The competition site, the examiner strictly supervise the examination. Recently, a brigade organization platform training stage cooking professional competition, more than 40 cooks simulate the field battlefield environment in front of the three-foot stove on the knife, cooking, pasta and other content to start the same stage competition. With a command from the site conductor, the competition kicked off, the participating cooks quickly went to the battlefield, the first content - knife work. In the knife competition, cooks must be completed within the specified time the number of diners in the preparation of ingredients, cut the size of the potatoes can not appear uneven, and then weighed by the examiner, on-site evaluation and scoring to ensure fairness and impartiality. Cooks are preparing braised pork ingredients. The third assessment course is braised meat production, test the ability of the cook team to work together, make fire, support pots, set up the stove, cut vegetables, cooking, out of the pot ...... requires cooks to work together, the production of braised meat color bright, meat taste full, fat and not greasy.
Surrounded by cooks than the assessment site exactly how it is, follow me to see it.
Source: National Defense Online - PLA News Dissemination Center fusion media
The martial arts scene, the examiner strictly supervise the examination.
The soldiers have not yet moved food and grass first. Recently, a brigade organized a platform training stage cooking professional competition, more than 40 cooks simulated field battlefield environment in front of the three-foot stove on the knife, cooking, pasta and other content to start the same stage competition.
Competition site.
With a command from the field commander, the competition opened, the participating cooks quickly went to the battlefield, to start the first content - knife work. The knife work competition through the way of cutting potato silk to test each cook's meticulous and basic skills, the game needs to be completed in the specified time the number of people dining on the potato silk cut.
The cooks are conducting the knife competition.
"The fourth 6 minutes 57, the fifth 7 minutes 02 ......" in the knife competition, cooks must be completed in the specified time the number of diners in the preparation of ingredients, cut the shredded potatoes can not appear uneven in size, and then by the examiner weighing, the scene! The company's website has been updated with the latest information about the company's website, including a list of its products and services.
Cooks are making pasta.
Practice cooking elite, show cooking skill. In the pastry competition through the bun to test the cooks mastery of the opposite point and the modulation of the filling material. And require cooks to complete more than two kinds of filling material modulation within the specified time, the bun appearance is beautiful and generous, thin skin filling more, fluffy and juicy, and the quality of each bun must be maintained 80 to 100 grams.
Cooks are making pastry.
Rolling out the skin, wrapping the filling, steaming the pot ...... Cooks are playing well on the spot, skillful in action, each step in a tense and orderly manner.
Cooks are preparing braised meat ingredients.
The third assessment course is braised meat production, testing the ability of the cooks to work together as a team, make fire, support pots, set up stoves, cut vegetables, cooking, out of the pot ...... requires cooks to work together well, the production of braised meat color bright, meat taste full, fat but not greasy.
The competition is a comprehensive test of the skills of the cooks.
Since the beginning of the training, the brigade focus on operational needs, simulation of the battlefield environment, adhere to the battle how to fight, how to practice soldiers, strictly from the actual combat, the past bias training omission training courses "pick up", all-round, all elements, all areas of the professional combat training competition.
(National Defense Online - PLA News Dissemination Center fusion media production)
Surrounded by cooks than the assessment site related to read:
Hubei Xiaogan fire detachment held grass-roots squadron cooks skills competition
China Window on July 5 hearing (Zhang Lixuan Wang Shijie) in order to improve the cooking skills of grass-roots squadron cooks, so that officers and soldiers to eat, eat well, eat nutritious, eat healthy, eat out of the characteristics and eat in the canteen, to improve the happiness index of grass-roots officers and soldiers, July 3, Xiaogan detachment held a cooking skills competition. From the city's eight grass-roots squadron of 16 cooks, feeders to participate in the competition, Detachment Chief He Qing, political commissar Gong Dazhi and the detachment of all officers and men on-site to observe the competition.
Before the race, the detachment issued a special competition program, the detachment logistics office carefully prepared, ordered a unified stove, developed a detailed rules and scoring rules in the competition, to ensure that the savings of 8 team competition to produce dishes are all used for the cadres of the organs and participants in the midday meal. The competition is designed to promote the grass-roots squadron cooks to improve cooking skills, improve the level of grass-roots food security, enhance the officers and men meal satisfaction, at the same time, the implementation of the central eight provisions and the troops to carry out the relevant provisions of the savings, improve the grass-roots forces dining environment, to ensure that the cadres of the authorities down to the grass-roots level always eat in the canteen.
