The first basic: what are the basics for a chef?

Generally speaking into the kitchen to learn the art of the first month, everyone understands pretty much!

①: Rough processing of ingredients, including peeling, washing, killing fish, slaughtering chickens, and soaking and sterilizing vegetables. These are a must know! Because it is now a large kitchen, there are aunts to help manage vegetables and kill fish, engaged in many young chefs these basic skills are not skilled! Not skilled is fine, but must understand clearly! At least know exactly how to do!

②: knife skills! Personally, I think a good dish, from the cut on the start! Any ingredient, to be able to cut into the shape you want, this is called mastered the basic knife skills!

3: Turning the pot! We all know that restaurants have a lot of fire! If you don't know how to turn the pan, then the stir-frying speed certainly can't keep up, and it's easy to burnt the pan, so this is also a necessary basic skill!

The second basic knowledge: the understanding of the characteristics of the ingredients!

More often than not, we process different dishes, the size of the ingredients are different, even if the same ingredients with different cooking methods, add seasonings, marinade time, cooking time, processing temperature will be very different!

More importantly, you need to know which ingredients have conflicting effects, as well as which ones are easily discolored, fragile, and easily cooked!

According to the different degrees of softness, size, tenderness of the ingredients, used in different dishes, using the appropriate method of cooking and add the right seasoning into it.

So: the prerequisite for good cooking is a deep understanding of the characteristics of the ingredients!

The third basic knowledge: the knowledge and understanding of various seasonings!

Till now, no one can guarantee to recognize all the seasonings on the market! But commonly used 3-40 kinds of seasoning, we must understand clearly, the role of each of their seasoning, whether it is to increase freshness, or to remove the fishy, or to increase the role of flavor, these we must understand clearly! So that we can according to the flavor, flexible with seasoning! And in the case of flavor shift better corrected!

Additionally need to explain: if the red case of friends, but also need to have a certain knowledge of spices, understand their basic characteristics and role.

The fourth basic knowledge: the understanding of flavor profiles!

All the dishes we make have a basic flavor profile! They are generally flexible around seven basic flavors! These basic flavors are salty, sweet, numbing, spicy, sour, fresh, and tangy. Different cuisines have different understandings of flavor profiles, so I won't go into detail here, we can operate according to the master's teachings! If you are an amateur food lover, you can operate according to your own understanding! Everything needs to be flexible! Suitable is the best!

The fifth basic knowledge: raw materials storage and arrangement!

Whether a restaurant makes money, the waste of ingredients accounts for a large factor! This job is usually the head chef and the head pier together, the head chef supervision, the head pier is responsible for opening the menu and management of the refrigerator.

So a good pier head salary is quite high, especially experienced pier head is even more rare! 2008 when I do a pier head of a friend's salary reached 4000 yuan. That was his 15th consecutive year as a pier!

The sixth basic knowledge: the menu!

Generally we think of menuing as something that only happens at banquets! But this is not the case! Any restaurant, his menu is carefully designed!

The proportion of cold dishes, the proportion of specialties, the proportion of steamed dishes, the proportion of hot dishes, the proportion of snacks and snacks, the proportion of high-priced dishes, the order of arrangement, must be well thought out!

Not only do we need to make it easy for guests to order, but we also need to make them unknowingly order some of the specialties and high-priced dishes that we have designed, so that the price of the unit will rise, and our work will be more valuable!

More importantly: also take into account the processing capacity of the kitchen! All positions have to have something to do, not a table full of hot dishes, that will lead to some positions bored to sleep, while other positions are busy to fly!

So: menuing is a very important ability! This is usually the head chef or chef's job, especially a new restaurant opening, the most can reflect the level of a chef!

The seventh basic knowledge: the understanding and mastery of common sense safety! Including food safety and environmental safety and so on!

In our daily work, there will always be inadvertent accidents! So we have a certain ability to cope with all kinds of accidents when they come! For example, after the frying pan fire, we should continue to add cold oil in order to reduce the oil temperature and let the flame go out! For example, after a power outage, our first reaction should be to turn off the gas valve! These are the basic safety knowledge that must be mastered!

Secondly, food safety knowledge! For example, spoiled food must not be used!

The eighth basic knowledge: to understand the local customs, to understand the local taste characteristics!

Why would I consider this as a necessary foundation? Because many of our current chefs work all over the country, but many local customs are different, and so are tastes!

That's all I understand about the basics of being a chef!