Cook's cooking skills 1, wait until the oil boils and smokes before serving, so as to avoid destroying vitamins in vegetables.
2. If vegetables contain more water, you can add no water when frying.
3, it is best to put salt after the vegetables are cooked and before serving, which can prevent the vegetables from coming out.
4. When the dish is fried to half-cooked, cover it with 1-2 minutes, but not too long, otherwise it will turn yellow.
How can a chef have excellent cooking skills 1, and learn skills from scratch.
Starting from the most basic: the basic skills of water miscellaneous, killing, heavy lotus, thawing and other stages are essential.
Now many people just want to cook directly on the stove when they enter the kitchen, saying, Miscellaneous water, killing animals, etc. are tired and dirty. Why should I learn it? Learning art is a hard and long process, which requires one step at a time, perseverance and perseverance, and you can't give up halfway.
2, it is to be based on their own duties, pioneering and innovative.
How to innovate? Chefs should learn from each other, learn from each other's strengths, practice their internal strength, combine theory with practical operation, and gather new ideas, new concepts, new raw materials and new techniques to form a new cooking skill.
Innovation is not stealing art. Many chefs' innovation is to taste what dishes are selling well in other hotels, change the name of the dishes when they come back, and make a little change to become innovative dishes, which must be completely inspired by yourself.
3. You should have a broad and selfless mind. After becoming a famous chef, you should carry forward and inherit the cooking spirit and teach the skills to the artists without reservation.
Top Ten Good Mentality for Chef's Success 1, Zero Mentality
Every time I go to a store, I ask myself to start from scratch, forget my previous achievements and status, and even the management model, and give myself a new position.
When you arrive at a new enterprise, you must turn yourself into an empty cup and re-inject a new corporate culture.
2. Competitive mentality
At work, we need to learn from each other, compete with each other, be indomitable in skills, learn from each other's strengths, make up for our shortcomings, and constantly enrich ourselves, but our skills are not jealousy, and the purpose is to improve together.
3, pay attention to the image mentality
Chefs in roadside shops and star-rated hotels are all chefs. If you want to be a chef, you must first look up to yourself, pay attention to your image, dress neatly, be polite to others and behave appropriately. This is not only a respect for others but also for yourself, and gradually improve the position of chefs in people's minds.
4. A responsible attitude
If you want to be a good manager, only by taking responsibility, coming early and leaving late, talking more and checking frequently, can you find the loopholes and shortcomings in your work, so as to further improve the quality of kitchen management;
In addition, we should be willing to take responsibility for the faults of our subordinates. If we put all the blame on our subordinates, then this manager will be incompetent. We must understand that the faults of our subordinates are also the failure of our management. If everyone works with a responsible attitude, I believe it will be a United, stable and vital group.
5. Keep learning.
Learning is like sailing against the current. If you don't advance, you will retreat. So is cooking.
How can we keep up with the development of the times without learning? We can't be content with the status quo, stick to the original skills, and have the mentality of constantly learning, learning from peers and other colleagues, so as to keep up with the pace of the times.
6. A realistic attitude
Chefs or ordinary chefs need to do things in a down-to-earth manner and be serious.
To be an ordinary chef, we should work realistically, do not cut corners, and do not deceive leaders and customers; To be a chef, we should objectively evaluate and treat employees, have a fair and just heart, and do things without personal feelings and personal emotions, otherwise no leader can win the respect of subordinates.
7. Normal mentality
Treat everything in your work with a normal heart, be calm in everything, don't be complacent even if your achievements in your work are affirmed and praised, don't be depressed when you encounter setbacks and be criticized, and don't lose confidence in yourself.
8. A tolerant attitude
Professional chefs and chefs should have a tolerant heart. Be tolerant of all people, people are not sages, and there are mistakes. Sometimes the criticism of managers may be unreasonable, but no matter whether it is reasonable or unreasonable, don't contradict it face to face. Listen to what is correct and discuss it in private.
For kitchen subordinates, once they find faults, they should be educated with tolerance. Everyone has a mature process, and they will grow up quickly with gratitude when they treat others with tolerance. Of course, it's time to reconsider the candidates for those who refuse to change their minds after repeated education.
There are many contradictions between various departments of the hotel, especially between the kitchen and the purchasing department, and between the kitchen and the front office, they should coordinate and cooperate with each other with a tolerant attitude. If there is a problem, they should not shirk their responsibilities, neither ignore it because of their face, nor hold on to it, so as to ensure the quality of the products.
9, optimistic attitude
Good mood makes good food, and I devote myself to my work with a happy mood every day.
If you are not comfortable at first, it will be difficult to finish the work smoothly without any mistakes. Therefore, a happy working attitude must be advocated by all industries, and chefs who are engaged in tired and dangerous cooking should have an optimistic attitude in particular.
10, grateful attitude
Always live and work with a grateful attitude, thanking the master for his skills and the company for providing him with a development platform for the working environment.
Now some chefs have learned three tricks and two styles and become cocky. I don't know the source. This is the biggest disrespect for the master. There are still many people who burn down the bridge, disrespect the leaders, don't cooperate with the work, and tear down the platform everywhere. This is the performance of lacking gratitude to the leaders.
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