Chinese food is chopsticks and western food is knives and forks. The formal occasion of Chinese food is round table, and the formal occasion of western food is rectangular table.
Etiquette Chinese food pays attention to excitement, while western food pays attention to silence. Chinese food wants rich food, while western food doesn't have this habit. It's not impolite to drink soup with dishes at Chinese banquets, but it's impolite to drink soup with bread at western food. Specifically, it's complicated. Many books are devoted to introducing the differences between Chinese and western food, such as the differences between Chinese and western food. As for the influence of western food on Chinese food, it is also complicated, which can be said to be multifaceted ~! As follows: Chef training
In many developed countries, the training of chefs is quite strict. You need a certificate to work. For example, neighboring Japan promulgated the Chef Law around 1954, and the standards for chef education and assessment are quite strict.
Chef schools in some western countries offer courses such as nutrition, food chemistry, biology, physics, medicine, agriculture, fisheries, forestry, animal husbandry, food science and technology in addition to the subject of cooking technology itself. Economics, marketing, psychology, history, folklore and even new fields of materials science and electronics are also offered to cultivate students' comprehensive quality. Cooking and catering industry is an ever-changing industry. Western cooking school is generally equipped with multimedia classrooms, so that students can have a good understanding of new ideas, new achievements and new methods of international cooking. Let cooking education become a dynamic training, and constantly adapt to the needs of society.
The good professionalism of western chefs is also inseparable from their good university education. A long time ago, cooking was a bad thing in China, which often attracted people's discrimination. Many people are eager to cook. Some of our predecessors are short-sighted and often work to eat, so sometimes their self-control is very poor, which affects the whole industry. It used to be a derogatory term to call a chef "cook". Professional ethics is a compulsory course in most chef schools in western countries. First of all, it is emphasized that this is a noble industry, so as to cultivate students' good self-discipline and professionalism.
Many western countries have fixed the assessment standard of chefs in the form of laws, and successively promulgated the Chef Law and the Nutritionist Law, which raised the entry threshold of chefs to a very high level, which is also a reason for the relatively high quality of western chefs.
kitchen fittings
The kitchens of foreign restaurants are generally spacious and bright, and the ratio of restaurant area to kitchen area is generally L: 0.6 to 1: lo. Western kitchens often divide the kitchens into lettuce processing rooms, raw meat processing rooms, seafood processing rooms, hot food processing rooms, cold food processing rooms, bread processing rooms, dim sum processing rooms, carving and decoration rooms, etc. According to the different processes and needs of food production. Among them, the processing of hot dishes in the big kitchen is divided into seafood production group, cooking and daily special dishes group, soup production group, barbecue group, baked vegetables production group, vegetable production group, egg vegetable production group and so on. In a word, western kitchens abroad have a detailed division of labor, and each chef has a clear responsibility. At the same time, their equipment is complete and specific.
Western food equipment mainly refers to various stoves, insulation equipment and cutting equipment. After years of improvement, modern western food equipment has the characteristics of economy, practicality, high production efficiency and convenient operation.
Nowadays, many western food equipment are combined together, and the degree of automation is further improved. There are also temperature control and time control devices in it. Nowadays, western food cutting machines tend to be multifunctional. Now, some equipment are introduced as follows:
Open oven: the fire source is at the top of the oven, also called curium oven. There is a stainless steel frame inside, and the heating degree of dishes can be controlled by lifting the height of the frame. The food cooked in this oven is not only cooked quickly, but also the color is easy to control.
Flat furnace: similar to grilled furnace, the heat source is below the furnace surface, and the heat source is a square flat plate. Food can be fried on an iron plate. This kind of stove has high working efficiency and good sanitary conditions. If you use this kind of stove to heat casseroles for Chinese food, the heating will be more uniform and the size of the fire will be easily controlled.
Oven: it is the main equipment of western-style kitchen and has a wide range of uses. Mainly divided into two types: pastry oven and vegetable oven, which are often mixed in Chinese food. According to its working mode, it is divided into conventional oven, convection oven, rotary oven and microwave oven.
Rice rotary cooking stove: This is a very practical and convenient equipment, which consists of two parts, the upper part is a square pot and the lower part is a heating furnace. The pot above can be tilted outwards, which is more convenient to use.
