The first part is cooking knowledge. The first chapter summarizes the long-standing cooking in China, the main features of cooking in China, the cooking procedures and cooking processes, the basic knowledge of selecting materials, the selection of fresh raw materials, the identification of the freshness of eggs, the meat, the light birds, the fish and the primary processing of raw materials. Significance and standards Section II Preliminary processing of aquatic products Section III Body parts of pigs and their uses Section IV Body parts of cows and their uses Section V Preliminary processing of pigs in water saving Section VI Preliminary processing of poultry Section VII Soaking dried vegetables Section IV Basic knowledge of knife work Section I Significance of knife work, Basic Requirements and Essentials Section II Basic Knife Method Section III Specific Application of Knife Method-Shape of Raw Materials after Processing Chapter V Basic Knowledge of Side Dishes Section I Significance of Side Dishes Section II Requirements of Side Dishes Section III Matching Hot and Cold Dishes of Different Colors Chapter VI Basic Knowledge of Cooked Heat Section I How to Master Cooked Heat Section II How to Make Honeycomb Coal Stove and Use Gas Stove Chapter VII Basic Knowledge Section I Basic Taste and Compound Taste Section II Homemade compound seasoning Section III There is also a seasoning trilogy. What are the seasoning tricks in the fourth quarter? Chapter VIII Basic Knowledge of Cooking Techniques Section 1 Cooking Methods Section 2 Hanging Paste, Sizing, Thickener Section 3 Spoons Section 4 Cold Dishes Section 5 food carving Section 6 Serving Order and Side Dishes Requirements Section 2 Cooking Knowledge Intermediate Section 1 Four Major Cuisine in China Section 1 Shandong Cuisine Section 2 Sichuan Cuisine Section 3 Cantonese Cuisine Section 4 Huaiyang Cuisine Section 2 Classification of Cooking Materials Section 2 Properties of Cooking Materials Section 3 Cooking Quality Appraisal of Cooking Materials Section 5 Preservation of Cooking Materials Section 3 Animal Meat Section 1 Main types and characteristics of livestock meat Section 2 Commonly used wild livestock meat types Section 3 Processed livestock meat products Section 4 Milk and dairy products Section 4 Poultry meat 1 Types and characteristics of poultry Section 2 Commonly used wild bird species Section 3 Eggs and egg products Section 4 Inspection and preservation of poultry meat and eggs Section 5 Water-saving products Section 1 Characteristics and classification of water-saving products Section 2 Main fish species Section 3 Other animal aquatic products Section 4 Quality inspection and preservation of aquatic products Section 5 Chapter 6 Condiments Section 1 Characteristics and functions of condiments Section 2 Types and chemical components Section 3 Classification methods of condiments Chapter 7 Initial processing of fresh raw materials Section 1 Initial processing of fresh vegetables Section 2 Initial processing of aquatic products Section 3 Initial processing of poultry and livestock Section 4 Initial processing of common game Processing Chapter 8 Meat, Material Extraction and Whole Material Debonding Section 1 Meat Processing Section 2 Graded Material Extraction Section 3 Whole Material Debonding Section 9 food carving Section 1 Significance and Characteristics of food carving Section 2 Tools and Holding Methods of food carving Section 3 Raw Materials of food carving Section 4 Types of food carving Section 5 Knife Techniques and Steps of food carving Section 6 Color Matching of Sculptures, Storage and application chapter 10 basic knowledge of nutrition section 1 nutrients section 2 calories section 3 digestion and absorption of food chapter 11 basic knowledge of food hygiene section 1 common knowledge of microorganisms section 2 food pollution section 3 food corruption section 4 food preservation section 5 food additives section 12 knowledge of nutrition and food hygiene section 1 nutrition and hygiene of several main cooking materials section 2 nutrition and hygiene of banquet side dishes section 3 reasonable cooking section 4 prevention of food poisoning section 5 Chapter XIII Catering Hygiene Cost Accounting Section 1 Significance and Function of Catering Industry Cost Accounting Section 2 Cost Accounting of Main Ingredients Section 3 Cost Accounting of Condiments Section 4 Cost Accounting of Catering Products Section 5 Price Accounting of Catering Products Section 3 Advanced Cooking