Accelerated training method for digitalized culinary arts of Chinese food

Abstract

The invention relates to an accelerated training method for the digitalized culinary arts of the Chinese food. The method is based on the transformation of a conventional method through a scientific method, employs the degree centigrade for temperature measurement, minute and second for timing and gram for weighing according to the qualification, quantification and metering requirements of raw materials in an original cookbook, expresses the quantity through a specific number, improves the functions of the cookbook, and has the operability and repeatability. During training, the method enablestrainees to understand the cookbook, to master the cutting skill, to measure the temperature, to use a weighing tool, and to estimate the work. The acceleration lies in determining the training rangeaccording to a training region and a trained object, determining the fewest demonstrative dishes according to the requirements of the scientific production and the rule, generality and a cooking method, forming a cookbook of the dishes for the demonstrative teaching, so as to achieve a purpose that a trainee can make ten or more dishes if the trainee masters the making of one dish and can make one hundred or more dishes if the trainee master ten or more dishes. Moreover, the training contents comprise all dishes, so as to achieve an effect of enabling the trainee to master the skills in two classes after five hours.

Description

technical field [0001] The invention relates to the technical field of Chinese food cooking, in particular to a rapid training method for Chinese food digital cooking technology. Background technique [0002] Traditional Chinese cooking methods, "with taste or flavor enjoyment as the core", are errors and deficiencies in the positioning of traditional cooking theory. The unique expression of Chinese food is: "The unique standard of Chinese food can be summarized into six words: color, shape, aroma, taste, taste (texture of food), nourishment (nutrition of food), the six must complement each other and integrate into one, It enables people to enjoy food and drink with vision, smell, touch and taste. Among them, the enjoyment of taste is the core and the purpose is to enjoy the nourishment.” “Chinese cooking is the crystallization of the art of taste, and it is its fragrance that spreads all over the world and is popular all over the world. , has attracted countless yearners a...

AI Technical Summary

Problems solved by technology

One of the important reasons is that young people have poor hands-on skills, and there is a lack of home cooking training institutions in society. Even if there are, it is difficult to learn how to cook home-cooked dishes due to backward training methods, and fewer people can cook home-cooked dishes well.