First, it is difficult to make good products with poor materials.

If you want to eat delicious food, first of all, rice is good. If you want to make delicious food, it is very important to choose ingredients. No matter how good your cooking is, I'm afraid you can't do anything about rough rice, fast-deteriorating meat, fast-yellowing vegetables and inferior oil.

Of course, this easy misunderstanding is that materials are purchased, and I am only responsible for production, not materials. But for chefs, it is necessary to take a closer look at the processed raw materials. If the material does not meet the requirements,

Your request must be returned to the purchasing department.

Second, products that are not produced according to standards will have more defective products.

If you don't put salt according to a certain standard, what will the food taste like? As we all know, if you don't cook according to the standard time, you will either be raw or burnt; If it is a stew, it is necessary to adjust the firepower according to different time standards, no

The quality of the dishes cannot be guaranteed. Although these standards are familiar to the heart after cooking proficiency, there is no need to hang the standard book on the wall, but for beginners, it is still necessary to seriously study the production standards, operate in strict accordance with the process, and develop a "strict"

The good habit of working according to standards is particularly important.

Third, if you don't pay attention to the workplace, it will cause more bad products.

What's the quality of food made in a kitchen with bad environment, flies everywhere, smelly water overflowing, things lying around, and even salt and monosodium glutamate mixed together? Many experienced chefs know that if machines and tools are not guaranteed.

Yes, you can't produce good products. Because machinery and equipment directly affect products, even the best materials will be destroyed if they pass through faulty machinery and equipment. Such as leaking pressure cookers, frying pans covered with oil, no longer

A sharp knife, a stove with weak firepower, and the food coming out of here, will it be delicious?

Fourth, link errors, frequent rework, product problems.

If there are mistakes in the cooking process, such as incomplete washing, uneven cutting, less salt in cooking, pouring vegetables into the pot before putting oil, forgetting to cover the broth when stewing, etc., every link needs to be reworked. That dish

Of course, the quality is difficult to guarantee. The so-called quality means that every link, every working procedure ensures quality, and ultimately ensures the quality of finished products. Once the product needs to be repaired, just like the dish needs to be returned to the pot without salt, the taste will definitely be affected.

The ring. Therefore, "preventing mistakes" and "doing it right the first time" are the best ways to ensure quality. Remember: quality is made, not tested.

Fifth, the pursuit of quality is not rhetoric, but meeting customer requirements.

Guests want to eat light food, but your cooking is very greasy; The guest wants to eat spicy food, but you cook sweet food, so even if the food itself is well cooked, it is not what the guest asked for, so it is not "high quality" It is impossible to make high-quality products only from your own standpoint and without understanding the needs of customers.

Six, in addition to reducing mistakes, but also continuous improvement.

When the food is ready, the chef should taste it first, find out his own shortcomings, and then make appropriate improvements next time. An excellent cook must have gone through such a process of continuous improvement, and the dishes he cooked will be praised by everyone. Food is only better, not the best; So the quality is only better, not the best.

7. Bad products come from personnel.

A chef who lacks interest and passion in cooking can't make beautiful dishes. No matter how high his technology is, it is impossible to produce high-quality products if he holds a careless attitude. If personnel lack training,

Lack of practice and skills, or bad working attitude, or bad mood and inattention at that time will directly affect the quality of products. Imagine those strange, complaining and sleepy people in the kitchen.

People, can you expect to produce good products there?

Eight, the defective products come from measurement.

Although cooking Chinese food mostly does not require accurate measurement, there are still many concepts of "quantity". For example, how much seasoning to put, the ratio of rice to water, how long to fry at what temperature and so on. Because most of them rely on the chef's experience rather than accurate measurement, it is difficult to ensure the stability of Chinese food, and the quality of the dishes cooked by the same chef today and tomorrow may be different.