高职院校面点工艺标准化研究

Study on the standardization of noodle processing in higher vocational colleges

目前的高职院校面点工艺教学,一些教师仍是凭借多年教学经验教学,很多面点工艺作品的制作没有固定的工艺参数依据,也没有确切的质量标准,教师就出现了不同的做法,且计量方式方法都过于落后,造成产品的质量和效果不稳定,使得学生的学习过程很费力。通过对高职院校面点工艺的标准化研究,提出高等院校的面点工艺教学必须要实施工艺标准化教学,才能让学生更加轻松掌握烹饪技巧和工艺手法,为传统面点食品的工业化加工奠定坚实的基础。

At present,in polytechnic school noodle craft teaching,some teachers still rely on years of teaching experience without fixed process parameters,and there are no exact quality standards,and measurement methods are too far behind,resulting in product quality and effectiveness of instability,making the students learning process laborious.Through the standardization research of noodle craft in higher vocational colleges,it is suggested that noodle craft teaching in colleges must carry out standard teaching of technology in order to make it easier for students to master the cooking skills and techniques and lay the foundation for the industrialized processing of traditional noodles food.