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["教学标题","主要教学内容","学习要求","重点","难点","课时","教学方式","支撑课程目标(多个课程目标用,隔开，例如：1,2)"]
["实验1","红烧鱼头芋","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验2","煎豆腐鱼烙","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验3","元盅菠萝鸡","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验4","蒜茸开边虾","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验5","豆酱焗鸡","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验6","茶香虾","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验7","干炸虾枣","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验8","寸金白菜","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验9","橙汁玉米鱼","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验10","干炸腰/肝花","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验11","太极护国菜","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验12","脆皮牛肉","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验13","鱼胶酿竹笙","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验14","清汤鱼丸","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验15","油泡鱼册","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","示范教学和实操训练","课程目标1.2.3"]
["实验16","综合训练","原料的选择与加工以及利用，刀工的综合运用，火候的掌握与运用，装盘的技法，卫生的整洁度，","刀工与火候","调味与装盘","3学时","综合实验","课程目标1.2.3"]