10:00 am, with the logistics department Peng Guoqiang, director of the order, filial piety detachment cooking skills competition officially opened. The cooking skills competition includes the operation of the meal management system, on-site cooking skills competition in two parts. Catering management system assessment requires each team to buy their own food and enter it into the catering management system in accordance with the requirements of the competition, and to develop recipes; on-site cooking skills are taken to complete the designated dishes within the stipulated two hours, 4 dishes, 4 dishes of their own choosing, 1 soup, 1 coleslaw, and 1 fruit platter, which requires a scientific mix and nutritional balance to ensure that the types and quantities of dishes are in line with the needs of the meal. In order to ensure fairness and meet the tastes of most officers and soldiers, the competition judges have cadres, there are soldiers, female cadres on behalf of the representatives, there are also representatives of the external staff, there are detachment organs chef, there are also professional culinary masters, which especially invited to the Hubei Quanzhou Group Catering Department General Manager Wang Lan served as a judge. 8 judges according to the "knife, main and auxiliary materials, color and flavor, nutrition and hygiene" and so on to the contestants. The eight judges scored the contestants according to "knife skills, main and auxiliary ingredients, color and flavor, nutrition and hygiene" and so on.
In the course of the competition, the contestants white high hat, turn the pot Yang Shovel, show their skills, show cooking, frying, stir-frying, cooking, deep-frying, steaming, boiling, cutting ...... eighteen arts dazzling. The cooking competition activities to "practicing economy against food waste, eat full eat delicious nutrition eat healthy" as the theme. Less than 10 minutes, a color attractive, fragrant dishes of various colors came out; a plate of ingenious dishes come and go, color and taste, skills and wisdom, tradition and innovation, the troops of the food culture here to show. Each dish has a novel conception, reasonable proportion of main and auxiliary ingredients, appropriate use of decorations, creative, beautiful and natural plate, tableware and dish coordination, color harmony and pleasing to the eye.
Judges from the dishes of color, aroma, taste, type, features and nutritional aspects of each dish for a rigorous evaluation, evaluation after the end of the professional judges on the competition all dishes made comments. After two hours of competition, directly under, Hanchuan, Anlu squadron won the competition activities, first, second and third prize, directly under the squadron cooks and Dawu squadron cooks won the gold medal dish award. Detachment commander He Qing, political commissar Gong Dazhi, logistics director Peng Guoqiang awarded certificates and prizes for the winning teams.
After the competition, the political commissar Gong Dazhi fully affirmed the achievements of the participating teams, and asked all cooks, first, to raise awareness, fully understand the importance of practicing economy to improve the level of food security. The brigades and squadrons must recognize the situation, raise awareness, and fully understand the importance of practicing economy against food waste and strengthening food security. Leaders at all levels to pay attention to the work of the troops catering, included in the important agenda, often checking and guiding; squadron responsible for catering officers and soldiers and external chefs to strive to do grass-roots cooking to feed the position of the "combatant", scientific and nutritious recipes for the dispenser, dietary transfers of the administrators and catering funds of the "gatekeepers! ". To further strengthen the sense of service, based on the three-foot stove, loyal to their duties, regardless of fame and fortune, obscurity, dedication, with their own practical action to promote the troops grass-roots food management standardization, scientific, nutrition. The second is to improve skills, and actively improve the level of officers and soldiers meals to improve the satisfaction of officers and soldiers meals. We should take this competition as an opportunity to apply the knowledge and skills learned from the training of local chefs to the formulation of recipes, food preparation and food preparation practice, and to further improve the dietary structure of grass-roots officers and soldiers, improve the quality of officers and soldiers' meals, and accelerate the transformation of the army's meals into a "scientific and nutritious" one. The third thing is to take innovative measures to effectively improve the quality of the food for the troops. Thirdly, we need to innovate and effectively improve the construction of squadron canteens to enhance the ability of grass-roots life support. Brigades to enhance the level of food management, improve the canteen hardware and software environment, and actively participate in the advanced (star) canteen competition, the construction of filial piety fire characteristics of the grass-roots squadron canteen, for the troops to successfully complete the tasks to provide security base.
The cooking skills competition competition activities, officers and soldiers attention rate, has been praised by the majority of officers and soldiers, we have said that we will take this big competition activities as an opportunity to further improve the level of the unit's food security, to ensure that the officers and soldiers to eat full, eat well, eat nutritious, eat out of the health, to create a filial piety fire catering characteristics, to enrich the fire brigade dietary culture, and effectively improve the level of the officers and soldiers of the meal and satisfaction. z