Bone saw: it is mainly used to cut large pieces of meat with bones. It is very convenient to use in the big kitchen, the standard is easy to control and the efficiency is high.
There are other practical universal peelers, steamer grills, multifunctional mixers, slicers, cutting machines, noodle openers, insulated cars, noodle boxes, insulated lamps and so on. In addition, in many kitchens abroad, knives are divided into several types according to different purposes, such as chef's knife, slicing knife, salad knife, boning knife, serrated knife and machete. Pots are divided into sauce pots, pans, steamers and so on according to different uses.
Because some foreign kitchen equipment has strong specificity, high degree of automation and humanized design, it has formed the characteristics of convenience and practicality. Because the kitchen division of labor is clear, meticulous and professional, chefs are more skilled, and it is easier to ensure product quality and improve work efficiency.
Raw material standard
There is a saying in China Kitchen: "A chef has three skills, and materials have seven merits." O emphasizes the importance of personal choice of raw materials and the use of different grades, that is, the standard of raw materials plays a decisive role in the production of dishes.
In foreign countries, suppliers have further standardized raw materials according to their characteristics, and chefs no longer judge and decide which raw materials to use simply based on their own experience. For example, in the United States, all foods sold in the market before July 1994 are filled with ingredients, fat content and calories due to the inspection and supervision of food raw materials by the FDA and the Ministry of Agriculture. Olive oil can be divided into pure oil, essential oil, first-class and second-class according to different needs. Now briefly introduce some foreign western food raw materials:
Milk: Milk is an indispensable raw material in western food. According to different needs, it can be divided into whole milk, low-fat milk and skim milk.
Full-fat milk refers to milk that has not been defatted and contains about 3.25% milk fat. Homogenization is needed, that is, milk is poured into a high-speed blender for processing, so that cream and other substances are mixed into one.
Low-fat milk is partially creamed milk, which usually contains about 0.5%-0.2% milk fat.
Skim milk is milk that extracts all the milk fat and contains almost no milk fat.
Others, such as some common raw materials, also have strict grades. Beautiful egg (AA) super, first (A), second (B), third (C) and so on.
The above is just a simple example. In western developed countries, strict classification standards of cooking materials reduce cooking mistakes caused by inexperience and inaccurate grasp of the material of kitchen U coins, further improve work efficiency and ensure product quality.
Operating rules/instructions
The quality stability of restaurant dishes comes from standardized operation. In many kitchens abroad, due to the meticulous division of labor, some dishes are similar to assembly line operation. The quality of products is controlled by the standard recipes formulated by restaurants, that is, there are strict requirements and standards in the whole process of raw material selection, procurement, cleaning, cutting and matching, processing and loading, which reduces many human factors and ensures the unified standard of product quality.
The operating standard of dinner ensures the quality of the product, but it still needs the chef to reach a certain technical level, and the secret weapon of western-style fast food dominating the world comes from the unified operating standard. McDonald's food recipes are collected from headquarters, and they can train students who know nothing about food production into qualified skilled workers in a short time. Relying on thousands of pages of instructions, even if the company has a large turnover of personnel, her service and product quality can still be well guaranteed.
At present, many hotels in China are also doing IS09000 quality management system certification, and some of them are mere formality, which can not play their due role in product control. This requires us to be close to our own work practice, more humane and more operable when formulating operating specifications.
Nutrition collocation
According to FDA regulations, foods sold in the market must be marked with their nutritional components. In the detection of food, they have more advanced detection equipment, which can well measure the actual nutrition of food after maturity. As far as I know, at present, the nutritional components of recipes detected by domestic evaluation software are actually the accumulation of raw materials, while the evaluation process of nutritional components after cooking is complicated and rarely used.
The meat in western food is mainly chicken, fish, beef and mutton, and more attention is paid to the combination of meat and nutrition in side dishes. Western-style dinner usually consists of three or four courses, which is not too large, but the nutrition is reasonable. Unlike Chinese food, which is dominated by dinner, there are eight or nine people around a table, and there are at least fifteen or six cold dishes and hot dishes, which is not only unreasonable in hygiene, but also unreasonable in nutrient intake. Everyone only takes their favorite food. Although there are many varieties, the nutrition may not be balanced. What needs attention is the collocation of color and nutrition. Nowadays, most Chinese food is mainly meat, and it is also plagued by "three highs".
