要教好烹调课,教师必须有深厚的理论基础和扎实的实践经验,掌握做菜的基本规律,从食材的选取、加工、切配到掌握火候,直至装盘都熟记于心,并写在备课笔记上,才能讲给学员听。一、自编教材。我参与编写了《天门蒸菜精选100品》、《天门蒸菜制作标准》、《蒸菜与健康》、《发明创造菜肴三十例》,通过以上教材,我提取精华,讲一些容易学会、好吃又好做的菜肴。讲义的框架设计以每大节课三荤一素的菜肴组合为搭 To teach cooking class, teachers must have a profound theoretical foundation and solid practical experience, to master the basic laws of cooking, from the selection of ingredients, processing, cutting to master the heat, until the loading plate are well-written and write In the preparation notes, to tell students to listen. First, self-teaching materials. I participated in the preparation of “Tianmen steamed dishes featured 100”, “Tianmen steamed dishes production standards”, “steamed dishes and health”, “invention of dishes to create thirty cases”, through the above materials, I extract the essence of some easy to learn , Delicious and good cuisine. The framework for the handouts is based on a combination of dishes for each major lesson