Shiyan Radio and Television News (All-media reporter Jin Qin special correspondent Mo Jijun Wu Lili) On October 24, the city's third school canteen cooking competition was held in Shiyan Checheng Senior High School, and a total of 36 players from primary and secondary schools (kindergartens) in the city and counties participated in the competition.
The cooking competition is carried out in accordance with the three categories of custodial schools, compulsory education schools and public kindergartens, and the participants complete the cleaning, cutting and stir-frying of the ingredients within 30 minutes, and make two dishes on the spot: a prescribed dish of shredded potatoes; A dish of your choice, made from lean meat and chicken breast (choose one of the two), free to create.
Ji Hongxian, a student nutrition expert in Shiyan City, introduced that the competition implements a 100-point system, which is scored from five aspects: taste, texture, nutrition, on-site control, and perception. Contestants make two dishes, one meat and one vegetarian, and five experts score and comment on the spot.
Ms. Huang, a contestant, said: "Through this cooking competition, let our chefs promote mutual learning, we will continue to improve the quality of catering services, do a good job in nutritional catering, balanced, diversified, better service." ”
The judges scored in turn according to criteria such as cut-out, taste type, characteristics, nutritional value, etc. In the end, the cooks selected from Shiyan No. 1 Middle School, Fangxian Siyuan Experimental School and Maojian District Government Office Kindergarten won the first prize in Groups A, B and C respectively.
This competition, to improve the canteen service capabilities, promote the healthy growth of students, for the city's primary and secondary schools (kindergartens) canteen cookers to provide a platform for mutual learning and exchange and display of culinary skills, for the city's primary and secondary schools (kindergartens) to build a "nutrition and health school", improve the dietary nutrition of teachers and students to lay the foundation.