The raw materials of western food are mostly fresh, pollution-free, natural and natural in operation technology, giving full play to its original flavor, and dry goods are not used much.
Olive oil is the main edible oil. I'm afraid many people don't know that olive oil is actually fresh olive juice. Take an olive and squeeze it gently in your hand, and the juice will flow out. It's light oil, which is different from the familiar sticky feeling. In the world of edible oil, I'm afraid only it is the freshest. Because it contains a lot of unsaturated fatty acids and a variety of special ingredients, it has a strong antioxidant function, which is not only easy to be absorbed by the human body, but also the cooked dishes will not be mottled.
At present, the cooking level of abalone and shark's fin seems to be an important symbol of the chef's level in China. In our neighboring countries, Japan and South Korea, they cook fresh abalone in various ways, such as sashimi, stew, steamed rice with vegetables, and mixed onions, garlic, peppers and so on. The taste is unusual and the nutrition is more reasonable.
China snacks mainly use big oil, which contains macromolecular saturated fatty acids, which is not good for human body, while West Point mainly uses butter, mainly the oil separated from cream, which is rich in vitamins A, D and inorganic salts, which is not only fragrant but also beneficial to human body absorption.
Laidian loading board
Western food has a strong natural three-dimensional sense and is very edible, and most of all foods can be eaten. Ornaments are the side dishes of the main course.
The change of Chinese food technology is more complicated. Many dishes are time-consuming and have too many decorations. Many of them are inedible, which not only wastes raw materials, but also may not be effective.
Health aspect
Western food has strict hygiene requirements in system and education. In Shangri-La, you often have to receive training, and there are special hotel health leaders to explain, demonstrate and test. The hygienic requirement of eggs is not that we pick them up and beat them. A lot of dirty things were knocked down. Clean it every day, including the refrigerator and cold storage. Wear gloves and masks when sharing food.
professional ethics
This is how foreign companies educate their employees and treat the company's affairs as their own. The company's interests are higher than personal interests, and everything must be subject to the company's arrangements. Only hard work is the best reward for the company.
work efficiency
Being a chef abroad is stressful and fast-paced, and there is no more time to think. A lot of times I told you at that time, I want the result immediately. In that environment, the chef's work is very intense and orderly, and thousands of banquets are carefully prepared by more than a dozen people.
cookoff
Foreign cooking competitions contain a lot of gold. Sometimes when a project passes a three-day competition, the highest prize may produce one or two silver medals or bronze medals. Not the top few must be gold medals, and the judges are very demanding on dishes. There are many cooking competitions of western food, including more than 20 kinds, which are different from those of Chinese food, and have played a positive role in promoting chefs' various skills.
Because "Haoxianglai" happened to live with us, and the opening was 50% off, the three of us also went to join in the fun. In order to entertain more people, the tables and chairs in the dining room are crowded, lacking the elegance and composure of western restaurants, and the tables are spread out like floating seats in the country.
In fact, the real western restaurant pays the most attention to the elegance and quietness of the environment.
Western food is for mood, while Chinese food is for mood adjustment.
Western food in melodious music, while eating slowly, while feeling a leisurely mood. Chinese food can't be deserted, it needs a lively atmosphere, and different banquets must have unreasonable rhetoric.
It is best to eat western food when you are in a good mood, or when you are in a bad mood, one or two people sit alone, eat silently and wander aimlessly. Chinese food needs friends and friends, and you should enjoy yourself, especially when you meet friends and relatives.
The delicacy of Chinese food is incomparable to that of western food. Western food pays too much attention to the collocation of nutrition and loses its dazzling appearance, especially the medium-ripe food, which is bloody and shocking, and there are not many varieties of Chinese food. Chinese food pays attention to the whole of color, aroma and taste, and can make different delicious dishes with different cooking conditions, different raw materials and even different techniques.
Western food is casual and solemn, while Chinese food is casual and solemn. So on Valentine's Day or Christmas Eve, sitting on a low sofa or rocking chair and listening to piano music, you can enjoy a touch at any time. However, during the Spring Festival, weddings or when friends come from afar, it is necessary for those groups to sit around a table, exchange cups and make overall arrangements. Even a few people who are not drunk can't express this good mood, let alone show hospitality. It is absolutely impossible for you to wander around at this time.