The "lotus" in the big river originally refers to "river", which means "flowing water". The so-called "crossing the river" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully. The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy. According to the working capacity, the load is divided into the first load, the second load, the third load and the last load. Dutch style is also called "enveloping style", "spreading style" and "edging style", and its technical term is also called "hot dish assistant". Its work mainly includes adding seasoning, cutting materials, delivering vegetables, delivering vegetables to the "stove" for cooking, and assisting the kitchen chef to carry out pretreatment before cooking, such as sizing, hanging and drying, pickling, clear soup, hanging and drying of hairy soup, etc. Prepare dishes, decorate dishes, serve dishes, assist the cooker master to prepare all kinds of sauces and so on. Because Dutch Post plays a very important role in the normal production order of kitchens and promoting the improvement of food quality, it soon spread in Chinese kitchens in the Mainland and was widely accepted.
Question 2: What is the load of the kitchen? What do you mean? "Dutchman" refers to the second boy who follows his master, helping to pass towels to wipe sweat, preparing side dishes (not cutting vegetables) for his master, preparing plates and cleaning the stove.
Question 3: What does it mean to have a professional answer? The Dutch are responsible for the shape of the dishes after cooking, that is, the quality, giving them a visual feeling, such as numbering plates and side dishes. Serving operation procedure (1) put sterilized knives, piers, boxes, rags, containers and other utensils in a fixed position on the serving table, and put clean chopsticks and towels for washing dishes in special plates on the serving table. All utensils and tools must meet the hygiene standards; (2) Disinfected tableware should be placed on the loading platform or in the storage cabinet, and it should be easy to access. (3) According to the quality standards specified in the Quality Specification for Raw Materials, conduct quality inspection on all kinds of seasonings needed on the day of collection; (4) Cooperate with the chef who occupies the kitchen to add and supplement various seasonings. (5) It is necessary to make homemade sauce and oil, and assist chef Zhan Zao to prepare according to the material ratio and production method specified in the standard recipe. (6) Cut the material head according to the standards and requirements specified in the Code for Cutting Material Head, and put all kinds of cut material heads into a fixed material head box. The type and quantity of material heads should be prepared according to actual needs, and the size, thickness, length and thickness of each material head should be consistent. (7) Prepare various pastes, carved plates, decorate flowers and make broth as required. (8) After the meal begins, after receiving the dishes handed over by the chef, first confirm the name, type, cooking method and table number of the dishes to see if they are clear and correct; (9) Confirm the completion of the work, and prefabricate the raw materials according to the technological requirements of the standard formula, such as pickling, sizing and pasting; (10) Deliver the prepared or processed raw materials such as sizing, pasting and pickling to the chef who occupies the kitchen for cooking according to the delivery note of the chef. If you receive the reminder message, you should immediately coordinate the chef who occupies the kitchen to give priority to cooking when verifying that the dishes have not started cooking; (1 1) During the cooking process, the kitchen supervisor should immediately coordinate the kitchen supervisor to give priority to cooking according to the requirements of the dishes. (12) Check the quality of the dishes loaded by chef Zhan Zao, mainly to check whether there are obvious foreign objects, etc. The inspection process should be quick and serious. (13) Decorate dishes on the plate according to aesthetic needs and dish styles. The principle of decoration and beautification of dishes is elegant and just right, without destroying the overall aesthetic feeling of dishes and ensuring the hygiene and safety of dishes. (14) The cooked and decorated dishes are deemed to be qualified and convinced after strict sensory hygiene inspection, and then sent to the food preparation room quickly and handed over to the food delivery staff. If it's an urgent dish, you should inform the delivery man specially.
Question 4: What do you mean by side dishes and lotus seeds? Side dishes mean that all kinds of ingredients to be used are specially prepared, that is, everything can be done like handyman.
Question 5: What do you mean by side dishes and lotus seeds? Side dishes are in the kitchen, specializing in cutting and picking vegetables. The so-called picking vegetables means that people bring orders. What do you think it is, like sweet and sour pork ribs? Then you have to pick up all the ingredients of this dish and let the master fry it. The Dutch are the people who stand behind the cooking masters. When the master cooks, you are responsible for serving the dishes on the plate. Generally speaking, Dutch is the specialty of culinary masters.
Question 6: What is the "Lotus" in the restaurant for? Hello!
In the catering industry, "installing lotus" is a kind of work in the kitchen, which belongs to one of the red cases.
Dutch people are mainly responsible for cutting and sticking boards, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling.
To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing.
Thank you ~ ~
Question 7: What does Chinese food mean? 1. Simply put, the all-around player in the kitchen is also a handyman. He needs to know everything, but he is not the first.
This position originated from Cantonese cuisine, and its original purpose was to reduce the burden of chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving people a visual feeling, such as side dishes such as code plates.
The lotus in the lotus refers to the river, which means flowing water. The so-called crossing the river is to master the speed of running water and help the wok master finish the dishes quickly, neatly and beautifully.
4. In Dutch, it is also called encirclement, laying a case, pinching edges, etc. , whose technical term is also called hot dish assistant. Because Dutch Post plays a very important role in the normal production order of kitchens and promoting the improvement of food quality, it soon spread in Chinese kitchens in the Mainland and was widely accepted.
Question 8: What does the Lotus in the restaurant do? "Lotus" is the second child behind the master, helping to pass towels to wipe sweat, preparing side dishes (not cutting vegetables) for the master, and preparing dishes to clean the stove.
Question 9: What do you mean? Dutch is the division of labor in restaurants and kitchens.
Generally, a complete kitchen has seven major divisions of labor.
Water platform-the lowest in almost all lines. It's hard and tiring, and the average salary is the lowest. Mainly responsible for the slaughter of various animals, scaling of aquatic products and other pre-processing. Because of being in contact with water all day and staying in the same place for a long time, the fingers and toes of the children in the water table often fester, and some people who can't eat hard will switch to other jobs and never go into the kitchen again. Those who stick to it will gradually grow their skills, and when the time is ripe, they will turn to the chopping block line. Some careful people will also be selected by the sashimi master and enter the sashimi room. In the jargon of the water chief, it is called the water master.
Question 10: What is the job of installing lotus flowers? The person in charge of serving the chef in the restaurant is responsible for preparing cooking materials, containers for dishes, stacking and decoration of dishes, etc. You need to know enough about the dishes, and the prepared materials can't be wrong, which is a good helper for the chef.