The amount of food in a restaurant is very large. Unlike at home, a spoon can scoop more food. There are many dishes in the hotel, which are boiled and oiled. It is convenient to pick up water and oil with a spoon. Spoons can cooperate with each other to tip the pot, and the spoon used by the chef is long, which promotes food, is conducive to food turning, and can also protect the chef, so that the food is not easy to turn out of the chef's other hand in the process of turning the pot. The angle of view of the spoon is suitable, which is conducive to scattering food. For example, in the case of fried rice with eggs, white rice can be sprinkled on the back of a spoon. Convenient dining, the amount of a dish in a general restaurant is about the amount of a spoon of the chef, and a spoon can fill the dish immediately.

Because the restaurant in the hotel uses a fierce stove and a two-eared iron pot, it is stipulated that the actual operation must be quick and smooth, and the hand spoon is very time-saving and labor-saving for scooping soup, water or seasoning. Cook's cooking must mean that the pot and spoon cooperate with each other. Turn over the pan to make the food evenly heated, while the hand spoons can cooperate with each other to turn over the pan. In addition, the restaurant in the hotel can serve meals at a faster speed, and the dishes can be quickly put out of the pot with a spoon, which can not only ensure the beauty and elegance, but also ensure the speed. The frying spoon is different, and it is more suitable for family use, because the amount of food is small and the compressive strength is not too high.

Cooking in restaurants basically depends on turning over the pan, rather than using a frying spoon, which can keep the dishes detailed. Spoons are mainly used for adding soup, putting condiments, serving meals and helping to serve the pan. Soups can be used for cooking, while frying spoons are only convenient for cooking, so it's not easy to handle when it comes to soups! The frying spoon is flat, which is convenient only in the case of turning vegetables, but the chef always turns the pot, and cooking often requires adding water and oil to put condiments, so it is more convenient to use the spoon! The spoon is also more handy than the frying spoon when the pot is filled with vegetables!

It certainly doesn't conform to the national standards, but in general, the old chef who cooks rarely tastes the dishes, unless he has just started cooking and fried the familiar dishes, he doesn't need to taste them at all. In addition, chefs usually carry a pair of short wooden chopsticks and a spoon with them, so it is relatively hygienic to taste vegetables with chopsticks and spoons. In fact, the Food and Drug Administration is very strict in the management of health certificates now, and practitioners in restaurants and kitchens conduct various inspections every year, and they are still very strict in controlling infectious diseases!