What are the waste problems in the kitchen? How to solve it? Below, I will tell you about the waste in the kitchen and the treatment methods of kitchen waste, hoping to help you!

Waste treatment caused by processing technical problems;

Strictly stipulate the net content of raw materials. Only by making strict net material rate can we standardize the rough machining process and control this potential waste.

A. establish strict raw material processing procedures.

Restrict the chef's randomness at the workbench in the form of standard recipes. Chefs must strictly follow the requirements of standard recipes, or they will be punished as necessary.

B. assign a full-time person to take charge.

The kitchen is also the key. Chefs have different specialties and technical expertise. If everyone is only responsible for what he is best at, he will do better and better and the utilization rate will be higher. For example, after three months of training, a person's output rate in meat processing is the highest in the hotel; Another person's seafood is the best. If the positions of two people are reversed now, the output rate of both sides will definitely decrease, but if they are trained, they will have a clear direction and accuracy.

Waste management in cooking technology;

A. Improve the professional quality of chefs and conduct regular training.

Only by systematically studying the chef's theory and letting them have a clear understanding of the basic attributes of cooking materials can we ensure that cooking methods will not go wrong.

B. develop standard cooking procedures.

If the cooking procedures of the dishes involved in the hotel are written in the form of tables and sent to chefs for study, the waste caused by improper operation can be prevented. For example, cooking time (frying time, cooking time), cooking temperature, heat and other things that need to be quantified, so that chefs can cook strictly according to the cooking level, which can effectively prevent the waste of cooking technology.

The waste caused by the abuse of condiments and decorations, if properly placed, can certainly increase the color and flavor of dishes, but many untrained chefs mistakenly think that the greater the dosage, the better the effect, which is actually a misunderstanding. Coupled with the high cost of various condiments and decorations used in hotels, this will further increase the cost of raw materials.

Governance:

Standard recipes, quantitative for expensive spices from vegetables. According to the flavor of different dishes, strictly control the amount of seasoning, do it or not? Seasoning chef? The best way is to make a standard menu, strictly stipulate the dosage of various raw spices, and then divide the precious spices into fixed small portions according to each standard unit weight, which not only ensures the dosage standard, but also saves the time when using, which can be described as killing two birds with one stone.

Use only the right ones, not the expensive ones. The purpose of this is to prevent chefs from using high-grade ingredients when cooking low-grade dishes, so they must make standard recipes.

Scraps in the kitchen are wasted, and all kinds of scraps are usually piled up next to the chopping block. These seemingly useless things will be dumped into the trash by lavish chefs. Although they are all worthless things, the cumulative amount is amazing.

Governance:

Establish and implement the treatment methods of various wastes item by item (see: utilization methods of various wastes).

There are rewards for cooking leftovers (such as reward leave).

Go through the trash can (be sure to go through the trash can every day)

The way to put an end to this waste is to work hard on the system and working procedures. It is useless for a chef to know whether a raw material can be used reasonably. It is much better to let the actual chefs know and let them know that they use it consciously and reasonably than which method we use to enforce it.

To build a central processing point, most hotels take the way of picking materials from different departments and processing them separately, which may lead to waste of scraps because of insufficient communication between departments. If it can be processed centrally and distributed to all kitchens reasonably, the scraps can be used to the maximum extent.

The waste caused by the chef's dining style is whether there are more guests or fewer buffet. In short, there must be food and food to prepare. The traditional forms of Southeast Asian cuisine and Chinese cuisine determine that there must be surplus or it is difficult to reuse.

Governance:

Preserve the soul of traditional Southeast Asian cuisine and China cuisine with creativity, fundamentally inject new conceptual elements, then put on an exotic coat and repackage traditional Southeast Asian cuisine and China cuisine into so-called new dishes in a fashionable and modern way, such as? Roasted beef ribs? And Shanghai food? Drunk chicken? . This is not only beautiful, but also material-saving, convenient for storage, which will bring different food experiences to guests.

Waste management of original condiment storage;

Establish a reasonable raw material inventory system, and work out the correct storage method suitable for you according to the characteristics of raw materials (see: storage methods of various cooking materials). The main reason why raw materials are wasted in storage is that the storage method is incorrect. In this case, we not only need to learn some existing methods, but also constantly explore and innovate in practice and sum up a set of effective storage methods of our own.

A. Establish and formulate a good seasoning adding program.

For example, when pouring new seasoning, first pour out the rest of the container, then put the rest of the seasoning on it, so that the front one can be used up first, which not only ensures the quality of salt, but also does not cause cost waste.

B. establish warehouses and storage standards.

Insist on leaving the library? Deposit first, take first? The principle, don't let raw materials because of the shelf life and waste in storage. When warehousing, carefully check the shelf life of the original seasoning and make records, classify the items with short shelf life and large quantity, and communicate with chefs and buyers to ensure that the items can be used up within the shelf life.

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