The basic requirement of a cutter is 1. Same size, same length, same thickness. In this way, the dishes taste balanced, mature and beautiful. If the size, thickness and length are uneven, it will cause the same dish to taste different, raw, cooked, tender and unsightly. 2. Use knives according to materials, and the weight and cleanliness of knives should be appropriate. The nature of raw materials is different, so is the grain. Even if the same raw material is old and tender, you should look at the material before changing knives. For example, chicken should be cut along the grain and beef should be cut across the grain. If the opposite method is adopted, beef is difficult to chew and chicken is easily broken when cooking. Secondly, the knife should be light and appropriate. If it is broken, it will be broken, and even if it is connected, it will be connected. Cut into dice, slices, blocks, strips, silk, etc. , need to cut, must be clean and tidy, make a clean break, can't stick to each other or meat. It's a flower knife with patterns, such as squid soaked in oil and fried chicken balls. Use the knife lightly and evenly, and master proper limit, so as to make the dishes neat and beautiful. 3. Clear priorities and proper coordination. Generally, most dishes have a combination of main ingredients and auxiliary materials, and auxiliary materials have the function of adding delicacy. The function of beautifying dishes. However, auxiliary materials only play an auxiliary role in dishes, and must obey and set off the main ingredients. The shape of the auxiliary material must be coordinated with the main material, whether it is block, ding, strip or sheet, it is better to be smaller than the main material. 4. Suitable for cooking, high temperature and convenient seasoning. Knife processing must obey the cooking method, temperature and seasoning needs used in cooking. For example, stir-frying and oil bubble use fire, which takes a short time and tastes fast, so the raw materials should be cut into small pieces. Thin. Stewed meat. The stewing is slow and takes a long time, and the raw materials can be cut bigger and thicker. 5. Overall arrangement, reasonable materials, make the best use of. Knife workers should be careful when dealing with raw materials, don't be overqualified, and pay attention to prevent waste, especially when changing raw materials into small materials and selecting only a part of them. In this case, the remaining raw materials that are temporarily unnecessary should be arranged skillfully and used reasonably.