Updating the hotel, as we all know, he has no money when he sees the rising prices. If he doesn't work outside, even eating is a problem So I made an appointment with my good friend to work in a hotel near our school to earn money, which has two advantages. The advantage of 1 is that you can earn a little money, and the second advantage is that you can eat some snacks by working in a restaurant. Not telling the truth, he gave the customer a crab. He is very excited because the client has already negotiated the contract. He didn't eat a bite of crab. After two minutes, the customer will leave immediately after completing the contract. Do you want to eat this crab?
The profession of chef can be regarded as one of the positions closest to life, and chef is indispensable to the daily life of the public. I'll get together with my friends and go out to eat with my family. You can see the chef, who cooks a series of special foods for customers. But what puzzles everyone is that chefs in China always have running water on when cooking. What is the reason? Isn't this a waste of water? So we misunderstood the chef.
There are two main reasons why the chef turns on the tap. The first is to reduce the temperature of the kitchen stove. People who stir-fry must know that even if one or two cold dishes are fried at home, the ambient temperature of the kitchen stove is not low. If you can just put your hand in, it will definitely burn until it bubbles. Cooking at home is still the kitchen stove, not to mention the chef's stove. Every day, the chef can cook hundreds of dishes. With the faucet on all the time, water will slowly flow through the kitchen stove, reducing the external temperature of the kitchen stove, and there will be no danger that the stove tile will burst and burn the chef.
The second reason is to save time. The chef's professionalism can be said to be every second counts, and the speed of serving is the treasure that attracts consumers' hearts. Especially in the afternoon and evening during the peak meal period, it is a skill that every chef should master to serve quickly and intensively. Therefore, a chef often has to manage several heating furnaces and keep running water on, which is beneficial for the chef to pour water into each pot of vegetables during cooking and avoid the vegetables from being fried. That not only ensures the speed of serving, but also ensures the quality of dishes, killing two birds with one stone.
Time saving and rapid cooling are two important factors for chefs to turn on tap water all the time. This is not a waste of water, but a rational use of the characteristics of water to help chefs cook dishes better. Chefs naturally don't turn on the tap very much, and the water output is not very large, thus preventing consumption. From the point of view, we can say that we misunderstood the chef.