, which is basically enough to hand in an assignment for the teacher to grade;
3. The theory course is taught by the teacher, and the content is mainly about all kinds of cooking science, history and kitchen related knowledge.
In Zhengzhou New Oriental cooking school, a large number of practical courses, combined with teachers' serious demonstrations and theoretical questions, can effectively improve students' learning efficiency and promote them to learn cooking well.