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热菜制作教学是中等职业学校烹饪专业的一门主干专业课程。理论讲授应该激发学生学习兴趣,引导学生思维,使学生科学地理解烹调原理和营养学原理,有利学生的实践操作。因此,除了讲清原料、讲过程和讲特点之外,还应讲解概念、命名和菜例,从中了解中国的餐饮文化,激发学生学习兴趣;还应讲烹法及其营养,让学生明确烹饪的科学性;并讲解操作要领,以便学生掌握制作技巧。烹饪教学理论讲授和实践操作是相辅相成的,在实践环节中离不开教师的指导,理论讲授中也需联系实践。实践操作中的演示法、实践指导法和讲评法等等也就是依据理论知识对学生实践环节的指导和评价,也是理论讲授的一部分。1.热菜制作理论教学——变“三法”为“八法”
Hot dishes production teaching is secondary vocational school cooking professional backbone course. Theory teaching should stimulate students’ interest in learning and guide students’ thinking so that students can understand cooking principle and nutrition principle scientifically, which is good for students’ practical operation. Therefore, in addition to clarifying the raw materials, speaking process and speaking characteristics, it should also explain the concept, naming and cuisine, learn about Chinese food culture, to stimulate students interest in learning; should also teach cooking and nutrition, so that students clear cooking Scientific; and explain the essentials of operation, so that students master production skills. Culinary teaching theory teaching and practice are complementary, in the practical aspects can not be separated from the guidance of teachers, teaching theory also need to contact practice. The demonstration method, practical guidance method and comment method in practical operation are also the guidance and evaluation of students’ practical aspects based on theoretical knowledge. They are also part of theoretical teaching. 1. hot dishes production theory teaching - change “three methods ” to “eight methods ”