Fine knife work, easy turning, moderate and even paste, correct identification and mastery of oil temperature, accurate and timely feeding, flexible and appropriate mastery of heat, proper thickening, timely cooking, skillful plate loading and so on.

In the industry, knife skills, spoon skills, paste extraction and chopping are generally regarded as the basic skills for chefs to get started.

Knife skill is a key part of cooking. How to hold a knife and how to stand it are all exquisite, and we must not be careless. We must be proficient in cutting, chopping, chopping, cutting and batch cutting, and each kind of illegal logging is subdivided into many kinds. For example, cutting can be divided into straight cutting, push cutting, pull cutting, sawing, rolling cutting and so on. It is really difficult to learn the skills of which raw materials are suitable to be treated with a knife, and at the same time, to master the skills of forming blocks, silk, rice, chips and velvet after raw materials are treated with a knife. ?

Spoon work, the so-called spoon work, is the spoon action used in cooking. According to the strength and direction of processing vegetables, spoon skills include pushing, pulling, turning, jumping and turning. Whether you can master the skills of spoons flexibly and make delicious dishes is by no means a day's work. ?

Pastry is an important part of the banquet. Pastry making requires not only delicious food, but also beautiful appearance. To make a good pastry, we must master the methods of dough making, kneading and rolling, the amount of water, the method of making shortbread, the selection of different flours (flour, rice flour and glutinous rice flour) and fillings, the use of pastry ingredients (such as eggs and butter), the making of pastry shapes, and the control of steaming, baking and frying time.

For a chef, knowledge of cooking theory and self-understanding of food culture are important, but it is more important to have excellent cooking skills.