Where can I get a crash course training in Western food?

Western food crash course
1. Western food
Traditionally, we collectively refer to foreign food represented by Europe and the United States as Western food. The more representative ones are: French food, British food, and American food. , Italian food, Russian food and German food. Western food is a part of European and American culture. Dining is done in guest style to avoid cross-infection of the same dish. The main eating utensils are knives, forks and spoons, and one set of tableware is used for each dish. They are not used together to avoid odor transfer. The cooking methods and flavor of Western food fully reflect European and American characteristics, and the service methods, dining customs and atmosphere reflect European and American culture. As a popular way of catering around the world, the development of Western food can be said to be changing with each passing day
2. Training content




Overview of Western food
, Overview of Western food. , The development of Western food in my country

Characteristics and classification of Western food dishes
,, Common dishes of Western food
,, Various types of Western food dishes

Kitchen
, Kitchen structure and layout, commonly used equipment and tools

Western food raw materials
, Western food raw materials and spices, Western food seasoning quality Western food dairy products

Western food raw materials
Processing and significance
, Preliminary processing of various raw materials, Western food knife skills
, Detailed processing of Western food raw materials

Production of Western food

Sandwiches,
Burgers
Ham and egg sandwiches, bacon sandwiches, chicken steak sandwiches, seasonal vegetable sandwiches, ham burgers, crispy chicken burgers,
Cheese burgers, specialty beef burgers< br/>
Salads
, Salad dressing production: mayonnaise, Thousand Island soy sauce, vinegar, fruit salad juice

Salad (salad, salad) production: ①Potato salad② Caesar Seafood Salad
③Golden Colorful Salad ④Seaweed Wrap Salad

Steak
Preparation of Sauce: Sauce (Brown Sauce), Onion Juice, Mushroom Juice, Tomato Juice , black pepper sauce

, marinated, preparation method: fried chicken steak, red wine pork chop, sizzling steak, black pepper steak, pan-fried pork chop with onion sauce, filet mignon with mushroom sauce


Pizza
, Pizza Sauce Making

, Pizza Making: Golden Shrimp Steak Pizza, American Thick Bread Pizza, Pastoral Crispy Pizza, Bacon Mushroom Pizza , supreme bacon pizza, sea and land pizza, vegetarian pizza


Soups
, clear soups: ① Beef balls in clear soup ② Cured meat and cauliflower soup ③ Hungarian beef soup
, Milk soups: ① Cream of Mushroom Soup ② Cream of Corn Soup ③ Seafood Chowder Soup ④ Borscht
, Vegetables: ① Italian Vegetable Soup ② French Onion Soup ③ Hungarian Beef Soup

Pasta
Preparation
, Tomato Meat Sauce Pasta, Mushroom Butterfly Pasta with Creamy Egg Yolk, Bacon and Black Pepper Pasta, Seafood Pasta
, Tomato Cream Pasta

Learning time
Generally, it is about one day, and it depends on each person’s understanding. There is no limit to the learning time, and teaching and learning are included until you have mastered it.

Training fee
yuan, including technology transfer fee, lunch fee, material fee, information fee, etc. No fees will be charged during the process.

Store opening services
Free investment budget analysis, free equipment and raw material procurement information and lists, free guidance on facade signage and menu design.

Preferential measures
If you add other Western food items, you can enjoy discounts.
, providing free planning and store opening plans.
In addition, you can also participate in the company's spring promotions.

3. Store guidance
． Store image design guidance: specific store layout design, decoration design, store sign, storefront, and store light box.
． Formulate detailed marketing strategies and promotion plans based on store characteristics, geographical location and consumer groups.
3. According to the specific situation of each store, formulate store investment budget analysis and investment risk avoidance.
． Pricing reference and design for each store menu.
． Western utensils and configurations.