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Where is Wuxi New Oriental cooking school?
Wuxi New Oriental cooking school Address: Phoenix Building, No.600 Xingyuan North Road, Liangxi District, Wuxi, Jiangsu.

New oriental cooking Education was founded in 1988 and belongs to Xinhua Education Group. It is a well-known brand of cooking education in China. Adhering to the tenet of "gathering world-famous dishes and cultivating elite chefs", we inherit and carry forward the profound Chinese food culture, and combine the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine and Zhejiang cuisine.

Over the past 35 years, 72 culinary education institutions have been established in Beijing, Shanghai, Guangzhou, Anhui, Sichuan, Jiangsu, Hunan, Guizhou, Shandong, Hubei, Henan, Hebei and other provinces and cities, and more than 600,000 culinary technicians have been trained and transported for the society. At the same time, cooking school 20 16, a subsidiary of Hong Kong New Oriental, officially enrolled students.

New oriental cooking Education has a team of teachers with profound knowledge, exquisite skills and rigorous scholarship. Teaching has always been placed in an important position, and new oriental cooking Institute of Education has been established to develop and innovate the teaching mode, teaching materials and dishes.

Basic cooking skills

1. Knife cutting technology: Knife cutting is an operation technology to cut cooking raw materials or semi-finished products into various three-dimensional shapes with different knives and different knife methods according to food and cooking needs.

2, feeding technology: the order of cooking materials is particular, so as to better control the raw and cooked of different ingredients, and facilitate the control of cooking time.

3. Sizing and pasting technology: Sizing and pasting is one of the important processes to complete cooking raw materials. It is a process of wrapping a layer of "coat" on the main ingredients of dishes with some condiments and seasonings in a certain way, so it is also called "seasoning". By using sizing and hanging pulp, the surface of food can be covered with a protective layer, which not only protects nutrients such as protein and vitamins, but also makes dishes tender, smooth and delicious. It can also lock the moisture and umami taste of raw materials and bring aesthetic feeling to the shape of dishes.