Bai's case is to make pasta, roll noodles, pancakes and make snacks, which is the business of the master of Bai's case, and it should be strictly separated from the chicken, duck, fish and meat in the red case.

chefs are divided into red cases and white cases.

Red case mainly refers to the cooking category of meat dishes and bowls and steamed bowls, including braised pork, crispy meat, honey meat, bad meat, ribs and meat … that is, "stir-frying, stewing, frying, stewing, cooking, frying, boiling, boiling and stewing".

To put it simply, the white case is made of pasta (steamed bread, steamed stuffed bun), and the red case is made of meat (stir-fry, sauced meat).

Bai 'an is responsible for making cakes and pastries. This type of work is named because it is related to rice, noodles and chopping boards. White cases are divided into "major cases", "minor cases" (also known as "main cases") and "noodle pots".

The big case is responsible for the production of large quantities of pasta, including handmade noodles, rolled wonton skins and the production of various steamed buns, steamed buns, flower rolls and dumplings. Small cases are responsible for the production of banquet snacks, or making various snacks according to customers' needs. The noodle pot is mainly responsible for the following strips.

The red case is divided into several types of work, such as stove, chopping block, cold dish, cage pot and water case, and also includes some chores that directly serve the red case, vegetables and so on.

chefs who use the first burner or the first cooker on the stove are called "red pot" and "chef", commonly known as "cooking spoon" and "cooking stove". They are experienced and skilled, and are responsible for cooking banquet dishes or high-grade dishes with great difficulty. The technology is second only to the red pot, and it is mainly responsible for cooking dishes with zero meals and scattered seats. The one who makes soup is called "two pots".

those who are responsible for making ordinary dishes and soups are called "three pots". Two pots and three pots sometimes have to be the assistants of the red pot. The chief chef on the pier is called "Toudun". He should not only have strong knife skills, but also be familiar with the performance, price and proportion of raw materials. At the same time, he should be responsible for the collocation and production of semi-finished products of high-end dishes, and sometimes he should be responsible for the preparation of banquet menus.

those who are responsible for cutting and matching general dishes are called "Erdun", those who are responsible for cutting and matching raw materials of unified dishes are called "Sandun", and those who are responsible for burning brine, mixing and cutting cold dishes are called "cold chopping block" and "cooked chopping block". Those who are responsible for making steamed vegetables or processing semi-finished products are called "cage pots". Responsible for the slaughter, soaking, sorting and primary processing of poultry, aquatic products and dry goods is called "water case"

Extended information:

Loading: one of the red cases in the catering industry, responsible for cutting the glued board, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs to make shapes. Simply put, the all-around player in the kitchen is also a handyman, who needs to know everything but nothing is a handle.

water platform: a special facility for killing fish and cooking chickens and ducks in the kitchen.

Chopping board: Compared with other domestic cuisines, the collocation of Guangdong cuisine is indeed very particular. In a sense, the perfect collocation of ingredients can be used to measure the cooking skill level of Cantonese chefs, because as a good Cantonese chopping block master, he deeply understands and should first consider the basic characteristics of Cantonese cuisine when making every dish.

That is, a reasonable combination of color, fragrance, taste and shape will inevitably add color and fragrance to each dish; "Color" comes from the collocation of carrot (carrot) flowers, red peppers, green peppers, mushrooms and other color materials; The "fragrance" comes from the collocation of spices such as ginger, garlic and shallots.

In the process of continuous development of Cantonese cuisine, there has been a specific and customary usage in the collocation of ingredients, which is what the Cantonese cuisine industry says: "You can tell the grave is steamed and fried by looking at the ingredients". Of course, it is inevitable that various factions will take off and unload some materials according to their own solid knowledge, but there is also the principle of its collocation, that is, the collocation method of "silk with silk, pieces with pieces, and small pieces of meat with small materials".

It is worth noting that not all spice heads can be matched with any meat materials, and they sometimes collide, just like the "pigs don't put ginger, cows don't put garlic, sheep don't put sauce" handed down by their predecessors. Otherwise, not only can it not increase the flavor of the dishes, but it will make it more difficult for the meat to be eaten after cooking.

References:

Baidu Encyclopedia-Red and White Cases

Baidu Encyclopedia-White Cases.