1. At first, you should know the basic knowledge of nutrition and hygiene. A chef can only cook delicious and healthy food if he knows the basic knowledge of nutrition and hygiene, what ingredients can't match with what ingredients and what practices are unsanitary.
2. Understand the basic ingredients, seasonings, processing requirements and unique characteristics. Only when you have a certain understanding of ingredients and seasonings can you use ingredients. For example, if wine can remove fishy smell and make it fragrant, it must be volatilized.
Skills:
1. First, master certain knife skills, and cut materials into cubes, silk, slices, strips, blocks or other shapes with little difference in thickness and size, which is convenient for cooking. The cut raw materials, whether diced, shredded, sliced, strips, blocks or other shapes, must be uniform in thickness and the same in length. Only in this way can we ensure the simultaneous ripening and tasty effects in the cooking process.
2, can slaughter and pick, can slaughter and bone general live poultry and seafood. Special attention should be paid to the rational use of raw materials in the use of knife skills, and the use of materials in quantity is the main factor to reduce waste and ensure the goal of cost control.
A chef starts by doing his job well, reading more, asking more questions, learning more, tasting more, and getting to know all kinds of seasonings and raw materials. In addition, to learn from chefs, we must first learn the basic skills of knife cutting and pot turning, etc. When cooking, we can slowly master the temperature when cooking, which makes perfect. If we do more, we will naturally have experience.
basic knife work is practiced, which requires careful practice in the early stage. You can start from cutting shredded ginger, garlic slices, carrots and so on. It is also a process of practice that makes perfect.
Reference:
Knife skill is one of the basic skills that a chef must possess. Broadly speaking, knife work includes coarse material processing, that is, the knife method used in initial processing and fine material processing, that is, the knife method that determines the shape of raw materials. Knife technology has an important influence on the color, aroma, taste, shape and hygiene of dishes.
Maturity is one of the basic skills that a chef must possess. It is the amount of firepower and the length of time used in the cooking process. When cooking, on the one hand, we should identify the size of firepower from the burning intensity, on the other hand, we should master the maturity time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard.
The professional quality of a chef includes many contents, the main aspect of which is to have superb technology. Specifically, as a qualified chef, he has more sophisticated knives, a proper grasp of the heat, and accurate and palatable seasoning. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science, to understand the cooking culture and history of the motherland, and to know some knowledge of folk customs and etiquette.
you should have a certain aesthetic accomplishment and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, and have certain organizational and management skills and flexible use of 5S.