A chef is a person who takes cooking as his profession and prepares dishes as his main work, and he needs to master the basic food knowledge and cooking knowledge to be able to fulfill this position. Here is what I have compiled about the basic theoretical knowledge of a chef, I hope you like it!

Basic theoretical knowledge of the chef

1, a brief description of food hygiene? Five-four? The content of the system.

A: (1) from raw materials to finished products to implement? four not system? ; buyers do not buy rotten and spoiled raw materials; custodians do not receive rotten and spoiled raw materials; processors and chefs do not use rotten and spoiled raw materials; sales staff (waiters) do not sell rotten and spoiled food, (retail units do not receive rotten and spoiled food; do not sell rotten and spoiled food; do not use the hands to take the food; do not use the waste paper, dirt packaging of food).

(2) the implementation of finished product storage? Four segregation? : raw and cooked segregation, finished and semi-finished products segregation, food and debris, dirt segregation, food and natural ice segregation.

(3) utensils to implement? Four pass? : a wash, two brushes, three flushes, four disinfection.

(4) Environmental hygiene to take? Four? Approach: fixed people, fixed things, fixed time, fixed quality of the delineation of the division of labor, responsible for the package.

(5) personal hygiene to do? Four hard? : diligent hand washing, diligent nail clipping, diligent bathing and hairdressing, diligent washing of clothes and bedding, diligent change of work clothes.

2, catering staff personal hygiene requirements include what?

A: (1) it is strictly prohibited to operate smoking, spitting; (2) cut and cook to implement the double plate system, that is, raw and cooked separately; (3) in cooking, taste test should be applied to small bowls or spoons, after tasting the remaining juice must not be poured into the pot; (4) cold meal raw materials cut, knives, piers, etc., should be disinfected, the ingredients of the water basin should be changed regularly; (5) rags should be rubbed often, can not be used for more than one cloth to avoid cross * contamination. In order to avoid cross * pollution. (6) Operators should pay special attention to prevent infection of gastrointestinal and skin diseases, and should have regular body checks. (7) In addition, they should also be diligent in hand washing, nail clipping, haircutting, bathing, washing and changing clothes.

3. Briefly describe the safe use of electricity.

A: (1) to prevent moisture appliances, scrubbing machines to cut off the power supply, can not work with electricity, and can not splash water on the machine, otherwise the appliances are damp, will reduce insulation, resulting in electric shock.

(2) timely inspection and repair Damaged electrical components, poor performance of the components do not force the use of electrical components found to be faulty, the machine should be immediately shut down for repair, not forcible operation.

(3) Take care of electrical equipment, avoid overloading. Do not pull wires indiscriminately, not to mention drying items on the wire, the grounding wire of the equipment should be kept intact.

4, dietary ethics to establish what modern service concept and modern service consciousness.

(1) establish? Guests are our food and clothing parents? The concept.

(2) establish? Guests are our loved ones? The concept.

(3) establish? Guests are always right, give the right to the guests? The concept.

(4) establish? The most critical guests are our best friends and teachers, and we should always thank those most critical guests? The concept of.

5, how to identify the quality of fresh meat?

① color: good quality fresh meat will be different types of different colors, for example, pork bright red, beef and lamb crimson, chicken light red, duck crimson, and all have a glossy. If the pork is gray or yellowish-brown, meat surface juice out of the meat without elasticity, this pork is called water meat, is a kind of physiological and biochemical abnormalities of pork.

② tissue: certain characteristics of muscle tissue can be judged by visual or tactile, usually the elasticity of livestock meat with the growth of time after slaughter and gradually disappear. This can be * tactile to determine whether there is elasticity. The thickness of muscle fibers and the distribution of fat can be seen by visual, fat distribution has a greater impact on the taste, especially when buying beef or pork backbone (large loin), pay attention to its cross-section is presented? Marbling? The marbling of the cross-section of the beef or pork loin is of particular interest. In addition, the purchase of chicken, the skin hair follicles should choose a small one.

③ water retention: this trait is one of the important quality indicators of fresh meat, refers to the ability of meat to maintain the water content. If the water retention is poor, the water will flow out of the display, so that the surface of the meat appears to be very wet, this phenomenon is most common in the backbone of pork and hind leg meat.

④ Odor: fresh meat should not have ammonia, alkali or rotten smell and other odors.

6, how to identify the quality of fish?

① fish eyes: fresh fish eyes crystal bright, no congestion, touch the eyeballs can turn but will not be loose; not fresh fish eyeballs are trapped, cloudy, the eyeballs and the white of the eye is difficult to distinguish. ② fish body: fresh fish, fish body firm and elastic. Not fresh fish, soft meat, fish body and bone detachment, the mouth is soft and flaccid. Fish that have just died, the body is flexible, but the mouth is stiff and open.

③ gills: fresh fish gills bright red, scratching open can return to the original state, not fresh fish, gills will become dark red or turn green, easy to cause food poisoning. ④ Fish scales: fresh fish scales color glittering, pieces of tightly pasted not easy to fall off, fins attached to the fish body, not easy to pull apart, if the scales are flaccid, easy to fall off, it is not fresh fish.

