The chef's three basic skills are as follows:

1, knife skills is a very critical part of the culinary arts, to be practiced regularly to master. How to hold the knife, how to stand, are all very careful, not the slightest bit sloppy, otherwise, the processing of the dishes will not be able to meet the requirements of the finished product. Through a period of practice, to master cutting, chopping, chopping, chopping, chipping, slicing, batching and other knife skills, and each kind of theft by subdividing into a variety of. For example: cut can be divided into straight cut, push cut, pull cut, saw cut, rolling material cut and so on. To master the kind of raw materials suitable for what knife processing, while mastering the raw materials processed by the knife to form a block, silk, ding, rice, slices, velvet technique is really poor life is difficult to learn its skills.

2, spoon work is very important, the so-called spoon work is used in the cooking dishes when turning the spoon action. Spoon work according to the processing of dishes required by the strength and direction of the different, there are push, pull, turn, upside down, turn and other actions. Whether a dish can be recognized by diners or not, the spoon work can be said to be a spoon to determine the life and death. Whether or not you can flexibly master the spoon work, produce delicious dishes, is never a day's work.

3, pastry is a very key part of the culinary arts. The pastry here is not the usual steamed buns, dumplings. Pasta production not only requires delicious, but also requires beautiful. Pastry shape of the production, steaming, baking and frying time control. If possible, but also to further learn the production of cakes, pastry production and a variety of cream flower decoration extrusion molding method. These skills, without hard practice and long time accumulation, it is impossible to reach a certain level.

Answer: these three are the most important, there is a will not, you do not deserve to be a chef

Answer: I am not a chef, I have done before 2 years

Answer: every industry has a starting point,, you think chef chef's is fried food?

Answer: just learn the kitchen, go to do to take the plate, what dishes, take what kind of plate, and so you will, learn knife skills, to cut good, cut fast, size and length, are to be Qi, just learn the knife skills I have a hand of band-aid, knife skills may be, on the side dishes, a dish of several kinds of ingredients, and what to take Qi, you have eaten outside, you will know that some dishes more than not much ingredient, ingredient is; equal to you point a chicken, chicken is the main ingredient, the other ingredients, the other is a chicken, the chicken is the main ingredient, the chicken is the main ingredient, the other ingredients, the chicken is a chicken. The chicken is the main ingredient, and all the other ingredients are counted as toppings. Stir fry I have not learned, huh