in order to promote students all-round development of moral, intellectual, physical, aesthetics and labour education, qmes carried out the fifthresearchactivityoninternational competence for 2020 and 2021cohortundergraduates on june 3rd, 2022. this activity included two parts. students went to a bakery factory and a western-style restaurant to learn how to make mung bean cake and pizza. the activity was led by professor dai fuping, secretary of the party committee of qmes, and fan lanyu, zhang jiayu and ding jing from the teachingaffairsoffice of qmes.
making mung bean cakes during the dragon boat festival
in the happy baking magic castle of the factory, students visited functional area of the factory and eight processing windows of bread technology where the production process of bread from research and development to production and packaging was shown.staff in the factory introduced to the students about thehistory of cake, from its origin in ancient rome to its widespread spread around the world, and how the first birthday cake and the first wedding cake were baked. during the refreshment time, students tasted delicious pastries made by the chef. after a short break, students put on chef outfits and began to make mung bean cakes. under the detailed explanation and guidance of the chef, students divided the mung bean paste, wrapped the red bean filling, compressed and demoulded, and finally made beautiful mung bean cakes.
at the end of the activity, the staff packaged the mung bean cakes and took photos with students. the trip to the magic castle of the bakery factory ended successfully.
the first experience of making hand-tossed style pizza
at the same time, another group of students went to make hand-tossed style pizza. as soon as students entered the restaurant and saw the dazzling array of ingredients on the table, they couldn’t wait to try to make pizza. under the guidance of the chef, students learned how to knead the dough to make italian hand-tossed pizza. the chef quickly kneaded the dough into pastry shape, but it’s difficult for students. they found that the fermented dough was not so “obedient” and the shape was very uncontrollable. with the chef’s explanation, students gradually mastered the essentials of mixing dough and making pizza. the next step was to prepare stuffing and bake the pizzas. students put cheese, luncheon meat, green peppers, mushrooms, walnuts, sauces and other ingredients on the pastry. after baking, finally deliciouspizzas were made.
in this activity, qmes builds a labor platform and carries out labor education practice activity throughhelpingstudents to learn cooking skills, encouragingstudents to perceive the hardships and the joy of labor in cooking. at the same time, the activityhelpedstudentsin traininglabor skills, shaping their conduct, tempering their will, which not only improved the overall quality of students, but also showed the elegance of students at npu.
text: su yujing, ding jing
picture: fan lanyu, ding jing
editor: wu sijia
review: fan xiaoli
translator: li qianqian
