Introduction: A chef is a person who takes cooking as his profession and cooking dishes as his main job. He needs to master basic knowledge of food and cooking to be competent for this position. The following is the basic theoretical knowledge of a chef I have compiled for you. I hope I can help you!

1, briefly describe food hygiene? May 4th Movement? The content of the system.

(1) From raw materials to finished products? Four no systems? ; Buyers don't buy rotten raw materials; The keeper does not accept rotten raw materials; Processors and chefs don't need rotten raw materials; Shop assistants (waiters) do not sell rotten food, (retail units do not accept rotten food; Do not sell rotten food; Don't take food with your hands; Don't pack food with waste paper and garbage.

(2) finished product storage? Four isolation? : raw and cooked are isolated, finished products are isolated from semi-finished products, food is isolated from sundries and dirt, and food is isolated from natural ice.

(3) Implement the appliance? Four levels? One wash, two brushes, three flushes and four disinfections.

(4) Environmental sanitation? Four decisions? Methods: Assign personnel, materials, time and quality to divide the work and be responsible for all the work.

(5) personal hygiene? Qin Si? Wash your hands frequently, cut your nails frequently, take a bath and have a haircut frequently, wash clothes and bedding frequently, and change your work clothes frequently.

2. What are the personal hygiene requirements of catering staff?

(1) Smoking and spitting are strictly prohibited during operation; (2) Cutting and cooking should adopt double-plate system, that is, raw and cooked separately; (3) When cooking, try to taste with a small bowl or spoon. After tasting, the remaining juice must not be poured into the pot; (4) when cutting the raw materials for cold meals, knives, vegetable piers, etc. Should be disinfected first, and the basin containing ingredients should be replaced regularly; (5) Wipe the rag frequently, and do not use one cloth for multiple purposes to avoid pollution. (6) Operators should pay special attention to prevent gastrointestinal infections and skin diseases, and check their bodies regularly. (7) In addition, wash your hands frequently, cut your nails frequently, have a haircut frequently, take a bath frequently, and change clothes frequently.

3. Briefly describe the safe use of electricity.

(1) To prevent electrical appliances from getting wet, cut off the power supply when scrubbing the machine, do not work with electricity, and do not splash water on the machine, otherwise the electrical appliances will get wet, which will reduce the insulation performance and lead to electric shock.

(2) Check and repair damaged electrical components in time. Don't use parts with poor performance. When electrical components are found to be faulty, stop the machine immediately for repair, and do not operate forcibly.

(3) Take good care of electrical equipment and avoid overload operation. Don't pull the wire, and don't hang things on the wire. The grounding wire of the equipment shall be kept intact.

4. What kind of modern service concept and modern service consciousness should be established in catering professional ethics?

(1) Settings? The guests are our parents? The concept of.

(2) establish? The guests are our relatives? The concept of.

(3) establish? The guest is always right. Give guests rights? The concept of.

(4) establish? The most critical guests are our best friends and teachers. We should always thank the most critical guests? The concept of.

5. How to identify the quality of raw meat?

① Color: Good quality fresh meat will show its unique color due to different kinds, such as pork is bright red, beef and mutton is dark red, chicken is light red and duck is dark red, all of which are shiny. If the pork is gray or yellow-brown, there is juice flowing from the surface of the meat, and the meat quality is inelastic. This kind of pork is called watery meat, which is a kind of pork with abnormal physiology and biochemistry.

② Tissue: Some features of muscle tissue can be judged by vision or touch. Usually, the elasticity of poultry meat will gradually disappear with the increase of slaughter time. This can be judged by touching whether it is elastic or not. The thickness of muscle fiber and the distribution of fat can be seen intuitively. The distribution of fat has a great influence on the taste, especially when buying beef or pork loin. What is important is whether its cross section is presented. Marbling? Shape. Moreover, when buying chicken, the epidermal hair follicles should be small.

③ Water-holding capacity: This property is one of the important quality indexes of fresh meat, which refers to the ability of meat to keep the water contained. If the water retention is poor, water will flow out during the exhibition, making the meat surface look wet. This phenomenon is most common in pork tenderloin and hind leg meat.

④ Smell: Fresh meat should be free of ammonia, alkali, rancidity and other smells.

