ok, talk about hygiene.

Dutch work is a division of labor in restaurant kitchens. One of the red cases in the catering industry, responsible for cutting the chopping board, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the stove and assisting the chef in making shapes.

This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving a visual feeling, such as the side dishes such as the code plate.