The production process of the kitchen mainly includes three procedures: raw material processing, dish matching and reasonable cooking. What are the specific processes in the process of making dishes? I have sorted out the process of making dishes for you, I hope you like it!

control of the cooking process

1. formulating standards for controlling dishes

the dishes produced must have standards. without standards, they cannot be measured, and there is no goal and quality control. Therefore, the kitchen staff must first work out the quality standards for making various dishes. Then, the manager of the catering department, the chef and the experienced master chef often supervise and inspect to ensure that the dishes meet the quality requirements as well as the cost requirements. If there is no standard, the quantity, shape and taste of dishes will be unstable, which will lead to great differences in the same dishes. Even because chefs do their own things, guests can't grasp your quality standards, and it is difficult to establish a good catering image of hotels (hotels). Because the kitchen is made by hand, it is experienced, and the chef's personal cooking skills are different, but the kitchen is made by division of labor and cooperation. Therefore, setting standards can not only unify the specifications of dishes, make them standardized and standardized, but also eliminate the problem of chefs going their own way. Setting standards is the requirement for chefs when producing dishes, and it is also the basis for managers to check and control the quality of dishes. There are often the following kinds of standards:

1. Standard recipes

Standard recipes are the standards for unifying all kinds of dishes, which are the basis for the processing quantity and quality of dishes and make the quality of dishes basically stable. Using it can save production time and energy, avoid food waste, and be beneficial to cost accounting and control. The standard menu basically lists the main and auxiliary ingredients in the form of items, specifies the making procedures, defines the plate-loading form and container specifications, and indicates the quality standard, cost, gross profit margin and selling price of dishes. The requirements for making standard recipes are: the form and description of recipes should be simple and easy to do, and the names of raw materials should be exact and listed in the order of use. The reason why the ingredients are in the same season and substitutes are needed should be explained. The description should be accurate, and the terms familiar to local chefs should be used as much as possible, while those unfamiliar or not commonly used should be explained in detail. As the cooking temperature and time have a direct impact on the quality of dishes, the heating temperature and time range during operation and the degree of cooking Chinese dishes should be listed. The varieties and specifications of cooking utensils should also be listed, because it is a factor that affects the quality of cooked dishes. Explain the product quality standards and serving methods should be concise. The formulation form of standard music spectrum can be flexible, but it must have practical guiding significance. It is a means of quality control of dishes and a chef's work manual.

2. Menu for ordering

Menu for ordering is a menu set by the kitchen for the guests of the restaurant (hotel). It lists the names and quantities of main ingredients, ingredients and various seasonings in an easy-to-understand way according to the basic characteristics of dishes. The text table of the feeding list is placed in an obvious position in the side dish room.

3. Scalar menu

Scalar menu is to list the ingredients of each dish under the menu, so as to serve as the basis for kitchen preparation, preparation and cooking. Because the menu is also given to the guests, the guests can clearly know the ingredients and specifications of the dishes, which can be used as the basis for selecting materials in the kitchen, and also play the role of supervision by the guests.

second, the control process

after the control standards have been formulated, in order to meet the operational standards, it is necessary for the producers who are well-trained and familiar with the standards to make them purposefully in their daily work. Managers should always follow the strict requirements of standards to ensure that the dishes they make meet the quality standards. Therefore, production control should be one of the contents of regular supervision and management, and the control of production process is the most important work and the most effective on-site management.

1. control of processing process

the processing process includes primary processing and fine processing of raw materials. the primary processing refers to the preliminary sorting and washing of raw materials, while the fine processing refers to the cutting and shaping of raw materials. In this process, the yield, quality and quantity of processing should be strictly controlled. The yield of raw materials is the utilization rate of raw materials, which is the key to affect the cost. The control of this item should stipulate various yield indicators as part of the chef's job responsibilities, especially the processing of precious raw materials as the focus of inspection and control. The specific measures are to take effective corrective measures for the loss of raw materials and finished products. In addition, you can always check the leftovers and trash cans to see if there are any usable parts that have not been utilized, so that employees attach great importance to the yield. Processing quality is the key to the color, aroma, taste and shape of dishes, so the forming specifications of raw materials should be strictly controlled. Anyone who does not meet the requirements cannot enter the next working procedure. The division of labor in processing should be fine, which is conducive to distinguishing responsibilities; Secondly, it can improve the professional skills of chefs and effectively ensure the processing quality. Try to use machinery for cutting to ensure the standardization of forming specifications. The processing quantity should be based on the sales forecast, on the premise of meeting the demand, and an appropriate amount of storage turnover should be reserved. Avoid the waste caused by excessive processing, and constantly adjust the processing quantity every time according to the remaining quantity.

2. control of the side dish process

the control of the side dish process is the core of controlling the food cost and an important link to ensure the quality of the finished product. If guests patronize your restaurant twice, or two guests patronize at the same time, and the same dish with different specifications appears, the guests will inevitably have doubts or opinions. Therefore, the control of side dishes is an important link to ensure quality. The control of side dishes should be checked frequently to see whether the specifications and standards are implemented and whether the control tools such as weighing, counting and measuring are used, so it is difficult for even the most skilled side dish chef to be accurate without weighing. Another key measure of case matching control is voucher matching. The chef can only prepare the dishes after receiving the order from the restaurant guests or the relevant formal notice, so as to ensure that every dish prepared has a certificate. In addition, we should strictly avoid mistakes in preparation, such as recalculation, omission, mismatch, etc., and try to minimize the error rate. Therefore, it is an effective method to check the voucher to control the mistakes in side dishes.

