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SB/T 10735-2012: Technical competence requirements for hot-pot formulators
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10735-2012 | English | 209 |
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Technical competence requirements for hot-pot formulators
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SB/T 10735-2012
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Basic data | Standard ID | SB/T 10735-2012 (SB/T10735-2012) | | Description (Translated English) | Technical competence requirements for hot-pot formulators | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A02 | | Classification of International Standard | 03.080.30 | | Word Count Estimation | 8,844 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153); | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the hot deployment of the division should have knowledge and skills. This standard applies to all types of food service establishments engaged in providing hot deployment of technical personnel for consumers. | SB/T 10735-2012: Technical competence requirements for hot-pot formulators---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Technical competence requirements for hot-pot formulators
ICS 03.080.30
A02
Record Number. 37172-2012
People's Republic of China domestic trade industry standards
Hot deployment of the division job skills requirements
Issued on. 2012-08-01
2012-11-01 implementation
People's Republic of China Ministry of Commerce released
Table of Contents
Introduction Ⅲ
1 Scope 1
2 Terms and definitions 1
3 Basic requirements 1
4 2 knowledge and skill requirements
5 training, examination and certificate issuing 2
Appendix A (informative) training, assessment and certificates issued 3
Foreword
This standard is based on GB/T 1.1-2009 given rule drafting.
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Commercial catering services Development Center, Sichuan Business Vocational College.
The main drafters of this standard. Niekun Hua, Yang Yanling, Xu Jinglong, Sun Kai, kai, Shen Li uniform, Huan Yuan Yi, Liu Yuan circle.
Hot deployment of the division job skills requirements
1 Scope
This standard specifies the pot deployment of the division should have the knowledge and skills.
This standard applies to all types of catering establishments in the deployment of technical personnel engaged in the pot for consumers.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Pot deploy hot-potformulating
The variety is suitable for the cooking pot and food ingredients, after manufacture combined into meals according to the different tastes of the process.
2.2
Chafing dish hot-potbottommaterial
The raw materials and a variety of flavored oils and fats by a certain percentage of a combination of cooked pot basic raw material.
2.3
Soup brine soupbrine
After special processing device contained in a pot, and placed on top of the stove, for people to cook while hot food into a special soup.
2.4
Dish dish
Oil dish
One kind of oily liquid, non-greasy seasoning mix. Served in a small bowl or dish mounted pan, cook for just after eating hot pot of cooked induced
Objects, rapid cooling, weakened spicy flavor stimuli, smooth mouth moist aroma.
2.5
Hot deployment of the division hot-potformulators
Hot work in the deployment, after passing the examination, with the knowledge and skills of persons specified in this standard.
2.6
Ji knife Jiblade
Wedge knife
Integrated knife
Flower knife
To cut and chip-based method of an integrated transport knife with demanding and highly technical features. Ji knife suitable for tender crisp texture close
Shrink large, shaped substantially thick materials such as the waist, liver, stomach, meat, fish and the like.
3 Basic requirements
First, the deployment of the division advanced hot pot or should have the equivalent of junior high school graduates or higher education level.
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