Watch the chef competition assessment site. Come and have a look with me.
Source: National Defense Online, PLA News and Communication Center, Rong Media.
At the contest site, the examiner strictly invigilated.
The soldiers and horses didn't move food and grass first. Recently, a brigade organized a professional cooking competition in the platform training stage. More than 40 cooks simulated the battlefield environment and competed on the same stage in front of the three-foot stove for knife cutting, cooking, pasta and other contents.
The scene of the game.
With the command of the on-site commander, the contest kicked off, and the participating chefs quickly went to the battle position and started the first content-fencing. Knife competition tests the delicacy and basic skills of every chef by shredding potatoes. The competition needs to cut potatoes for a specified number of diners within a specified time.
The chef is having a fencing competition.
"At 6: 57 on the 4th, at 7: 02 on the 5th ..." In the knife competition, the chef must complete the preparation of ingredients for the number of people who eat within the specified time, and the cut potato shreds must not be uneven in size, and then the examiner will weigh and score on the spot to ensure fairness and justice.
The chef is making cakes.
Practice cooking elite, show cooking. In the pastry competition, the chef's mastery of the pastry and the preparation of stuffing are tested by making steamed buns. The chef is required to prepare more than two kinds of fillings within the specified time. Steamed buns are beautiful and generous in appearance, with thin skin and soft and juicy meat. The mass of each steamed bun must be 80 to100g.
The chef is making cakes.
Rolling skin, stuffing, steamer ... the chefs played well on the spot, with skillful movements, and every step was tense and orderly.
The chef is preparing the ingredients for braised pork.
The third assessment course is braised pork production, which tests the chef's teamwork ability, such as making a fire, supporting the pot, setting the stove, cutting vegetables, cooking, cooking, etc ... It requires the chef to cooperate tacitly, and the braised pork produced is bright in color and full of meat flavor, fat but not greasy.
This competition is a comprehensive test of the skills of chefs.
Since the start of the training, the brigade has been keeping a close eye on the operational needs, simulating the battlefield environment, insisting on how to fight and practice, strictly proceeding from actual combat, "picking up" the subjects missed in the past, and conducting all-round, all-factor and all-field actual combat training competitions for all majors.
(National Defense Online, produced by the media of the People's Liberation Army News and Communication Center)
On-the-spot reading of the competition assessment of onlookers;
The Xiaogan Fire Brigade of Hubei Province held a skill competition for chefs of grass-roots squadrons.
China Net, the flagship version of Windows 7, May 5 (Zhang Lixuan, Wang Shijie) On July 3, Xiaogan detachment held a cooking skill competition to improve the cooking skills of the cooks in the grass-roots squadron, so that officers and men can eat well, eat well and healthily, eat special dishes and eat out of the canteen, and improve the happiness index of the grass-roots officers and men. Eight grass-roots squadrons in the city 16 cooks participated in the competition, and the team leader He Qing, political commissar Gong and all officers and men of the detachment organ watched the competition on the spot.
Before the competition, the detachment specially issued the competition plan, and the logistics department of the detachment carefully prepared and customized the unified stove, and formulated the competition rules and scoring rules. In order to ensure that the dishes produced by the eight teams are saved, all cadres and participants have lunch. The purpose of this competition is to promote the cooks of grass-roots squadrons to improve their cooking skills, improve the food security level of grass-roots troops and improve the satisfaction of officers and men. At the same time, we will implement the eight central regulations and the relevant regulations of the army to practice economy, improve the dining environment of grassroots units, and ensure that all government cadres eat in the canteen.
