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复合味调制是调味技术的核心.如何运用课堂教学的灵活手段和科学方式,使学生在较短的时间内系统了解调味知识、调味手段和调味原理,懂得和掌握常见复合味的调制技术,做到配制方法规范、量控准确、味型标准、运用灵活,是烹饪教学值得重视和摸索的一个课题.我在几年的烹饪教学中,有意识地尝试几种不同的教学方式,进行分析、比较、归纳,总结出一套适合中技生教学的系统的方法,并付诸于实践之中.在此,想与同行谈谈体会.
Complex flavor modulation is the core of seasoning technology.How to utilize the flexible means and scientific methods of classroom teaching to enable students to systematically understand the seasoning knowledge, seasoning means and seasoning principle in a relatively short period of time, understand and master the modulation techniques of common compound flavors To the preparation of standardized methods, the amount of accurate control, taste standard, the use of flexible, cooking teaching is worthy of attention and exploration of a problem .In a few years of cooking teaching, I consciously try several different teaching methods, analysis, comparison , Summed up, summed up a set of suitable system for teaching students in the system, and put into practice in this, want to talk with peers experience.