在厨师晋级考核中,理论题如何暂且不说,光实际操作就由两部分构成.一部分是“必考菜”,就是评委根据考试者报考的等级标准,规定考哪些品种,这样,统一规定品种,人人平等,公平竞争,应试者都可以在同一条件下去争取高分数;另一部分是“自选菜”,就是应试者根据自己平时的业务素质,由自己选定,做出得心应手的品种,这样做的目的是,让应试者充分发挥各自的特长而得高分、出成绩.但是,由于我国烹饪原料繁多,加之烹调方法又多样,所以制作出的菜肴也就千差万别.不论制作什么菜肴,都要有一定的操作过程,所以说,操作过程越繁多,越复杂,其制作难度也就越大.也许因为这一点,有的考生往往是选择难度小的菜肴,目的恐怕就在于减少失败的可能性.因此,为了避免这一点,我们就需要对“自选菜”制订相应 In the chef promotion examination, the theory of how to say for the time being, the light consists of two parts of the actual operation.Part one is the “must-examination dishes”, is the judge according to the level of examination candidates to apply for the provisions of test which varieties, so that uniform provisions of varieties , Everyone is equal and fair competition, candidates can compete for high scores under the same conditions; the other part is “optional food”, is the candidate according to their usual professional qualities, by their own choice, to make handy varieties, so The purpose of this course is to enable the test takers to give full play to their strengths and score high scores, but due to the large number of cooking materials in our country, combined with the cooking methods and diverse, so the dishes produced vary widely. Whatever dishes are produced It is necessary to have a certain operation process, so that the more complex the operation, the more complex, the greater the difficulty of its production.Perhaps because of this, some candidates tend to choose the less difficult dishes, the purpose is probably to reduce the possibility of failure Therefore, in order to avoid this, we need to formulate a “choice of dishes.”