This textbook starts from the perspective of strengthening the cultivation of operating skills and mastering practical techniques. It better reflects the latest practical knowledge and operating techniques. It has a direct effect on improving the basic quality of practitioners and helping them master the core knowledge and skills of making sweet-skinned duck. Guidance role. This textbook is based on the work characteristics of the sweet-skinned duck production position, takes ability training as the fundamental starting point, and adopts a task-oriented writing method. The book includes a total of 9 training tasks: understanding Leshan sweet-skinned duck, raw material quality inspection and storage, raw material selection, raw material preprocessing, seasoning technology, marinating, frying and sugaring, raw material processing technology, safety and hygiene, etc.
本教材从强化培养操作技能、掌握实用技术的角度出发，较好地体现了当前最新的实用知识与操作技术，对于提高从业人员基本素质，帮助他们掌握甜皮鸭制作的核心知识与技能具有直接指导作用。本教材根据甜皮鸭制作岗位工作特点，以能力培养为根本出发点，采用任务化的编写方式。全书共包括9个培训任务：认识乐山甜皮鸭、原料品质检验与保管、原料选择、原料预处理、调味技术、卤制、炸制与挂糖、原料加工工艺、安全与卫生等。
本教材从强化培养操作技能、掌握实用技术的角度出发，较好地体现了当前最新的实用知识与操作技术，对于提高从业人员基本素质，帮助他们掌握甜皮鸭制作的核心知识与技能具有直接指导作用。本教材根据甜皮鸭制作岗位工作特点，以能力培养为根本出发点，采用任务化的编写方式。全书共包括9个培训任务：认识乐山甜皮鸭、原料品质检验与保管、原料选择、原料预处理、调味技术、卤制、炸制与挂糖、原料加工工艺、安全与卫生等。
