Chef hat is generally about 29.5 centimeters high. Chief chef, chef wear this hat.

Chef hat about 29.5 cm

Chef hat about 25 cm

Chef cap about 10.5 cm

2, the historical origin

In the hotels, restaurants, each chef wears a white-colored high hat. There is a very interesting story about the origin of the chef wearing a white high hat.

It is said that more than 200 years ago, there was a famous chef in France called André Fan? Clem. He was the senior chef of a famous restaurant in Paris in the 18th century. And van was cheerful and funny, and loved to make a splash. One night, he saw a customer in the restaurant wearing a white high hat on his head, a novel and peculiar style, attracting the attention of the whole restaurant, they deliberately follow suit, immediately customized a high white hat, and much higher than the customer. He wore this high white hat, very proud, in and out of the kitchen, and really attracted the attention of all customers. Many people felt fresh and curious, and rushed to patronize the restaurant. This effect has become a sensational news, so that the restaurant's business is more and more prosperous. Later, many restaurant owners in Paris have noticed the attraction of the white high hat, also have their own chef customized the same white high hat.

Over time, the white hat has become a symbol and logo of the chef, evolved to the present day, almost all chefs around the world are generally wearing the white hat. White high hat has become the chef to maintain food hygiene work hat.

3, the international chef hat will be established in 1949, headquartered in the origin of the chef high hat - Paris, France. Participate in the cap will be organized, must have a certain height hat chef is eligible. 1984, China's first chef cap will be organized - China chef cap will be established in Guangzhou branch.

In the chef, from the special, senior to intermediate level, of which the chief chef 1, under the hot and cold, pasta, western food 8 positive and vice chef.

The grades of chefs are said to have been vague until the 1960s, when exams were introduced to set grades.

There was no such thing as a head chef in the '50s and '60s; instead, the title was head of a large group.

The catering industry has always occupied a dominant position in the consumption of services in China. Now people's living standards, living taste have improved, the three meals a day are more and more concerned about nutrition and health. Especially with the rapid development of China's tertiary industry, the catering industry has become a sunrise industry, every day there will be different grades of restaurants open. Specifically how many hotels, who can not say, but whether it is a provincial city, or county, walking in the busy road on the street, you will see two steps a restaurant, three steps a hotel. In the forest of restaurants, chefs want to find a job is not difficult, it is difficult to find a satisfactory job, especially a just graduated from the culinary school, there is not much practical experience of the chef.

There are many levels of cooks, and each level has a different certificate that represents the cook's status and qualifications. The lowest level of chef is the junior chef, and generally graduated from technical schools are intermediate chef, is the intermediate in the lower three chefs, but also "rookie" level. Holding the third level chef certificate for two years, as advertised "free further training", in fact, the chef after the completion of the promotion of training are free of charge, the time is not long, as long as the practice of mastering a few key dishes. If you pass the exam, the third certificate can be replaced by a second certificate. After two years of holding a level two certificate, you will be eligible to take the training again and take the exam for a level one certificate. Level 3, Level 2 and Level 1 are the lowest to highest levels within the Intermediate Chef category. If you have held a Level 1 certificate for two years and are over 30 years old, you will be eligible to attempt your first Dragon Gate Jump and take the Senior Chef Specialty Chef training exam. At the end of the day, the certificate a piece of paper only, cooking belongs to the category of martial arts, in the end, how much can need to prove in practice, just graduated from the culinary school of small masters, the need to grow from the roughing, playing the lotus, food preparation, and other positions, it is not possible to one step up to go to the big hotels to stir-fry.

Special chef is not the highest level of chef, technician is the highest realm of chef. If the special level chef before that layer of hurdles are in the cocoon, through the examination to become a technician in order to become a butterfly. Became a technician, did the chef, not only high wages, there are many other income, such as should be hired by the chef school, to give the students on the class, as some of the judges of the competition and so on.

In fact, the chef is not the only way to learn chef, a lot of hotel owners or managers is to learn chef's origin, because the most attractive hotel is the dish, the most effective is the kitchen. As a connoisseur, the chef to do hotel owners have unique conditions.

Author: otto172 2009-5-19 23:36 Reply to this statement 2 Introduction to Chef Levels and Exams ------ ---------- ---------- ---------- -------

Chef Grade

1. Occupational Definition

Chinese cook refers to the use of frying, stir-frying, cooking, deep-frying, slipping, exploding, stir-frying, steaming, broiling, boiling and other cooking techniques, according to the requirements of the finished dish, the cooking raw materials, auxiliary materials, seasonings, processing, and the production of Chinese dishes.

2. Occupational level

Chinese cook **** set up five levels, respectively: primary (National Vocational Qualification Level 5), intermediate (National Vocational Qualification Level 4), senior (National Vocational Qualification Level 3), technician (National Vocational Qualification Level 2), senior technician (National Vocational Qualification Level 1).

3. Classification

Elementary Chinese cook

Knowledge Requirements:

1. With junior high school education or equivalent.

2. Understand the names, characteristics, quality standards and identification of commonly used cooking ingredients, storage knowledge.

3. Understand the types, principles, stages and methods of flavoring and other basic knowledge.

4. Knowledge of the principles and knowledge of preliminary and cooked processing.

5. Basic knowledge of heat transfer media, heat transfer methods, fire identification, and temperature control.

6. Master the classification of basic knife skills and technical operation knowledge.

7. master the classification of common cooking methods and technical operation knowledge.

