Spoon skill, knife skill and pan turning are the three basic skills of a chef.

Pot throwing skills:

1. The wok is quickly overturned, and the spoon is quickly stirred. Suitable for stir-frying, oil explosion and salt explosion. Because there is no need to paste and size the stir-fry, just stir-fry the main ingredients in the pan, which requires quick stir-fry in the pan and quick mixing with a spoon. After the ingredients are broken and tasty, they can be put out of the pan and put on the plate.

2. Do not tip the wok, and turn the spoon quickly. Suitable for soft fried shrimp slices, sweet and sour fish pieces, etc. After the fried ingredients are put into the wok, stir them quickly with a spoon. When the ingredients are ripe and tasty, turn the wok over a few times, and then take them out and put them on the plate. In this way, the taste of the finished product can be kept fresh and tender. If the ingredients are thrown into the frying pan and quickly turned over, not only will the ingredients be cooked slowly, but the soup will easily spill and overflow, and the finished product will not taste evenly, and it will also be easy to stew the juice.

3. When the wok is turned over from the fire, the spoon helps to overturn it. Suitable for wire-drawn vegetables. After the fried ingredients are put into the boiled syrup, the wok immediately leaves the stove mouth, and the wok is constantly overturned while it is hot, and the spoon is pushed up and turned over. Only in this way can the syrup be hung evenly and the sugar filaments be pulled out; If the wok does not leave the stove, it will make the syrup too bitter and dry.

Extended information:

To be a qualified chef, you need to meet the following four requirements

First, you need to be proficient in business skills

So-called proficient in business skills, whether it is knife carving, small dragon plate decoration, cooking and cooking. Only in this way can we command and drive all the positions of the whole kitchen, and the chefs and employees are more dedicated.

2: Understand the management concept

And the management concept must first master and skillfully operate the computer ordering technology at the checkout counter and so on. It is also necessary to control the gross profit and income and expenditure of the whole restaurant. And to understand and skillfully operate modern copying tableware.

three: having business philosophy

Business philosophy is also very important for doing things, and as a dedicated and qualified chef, you must have knowledge and skills in this field, and you must have an understanding of the competition planning, values and innovation consciousness of the catering industry.

Four: Know how to manage your own finances

A qualified chef should not only know his own skills and work, but also know how to save money for restaurants, increase revenue and reduce expenditure.

complete operating procedures and cost control measures are also needed, so as to improve the profitability of restaurants and restaurants.