The first basic: what are the basics for a chef?

Generally speaking into the kitchen to learn the art of the first month, everyone understands pretty much!

①: Rough processing of ingredients, including peeling, washing, killing fish, slaughtering chickens, and soaking and sterilizing vegetables. These are a must know! Because now are

Big kitchen, there are aunts to help the vegetables to kill fish, engaged in many young chefs these basic skills are not skilled! It's okay to be unskilled, but you have to know

chu! At least know exactly how to do!

②: knife skills! Personally, I believe that a good dish, from the cut on the start! Any ingredient, to be able to cut into the shape you want, this is

called mastered the basic knife skills!

3: Turning the pot! We all know that restaurants have big fires! If you don't know how to turn the pan, then the stir-frying speed will not be able to keep up, and it will be easy to burn the pan, so

this is also a necessary basic skill!

The second basic knowledge: the understanding of the characteristics of the ingredients!

More often than not, we process different dishes, the size of the ingredients are different, even if the same ingredients with different cooking methods,

added seasonings, marinade time, cooking time, processing temperature will be very different!

More importantly, you need to know which ingredients have conflicting effects, as well as which ones are easily discolored, crumbly, or easily cooked, among other characteristics!

According to the different degrees of softness, size, tenderness of the ingredients, used in different dishes, using the appropriate method of cooking and add the appropriate

seasoning into it.

So: the prerequisite for good cooking is a deep understanding of the characteristics of the ingredients!

The third basic knowledge: the knowledge and understanding of various seasonings!

Till now, no one can guarantee to recognize all the seasonings on the market! But commonly used 3-40 kinds of seasonings, we must understand clearly, it

the role of each of the seasonings, whether it is to increase the freshness, or fishy, or to increase the role of flavor, these we must understand clearly! This can be based on

flavor, flexible with seasoning! And in the case of flavor drift better corrected!

Additionally need to clarify: if the red case of friends, but also need to have a certain knowledge of spices, understand their basic characteristics and role.

The fourth basic knowledge: the understanding of flavor profiles!

All the dishes we make have a basic flavor profile! They are generally flexible around seven basic flavors! These basic flavors are salty,

sweet, numbing, spicy, sour, fresh, and tangy. Different cuisines have different understandings of flavor patterns, so I won't go into detail here, but we can operate according to the master's teachings

! If you are an amateur food lover, you can operate according to your own understanding! Everything needs to be flexible! The right

is the best!

The fifth basic knowledge: raw materials storage and arrangement!

Whether a restaurant makes money or not, the waste of ingredients plays a big factor! This work is generally the head chef and the head pier together, the head chef supervises

supervision, the head pier is responsible for opening the menu and management of the refrigerator.

So a good pier head salary is quite high, especially experienced pier head is rare! 2008 when I do a pier head of friends

friends salary reached 4000 yuan. That was his 15th consecutive year as a dunce!

The sixth basic: menuing!

Generally we think of menu-setting as something that only happens at banquets! But this is not the case! In any restaurant, his menu is

designed with great care!

The proportion of cold dishes, the proportion of specialties, the proportion of steamed dishes, the proportion of hot dishes, the proportion of snacks and snacks, the proportion of high-priced dishes, the arrangement of the smooth

sequence, must be well thought out!

Not only do we need to make it easy for guests to order food, but we also need to make guests unknowingly order some of the specialties and high-priced dishes we designed, so that the price of a guest unit will rise

Lift, and our work will be more valuable!

More importantly: we also have to take into account the processing capacity of the kitchen! All positions have to have something to do, not a table full of hot dishes, that will lead to

Some positions are bored to sleep, while other positions are busy to fly up!

So: menuing is a very important ability! This is usually the head chef or chef's job, especially a new restaurant opening, the most

can reflect the level of a chef!

The seventh basic knowledge: the knowledge and mastery of general safety! Including food safety and environmental safety, etc!

In our daily work, there will always be inadvertent accidents! So we have a certain ability to cope with various accidents when they come! Than

such as a frying pan fire, we should continue to add cold oil into the oil to reduce the temperature and let the flame go out! For example, after a power outage, our first reaction should

be to shut off the gas valve! These are the basic safety knowledge that must be mastered!

Secondly, food safety! For example, spoiled food must not be used!

The eighth basic knowledge: understand the local customs, understand the local taste characteristics!

Why would I consider this as a necessary foundation? Because many of our current chefs work all over the country, but many places

have different customs and different tastes!

That's all I understand about the basics of being a chef! As for the more high-end kitchen management, interpersonal communication, that depends on individual talent

, anyway, I do not have that talent! So I won't talk nonsense.