2012年安徽省职业院校技能大赛（Vocational skills competition in Anhui in 2012）.docVIP

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2012年安徽省职业院校技能大赛（Vocational skills competition in Anhui in 2012）.doc

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2012年安徽省职业院校技能大赛（Vocational skills competition in Anhui in 2012）

2012年安徽省职业院校技能大赛（Vocational skills competition in Anhui in 2012） Vocational skills competition in Anhui in 2012 Competition rules for cooking skills in Higher Vocational Colleges I. competition events and awards setting (I) competition events Game design and production, hot dishes, banquet lunch lunch, Chinese pastry cold spell four projects. Team members: no more than 3 instructors, 5 students in the school. Banquet design composition: banquet design book + banquet interpretation and reply + banquet overall effect, by the team to complete cooperation. Chinese hot and cold spell, pastry project test: field operation + quality works. (two) award setting; Set awards according to the proportion prescribed by the organizing committee. Two, race time April 6, 2012, April 7th. Three, the content of the competition and related requirements (1) banquet design and production; 1. banquet design book The team leader submitted a banquet design book before the competition, requiring both paper and electronic copies. The banquet design book should have a clear theme, comprehensive content, pertinence, accuracy and feasibility. Master of both meat and vegetables, affordable shades, nutrition reasonable collocation, menu are combined to coordinate, the appropriate proportion of scientific and reasonable structure, dishes. 2. banquet overall effect The team completed the banquet at the banquet design book, with a duration of 240 minutes. At a request not less than 8 hot and cold spell 6 (or a group), 2 points, all the dishes are 10 servings. In addition to providing the usual apparatus, equipment, spices and a round table with a diameter of 2.5 meters for banquet display, other materials, special appliances, equipment and spices are provided by the teams. For raw materials, in addition to the cold spell ahead of raw materials can be cooked, raw materials can be made up, dry cargo in advance can advance the soup boil, other raw materials are required to complete a knife molding and h