6. How to identify the quality of fish?

Fish eyes: the eyes of fresh fish are clear and bright, and there is no congestion. When touched, the eyeball can rotate but not loosen; The eyeball of stale fish is sunken and turbid, and it is difficult to distinguish eyeball from white eye. 2 fish body: fresh fish, tight and elastic. The meat of stale fish is soft, some fish bones are separated, and the fish mouth is soft and loose. A fish that has just died is elastic, but its mouth is stiff and open.

Fish gills: Fresh fish gills are bright red and can be restored to their original state after fishing. Stale fish gills will turn dark red or green, which is easy to cause food poisoning. ④ Fish scales: Fresh fish scales are bright in color and not easy to fall off. The fin sticks to the fish and is not easy to pull apart. If the scales are loose and easy to fall off, they are not fresh fish.

⑤ Fish maw: Fresh fish maw, full and elastic in meat, smooth in color, and full of bloodshot after cutting. For stale fish, the abdomen is dark gray, the meat is soft and inelastic, rotten and soft.

⑥ Fish skin: Fresh fish has smooth appearance, bright skin color and clear pattern, while stale fish skin is dull, and wrinkles will appear when pressed with fingers; If you wash it with clean water, there will be cracks after washing.

7 fishy smell: fresh fish has a special seaweed smell; Fresh fish has a pungent smell.

7. How to identify the quality of shrimp?

(1) The appearance of shrimp should be complete, without chipping or other damage.

② The color of shrimp should be original and fresh, and it should not be dried due to water loss. (3) If the top of the shrimp head is red and white or the tail is black, it is inferior goods with poor freshness.

(4) Shrimp body shall not have hydrogen sulfide odor, ammonia odor or other odor. ⑤ Shrimp itself should be elastic. If its head is slack, it is not a first-class product.

⑥ If the shrimp head turns blue or discolored after heating, it is not fresh.

For super-large and beautiful, such as spotted shrimp, giant head shrimp, lobster, etc., it is best to keep the whole shrimp for purchase.

8. How to identify the quality of shellfish?

You can knock on each other when you buy shellfish. If the sound is dull, the meat in the shell is dead. Live. Shellfish will make a crisp sound, and it is not easy to open when the shell is closed. If you open it a little, a little foreign body will approach and close quickly. If the mouth of shellfish is open and stinks, it may be poisoned if eaten. In addition, when buying the meat of shellfish with shells, you must choose the one with full meat and bright color.

9. How to identify the quality of crabs?

Give priority to health when buying. If it is frozen, it depends on whether the head and feet have fallen off and whether there is a rancid smell. All crabs with one eye, one eye, the same eye, six feet, four feet, hair under the abdomen, bones in the abdomen, stars on the head and red feet on the back are parasitic and poisonous and must not be eaten.

10, how to identify the quality of eggs?

Fresh eggs have a rough shell, a layer of frost powder, no cracks, bright and clean color, and shake silently. theory

1 1. There are five kinds of dry material rising methods: water hair, oil hair, salt hair, alkali hair and fire hair.

12. Why should vegetables be washed first and then cut?

If you cut it first and then wash it, you will lose more nutrients from the incision.

13. What are the general principles of poultry primary processing?

(1) When slaughtering, the blood vessels and trachea must be cut off to drain the blood;

(2) When depilating, it is necessary to master the water temperature and ironing time;

(3) clean and remove blood stains;

(4) Make the best use of everything, and all parts of poultry are useful.

14. What is the function of taking materials by stages?

(1) Ensure the quality of dishes and highlight the characteristics of dishes.

(2) Ensure the rational use of raw materials and make the best use of them.

For example, hard pork belly is generally used for boiling, stewing, stewing and steaming. Soft pork belly is generally used for stewing and stewing. Neck meat is mostly used for stuffing.

15, what is the knife method, knife edge?

There are many kinds of knife methods, which can be generally divided into straight knife method (cutting, splitting and splitting), flat knife method (pushing knife batch, broaching knife batch, flat knife batch and shaking knife batch), oblique knife method (oblique knife batch and counter knife batch), other knife methods (cutting, rotating, picking and scraping) and mixed knife method.

There are several kinds of knife edges: blocks (elephant-eye blocks, large and small blocks, long squares, sparerib blocks, chopping boards, large and small hob blocks), slices (willow leaves, elephant-eye blocks, crescent blocks, thin slices, thick slices, clamping blades, sharpening blades), threads, strips, cubes, grains, minced meat, segments and so on.

Processing brittle raw materials, such as batch water bamboo, winter bamboo shoots, oak vegetables, etc. , with a push knife batch.

