First of all, the "cook" refers to the staff who cook and cook in canteens, restaurants and guest houses of military units, enterprises and institutions, and collective units, which is what we commonly call "cook". In ancient times, people who were cooks were called Dong, Chef, Cook and Kitchen Servant.

Cooking class is a group that prepares meals (including breakfast, Chinese food, dinner, dinner, picnic, holiday meal, special meal, etc.) in a company. ) for everyone. Their task is to provide food service for the heads of troops, soldiers and the wounded and sick.

A canteen/kitchen/cooking class

Among them are chefs, chefs, breeders and breeders. Their leaders are the company quartermaster and the deputy company commander.

Services provided

Catering staff

The task of the caterer is to go out to buy food according to the menu every day and purchase rice, noodles, grain and oil, soy sauce, vinegar, sugar, salt and other main and non-staple food materials;

cook

cook

tributary

The task of the breeder is to build one or several pens to raise sows, pigs and piglets, and to use the surplus grain in the army's life and the vegetables and fruits obtained from the army's labor during the rest time to raise a large number of finished pigs for the army to eat, so as to improve the army's life and enhance its combat effectiveness.