烹调师要做好一个菜,不但要有好的烹调技艺,还要具备原料性能、加工制作、营养卫生及植物学、动物学、美术、雕刻等方面的知识,并且具有灵活的临场处置能力.总结几年来在厨师升级应会考试中的经验与教训,谈谈需要注意的几个问题. Cook to cook a dish, not only have good cooking skills, but also have the raw material performance, processing and production, nutrition and health and botany, zoology, fine arts, sculpture and other aspects of knowledge, and has a flexible on-site disposal capacity. Summarize the experience and lessons learned during the examinations that chefs should upgrade in the past few years and talk about several issues that need attention.