Processing slightly hard raw materials, such as batch meat slices and chicken slices. , with a broach batch.

Use a flat knife to process soft raw materials, such as tofu and pig blood.

Sawing is generally used to cut loose raw materials. Such as Sichuan-style pork, ham, bread and instant-boiled mutton.

Push cutting is generally used to cut thin and small raw materials, such as shredded pork, hundred pages, cooked fat and so on.

There are two kinds of chop: single chop and double chop.

Professional requirements of chefs

Cultural requirements

Learning to be a chef requires certain cultural knowledge, tolerance and judgment. To learn cooking, you can apply for the relevant cooking school, or you can go directly to the catering service place with the chef.

moral conduct

The moral quality of a chef refers to his level and accomplishment in political thought and moral quality.

As a chef in socialist China, in addition to the basic ideological and moral qualities of patriotism, love for the party and love for the people, according to the particularity of cooking profession, the following points should be put forward in particular: 1. The essence of serving the people wholeheartedly; Second, the professionalism of loving one's job; Third, the spirit of loving the collective and the enterprise; The fourth is a firm concept of the legal system.

Physical condition

As the saying goes:? Old yin and yang, less cooks. ? Chef's job is an intensive labor. To be a qualified chef, you must first have a healthy body in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical strength. You can't bear it without a healthy constitution. In addition, chefs should have strong endurance. The job of a chef is different from ordinary work. People often go to work before and leave work after. Eat in front of people and behind them. Sometimes even business is too busy to eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the fumigation of oil smoke and so on. The characteristics of this kind of professional labor require chefs to have strong endurance. Some people sum up this tolerant image as? Four wins? That is full, hungry, hot and cold. Third, chefs should be quick-thinking and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is particularly different. When guests order food or order a banquet, the chef will respond immediately and cook with the dishes. In addition, in the process of making, some dishes need to be cooked in a hurry, such as cooking. These dishes are often needed.

To complete a series of operating procedures in a short time, chefs need to be quick-thinking, skilled and energetic.

Professional quality

The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, he has better knives, a proper grasp of the heat, and accurate and delicious seasonings. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge. Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S.

Work taboo

One: No spitting, no littering, and the work area is clean and tidy.

Two: dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times.

Three: don't waste raw materials, separate raw and cooked, and avoid frying spoons and tasting.

Smoking is forbidden in the kitchen.

Chef's professional grade

As a chef, a modern chef, of course, you must obtain the Chinese cooking professional qualification certificate. That is, the chef's certificate (the chef's certificate was cancelled on April 20 1 1, and now the job name is changed to China Chef. If in doubt, you can log on to the National Vocational Qualification Work Network to inquire about the type of work. )

The professional qualification certificate of Chinese chefs shall be uniformly printed by People's Republic of China (PRC) and the Ministry of Labor and Social Security, and shall be handled and issued by the Ministry of Labor and Social Security or relevant departments of the State Council according to regulations.

China cooking professional qualification certificate is divided into five grades according to the * * * grade.

primary

Meet one of the following conditions, for the national vocational qualification level five.

(a) to complete the standard hours stipulated in the primary formal training of this occupation, and obtain the graduation (completion) certificate.

(two) engaged in this occupation for more than 2 years.

(3) The professional apprenticeship expires.

middle (level)

Have one of the following conditions for the national vocational qualification level 4

(a) after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years in a row, received the formal training of the standard hours stipulated in this occupation, and obtained the graduation (completion) certificate.

(2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation.

(three) to obtain a vocational graduation certificate from a secondary vocational school or above with intermediate skills as the training goal, and to be recognized by the administrative department of labor and social security.

elder

One of the following conditions is the national vocational qualification level 3.

(a) after obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the standard hours stipulated in the formal training of this occupation, and has obtained the graduation (completion) certificate.

(2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation.

(3) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years.

(four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills.

technician

Meet one of the following conditions, for the national vocational qualification level two.

(a) after obtaining the senior vocational qualification certificate, he has been engaged in this occupation for more than 5 years continuously, and has been trained by this professional technician to reach the required standard hours, and has obtained the graduation (completion) certificate.

(2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate.

(three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years.

Senior technician

Meet one of the following conditions, for the national vocational qualification level.

(a) after obtaining the professional qualification certificate of the professional technician, he has been engaged in the professional work for more than 3 years, reached the standard class hours stipulated by the formal vocational training of the professional senior technician, and obtained the graduation (completion) certificate.

(two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years.

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