探究西点制作工艺标准化在烹饪教学中的应用——以戚风蛋糕为例

Explore the Application of West Pastry Manufacturing Process Standardization in Cooking Teaching—— Take Chiffon Cake for Example

现阶段,中职烹饪教师在传授知识时多以经验性描述为主,较少运用科学的实验方法,配方及工艺均存在误差,导致西点制品出品率较低,使学生的自信心受挫,教学效果不佳。本文以戚风蛋糕为例,以理论分析为基础,通过单因素实验法及感官评价方法,结合中职学生理解及操作能力实情,从而确定戚风蛋糕的最佳制作工艺,并将其应用到西点教学中,从而达到良好的教学效果。

The cooking teachers in secondary vocational schools mainly use empirical description in imparting knowledge,less scientific test methods and errors in formula and technology,resulting in low production rate of west pastry products,frustrating students’self-confidence and poor teaching effect.Therefore,this paper takes chiffon cake as an example,based on theoretical analysis,through the methods of single factor experiment method and sensory evaluation,combined with the understanding and operating ability of secondary vocational school students,to determine the best manufacturing process of chiffon cake and apply it to west pastry teaching,thus achieving good teaching results.