⑤ Fish belly: fresh fish belly, meat full and elastic, glossy color, cut when the blood spot. Not fresh fish, the belly of the fish is dark gray, the meat is soft and inelastic, there is the phenomenon of rotting soft.

⑥ fish skin: fresh fish appearance smooth, bright skin color, pattern clearly identifiable, not fresh fish, skin color dull, with a finger press there will be wrinkles; if you wash with water, there will be traces of rupture after washing.

⑦ fish flavor: fresh fish has a special seaweed fishy smell; fresh fish with irritating odor.

7, how to identify the quality of shrimp?

① shrimp appearance should be intact, no broken or other damage.

② shrimp color should have the original fresh color, there shall be no loss of water due to the shrimp body is dry. ③ If the head of the shrimp is white or tail with black spots are poor freshness of the poor goods.

④ The body of the shrimp shall not have hydrogen sulfide odor, ammonia odor or other odor. ⑤ The body of the shrimp itself should be elastic, if the head is flaccid, it is not a good product.

⑥ shrimp after heating treatment, if the head is green or other discoloration, are not fresh.

Spot prawns, prawns, lobsters and other large, beautiful appearance, it is best to keep the whole shrimp body procurement.

8, how to identify the quality of shellfish?

When purchasing shellfish can be knocked against each other, such as the blunt sound is the meat inside the shell is dead. Live shellfish will emit a crisp sound ground, and the shell tightly closed is not easy to open, micro-openers, a little foreign body close, quickly close. If the mouth of the shellfish is open, and there is a foul odor, eating has the possibility of poisoning. In addition, when buying shellfish meat, you have to choose the meat full, fresh and shiny color.

9, how to identify the quality of crab?

When you buy, you should prioritize the freshness, and if it is frozen, you should see whether the head and feet are off, and there is no rotten smell. Where the crab has a single oar, one eye, two eyes the same, six feet, four feet, hair under the abdomen, the abdomen has a bone, the back of the head has a star point, foot spots eye red, there are parasites, poisonous, do not eat.

10, how to identify the quality of eggs?

Fresh eggs, eggshells are rough, with a layer of frosty powder, no cracks, bright and clean color, shaking without sound. Theory | Theory

11, the main method of dry material hair rise water hair, oil hair, salt hair, alkali hair, and fire hair five.

12, why vegetables should be washed before cutting?

A: If you cut first after washing, you will lose more nutrients from the incision.

13, what is the general principle of preliminary processing of poultry?

A: (1) slaughtering blood vessels, trachea must be cut, blood to be drained;

(2) to master the temperature of the water and scalding time;

(3) clean washing, blood in addition to exhaustion;

(4) to make the best of things, all parts of the poultry are useful.

14, what is the role of staging feed?

A: (1) to ensure the quality of the dishes, highlight the characteristics of the dishes.

(2) to ensure the rational use of raw materials, make the best use of things.

Such as: hard flowers are generally used to boil, boil, braised, steamed and so on. The soft five flowers are generally used for stewing, stewing and so on. The first thing you need to do is to make sure that you have a good understanding of what you are doing and what you are not doing.

15, what is called knife, knife?

A: knife and many types of knife, generally according to the blade and the pier or raw material contact angle is divided into straight knife method (cutting, chopping, chopping), flat knife method (push the knife batch, pull the knife batch, flat knife batch, shaking the knife batch), slanting knife method (slanting knife batch, anti-knife batch), the other knife method (peeling, spinning, picking, scraping) and mixed knife method.

There are several types of cuts: block (elephant eye block, large and small block, rectangular block, ribs block, chopping block, large and small hobbing block), slice (willow leaf slice, elephant eye slice, crescent moon slice, thin slice, thick slice, clamping blade, knife blade), silk, strip, ding, granule, mince, velvet puree, section, and so on.

Processing brittle raw materials, such as batch of wild rice, asparagus, quince, etc., with a push knife batch.

Processing slightly tough raw materials, such as batch of sliced meat, chicken, etc., with a pull knife batch.

Processing boneless soft raw materials, such as tofu, pig's blood, etc., with a flat knife batch.

Sawing is generally used to cut loose texture raw materials. Such as back to pot meat, ham, bread, shabu shabu.

Push cutting is generally used to cut thinner and smaller raw materials, such as shredded meat, peper, cooked fat meat.

There are two types of chopping: single-knife chopping and double-knife chopping.

Chef career requirements

Cultural requirements

Learning to cook requires a certain amount of cultural knowledge and a certain degree of ability to withstand as well as the ability to judge, learning to cook cook can be enrolled in the relevant culinary school or with the master or go directly to the place engaged in food service.

Moral character

The moral character of the chef, that is, the chef has the level and cultivation of political thought, moral character.

As a socialist China's chef, in addition to should have patriotism, love of the party, love of the people's minimum ideological virtues, according to the particularity of the culinary profession, but also should be put forward in particular the following points: First, the wholeheartedly for the people's service to the spirit of the

spirit; second is the love of the work of the spirit of dedication; third is the love of the collective, love of the enterprise's spirit; fourth is the solid concept of the rule of law.

