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foodmate.
net/tag_4802.
html" class="zdbq" title="Food information related to FoodPartner.
com" target="_blank">Food Partner Network News March 25-26, 2021,the "Technology and Application offoodmate.
net/tag_173.
html" class="zdbq" title="Catering-related food information" target="_blank"> Catering Compoundfoodmate.
net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank"> Condiments " jointly organizedby Food Partner Network and Shuhaifoodmate.
net/tag_4599.
html" class="zdbq" title="Supply chain related food information" target="_blank"> Supply Chain was successfully concluded in Shanghai.
foodmate.
net/tag_173.
html" class="zdbq" title="Catering-related food information" target="_blank">foodmate.
net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank">
net/tag_4802.
html" class="zdbq" title="Food information related to FoodPartner.
com" target="_blank">Food Partner Network News March 25-26, 2021,the "Technology and Application offoodmate.
net/tag_173.
html" class="zdbq" title="Catering-related food information" target="_blank"> Catering Compoundfoodmate.
net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank"> Condiments " jointly organizedby Food Partner Network and Shuhaifoodmate.
net/tag_4599.
html" class="zdbq" title="Supply chain related food information" target="_blank"> Supply Chain was successfully concluded in Shanghai.
foodmate.
net/tag_173.
html" class="zdbq" title="Catering-related food information" target="_blank">foodmate.
net/tag_346.
html" class="zdbq" title="Condiment related food information" target="_blank">
Group photo
The training lasted for 2 days.
On the first day of the class, 4 expert teachers made wonderful sharing.
Among them, Gao Jianyou, a senior expert in the supply chain of Shuhai/exclusive lecturer of Oriental cuisine JTP, shared the "hot pot compound theme" and Givaudan Food Flavours and Fragrances (Shanghai) Co.
, Ltd.
Manager Wang Yiling shares "Spicy is the most Acacia", Givaudan Flavours and Fragrances (Shanghai) Co.
, Ltd.
Manager Pan Wen shares "Study on the Sensory Flavor of Butter Hot Pot Bottom", Founder of Huashi Zhizao/ Mr.
Zhang Honglie, Senior Consultant of Shuhai Supply Chain, shared the topic of "Chinese food semi-finished composite package".
On the first day of the class, 4 expert teachers made wonderful sharing.
Among them, Gao Jianyou, a senior expert in the supply chain of Shuhai/exclusive lecturer of Oriental cuisine JTP, shared the "hot pot compound theme" and Givaudan Food Flavours and Fragrances (Shanghai) Co.
, Ltd.
Manager Wang Yiling shares "Spicy is the most Acacia", Givaudan Flavours and Fragrances (Shanghai) Co.
, Ltd.
Manager Pan Wen shares "Study on the Sensory Flavor of Butter Hot Pot Bottom", Founder of Huashi Zhizao/ Mr.
Zhang Honglie, Senior Consultant of Shuhai Supply Chain, shared the topic of "Chinese food semi-finished composite package".
On the morning of the 26th, Mr.
Wu Minhao, deputy director of the Condiment and Food Ingredients Committee of the National Condiment Jury/Shanghai Food Association, shared the topic of "common quality problems in catering compound condiments and related solutions".
Wu Minhao, deputy director of the Condiment and Food Ingredients Committee of the National Condiment Jury/Shanghai Food Association, shared the topic of "common quality problems in catering compound condiments and related solutions".
Mr.
Wu Minhao, National Judge of Condiments
Wu Minhao, National Judge of Condiments
After the content sharing of technical dry goods, organize the students to visit the Shuhai Innovation Experience Center.
During the visit, the students will demonstrate the whole process of smart cooking.
The students will participate in the tasting session and actively participate in the discussion.
.
.
During the visit, the students will demonstrate the whole process of smart cooking.
The students will participate in the tasting session and actively participate in the discussion.
.
.
On the afternoon of the 26th, the trainees will be led to the "Fresh Sauce Fragrance·Delicious PK Competition" practical operation.
The practical operation is divided into "composition of compound sauce" and "restoration of master dishes and application of sauce".
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 practical operation is divided into "composition of compound sauce" and "restoration of master dishes and application of sauce".
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.
Finally, after the tasting, the trainees share their thoughts together.
.
.
.
.
In the unfulfilled exchanges, the 2-day "technology and application of catering compound condiments" has come to a successful conclusion!
Related report: foodmate.
net/2021/03/588587.
html" target="_blank">The technology and application of catering compound condiment opens in Shanghai
