烹饪工艺

这难道不是反对加工食品和提倡烹饪工艺的那批人吗？

Isn 't this the same crowd that rails against processed junk and champions craft cooking ?

烹饪工艺示范教学中的心理学问题

The Psychological Problems in the Demonstration Teaching of Culinary Technology

烹饪工艺实验是烹饪类专业的主要实践教学环节。

The experiment is the main practical training for cuisine technology specialty .

在节目中，蔡尔德女士解释了简单的烹饪工艺和方法。

During each program , Ms. Child explained simple cooking skills and methods .

嗯，再加上特色的烹饪工艺才能制成。

Yes , and add some special cooking craft .

烹饪工艺实验教学内容和方法改革探索

A Probe into Reform of Contents and Methods of Experimental Teaching of Cuisine Technology

烹饪工艺美术的特点

Features of the Art of Cuisine Technology

烹饪工艺实践毕业（定级）考试结构改革初探

Preliminary Study on the Reform of Graduation ( Grade Appraisal ) Examination Structure for Cuisine Technological Practice

烹饪工艺美术属于实用工艺美术范畴，而且是一种特殊的实用工艺，体现了自身的特点和创造规律。

Art of cuisine technology belongs to the category of practical technology art , and it is a practical skill and reflects its self features and creation law .

中华饮食文化，素以历史渊源悠远，流传地域广阔，食用人口众多，烹饪工艺卓绝，文化底蕴深厚而享誉世界。

Chinese dish culture is famous around the world for its long history , going round wide area , large population , transcendence of cook and deep culture details .

调味工艺是烹饪工艺中较重要的工艺手法之一，它不仅对菜品的口味有决定性的作用，对菜品的色。

Seasoning technology is one of the important skills in cuisine , which not only is decisive in taste , but also affect the color , fragrance , taste , form , quality and nuitrition .

烹饪工艺实验教学中增加综合性、设计性实验比例，完善实验体系；

Increasing the proportion of comprehensive and designable experiments in the culinary technological experimental teaching , and making experimental system perfect will enable the enhancement of students ' culinary technological comprehensive skills and innovative ability .

现行的烹饪工艺实验教学基本上是演示性实验教学，不能适应现代餐饮业的快速发展，培养烹饪创新人才。

The present culinary technological experimental teaching is a kind of demonstrative experimentation on the whole . By doing so it is difficult for modern catering industry to suit the need of its rapid development and cultivate innovative personnel .

文章从提高教学质量、学以致用的角度，论述了烹饪工艺专业教学品种筛选的意义、程序，提出了教学品种筛选的原则、标准和注意事项。

The article mainly discussed , from the promoting of the quality of teaching and the role of application of studying , the sense and the procedure of selecting Dishes in cuisine teaching , and improving the rules , standards and points for attention of selecting dishes .

烹饪高等院校工艺实验课的合理安排

On the Reasonable Arrangement of Technological Experimental Curriculum at Higher Culinary Schools

目前，我国烹饪高等院校烹饪工艺实验课在课程设置、时间安排及与其他课程衔接方面都存在着一些问题。

Nowadays , there exist some problems in the aspect of course-setting , time arrangements and linking with other subjects .

应依托食品学科基础研究，围绕烹饪文化研究、烹饪工艺研究、烹饪营养研究三个方向进行学科建设。

Relying on basic research of food discipline , we should focus on three directions such as cooking cultural research , cooking techniques research , cooking nutrition research .

一是取消乙型肝炎表面抗原携带者不能录取学前教育、航海技术、飞行技术、面点工艺、西餐工艺、烹饪与营养、烹饪工艺、食品科学与工程专业的限制；

The restrictions have been removed on the admission of HBsAg carriers to such majors as preschool education , naval navigation , aviation and those concerning food engineering and food making .

烹饪基本功训练是烹饪工艺专业的一门基础课程，它对烹饪实践教学起到非常重要的支撑作用。

Culinary skill training is a basic course set for cuisine majors , which plays an important role in culinary teaching practice .