Baked goods production technology is a superb skill, to master this art, in addition to have a clear purpose of study, the rigorous attitude towards study, must have the correct learning method, these methods can be summarized as the following:
The theoretical knowledge
The theoretical knowledge of baked goods is a scientific summary of the practice of baking. The systematic study and mastery of baking theory knowledge are the conditions and foundation for the correct and rapid learning of practical operation technology. Therefore, it is necessary to understand the concepts and definitions of the relevant concepts. Understand the principle of change and technical essentials in the process of baking. To understand the inherent connection between the conditions and factors of each operation technology, only in this way can we truly understand the true meaning of baking and master the art of baking.
The basic skills
Baked goods are made by hand, not by hand or by hand. Skilled operating skills can only be achieved in a flat manner.
Perseverance is an effort. "Business is diligent", as long as study hard, continuous analysis, summary, production technology will become more proficient. It is an important way to master the technique of making face points by practicing basic skills and mastering various operating skills.
The form of practice is varied. For example, teachers' demonstration, personal operation and internship should be effective measures to improve the operation skills. In addition, relevant photos, slides and videos can be seen. Look at the cake exhibits of shops and restaurants; There will also be a lot of benefit from watching famous artists perform. In a word, taking every opportunity to see, to ask, to think, to practice, to be able to receive satisfactory results.
The key link
Baking products breed is various, producing method and go, but as long as to master the rule of production of all kinds of pastries, grasp the material, and forming, filling, and mature technical key of each working procedure, all varieties is not difficult to master.
In addition, in learning baking food production should be selected in the technical universality, representative of the typical varieties, through the typical varieties of production, to extrapolate, instance, so as to strive for in a short period of time to master many designs and varieties of operation technology.
As a new generation of bakery food producers, it is necessary to have a broad overview and search for sources on the basis of solid theoretical knowledge and practical skills. On the one hand, we should pay attention to the new research results of Chinese and foreign baked goods, and consciously learn and draw on the advanced techniques of foreign bakery products. On the other hand, inherit and promote Chinese pastry made of precious heritage, will carry forward national traditional crafts, consistently research explore new technology, new varieties, new tricks, contribute to the development of baking food production and technology of China.