A cook is a stable job with a high salary. However, for ordinary people, the chef industry has many professional skills, and it is quite mysterious. Therefore, learning chefs should start with basic skills. There are eight basic skills to learn from chefs. Let's talk about the eight basic skills of chefs in Zhengzhou New Oriental.

1. Knife technology. Knife cutting is an operation technology that uses different knives and different knife methods to cut cooking raw materials or semi-finished products into various shapes according to food and cooking needs.

2. Feeding techniques. Pay attention to the order of cooking materials, so as to better control the raw and cooked of different ingredients and facilitate the control of cooking time.

3. Paste technology. Sizing and gelatinization are one of the important processes of cooking material finishing. It is a process of wrapping a layer of "coat" on the main ingredients of dishes with some seasonings and seasonings in a certain way, so it is also called "mixing vegetables". By using sizing and hanging paste, the surface of food can be covered with a protective layer, which not only protects nutrients such as protein and vitamins, but also makes dishes tender and delicious. It can also lock the moisture and umami taste of raw materials and bring aesthetic feeling to the shaping of dishes.

4. Master temperature technology. Temperature is the amount of firepower and the length of time used in cooking. When cooking, on the one hand, we should distinguish the firepower from the burning intensity, on the other hand, we should master the maturity time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the use of firepower should be determined according to the nature of raw materials.

5. thicken and splash juice technology. When the dishes are close to maturity, the prepared powder juice is poured into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.

6. Master the technology of seasoning time and quantity. Cook at different times according to different ingredients and dishes, and put different amounts in the order of cooking dishes.

7. Spoon turning technology and plate loading technology. Turning spoon is a technique to turn the raw materials skillfully, accurately, timely and properly according to the different requirements of dishes, so that the dishes are heated to maturity, taste, color, concentration and shape. Dishes are arranged according to different types, sizes and shapes of dishes and the actual situation, so as to be more pleasing to the eye.

8. Processing technology of fresh raw materials. Basic treatment is carried out on the raw materials to make the wool become clean materials, which is convenient for subsequent processing. The quality of primary processing and the level of processing technology have great influence on the later finishing and even cooking, so mastering the primary processing method of fresh raw materials is the basis of learning cooking technology well.

Learning the eight basic skills of a chef is all here. To learn this skill well, it is very important to master all kinds of basic skills.