Summary of cooking practice

Selection of three papers summarizing cooking practice.

Summary is a kind of written material to review and analyze the study, work or completion of a certain stage afterwards. It is a good way to increase talents. So review well and write a summary. How should I write a summary? The following is a selection of three essays on the summary of cooking practice that I collected for you, for reference only, hoping to help you.

In order to improve the teaching quality of cooking specialty and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking specialty to practice in professional courses from May 1 day of 20xx to October 30/20xx, and now we will summarize and report the details of the practice from the following seven aspects:

Kitchen environment

Modern catering management attaches great importance to the hygiene of the cooking environment, because a clean, relaxed and comfortable catering environment can effectively meet the psychological and aesthetic requirements of consumers, thus winning a large number of consumer groups and ultimately winning a huge catering market and comprehensive benefits. The culinary circles in China generally hold that "the quality of dishes is the life of catering enterprises", while foreign catering circles generally agree that food safety and hygiene are priceless. Modern catering industry regards cleanliness as the lifeline of restaurants and the basic element for customers to choose restaurants and strive for repeat customers. Real "gourmet" should include delicious food and thoughtful service, as well as beautiful dining environment and kitchen hygiene, so as to truly meet the dual needs of consumers' physical aesthetics and psychological aesthetics.

To develop good hygiene habits, we should always be diligent in eyes, hands, legs, sweeping and cleaning, so as to keep the shop clean and the windows clean, and give customers a clean and suitable dining environment. Although the catering industry in China has a profound cultural heritage of 5,000 years, it lacks understanding of the importance of cooking sanitation. For a successful catering enterprise, cooking environmental sanitation is an absolutely important part of its marketing strategy.

The knife method of cutting vegetables during cooking is the key step to make delicious dishes.

A good dish pays attention to color, fragrance and taste, and the embodiment of knife skill is the embodiment of "color".

Knife work is a key step in making delicious dishes. Good knife cutting can not only cut vegetables (meat) into pieces, but also cut vegetables (meat) with uniform size and thickness, which is convenient for frying vegetables in the back pot. If the size is uneven, there will be problems such as small cooked, big raw, big cooked and small old. No matter how special the master is, he can't fry well. For example, mixing cucumbers, patting, slicing, cutting hob blocks and shredding all have different tastes. For example, cutting potatoes and frying green peppers taste different. Generally, shredding is more delicious and cooked.

Cooking mood

Cooking is not only our daily life, but also the normal state of our life. How to eat a scientific and healthy diet, especially in the current situation of worrying food safety, requires us to make great efforts to explore, explore and practice. I always think that after retirement, we don't have a major at work, but we can learn all kinds of knowledge that is useful for physical and mental health, such as singing, dancing, calligraphy, painting, writing, cooking and so on. Do what we like! I have many hobbies, and cooking is just one of them. In the process of cooking, I feel a pleasure. At the same time, I am also cooking my mood, letting go of my mood and cultivating my mood. These feelings are all realized in the usual cooking. As long as we work hard, we will experience a lot of fun, and then my cooking will be longer and longer in this fun.

Dish collocation

From the purpose of health preservation, dietotherapy is the main way, so "taking care of your own table from the mouth" has become my cooking goal. From the beginning of choosing ingredients, we must attach great importance to it. First of all, we should be familiar with the properties of various vegetables, that is, temperature, heat, cold, cool, etc. Then consider what your constitution is like, whether it is cold or hot, that is, what vegetables are suitable for eating and what vegetables are not suitable for eating. For example, people with cold constitution and insufficient qi and blood should eat more warm foods, such as beef and mutton, onions and leeks. People with hot constitution will eat less hot foods such as peppers because they are easy to get angry; Second, pay attention to the color matching of vegetables. The dishes on the table must be red, yellow, green, white and black. Vegetables of various colors have different functions. For example, green vegetables are rich in vitamin C and folic acid, while red vegetables such as carrots and tomatoes are rich in vitamin A and carotene. From the perspective of the five elements of TCM, red enters the heart, black enters the kidney, white enters the lung, yellow enters the spleen and cyan enters the liver, which shows that vegetables of various colors are of great benefit to our health. In addition, we should pay attention to the collocation of roots, stems, leaves and fruits in vegetables. For example, potatoes, yams and carrots all belong to roots, while vegetables, cabbages, chrysanthemums and leeks all belong to leaves. Pumpkin, wax gourd and beans are all fruits. Try to eat vegetables produced in each season, that is, eat whatever comes out, and eat less vegetables that are out of season. Different dishes choose different degrees of heat. It is not difficult to find in our life that the heat is very important when cooking. The quality of a heat directly affects the taste and nutrition of our cooking, but in fact, we have to choose different heat for different dishes.

