There is a lot of training for chefs, the main aspect of which is to have superb skills.

Specifically, as a qualified chef, you must have fine knife skills, proper control of heat, and accurate and palatable seasoning.

Must have good cultural knowledge.

In the knife work operation, materials should be planned and used according to the amount, so that large materials can be used in a big way and small materials can be used carefully to avoid wasting raw materials.

If the pork tenderloin can be cooked freshly, don't use it to make fried meatballs, and if you can fry the shredded pork, don't use it for cooking.

Especially when changing from large ingredients to small ingredients, you have to know what to do before cutting the knife so that every part can be fully utilized.

Extended information: Notes for knife skills: 1. No matter what raw materials are cut, no matter what shape the raw materials are cut into, such as dices, shreds, strips, blocks, etc., they must be the same size, uniform thickness, neat length, equal thickness, and cannot be uneven.

Not even.

If the sizes are uneven and the thickness is uneven, the small and thin ingredients will be cooked while the large and thick ingredients are still raw, and the seasoning will not be uniform, which will affect the quality of the dishes.

2. During the knife operation, there should be no connection between strips, wires, or blocks. It is not allowed to have the meat broken or the tendons broken, or it seems to be broken but not broken.

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Otherwise, it will also affect the quality of the dishes and the appearance of the dishes.

3. Adapt to the needs of cooking methods. The cutting and shaping of raw materials must adapt to different cooking methods.

For example, cooking methods such as stir-frying and stir-frying require greater firepower and shorter cooking times. The finished product is required to be crispy and tender. In order to be tasty and mature quickly, the raw materials should be cut thinner.

Cooking methods such as stewing and stewing use weak firepower and require a long cooking time. The finished product must be crispy and tasty. To prevent the raw materials from breaking into pieces or turning into paste during cooking, the raw materials need to be cut thicker.