"Cut-and-match" refers to the sum of all the processes after purchasing cooking materials and before officially cooking dishes. Mainly includes raw material cleaning, whole material deboning, dry goods puffing, knife processing, batching, sizing and gelatinization.
Cutting and matching is one of the most important tasks in kitchen work. However, after purchasing cooking materials, they cannot be used for cooking immediately, and must be treated in various ways. Therefore, "cutting and matching processing" is the first working procedure of cooking, and it is also the necessary preparation stage of raw materials from purchase to cooking. The quality of "cut and match" is directly related to the color, aroma and shape of dishes, the loss of raw materials and the nutrition and health of consumers.
"Cutting" means cutting materials, that is, using various knife methods to reprocess the raw materials after initial processing into various forms convenient for cooking and eating, which is also called "changing knives" in the industry.
"Matching" means putting all kinds of raw materials cut by the new knife on a plate according to the requirements of cooking techniques, according to the weight, color, quality and shape, in order to prepare for cooking to become a dish with good color, flavor and shape.
Extended data:
Cutting and matching workers' job requirements
1. According to the requirements of the plan, master the direction of canteen meals, fully estimate the quantity, quality, variety and personnel requirements, and have the ability to reserve mobile supply, so as not to disconnect the supply.
2. According to the supply progress, eat in batches and supply in batches, so that the variety supply is rich and diverse, and the diners are satisfied.
3. Be familiar with the processes and requirements of finished products, cutting, processing and cooking, and understand the nutrition knowledge, so that the side dishes emphasize nutrition.
4. The side dish plan should be based on high school and low proportion, combining meat and vegetables, combining thickness and nutrition, taking into account local characteristics and seasonal varieties.
5. Check the quality of food raw materials before cutting. Corrupt, stale or toxic and harmful food raw materials do not match.
6. When cutting and matching, handle the hygiene problems in time, and return the unclean ones to the roughing room for further processing.
7. Cut and match from the roughing room to shorten the interval between cutting and cooking.
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