Knife skill, also called knife work in catering industry, is one of the important skills in cooking technology. Cutting the sorted cooking materials of animals and plants into certain shapes such as silk, slices, segments and blocks by different knife methods according to the requirements of dishes is called "knife work".
There are ten kinds of knife techniques: cutting, slicing, splitting, splitting, cutting, arranging, spinning, gouging out, patting out and gouging out.
2.
What is the function of fencing?
Knife technology has the following functions:
(1) convenient to eat. The whole or whole raw material is inedible, so it needs to be cut into diced, diced, shredded and sliced shapes, which is not only beneficial to cooking, but also convenient to eat.
② Easy to taste. Whole or large pieces of raw materials are not easy to penetrate into the raw materials if they are not treated with knives and seasonings are added during cooking. After knife processing, it is easy to taste and make the dishes delicious.
(3)
Easy to cook. According to the different properties of raw materials, we can adapt to the needs of cooking through knife processing. If the raw materials are not treated with knives, it is not good for cooking.
(4) neat and beautiful. After knife processing, it can be cut into neat and beautiful shapes, making dishes more beautiful, making dishes more beautiful and stimulating the appetite of diners.
3.
What are the meanings of fencing?
Knife technology is of great significance in cooking technology. The quality of knife-cutting technology directly affects the color, aroma, taste, shape and quality of dishes. After superb knife processing, it can promote the uniform heat transfer of raw materials of dishes, which is conducive to seasoning, better beautify the shape of dishes, improve the value of dishes, attract appetite and promote digestion.
4.
What are the basic requirements of fencing?
When changing the raw materials of dishes, you need to do the following:
(1) It must be uniform in thickness and equal in length, and the silk, strips and segments must meet this requirement in order to cook delicious dishes. If the thickness is different and uneven, it will inevitably affect the taste. At the same time, in cooking, thin and thin are cooked first, and thick ones are not cooked. If the thick ones are ripe, the thin ones are old or burnt; Thick and uncooked food is not only inedible, but also a waste.
(2) It must be clean and tidy, and cannot adhere to each other. When using a knife, no matter from strip to strip, from silk to silk, from block to block, it must be completely separated, and the connection of silk cannot be broken, which will affect the quality of dishes.
(3) It must conform to the cooking method and temperature. When changing raw materials into knives, we should first pay attention to the cooking methods used in dishes. For example, both frying and frying methods use rapid fire, which is quick to operate, short in time and must be cut thin or thin. For stewing, stewing, stewing and other cooking methods, the cooking time is less, the cooking time is longer and the soup is more. It is recommended to cut raw materials into larger sections or blocks. If they are too small, they should be broken when cooking, which will affect the quality.
(4) must master the performance of raw materials. When changing knives, we should adopt different methods on the basis of understanding the texture and grain of old and tender. Generally, the old ones are cut with top lines, and the young ones are cut with diagonal lines.
(5) Pay attention to the shape of the main and auxiliary materials. Most dishes consist of main ingredients and auxiliary materials. When changing knives, be sure to pay attention to the shapes of main materials and auxiliary materials and cut them properly. Generally, accessories are subordinate to the main material, and they are smaller than the main material to highlight and set off the main material.
(6) Rational use of raw materials to prevent waste. When cutting raw materials, we must master the principle of making full use of our talents and giving them proper positions.