On the morning of 10, with the order of Director Peng Guoqiang of the Logistics Department, the Xiaogan detachment cooking skill competition officially kicked off. The cooking skill competition includes two parts: the operation of food management system and the on-site cooking skill competition. The assessment of the food management system requires each team to buy food according to the cooking requirements in the competition before the game, enter it into the food management system, and make recipes; On-site cooking skills include four designated dishes, four self-selected dishes, 1 soup, 1 cold dishes and 1 fruit platter within two hours, which need scientific collocation and balanced nutrition to ensure that the variety and quantity of dishes meet the dining needs. In order to ensure fairness and satisfy the tastes of most officers and men, the judges of this competition include cadres, soldiers, female cadres, external staff, team chefs and professional chefs, among which Wang Lan, general manager of the catering department of Quanzhou Group in Hubei Province, was specially invited as the judge. Eight judges rated the contestants according to "Knife Skill, Matching of Main and Auxiliary Materials, Color, Fragrance, Nutrition and Hygiene".
In the competition, the contestants wore white hats, turned a spatula, showed their skills and showed their cooking skills, frying, frying, boiling, frying, steaming, boiling and cutting ... Eighteen martial arts were dazzling. The theme of this cooking contest is "save money against food waste, eat well, eat well, eat nutritious and eat healthily". In less than 10 minutes, a series of dishes with all colors and flavors came out in file; Dishes of ingenious delicacies are pouring in, full of color, flavor, skills and wisdom, tradition and innovation, and the military food culture is displayed here. Each dish has a novel concept, a reasonable proportion of main and auxiliary materials, proper use of decorations, full of creativity, beautiful and natural dishes, harmonious tableware and dishes, and harmonious color matching.
The judges strictly evaluated each dish in terms of color, aroma, taste, type, characteristics and nutrition. After the review, professional judges will comment on all the dishes in the competition. After two hours of competition, the directly affiliated squadron, Hanchuan squadron and Anlu squadron won the first, second and third prizes respectively, while the directly affiliated squadron Cook and Dawu squadron Cook won the gold medal. Captain He Qing, political commissar Gong and logistics director Peng Guoqiang presented certificates and prizes to the winning teams.
After the game, political commissar Gong fully affirmed the achievements made by each team and asked all cooks to raise their awareness and fully understand the importance of practicing economy and improving food security. All brigades and squadrons must clearly understand the situation, raise awareness and fully understand the importance of practicing economy, opposing food waste and strengthening food security. Leaders at all levels should attach importance to the diet work of the troops, put it on the important agenda, and regularly check and guide them; Squadron officers and soldiers in charge of food and external chefs should strive to be "combatants" in grass-roots cooking and feeding posts, caterers for scientific nutrition recipes, administrators for food adjustment and "goalkeepers" for food funds. We should further strengthen our sense of service, base ourselves on a three-foot stove, be loyal to our duties, ignore fame and fortune, be obscure and be willing to contribute, and promote the standardization, scientificity and nutrition of the catering management at the grass-roots level in the army with our own practical actions. Second, we must improve our skills, actively improve the dietary level of officers and men, and improve dietary satisfaction. It is necessary to take this contest as an opportunity to apply the knowledge and skills gained by participating in the training of local chefs in the early stage to the practice of making recipes and side dishes, and to continue to learn, practice, improve and make progress in the work, further improve the diet structure of grassroots officers and soldiers, improve the quality of officers and soldiers' meals, and accelerate the transformation of military meals into "scientific nutrition". Third, we should innovate measures, do a good job in the construction of squadron canteens, and improve the ability of grassroots living support. Each brigade should improve the management level of food, improve the software and hardware environment of canteens, actively participate in the selection of advanced (star-rated) canteens, and build the canteens of grass-roots squadrons with Xiaogan fire-fighting characteristics to provide a guarantee basis for the smooth completion of various tasks of the troops.
The cooking skill competition has attracted great attention of officers and men and has been well received by the majority of officers and men. Everyone has said that they will take this competition as an opportunity to further improve the food security level of their own units, ensure that officers and men are well-fed, well-fed, nutritious and healthy, create the characteristics of Xiaogan fire-fighting food, enrich the food culture of fire-fighting troops, and effectively improve the food level and satisfaction of officers and men. z