8. Understand the basic knowledge of food hygiene and the Food Hygiene Law.

9. Knowledge of the use and maintenance of tools, machines and equipment used in this position.

10. Understand the kitchen used flammable, explosive substances and the performance of the use of knowledge.

11. Knowledge of the costing of individual dishes.

12. Knowledge of local folklore and eating habits, and a preliminary understanding of the folklore and eating habits of other regions at home and abroad.

Skills Requirements:

1. Be able to independently slaughter, dissect, wash, organize, and sort common raw materials and other aspects of primary processing.

2. Mastery of general dry goods raw materials up hair technology and methods.

3. Be able to independently blanch, oil, red, soup and other preliminary cooked processing operations.

4. Be able to make commonly used paste, paste, gravy, the combination of raw materials, proportion, put in the order, concentration, etc. in line with the standard.

5. Skillful use of a variety of knife skills, according to the quality of cooking requirements for cutting and preparation, and can carry out the general cold platter preparation.

6. Skillfully use common cooking methods for general cold and hot dishes.

7. Knowledge of the proportions and preparation of basic flavors and the use of various gravies.

8. Be able to accurately calculate the net material ratio of raw materials and carry out costing of general dishes with accurate quantification.

9. Ability to properly operate and perform general maintenance on machines and equipment used.

10. Be able to supervise the work of apprentices.

Intermediate Chinese Cook

Knowledge Requirements:

1. High school education or equivalent.

2. Familiar with the name, origin, characteristics, performance, use, quality standards and identification of cooking ingredients used in a particular cuisine, and storage knowledge.

3. Understand the organization of livestock, fish and other raw materials, line knife parts and the rational use of raw materials knowledge.

4. Mastery of high-grade raw materials up hair principle and method.

5. Master the principle of hanging soup and production points.

6. Familiarize with the knowledge of food carving and fancy cold combination.

7. Knowledge of raw material procurement, acceptance, production, sales, cost control and other aspects of management.

8. Familiar with the knowledge of production safety.

9. Familiar with the characteristics of major Chinese cuisines and an overview of the historical development of Chinese cooking.

10. Have basic knowledge of nutrition and hygiene, culinary aesthetics, and food biochemistry.

Skills Requirements:

1. Be able to design and produce dishes and banquets to the satisfaction of the guests according to their different situations and requirements.

2. Be able to master the overall operation of a certain cuisine and a certain number of flavors, specialties (cold and hot dishes) production.

3. Be able to carry out the ups and downs of high-grade raw materials.

4. Skilled in applying a variety of knife techniques, can cut a variety of shapes (such as chrysanthemums, wheat, lychee, walnuts, orchids, grapes, etc.) and a variety of flowers and colors cold platter.

5. Mastering the technique of hanging soup, the soup color is pure, the soup is delicious.

6. Mastery of livestock and poultry, fish and whole material disassembly skills.

7. Master the use and maintenance of a variety of kitchen machinery and equipment.

8. Skillful control of the overall materials used in various banquets and master costing.

9. Able to prepare a variety of general banquet menu, and according to seasonal changes in time to change the variety of dishes.

10. Can identify and deal with hidden problems and emergencies in the production process in a timely manner, and can deal with the aftermath.

11. Be able to train and instruct junior Chinese cooks.

Senior Chinese Cook

Knowledge Requirements:

1. High school education or equivalent.

2. Have systematic knowledge of cooking theory.

3. Familiar with the varieties of high-grade raw materials, origin, characteristics, uses, quality identification and storage knowledge.

4. Understand the flavor components of seasonings and flavor conversion, fatigue, accumulation; flavor contrast, multiplication, inhibition phenomenon and other related knowledge.

5. Understand the raw materials in the heating process of decomposition, hydrolysis, solidification, esterification, oxidation and other physical and chemical changes in the basic knowledge.

6. Master the principles of aesthetics and skillful use of a variety of means to beautify the raw materials, dishes, styling art knowledge.

7. Familiar with the nutritional composition of raw materials in the cooking process of various changes, master the protection of nutrition, reduce the loss of knowledge.

8. With market forecasting, kitchen layout and modern management knowledge.

9. With the kitchen, food accident prevention, emergency knowledge.

10. Familiar with the culinary historiography and food psychology knowledge.

11. Knowledge of Chinese pastry production and restaurant service.

Skill requirements:

1. According to the market demand, can constantly explore the traditional dishes, and can reform and innovation.

2. Proficient in all the techniques of a particular cuisine, as well as the techniques of other cuisines.

3. Comprehensively master the identification, storage, growth and production techniques of all kinds of raw materials and rare and high-grade raw materials.

4. Be able to produce and prepare a variety of high-level banquets and menus.

5. Skilled production of a variety of flowers and colors, master a certain number of cold dishes, such as food carving, around the edge of the beautification technology.

6. Be able to comprehensively design, set up, rationalize the layout of large and medium-sized kitchens and organize and manage kitchen production.

7. Failure to meet the quality requirements of the finished product, semi-finished products can be analyzed in a timely manner to find out the reasons, and propose remedies and measures.

8. Have a certain degree of Chinese pastry production technology.

9. Be able to make a variety of seasonings: such as rice wine, pickled chili peppers, etc.

10.

10. Be able to train and instruct intermediate Chinese cooks.