1, a dish suitable for low-heat cooking. Such as beef stew. First, cut the beef into cubes and blanch it with boiling water to remove blood foam and impurities. Then turn to medium heat, add auxiliary materials, cook for a while, and then turn to low heat. By cooking with low fire, the contracted fibers of beef are gradually elongated. If you cook beef with strong fire, the appearance of beef will be irregular, the surface will be cooked and rotten, and there will still be chewy inside. Therefore, dishes with large raw materials should be cooked on low heat.

2. dishes suitable for medium fire cooking. When frying raw materials with paste outside, it is better to fry them in medium fire and gradually add oil. When frying, if high fire is used, the raw materials will be enlarged immediately, forming an outer coke and a long inside. If you use a small fire, the raw materials will come out and paste after cooking. Some dishes, such as crispy chicken, are fried in a pot when there is a big fire, and then fried in medium heat until crisp.

3. dishes suitable for wanghuo cooking. The main ingredients are crisp and tender, such as fried mutton with onion, instant-boiled mutton, and fried belly with water. When boiling water, it must be cooked inside and outside, so that it will be crisp and tender. This is because at high temperature, the fiber of meat shrinks sharply and the water is not easy to leach out, so it tastes crisp and tender. Another example is fried mutton with onions. First, the meat must be sliced. Secondly, the oil must be heated with strong fire, and then the meat is fried until it changes color. Stew the onion and seasoning for a while, and the onion will be out of the pot immediately. It is also necessary to make a quick decision, otherwise it will cause too much water and chewing. Namely: large pieces of raw materials dishes, multi-purpose small fire; All the raw materials hanging outside should be fried in medium fire when frying in oil pan; The main ingredients are crisp and tender, which is suitable for strong fire cooking.

Disposal of surplus soup stock

1, whole pot of soup storage: if the soup cooked at that time can't be drunk, it can be poured into a thermos to keep warm, or it can be stored in the refrigerator after cooling at room temperature and heated before drinking.

2. Degreasing: If there is too much grease on the surface of the cooked soup, you can gently sweep the grease off the noodle soup with a kitchen paper towel, or you can fully cool the soup, and the grease will float or solidify on the noodle soup, skim it off with a spoon, and then boil the soup.

3. Leftover soup: Most people think that nutrition has been integrated into the soup. When the soup is finished, the meat inside is discarded. In fact, no matter how long the soup is cooked, the water-insoluble nutrients in the meat cannot be dissolved in the soup, so after drinking the soup, you can take out the cooked meat and eat it with seasonings such as soy sauce, onion, ginger and pepper, and the taste is still delicious.

Don't cook vegetables and fruits together.

1, don't use a blender or food processor to beat juice. Many people use a blender or a food processor to squeeze fresh fruit juice, thinking that it can completely absorb the nutrition of the fruit. In fact, during the mixing process, the vitamin C contained in the fruit will be destroyed by oxidation. It is suggested to use a juicer, which can quickly separate the liquid part of the fruit from the residue and greatly reduce the oxidation degree of vitamin C.

2. Don't cook vegetables and fruits containing "vitamin C decomposing enzyme" together. Many families like to mix fresh vegetables and fruits to make salads. However, it should be noted that carrots, cucumbers, apples, bananas and other fruits and vegetables contain "vitamin C decomposing enzymes", which will destroy vitamin C contained in other fruits and vegetables after mixing. However, this decomposing enzyme is afraid of heat. When making salad, carrots can be heated before use. Apples, bananas and other fruits that are not easy to heat can be watered with lemon juice first, which also has the effect of destroying catabolic enzymes.

Don't pour out the soup cooked by green leafy vegetables and root vegetables. Vitamin c is not heat-resistant. When green leafy vegetables and root vegetables are cooked, they are easily lost into the soup, but they are not destroyed. Therefore, green leafy vegetables or root vegetables are most suitable for soup, and vitamin C can be fully absorbed after eating vegetables and drinking soup. It is best to cover the lid when cooking soup. Vitamin c evaporated by heat will flow back into the soup with water drops, so it will not be wasted.

4. Don't soak vegetables for a long time to make salad. After cutting the green leafy vegetables for salad, soak them in cold water for a while, so that the vegetables can absorb water and maintain a crisp and tender taste. But after soaking for a long time, the amount of water that vegetables can absorb will be saturated, and then vitamins will be lost from the inside of vegetables to the water.

