The main responsibility of the vegetable pier is to cut vegetables and side dishes (vegetable tube, vegetable reading and flower knife technology). According to the menu given to them by the "cooking master", the cutting and matching work is completed within the specified amount and time. It is required to consider the mood and health of the guests to match the dishes.
The Dutchman is an all-around player in the kitchen and also a handyman. He helps the cook do chores and knows everything, but he is not the first. Generally, a complete kitchen has seven divisions: stove, chopping block, serving, barbecue, dim sum, lotus flower and water table.
If the person who just entered the kitchen is not at the water table, he will usually be in the line of loading vegetables. In the kitchen, this line is also called the middle line, because it is between the chopping block line and the stove line, and there is a loading platform behind the chef of the stove, which is a direct mentoring relationship.
Extended data
What the chopping block and Holland will do is serve food. Newcomers to the kitchen usually cook on the terrace for two or three months, during which they often cut some small materials, such as ginger, onion and garlic. If the knives are improved, they will transfer to the chopping board to prepare dishes according to the types of dishes and their respective quality requirements.
Two or more main ingredients and auxiliary materials processed by knife workers are properly matched to make a complete dish raw material (or a table). Whether the side dishes are appropriate or not is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the whole table is coordinated.
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