Physical requirements

As the saying goes: ? Old yin and yang, less cook.? Chef work is a kind of intensity of labor, to become a qualified chef, in terms of physical quality, first of all, to have a healthy body. Chef's work is very hard, not only the workload, and more heavy. Whether it is processing and cutting, or cooking on the stove, all need to pay a lot of physical strength. There is no healthy body can not withstand, furthermore, the chef also has to have a strong endurance. Chef work and ordinary work is different, often work in front of people, after work in people; do in front of people, eat in people. Even sometimes busy business, even a complete meal can not eat. Plus also be subjected to high temperatures in front of the stove, smoke smoke test and so on. The characteristics of this professional labor, requiring chefs to have a strong endurance. Some people summarize the image of this endurance as? Four? That is, full, hungry, hot, cold. Third, the chef should also be responsive and energetic. Kitchen work once started, it presents a high degree of tension. Especially when the volume of business, especially different. When the guest orders food or after ordering a feast, the chef has to react immediately to the food preparation and cooking. In addition, during the production process, some dishes need to be cooked in a hurry, such as stir-fried vegetables. These dishes often require

In a very short period of time to complete a series of operating procedures, which requires the chef to have agile thinking, skilled action and full of energy.

Business quality

The business quality of the chef includes a lot of content, the main aspect is to have excellent technology. Specifically, as a qualified chef, more fine knife work, the mastery of the fire should be appropriate, seasoning should be accurate and palatable. To have good cultural knowledge. To master modern nutrition, health and other basic theoretical knowledge of culinary science, to understand the history of the motherland's culinary culture, to know a certain amount of folk etiquette knowledge. To have a certain aesthetic cultivation and art innovation foundation. In addition, should also have the courage to create, bold spirit of innovation, to have a certain degree of organization and management skills and the flexible use of 5S.

Work taboos

First: do not spit, do not litter, clean and tidy work area hygiene.

Two: dress neatly, correctly wear overalls and caps, maintain personal hygiene at all times

Three: do not waste raw materials, raw and cooked separately to avoid frying spoon taste

Four: smoking is prohibited in the kitchen.

Occupational level of the chef

As a chef modern chef, of course, to take the Chinese cook professional qualification certificate. That is, the chef's license (chef's license has been canceled in April 2011, the name of the type of work is now changed to Chinese cook. If in doubt, you can log on to the national vocational qualification work network to check the type of work.)

Chinese cook professional qualification certificate by the Chinese people *** and the State Ministry of Labor and Social Security unified printing, labor security departments or the State Council departments in accordance with the provisions of the handling and issuance.

Chinese cooking instructor vocational qualification certificate according to the level *** divided into five levels

Primary

One of the following conditions for the national vocational qualification level

(a) by the occupation of primary formal training up to the required standard number of hours, and obtain a certificate of graduation (completion).

(b) In the occupation of continuous apprenticeship work for more than 2 years.

(C) the completion of apprenticeship in this occupation.

Intermediate

One of the following conditions for the National Occupational Qualification Level 4

(a) after obtaining the primary vocational qualification certificate of the occupation, continuously engaged in the work of the occupation for more than 3 years, through the intermediate level of formal training in the occupation up to the required standard number of hours, and to obtain the certificate of graduation (completion).

(b) After obtaining the primary vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 5 years.

(c) Obtain a certificate of graduation from a vocational school of intermediate or higher vocational school that is recognized by the administrative department of labor and social security for the purpose of cultivating intermediate skills.

Senior

One of the following conditions for the National Vocational Qualification Level 3

(a) obtain the intermediate vocational qualification certificate of the occupation, continuously engaged in the work of the occupation for more than four years, by the occupation of advanced formal training up to the required standard hours, and obtain a certificate of graduation (completion).

(b) After obtaining the intermediate vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 7 years.

(C) obtain the intermediate vocational qualification certificate of the occupation of college graduates, continuously engaged in the work of this occupation for more than 2 years.

(d) Obtain the certificate of graduation of this occupation from the senior technical school or the vocational school with the goal of cultivating advanced skills as recognized by the labor and social security administrative department.

Technician

One of the following conditions for the National Occupational Qualification Level 2

(a) obtain the senior vocational qualification certificate for the occupation, continuously engaged in the occupation for more than five years, through the formal training of technicians of the occupation up to the required standard hours, and obtain a certificate of graduation (completion).

(b) After obtaining the advanced vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 8 years.

(c) Graduates of advanced technical schools who have obtained the certificate of advanced vocational qualification in this occupation and have been continuously engaged in this occupation for two years.

Senior technician

The person who possesses one of the following conditions shall be qualified for the first level of national vocational qualification

(a) After obtaining the vocational qualification certificate of technician of the occupation, he/she has been continuously engaged in the work of the occupation for more than 3 years, and has received the certificate of graduation after the formal vocational training of senior technician of the occupation up to the prescribed standard number of hours.

(ii) after obtaining the vocational qualification certificate of technician in this occupation, continuously engaged in this occupation for more than 5 years.