The first basic knowledge: What are the basic skills of a chef?

Generally speaking, in the first month of studying in the kitchen, everyone knows about it!

①: Rough processing of ingredients, including peeling, cleaning, killing fish, killing chickens, and soaking vegetables for disinfection. These must be understood! Because it is now.

There are aunts in the big kitchen to help manage vegetables and kill fish. Many young chefs are not skilled in these basic skills! It doesn't matter if you are not skilled, but you must understand clearly.

Chu! At least know how to do it!

②: Knife skill! Personally, I think a good dish starts with cutting and matching! Any ingredients must be cut into the shape you want, which is the only way.

Call to master the basic skills of knife!

3: turn over the pot! Everyone knows that the hotel is very hot! If you can't turn over the pot, then the cooking speed will definitely not keep up, and it is easy to simmer the pot.

So this is also a necessary basic skill!

The second basic knowledge: understand the characteristics of edible materials!

Many times, when we process different dishes, the size of ingredients is different, even the cooking methods used in the same ingredient are different.

Seasoning, curing time, firing time and processing temperature will be completely different!

It is also necessary to know which ingredients have conflicting effects and which ingredients are easy to change color, fragile and easy to cook!

According to the hardness, size and tenderness of the ingredients, it is used in different dishes, using appropriate baking methods and adding appropriate ingredients.

The seasoning is in.

So: the premise of cooking well is a deep understanding of the characteristics of ingredients!

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

So far, no one can guarantee to know all the spices on the market! But commonly used 3-40 kinds of spices, we must understand clearly, it

Be sure to know the function of each seasoning, such as adding freshness, removing fishy smell or enhancing fragrance. So, according to

Flavor type, flexible collocation seasoning! And in the case of taste deviation, it is better to correct it!

In addition, it should be noted that if you are a friend of Hong 'an, you need to know something about spices and their basic characteristics and functions.

The fourth basic knowledge: the understanding of taste types!

All the dishes we cook have a basic taste! Generally, it is flexibly matched around seven basic tastes! These basic tastes are salty,

Sweet, hemp, spicy, sour, fresh and fragrant. Different cuisines have different understandings of flavor types, so I won't go into details here. Let's follow the master's instructions.

Do it! If you are an amateur food lover, do it according to your own understanding! Everything needs to be flexible! appropriate

Is the best!

The fifth basic knowledge: storage and arrangement of raw materials!

Whether a restaurant makes money or not, the waste of ingredients accounts for a big factor! The chef and Toudun are generally responsible for this work, and the chef supervises it.

Governor, Toudun is responsible for opening the menu and managing the refrigerator.

So the salary of a good dock is quite high, especially for an experienced dock! In 2008, I was a friend of First Pier.

A friend's salary reaches 4000 yuan. It is he who has been making chopping boards for 15 years!

The sixth basic knowledge: arrange the menu!

Generally speaking, we think that menu arrangement is something that only happens at banquets! But this is not the case! In any restaurant, his menu is classic.

Carefully designed!

The proportion of cold dishes, special dishes, steamed dishes, hot dishes, snacks and snacks, high-priced dishes, and the arrangement.

Order must be carefully thought out!

It is not only convenient for guests to order food, but also makes them unconsciously order some special dishes and high-priced dishes designed by us, so that the unit price of customers will go up.

L, our work is more valuable!

More importantly: consider the processing capacity of the kitchen! Every post should have something to do, not a table full of hot dishes, which will lead to.

Some posts are boring to sleep, while others are busy flying!

So: arranging menus is a very important ability! This is usually the job of a chef or chef, especially when a new store opens.

Can reflect the level of a chef!

Seventh basic knowledge: understanding and mastering safety common sense! Including food safety and environmental safety!

In our daily work, accidents will always happen inadvertently! So we have a certain ability to deal with all kinds of accidents! compare

If the oil pan is on fire, continue to add cold oil to reduce the oil temperature and let the flame go out! For example, after a power outage, our first reaction should be

This is a shut-off valve! These are the basic safety knowledge that must be mastered!

Followed by food safety common sense! For example, spoiled food must not be used!

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

Why do I take this as an essential foundation? Because many of our current chefs work all over the country, but in many places.

Our customs are different, so are our tastes!

That's all I know about the basic knowledge of chefs! As for higher-end kitchen management and interpersonal communication, it depends on personal talent.

I don't have that talent anyway! So let's cut the crap.