With the continuous improvement of people's living standards, not only many new requirements are put forward for cooking, but also the requirements of diners for food are getting stronger and stronger. The following is a sample of technical papers on culinary specialty compiled by me. Thank you for reading. A model article of culinary professional technical papers

A study of China cooking knife culture

Chinese picture classification number G19 document identification code A article number 1673-8219(2111)17-1-12

5 cooking knife culture in electric age

5.1 China electric age

When were electrical appliances widely used in cooking in China? That was after the reform and opening up. China entered the period of electrical appliances, which does not mean that bronze and iron have disappeared from people's lives, especially iron, which goes hand in hand with electrical appliances. In the electrical appliance period, the cooking knife culture in China is still dominated by iron manual operation. Therefore, the cooking knife culture in China during the electrical period is characterized by the mutual reflection of iron knife culture and electrical knife culture. China's iron knife culture is characterized by typical agricultural civilization, while the electrical knife culture is characterized by industrial civilization and commercial civilization. The 21th century to modern times is the period of China.

5.2 the establishment of the theoretical system of cooking knife culture in the electrical period

(1) the background of the theoretical system of cooking knife culture in the electrical period

China was rescheduled for 31 years, and Chinese and western civilizations collided fiercely. Chinese civilization has spread all over the world like a spring breeze. At present, there are more than 41,111 Chinese restaurants in the United States. At the same time, western industrial civilization and commercial civilization have marched into the lives of ordinary China people. All kinds of new technologies and new knowledge seem to spring up one after another. The Internet has turned the world into a small mountain village, and the enjoyment of resources is the symbol of modern society. People in China who are used to working on the land are flooding into cities. Leisure and sloppy farming life has been replaced by urban life with high concentration, high intensity and high pressure. People don't work at sunrise, but rest at sunset, so China people are facing a great physical and psychological test. China society has experienced the second unprecedented change since the Spring and Autumn Period and the Warring States Period, and the theoretical system of modern cooking knife culture was produced under such a background.

(2) The content of the theoretical system of cooking knife culture in the electrical appliance era: taking traditional cooking knife technology as the core, dishes as the carrier, personalized food forms as the purpose, traditional diet as the basis, modern scientific knowledge as the basis, human health as the purpose, market share as the guide, market competition rate and profit maximization as the characteristics of the times. This is the core value of China's cooking knife culture theory in the present era.

a. The traditional cooking knife technology is the core of the cooking knife culture in the electrical appliance period.

There are many traditional cooking knife technologies in China, so what's the point here? Straight knife method? Take China as an example to illustrate the superb traditional cooking skills.

the so-called straight knife method refers to the method of using a knife with the knife surface at right angles to the horizontal plane.

The straight knife method is divided into:

Cutting: cutting raw materials into two or several pieces, which are generally used to treat raw materials with bones or hard texture. When cutting, fingers hold the handle tightly and the blade is aimed at the parts to be broken (cutting can be divided into straight cutting and cutting with a knife); Chop: hold a knife vertically downward, and chop boneless raw materials at a uniform speed with the blade; Chopping: the straight knife method of forcibly transporting the knife vertically downward from above the raw material to cut off the raw material; Cut: transport the knife forcefully from top to bottom. Divided into straight cutting, push cutting, pull cutting, sawing, cutting and rolling cutting. Straight cutting is also called jump cutting, and the blade is always parallel to the raw material section, and it cuts straight from top to bottom evenly. Such as: vegetable head, cucumber, etc.; Push-and-cut means that the knife is transported from the upper right to the lower left, and then pushed to the bottom from the back to the front, and the material is cut off without pulling the knife back. Such as liver and waist, pork belly, etc.; Broach, also known as drag knife cutting, carries the knife in the opposite direction to the push knife, and cuts the material by dragging the knife from front to back, such as shredded beef and pork. Sawing, also known as push-pull cutting, pushes and cuts forward first, then pulls and cuts backward, and pushes and pulls like a saw to cut off the material. Such as: braised beef, ham, Sichuan style pork, etc.

B. The culture of cooking knives in the period of electrical appliances takes dishes as the carrier

The purpose of cooking knives is to cook dishes. Cooking knives cannot exist independently, but they must be based on dishes. What is displayed in front of people are colorful dishes, and each dish is made up of specific food forms. Cuisine is a whole perception. People analyze the personality characteristics of dishes such as color, aroma, taste, shape, quality and nutrition through the overall perception of dishes. People taste the flavor of dishes, and food form is just one aspect of the flavor of dishes. Therefore, China cooking knife culture must take dishes as the carrier. Modern people's aesthetics tend to be concise and lively, so the corresponding dishes must meet this general requirement in terms of modeling, combination of raw materials and knife-cutting form of raw materials. * * * sex exists in personality, and personality must meet the requirements of * * *.

