The first training of”Technology and Application of Compound Condiments in Catering” was successfully concluded
By: Date: 2021-03-27 Categories: chinesefood Tags: ,
  Food Partner Network News March 25-26, 2021,”Food and Beverage The”technology and application of compound condiments” came to a successful conclusion in Shanghai.
The first training of”Technology and Application of Compound Condiments in Catering” was successfully concludedimage
  Group photo< /div>


   This training lasted for 2 days. On the first day of the class, 4 expert teachers made wonderful sharing, among which Shuhai Supply Chain Senior Expert/East Food JTP Exclusive Lecturer Teacher Gao Jianyou shared the”hot pot compound theme”, Givaudan Flavours and Fragrances (Shanghai) Co., Ltd. Manager Wang Yiling shared”Spicy is the most Acacia”, Givaudan Flavours and Fragrances (Shanghai) Co., Ltd. Manager Pan Wen shared”Niu”Study on the Sensory and Flavor of Hot Pot Bottom Material”, Mr. Zhang Honglie, the founder of Huashi Zhizao/Senior Consultant of Shuhai Supply Chain, shared the”Chinese food semi-finished composite material package”.

   on the 26thIn the morning by the National Condiment Jury/Shanghai Food Association Condiments and Food Mr. Wu Minhao, deputy director of the Ingredients Special Committee, shared the”Common quality problems and related solutions in catering compound condiments”.
The first training of”Technology and Application of Compound Condiments in Catering” was successfully concludedimage(1)< br/>
  Mr. Wu Minhao, National Condiment Judge

After the content sharing of    technical dry goods, organize the students to visit the Shuhai Innovation Experience Center, and demonstrate the whole process of intelligent cooking for the students during the visit, and the students will participate in the tasting session. , Actively participate in the discussion…
The first training of”Technology and Application of Compound Condiments in Catering” was successfully concludedimage(2)
   on the afternoon of the 26th, the trainees will lead the trainees to carry out the”Fresh Sauce Fragrance·Delicious PK Competition” practice session, which is divided into”compound sauce blending””And” the restoration of master dishes and the application of sauces”. According to the grouping conducted during the opening of the class, each group will make a unique flavored braised sauce based on the condiments provided. According to the sauce prepared by each group, each group will use their own braised sauce to cook with the semi-finished products of the”Master Dish” provided by the Shuhai Experience Center. Restore a master dish. According to the two dishes prepared by each group, invite the members of each group to taste. After tasting, vote for the best works.
The first training of”Technology and Application of Compound Condiments in Catering” was successfully concludedimage(3)< br/>
  Finally, after the tasting, the students will share their thoughts…

   In the unfulfilled exchanges, the 2-day”Technology and Application of Compound Condiments for Catering” has come to a successful conclusion!

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