In a word, this internship is a very meaningful social practice for me. It can not only improve my ability to adapt to society, but also guide my future study direction and goals, and promote me to continue to study hard, practice my skills and improve my overall quality.

I am a student of cooking major 10 class (1). I got the certificate of Intermediate Chinese Cuisine Chef in June+1October last year, and I entered the Oriental Hotel in _ city as an intern in June 5438+065438+1October 7, 2000.

At the end of the eight-month internship, I am writing this internship report about my work and life during the internship.

Last year 1 1.2, I went to a hotel in Ningbo for an internship, and then I was planted. To this end, I only returned to Lishui after four days of internship. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I feel that I am embarrassing myself to the school. But I found it difficult to show my strength by working in a place I didn't like, so I went back to Lishui. After learning the news, the chef of Dongfang Hotel, who had worked before, extended an olive branch to me and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.

Before returning to the east, the chef said that he would put me in an important position, which was just a new beginning. I used to work as a tailor and cook in the east. When I came back, the chef put me in the cold dish room. In others' eyes, the cold dish room may be heaven. However, I always remind myself that I came to the cold dish room not to enjoy, but to study. Be sure to consult other older teachers in the cold room with an open mind. This is what our head teacher warned us before the internship. When I came to the cold dish room, I studied all the time in a brand-new unfamiliar environment. Grow up from a bottom apprentice.

Tell me my first story in the cold dish room. At that time, I went into the cold dish room, completely blind, and could do nothing. But everything can be learned, and it is. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. As a matter of fact, he will leave the East to work elsewhere in a month. Therefore, I naturally became his "successor".

In cold dishes, the proportion of girls can be said to be more. This may be a feature. I didn't know them very well at that time, only knowing that they were classmates in the building after work. But they don't know each other. Every time I study hard, I keep in mind the essentials of every step. I can't remember the formula of some spices, so I wrote a small note and took it with me at any time. Because a good memory is not as good as a bad writing! This is also a fact. Time flies. A month passed, the master left, and I took over his job. In others' eyes, I am the successor of a future monitor.

On one occasion, Li Shifu, the manager of the catering department, had a good relationship with us. Then he said to me: Tang Hang, do you know? We thought about putting you in the cold room. Girls may not be reflected in cold dishes, but a boy can be reflected in cold dishes. Not only the quality of the dishes, but also all aspects of dribs and drabs, which must be meticulous. It can be said that you should have both the ferocity of men and the meticulous strength of girls. At that moment, in fact, I felt that I was not only carrying an intern, but wanted to be a real chef and a qualified chef. This has become one of my goals! Of course, it is not easy to be a real chef, which is worthy of recognition. Just like the monitor of my cold dish team, he has been the monitor for almost two years. He also started from the most basic apprentice and achieved this position step by step. However, he does have real skills.

Since the master left, the burden on me is really heavy, and the leaders value me very much. In front of wedding banquets and meetings again and again, all the colleagues of our cold dish team worked together and successfully completed many successes together. However, it is still too early to say success. Because this is only one step in the process of success. If you want to succeed, again, it is not easy.

Later, after a long time, my colleagues met. So they often go out to eat and play together. This may just be a way of unity.

In fact, I admit that sometimes I am quite self-centered. Also very thoughtful. For example, sometimes I go online to find the edges and decorations of those dishes when I have time. Then modify it and become our thing. This is our own idea.

Cooking is a very practical craft, which can't be mastered overnight. On Wednesday, June 20xx 1 1, I went to the cooking major for an internship. I understood it with my heart, followed the chart and imitated it carefully, from which I got the true meaning of cooking skills. I have benefited a lot from continuous learning. Have a deeper understanding of the problems existing in the current cooking profession, as well as the basic practices and achievements of the cooking profession.

First of all, the current problems of cooking specialty are summarized as follows:

1, the traditional "three-stage" curriculum model is seriously deviated from modern vocational education. For a long time, the traditional vocational education curriculum in China is usually called "three-stage curriculum". There are many problems in this curriculum structure evolved from the general education curriculum model in China, and it is difficult for the current curriculum framework of vocational education to get rid of its own responsibilities. "From theory to practice" is one of the main pillars of the curriculum framework of vocational education for culinary majors in our province. This logic exists not only in the whole structure of vocational education curriculum, but also in the implementation process of each class.

2. Professional teaching content lags behind the development needs of modern catering. The survey results show that the professional teaching content of various cooking vocational schools lags far behind the fast-developing and changing catering market, and many professional teachers are generally dissatisfied with the current cooking professional courses in secondary vocational schools, especially the satisfaction with the updating of teaching content and the attraction to teachers and students is less than 50%. In practice, nearly two-thirds of professional teachers feel that their knowledge updating speed is slow, the teaching content is out of touch with the actual situation of the industry, and there is a gap with the requirements of employers. Some skills are no longer needed in the industry, but they are still being taught in schools, which leads to graduates taking up jobs and being unable to apply what they have learned.