C. The cooking knife culture in the electrical appliance period is aimed at individualized food forms.

The pace of cooking history has entered the 21st century. If China's knife culture in the past showed collective wisdom and individuality, then now China's cooking knife culture focuses on the display of individual personality. At present, there are four million catering outlets in China, with more than two million employees and an output value of about two trillion yuan. Undoubtedly, the catering industry is a pillar industry of the national economy. How can hotels survive in the fierce market competition? It must have its own characteristics, its own unique corporate culture and marketable brand products. Cuisine is an important part of catering enterprise characteristics and corporate culture, and knife culture is the main factor to reflect the characteristics of cuisine. In the 21st century, due to the increasingly obvious personalized catering consumption, the courage of China cooking knife culture lies in the individuality of knife culture. For example, Sichuan Lianshan Chongqing pork well embodies the unique personality of the food form of the knife-maker culture. The knife-maker of Sichuan Lianshan Chongqing pork broke the traditional food form, and its meat slices were large and thin, each slice was the size of an adult's palm, but the thickness was only 1.2 cm. Its meat slices are unconventional in shape, unconventional and unique in style, so it has won the market, been recognized by consumers and demonstrated its unique cultural courage. Knife culture in the 21st century is no longer crossing a wooden bridge with thousands of troops. Knife culture in the 21st century must conform to the market and cater to customers' consumption psychology and aesthetic taste.

D. The cooking knife culture in the period of electrical appliances was based on traditional diet.

China's diet culture has a long history of thousands of years. From the scholar-officials to the common people, everyone knows when to eat what food is the best. It is the most basic life philosophy of China people and the foundation of modern cooking knife culture.

Knife culture can't be separated from the objects of knife workers. Knife workers' objects are ordinary food. Our ancestors thought that food was composed of sexual taste, and the sexual nature of food meant that food was warm, cold and cool. Nowadays, the raw materials for cooking knives are usually stored in refrigerators, freezers or freezers, and the frozen raw materials for cooking knives are bound to lose their properties and their health-keeping functions are greatly reduced. Fresh and pure natural knife raw materials are the goal pursued by China cooking knife culture.

e. The cooking knife culture in the electrical appliance period is based on modern scientific knowledge.

Modern scientific knowledge is advancing by leaps and bounds, which has greatly changed the lifestyle of modern people. Cooking is the most basic culture and is always influenced by modern scientific knowledge. The subjects closely related to the culture of culinary knife workers are: analytical chemistry, organic chemistry, microbiology, nutrition, anatomy, clinical medicine, heat transfer, raw materials science, aesthetics, social psychology and so on. It is illustrated by the change of VC in vegetables in knife work. Vegetables are the main source of VC. How does VC change in the process of vegetable cutting? Because VC is in contact with air, it is easy to be destroyed by oxidation. The smaller and thinner the cut, the more the cell membrane is destroyed, the greater the contact surface between oxidase and air, and the higher the degree of VC oxidation. Not only that, vegetables must be washed first and then cut, because washing with clear water first and then cutting can reduce the loss of VC and other water-soluble vitamins. On the contrary, cutting first and then washing will increase the damaged surface of vegetables and the contact area with water, which will inevitably make VC and other water-soluble vitamins dissolve in water and be lost. Vegetables must be cooked immediately after knife work. If they are exposed to the air for a longer time, the degree of VC oxidation will be higher and the damage will be more serious. In a word, modern scientific knowledge has greatly enriched the content of China cooking knife culture, China cooking knife culture must rely on modern scientific knowledge, and China cooking culture must absorb all the advanced achievements of human civilization. Only in this way can the ancient China cooking knife culture glow with new life and stand on the peak of the world cooking knife culture.

F. The cooking knife culture in the period of electrical appliances aims at human health

Health is the eternal theme of human beings. However, since the birth of human beings for tens of thousands of years, the health problems of human beings have never been so severe as today: obesity, diabetes, hypertension, cardiovascular diseases and so on are closely related to modern people, and these diseases seriously affect the mental health of modern people. The emergence of these diseases is related to the speed of updating modern knowledge, the new technology invented by human beings and the environment in which human beings live. The knowledge acquired by human beings in one day is the sum of the knowledge acquired by human beings in the past hundreds or even thousands of years. With the rich knowledge, new technology erupts like mountain torrents, food is no longer a masterpiece of nature, and human beings can completely create their own food, such as genetically modified food. Human beings live in their own world, and the distance between human beings and nature is getting farther and farther, followed by: health is getting farther and farther away from human beings. In the past 31 years since China's reform and opening up, various new technologies related to China people's lives have emerged in an endless stream, with rich materials, rich diseases, obesity diseases and three high diseases have come into the lives of ordinary China people. How did these diseases come about? Mainly we eat three meals a day. Sun Simiao, the king of medicine in the Tang Dynasty, believed that eating can satisfy hunger and cure diseases. Since diseases can be eaten, of course, some diseases can be eaten back. Different diseases correspond to different food forms, for example, the food for diabetics can't be as advocated by Confucius when cutting knives? Never tire of fine food, never tire of fine food? , why? This is related to the glycemic index of food, and it is more beneficial for diabetic patients to eat foods with low glycemic index. The finer the food is cut, the easier it is to be hydrolyzed and absorbed, and the higher its glycemic index is. If the shape of the food is cut larger, on the one hand, it can be chewed more, on the other hand, it can make the intestines squirm more, which is beneficial to blood sugar control.

