2, knife work is the foundation of the chef (except for a part of the Cantonese cuisine frying pan), to the current requirements, to even and sharp, hold some simple knife and around the edge, knife work primary will kill fish and frogs, chopping chicken and duck. Give a reference to a fish in 90 seconds, a bullfrog in 20 seconds, kill a good wash. Intermediate all kinds of silk ding slicing block, phoenix tail flower knife, lychee flower knife. Advanced point will be around the edge, will do a brine platter. This is in the knife work on the basic qualified.
3, spoon work, turn the spoon of kung fu, left and right turn the pot, before and after the turn the pot, the big turn the pot, to master after the turn, the left turn and the big turn the pot, the spoon work to be qualified, and now go to try a little scallion omelette it, the requirements of the two sides of the golden, big and round, go to stir fry fifteen or sixteen tables of food, can turn will be about twenty pounds of food. Spoon skills basic pass.
4, fire (cooking techniques) fire mastery of good and bad, decide how far a chef can go, can rise how high. Cooking techniques have twenty or thirty kinds, focusing on mastering the market common cooking, steaming, frying, burning, stewing, braising, simmering and other techniques. Requirements for the fire in place, stable flavor, oil gravy color stability.