Generally speaking, chefs begin to learn from the 0-based sharpening exam. It takes at least two years to learn it well.

Methods/steps

1

Because learning to cook is not a one-off event, you should learn to cook in stages.

2

The first stage of chef learning includes:

1, proficient in knife cutting, knife cutting and knife cutting forming;

2, spoon work, plate loading, cold dishes, carving, platter making;

3, familiar with the use of kitchen equipment and facilities specifications and matters needing attention;

4, common raw materials preliminary cooking, sizing, hanging paste, thickening operation skills demonstration and food practice;

5, soup operation skills, basic cooking skills demonstration, basic taste demonstration and practice dishes;

6. Teaching and practice of basic hot dishes;

7, cold dish demonstration, cold spell demonstration and vegetable practice, carving skills operating varieties (flowers, plates) basic skills learning.

three

The second stage:

1, common raw material operation skills, common flower knives, common flavor types, common cooking oil cooking, common cooking techniques to demonstrate and practice dishes;

2. Demonstration of cold dishes and improvement of practical dishes: improvement of assorted dishes, colors and dishes;

3. Carving skill varieties: improved parts such as birds and fish; The whole sculpture, characters and other enhanced parts;

4. Demonstration and training of Chinese cakes, western food and common varieties;

5. Demonstration training of grading materials for common cooking materials, and the rise of common dry goods materials;

6. Systematically learn and master traditional Sichuan cuisine.

four

The third stage:

1, demonstration training for common and popular cold dishes, mid-point popular varieties, Sichuan popular varieties and salt side dishes in hotels;

2, characteristic raw material operation skills demonstration, practice dishes;

3. Production of popular dishes and special dishes in regional markets, demonstration and training of classic dishes;

4, state banquet, court, government affairs, ethnic, medicinal diet, group meals and other dishes demonstration and training;

5, all kinds of popular hot pot, all kinds of popular stew demonstration and training (including common brine production).

five

The fourth stage:

1, skill operation of special utensils and dishes;

2. Be good at intensive training of special dishes;

3. Design, production, demonstration and training of zero menu;

4. Design, production, demonstration and training of low-grade banquet list, middle-grade banquet list, high-grade banquet list and theme banquet list;

5. Demonstration and practice of high-grade (swallow, abalone, wing, ginseng and belly) dry goods.

six

Among them, the revolving pot knife union runs through the whole process of chef's study, laying a solid foundation for the independent innovation of dishes later.