g. The cooking knife culture in the electrical appliance era is oriented to market share, market competition rate and profit maximization

Knife is culture, and dishes are also culture. At the same time, dishes are still commodities, which are special commodities! There will be market share and market competition for commodities, unique dishes will certainly occupy the corresponding catering market, and good dishes will definitely have a high competition rate. Only unique dishes and good dishes will have high profit returns. Unique dishes and good dishes are closely related to the knife-working form of food. The shape of food is not decided by the cooking knife operator, but by the market! The food form of modern cooking knife culture has the characteristics of commercial civilization.

H. The cooking knife culture in the electrical appliance period is characterized by standardization and scale.

There are about tens of thousands of chain stores in McDonald's in the United States all over the world. The success of such a huge catering empire is due to standardized production and large-scale operation. Eating at McDonald's in new york, USA, is as fast, convenient, clean and hygienic as eating at McDonald's in Chengdu, China, and the size of food forms and service standards are no different. It has the characteristics of industrial civilization and conforms to the trend of the times. The standardization of cooking in China has just started, and there is still a long way to go. The solution of this problem cannot be achieved by one person or one unit. The standardization of cooking in China should be raised to national consciousness, and a national cooking technical supervision bureau should be established.

5.3 food form of cooking knife culture in the period of electrical appliances

The form of raw materials is the core content of cooking knife culture in China, and each specific knife form is a very profound cultural symbol, which is the fundamental difference between the cooking knife culture of the Chinese nation and that of other nationalities in the world. The common forms of cooking knife culture in China are: silk, slice, block, strip, diced, granular, minced, velvet, mud and the image of food carving.

(1) filament

thick filament: filament with a length of 8-11 cm and a thickness of about 4 mm; Two thick filaments: filaments 8 ~ 11 cm long and about 3 mm thick; Filament: 8 ~ 11 cm long and less than 2 mm thin; Silver needle wire: 11 cm long and about 1 mm thick.

(2) Flag piece

: Also called rhombic piece and rhombic piece, the long diagonal piece is 5cm long, the short diagonal piece is 2.5mm long and 2mm thick; Domino tiles: tiles shaped like mahjong tiles, about 5 cm long, 2 cm wide and 3 mm thick; Wood shavings: also known as ox tongue slices, about 11 ~ 12 cm long, 3 cm wide and 1 mm thick; Rectangular piece: all four corners are right angles, generally about 6 cm long, 2 cm wide and 3 mm thick; Willow leaves: long and narrow slices like willow leaves, about 6 ~ 8 cm long, about 2.5 cm wide and about 3 mm thick; Nail piece: it is like a nail size (about 1 ~ 1.2 cm) and about 2 mm thick; Blade: about 11 cm long, 3 cm wide and 1.3 cm thick?

(3)

diamond-shaped blocks: external image diamond-shaped pieces, about 1 cm thick; Large and small squares: square blocks, with large squares as large as 4 cm square and small squares as small as 2 cm square; Long square: about 4 cm long, 2.5 cm wide and 2 cm thick; Hobbing block: about 4 cm long (polyhedron) and about 2 cm thick; Comb block: about 3 cm long (polyhedron) and about 1.8 cm thick?

(4) A big note

: a strip about 6 cm long and about 1.2X1.2 cm square, which is the size of a human index finger; Small note: a strip about 5 cm long and about 1 cm square, the size of a human little finger; Chopsticks: about 4 cm long and about 6 mm square; Ivory strip: a strip about 5 cm long and about 1 cm square, the size of a human little finger?

(5) Ding

Ding: 2 cm square raw material; Xiaoding: 1.2 cm square of raw materials?

(6) Flower-shaped raw materials

Litchi-shaped, chrysanthemum-shaped, phoenix-tailed, eyebrow-shaped, cross-shaped, wheat-ear-shaped and hemp fiber-shaped?

(7) Image of food carving

Flowers, animals, figures, watermelon cups and watermelon lanterns?

Different cooking materials can be cut into different shapes according to different cooking purposes, and the same cooking material can also be cut into different shapes according to different cooking purposes, such as the shape of green onions. If it is used in the lower strip, it will be cut into chopped green onion; If it is used to make fish-flavored shredded pork, cut it into fish-eye chopped green onion; If it is fried meat, cut it into horse ears and onions; If it's cooking,