Knowledge Section 1 Cooking Chemical Reaction Section 1 Reaction of Raw Materials Heated Section 2 Food is Heating Section 3 Organization, Morphology and Physical and Chemical Properties of Animal Raw Materials Section 4 Alkali, Acid, The role of salt in cooking and processing Chapter II Taste, Taste and Taste Section 1 Taste and Taste Section 3 Blending of various flavors Section 4 Preparation of juice pulp Section 3 Origin and development of chills Section 1 Laying technology Section 2 Preparation method of main raw materials for cold dish platter Section 3 Application of knife workers in cold dish platter Section 4 Requirements of chills Section 6 Types of chills Section 7 Preparation steps of chills Section 4 Banquet knowledge Section 1 Origin and formation of banquets Section 2 Types of banquets Section 3 Formulation of banquet menu Section 4 Banquet cuisine Innovation Requirements Chapter V Hotel Operation and Management Section 1 Terminology Interpretation Section 2 Prediction Section 3 People, Finance, Material Management Section IV Quality Management Section V Technician Management Chapter VI Cooking Aesthetics Section I Basic Principles of Cooking Aesthetics Section II Color Application of Cooking Aesthetics Section III Artistic Cooking Chapter VII Laws and Methods of Carving Shape Section I Theme Section II Theme Section III Style Section IV Composition Section V Image Section VI Artistic Conception Section VII Color Section VIII Overview of Top Ten Cuisine in China Section II Zhejiang Cuisine (Zhejiang Cuisine) Section III Fujian Cuisine (Fujian Cuisine) Section IV Huizhou Cuisine (anhui cuisine) Section 5 Hunan cuisine (Hunan cuisine) Section 6 Beijing cuisine (Beijing cuisine) Section 7 hubei cuisine (hubei cuisine) Chapter 9 Introduction to pastry making technology Section 1 Status and role of pastry in catering industry Section 2 Classification method of pastry products Section 3 Classification of flavor characteristics of Chinese pastry Section 4 Mechanical equipment commonly used in pastry making technology, Tools Section V Basic Technical Actions and Operating Procedures Section VI Six Methods Commonly Used in Pasta Making Part IV Selected Teaching Examples Chapter I Shandong Cuisine Making Examples Prawn with Hundred Flowers, Chicken Legs, Fresh Shells, Sweet and Sour Carp Pot Collapse, Fried Sea Cucumber with Tofu and Onion, Braised Shrimp with Nine turns in Ileum (ie, Nine turns in Large Intestine), Fried Fish Slices with Double Crisps, Sauté ed Scorpion Stewed Mullet Eggs, Sea Red Chrysanthemum Fish, Red Roasted Sea Cucumber and Golden Dragon Fresh Bao, and Three Non-Sticky No. Dry Fried Shrimp (Piece) Sweet and Sour Crispy Guiyu Fried with Colorful Fish Slices, Slippery Chicken Ball with Oyster Sauté ed Chicken Onion Fried Soft Chicken Douchi Sweet and Sour Spareribs with Drum Juice Steamed Spareribs Fried Beef Fried Beef Fried Beef Fried Beef Fried Beef Fillet Silver Bamboo Shoots Fried Chicken Liu Tri-colored Fried Shrimp Winter Bamboo Shoots Chapter III Sichuan Cuisine Making Example Taibai Duck Fish-flavored Shredded Meat Milk Soup Fish Tofu Douban Fresh Fat Head Fish Longjing Abalone Dry Fried Squid Oil-drenched Chicken kung pao chicken Crispy Chicken Wings Dry Roasted Fresh Fish Shuang Yan. Spring Festival Mapo Tofu, Hundred Birds Looking Back at Shoutao Tofu, Broken Squid Chapter IV Huaiyang Cuisine Making Example Fried Chicken Tail Steamed Fish Pot Sticker with Scallop Fish Skin Wonton Longjing Shrimp Stewed Turtle Two prawns, Guifei Chicken Wings, Shrimp Sea Cucumber Stewed Crab Powder, Lion Head Broken Three Fresh Braised Paddles with Emerald Shrimp, Tangyuan and Sweet and Sour Mandarin Fish Chapter V Pasta Making Example Fresh Meat Pot Sticker with Chicken Tail Roasted Plum Cake, Pigeons and jiaozi, Xi 'an Crispy Cake, Xi 'an Crystal Chrysanthemum Crisp Yulin Horseshoe Crisp Yong Rong Mawei County Gangzitou Huo's Fried Crisp Chapter VI Examples of Soup Making Milk Soup Chicken Soup Clear Soup Yuanyang Playing in Water Chicken Soup Chae Yeon Sanxian Soup Bailong Duhai Tangyuan Fish Soup Tofu Brain Sliced Soup Appendix I Technical Grade Standard for Chinese Food Business in Catering Industry issued by the Ministry of Commerce Appendix II General Review of Chef Training Course Appendix III Commercial Department, Ministry of Labor and Personnel (90) Business Joint Word No.34 Document (Excerpt) Appendix IV Technical Grade Appraisal Standard for Workers in Tourism Industry issued by the National Tourism Administration.