谈谈对学生在面点制坯技能中的基本功训练

Discussion on the Students' Training of Basic Skills of Pastry Blanking

制坯技能是烹饪专业的重点专业课,它是面点制作过程中非常关键的技术和技能,在基本功训练起着举足轻重的作用。因此,学生的制坯技能必须从基本功训练做起。教师应该运用各种途径采用多种教育教学方法,激发学生的学习兴趣,提高训练的有效性,达到基本功训练的目的。

The pastry blanking skills is the focus of cooking professional courses, it is the key technology and critical skill in pastry production process and plays an important role in the basic training. Therefore, the skills of students must start from basic training. Teachers should use various means of education teaching methods to stimulate students＇ interest in learning and improve the effectiveness of training to achieve the purpose of basic training.