Cultural aspects:

1, just start learning chef first to understand the basic knowledge of nutrition, hygiene knowledge. A chef, only to understand the basic knowledge of nutrition and hygiene, what ingredients and what ingredients can not match, what practice is not hygienic, in order to make delicious and healthy dishes.

2, understand the basic ingredients and seasonings, etc., to understand its processing requirements and unique features. Only if you have a certain knowledge of the ingredients and seasonings, you can use the ingredients. For example, if you want to use wine to solve the problem of fishy flavor, you need to let the wine evaporate.

Skills:

1, first of all, to master a certain degree of knife skills, the material can be diced, shredded, sliced, strips, pieces or other shapes to achieve the thickness and size of the difference is not big, easy to cook ingredients. After cutting the raw materials, whether it is diced, shredded, sliced, strips, blocks or other shapes, its thickness must be uniform, the length should be the same, only in order to ensure that in the cooking process to achieve the same time mature, at the same time, the effect of flavor.

2, will slaughter pick, can slaughter and bone general live poultry seafood. The use of knife skills should pay special attention to the rational use of raw materials, the amount of material and use is to reduce waste, to ensure that the main factors of cost control objectives.

The chef began is to do a good job, see more, ask more, learn more, taste more, recognize a variety of seasonings, raw materials; in addition, learn chef also want to learn the basic skills of knifework, turning the pot, etc., in the cooking of the fire, you can slowly master the time to do the dishes, which can be made clever, do more naturally have the experience.

Basic knifework is practiced, and it needs to be practiced in the early stages, and it can be practiced from cutting ginger, garlic, carrots, and other such things, and it is also a process of getting better at what you do.

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Knife skills, the chef must have one of the basic skills. Broad knife skills include coarse material processing, that is, the knife used in the initial processing and fine material processing, that is, to determine the shape of the raw material knife. Knife skills on the dishes made after the color, aroma, taste, shape and health have an important impact.

Fire, the chef must have one of the basic skills. Is the process of cooking dishes, the size of the fire used and the length of time. Cooking, on the one hand, from the burning intensity to identify the size of the fire, on the other hand, according to the nature of the raw materials to master the length of time to mature. Unification of the two, in order to make the dishes cooked to standard.

The chef's business quality includes a lot of content, the main aspect is to have exquisite technology. Specifically, as a qualified chef, more fine knife work, the mastery of the fire should be appropriate, seasoning should be accurate and palatable. To have good cultural knowledge. To master modern nutrition, health and other basic theoretical knowledge of culinary science, to understand the history of the motherland's culinary culture, to know a certain knowledge of folk etiquette.

There should be a certain aesthetic cultivation and artistic innovation foundation. In addition, there should also be the courage to create, bold innovation, to have a certain organizational management skills and the flexible use of 5S, etc..

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