3. Subject-based textbooks restrict the form of classroom teaching. From the perspective of cooking textbooks, the good and the bad are mixed, and most of them pay attention to systematicness and ignore practicality. There is little difference among secondary vocational schools, higher vocational schools and even undergraduate courses, but the depth is different, which cannot reflect the characteristics of secondary vocational education. The organizational form of course content often plays a decisive role in the teaching form. The guidance mode of course textbooks based on discipline and text also determines the teaching thinking mode of most teachers.

4. The backward evaluation system can not meet the actual post requirements of skilled workers in catering enterprises. At present, most vocational schools in the school evaluate students' professional learning by means of subject theory examination and professional skill level appraisal. However, the content of professional theory is mainly based on the content of professional discipline system, lacking the correlation with professional operation skills; However, the professional skill level appraisal requirements that reflect students' professional operation ability cannot reflect the actual post requirements of modern cooking technology workers.

Second, the basic practice and effect of cooking:

As one of the important majors in the school, cooking has completed all the tasks. On the basis of systematic analysis of the latest achievements and development trends of vocational education curriculum reform at home and abroad, organize relevant experts and teachers to conduct in-depth research and listen to the opinions and suggestions of technical experts in the industry and catering enterprises. According to the new idea of curriculum reform in secondary vocational education, which takes the cultivation of core skills as the main theme of professional curriculum reform, the development of core curriculum as the main body of professional teaching materials, and the design of teaching items as the focus of professional teaching reform, and follows the basic procedure of "industry field-post field-curriculum field", a new professional curriculum model of "public curriculum+core curriculum+teaching items" for culinary specialty has been initially formed. The whole research and development process is divided into six steps:

1, do a good job in the basic work of talent demand and professional teaching reform research. Starting from professional schools and backbone teachers, this paper investigates the talent structure, professional development trend, talent demand and the status quo of professional post groups in industrial enterprises. It is divided into five parts: industry enterprises, graduate surveys, students at school, professional teachers and the enrollment and employment situation of culinary students in the school enrollment and employment recommendation department. Detailed statistics and analysis are made to pave the way for the next stage of work implementation.

2. Organize and write the investigation report on the curriculum reform of cooking major in secondary vocational schools in the province. Through various research methods and means, the materials are sorted step by step and the investigation report is written. This paper makes a detailed data investigation and analysis on the school-running environment of cooking specialty, the needs and evaluation of enterprises for graduates, courses, teachers and students, and demonstrates and expounds the reform and development direction of cooking specialty, such as training objectives and specifications, curriculum system setting, teaching content integration and adjustment, teaching methods, training conditions configuration, evaluation system and teaching staff construction.

3. Convene the task analysis and course analysis meeting of cooking specialty. Organized by course experts, the research group of executive chefs and chefs from well-known catering enterprises 12 "industry experts" decomposes the professional tasks in the culinary profession layer by layer according to the procedures of "professional group"-"occupation"-"post"-"task behavior"-"professional ability". The biggest advantage is that it solves the logic line of cooking professional skills learning and lays the foundation for further courses and textbooks.

4. Formulate and improve the curriculum standards of culinary specialty. On the basis of task analysis, five core curriculum standards of culinary specialty, such as basic kitchen, food nutrition and cooking raw materials, distribution and processing, practical skills of cookers, and dish development and design, are formulated. According to the post, task and product flow, the curriculum system and content which pay attention to the integration of theory and practice and practical work are recognized by industry experts and curriculum experts.

5, to carry out the collection and evaluation activities of cooking teaching project design. The development of teaching project design is also an important work in the process of curriculum reform, which paves the way for the construction of new teaching materials and the accumulation of teaching resources. More than 40 cooking teachers actively participated in this activity, and more than 60 teaching projects reflected the standardization, scientificity and the times, which provided a guarantee for promoting and popularizing the implementation of curriculum reform.

6. Do a good job in the special training task of curriculum reform for cooking teachers. The specialized training of teachers is closely followed. Through the QQ group, blog group and the annual meeting of the provincial cooking teaching and research group, the research group specially set up a column on "Interpretation of the Curriculum Reform Scheme of the Cooking Specialty in Secondary Vocational Schools" and held a seminar to establish a platform for information exchange between base schools and between base schools and non-base schools.

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