These are traditional names.
The type of work responsible for cooking dishes, including primary processing of raw materials, fine processing, assembly of semi-finished products, and cooking into dishes, is called "red case", which is named after the basic means of cooking stoves and fires.
The red case is divided into several types of work, such as stove, chopping board, cold dish, cage pot, water case, etc., and also includes some chores and vegetables that directly serve the red case. Chefs who use the first burner or the first stove on the stove are called "red pot" and "chef", commonly known as "cooking spoon" and "cooking stove". They are experienced and skilled, and are responsible for cooking banquet dishes or high-end dishes with great difficulty. The technology is second only to the red pot, and it is mainly responsible for cooking dishes with zero meals. The one who makes soup is called "Erguo". Those responsible for making ordinary dishes and soups are called "three pots". Two pots and three pots sometimes have to be the assistant of the red pot. The chef on the dock is called Toudun. He should not only have strong knife skills, but also be familiar with the performance, price and proportion of raw materials. At the same time, we should be responsible for the collocation of high-grade dishes and the production of semi-finished products, and sometimes we should be responsible for the preparation of banquet menus. The person in charge of cutting and matching general dishes is called "Erdun", the person in charge of cutting and matching raw materials of unified dishes is called "Sandun", and the person in charge of cooking, mixing and cutting cold dishes is called "cold chopping board" and "cooked chopping board". Those who are responsible for making steamed vegetables or processing semi-finished products are called "cage pots". Responsible for the slaughter, soaking, sorting and primary processing of poultry, aquatic products and dry goods is called "water case"
A lot of work tied to the red case is called the "white case". Bai An is responsible for making cakes and pastries. This type of work is named because it is related to rice, noodles and chopping boards. White cases are divided into "major cases", "minor cases" (also known as "major cases") and "face basins". The major case is responsible for the production of large quantities of pasta, including handmade noodles, wonton wrappers and various steamed buns, steamed buns, flower rolls, jiaozi and so on. Little cases is responsible for making banquet snacks, or making various snacks according to customers' needs. The noodle pot is mainly responsible for the following strips.