3. Control of cooking process

Cooking process is the key to determine the color, texture, taste and shape of dishes, so monitoring should be strengthened from five aspects: the operating specifications of cooking chefs, the quantity of cooking, the speed of serving dishes, the temperature of finished dishes and the leftover food. Chefs must be supervised to strictly abide by the operating norms, and any practice that only aims to facilitate the violation of regulations and affect the quality of dishes should be stopped immediately. Secondly, we should strictly control the output of each cooking, which is the basic condition to ensure the quality of dishes. When starting meals, we should keep regular supervision on the speed of dishes, the temperature of dishes and the specifications of dishes, so as to prevent all unqualified dishes from being produced.

Third, control methods

In order to ensure the effectiveness of controlling the quality and standards of dishes, effective control methods must be adopted in addition to formulating standards and attaching importance to process control and on-site management. Common control methods are as follows:

1. Control of kitchen production process

In the three procedures from processing, side dishes to cooking, the producer of each process should strictly check the food quality of the previous process, and put forward the substandard food in time to help the previous process to correct it in time. For example, the side dish chef has an unreasonable configuration of a dish, and the cooking chef has the responsibility to propose replacement, so that the whole product is monitored in each process. Managers should always check the quality of each working procedure.

2. Responsibility control method

According to the division of work in the kitchen, each department plays a role in one aspect. First of all, every employee must be responsible for the quality of his work. Secondly, the person in charge of each department must check and control the work quality of the department, and take responsibility for the work problems of the department. The chef should ensure the quality of the dishes and be responsible for the quality of the dishes and the whole kitchen work.

3. The key control method

takes those links or departments that often and easily have problems as the focus of control. These key points are not fixed. For example, if there is a problem in the catering department, it is important to control the catering room, and if there is a kitchen room, it is important to control the kitchen room.

The production process of Chinese dishes

Crispy fried pork

Ingredients: lean meat, garlic sprouts and fresh Agrocybe aegerita.

ingredients: red pepper.

seasoning: oil, salt, starch and chicken essence.

Practice:

1. Cut the lean meat into shredded pork and grab it evenly with starch. Cut garlic sprouts and Agrocybe aegerita into sections, and shred peppers.

2. Put 2 tablespoons of oil in the pot, add the shredded pork first and slide away quickly. Add garlic sprout, Agrocybe aegerita and pepper, stir fry, add salt and chicken essence, stir fry for 2 minutes and serve.

stir-fried beef with lily celery

Ingredients: half a catty of beef, 3 ounces of fresh lily, soy sauce, oyster sauce and salad oil

Practice:

1. Pretreatment of beef: Slice beef into a bowl, grab it evenly with soy sauce and oyster sauce, pour in salad oil and marinate for more than 21 minutes.

2. Put a spoonful of oil in the pot, pour in the beef and stir-fry it quickly. Immediately add the lily and stir-fry until all the beef changes color (about 1 minutes).

Fried chicken wings with Chili

Ingredients: 8 pairs of chicken wings, 2 pairs of red peppers and 1 pair of dried peppers

Ingredients: pepper, salt, cooking wine and soy sauce

Practice:

1. Cut red peppers and dried peppers into small pieces.

2. Cut the chicken wings into small pieces and marinate them with pepper and salt for 15 minutes.

3. Put half a bowl of oil in the pot, heat it to 71%, add chicken wings, fry for 2 minutes on high fire, and take it out.

4. There is a little oil left in the pot. First, add the dried Chili peppers and stir-fry for a while, then add the fried chicken wings and red peppers, add the light soy sauce and cooking wine and stir-fry for 2 minutes (high heat).

fried auricularia auricula with protein

raw materials: 2 eggs, 11g of dried auricularia auricula.

Ingredients: garlic and onion

Seasoning: oil and salt

Practice:

1. Soak auricularia auricula in cold water for 15 minutes. Take the egg white from the egg and mix well.

2. Put a spoonful of oil in the pot, heat it to 71% or 81%, turn off the heat, immediately add the egg whites and stir fry them quickly, and put them on a plate for later use.

3. Put the minced garlic into the pot and stir-fry the black fungus for 2 minutes, add salt, pour in the fried egg white and sprinkle with chopped green onion.

stir-fried vegetable

Ingredients: 2 pairs of cucumbers, 2 pairs of carrots, half an onion, 2 pairs of potatoes, 1 slices of cheese

Practice:

1. Cucumber, carrots, onions and potatoes are all cut into small pieces.

2. Put 2 spoonfuls of oil in the pot, put the beans in the soil, and fry them in high fire until golden (about 2 minutes). Pay attention to constantly pushing the potatoes with a spatula.

3. Put the potatoes on the plate first, and there is a little oil left in the pot. Add the onions to make them smell (high heat), then add the cucumbers and stir fry, and immediately add the cheese and stir fry until the cheese is homogenized.

Fried diced chicken with colored peppers

Ingredients: 1 red and yellow colored peppers, 1 persimmon peppers, 2 chicken legs (or 1 slices of chicken breast)

Ingredients: salt, pepper, cooking wine, starch

Practice:

1. Take out the chicken leg meat, cut it into dices, and use a little salt, pepper and starch.

2. Cut the colored pepper and persimmon pepper into small pieces.

3. Put 2 tablespoons of oil in the pot and heat it to 71%. First, pour the diced chicken into the pot and cut it quickly with chopsticks to avoid caking.

after 4 or 1 minutes, pour in the colored pepper and persimmon pepper.

5. Add salt and stir fry quickly for 2 minutes, and then the pot can be served.

6. Don't throw away the bones and skins of the cut chicken legs. Add water and put it in the microwave for 11 minutes, then pour it into the pot. Add vegetables or seaweed to make delicious soup.

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