To get started as a chef, it is essential to know the relevant tools and how to use them reasonably.

then the most basic ones are kitchen knives and vegetable piers, which are the universal tools of kitchen utensils. Their effective combination can change the raw materials of various patterns.

When I was an apprentice, the first thing I learned was to sharpen the knife, and the second thing I learned was to sharpen the vegetable pier. Perhaps many people don't understand. Cutting the vegetable pier is to flatten the vegetable pier with a knife, because the vegetable pier will sink in the middle after a long time. Now I use machines, or I just replace it with a new one.

Other tools, such as wire grater, peeler, grindstone, scissors, stuffing grinder, microwave oven.

when you know about tools, you should also know how to use each tool and what the correct method is.

Next, it's time to know the ingredients, from common green onions, potatoes and eggplant to rare asparagus, bamboo shoots and black garlic.

From crucian carp, carp and grass carp to Boston lobster, Australian lobster, abalone and oysters.

From pork, chicken legs, lamb chops to snowflake beef, pork tongue, yellow throat and louver, it takes a long time to distinguish.

this will not happen overnight, step by step!

Then there's the seasoning. Like the ingredients, we need to learn more about it, from ordinary soy sauce and vinegar to olive oil, Italian black vinegar, brandy, Japanese sauce and so on. There's always a process!

In the process of contacting tools and ingredients, the simultaneous practice is knife work. As the saying goes, practice makes perfect, and you will definitely achieve something if you practice hard!

as a chef, you need to introduce different dishes according to different seasons!

it is necessary to use the most suitable cooking method according to different ingredients to ensure the flavor of the ingredients and enhance their flavor to the maximum extent!

it is also necessary to mix a variety of ingredients together to make a dish with satisfactory color, taste, fragrance and appearance!

We also need to design dishes and menus with different styles for different groups of people, so as to satisfy customers' preferences as much as possible! Let as many customers like our dishes as possible!

and what are the most basic knowledge to meet the above requirements? Let's introduce it in detail below!

Generally speaking, in the first month of studying in the kitchen, everyone knows about it!

①: rough processing of ingredients, including peeling, cleaning, killing fish, slaughtering chickens and soaking vegetables for disinfection. These must be understood! Because it's all big kitchens now, and my aunt helps me manage vegetables and kill fish, many young chefs are not skilled in these basic skills! It's okay to be unskilled, but you must understand clearly! At least know how to do it!

②: Knife skill! Personally, I think a good dish starts with cutting and matching! Any ingredients must be able to be cut into the shape you want, which is called mastering the basic knife skills!

③: turn over the pot! Everyone knows that the hotel is very hot! If you can't turn over the pot, then the cooking speed will definitely not keep up, and it is easy to simmer the pot, so this is also a necessary basic skill!

It will basically take six months to one year to master the above three basic skills! This is also a time to accumulate the foundation, which is essential! It took me a year and a half.

Many times, when we process different dishes, the size of ingredients is different. Even if the cooking method of the same ingredient is different, the seasoning, curing time, firing time and processing temperature will be completely different!

What's more, we need to know which ingredients have conflicting effects, and which ingredients are easily discolored, fragile and cooked!

According to the different degrees of hardness, size and tenderness of the ingredients, they are used in different dishes, using appropriate baking methods and adding appropriate seasonings.

So, the premise of cooking well is a deep understanding of the characteristics of ingredients!

Up to now, no one can guarantee to know all the seasonings on the market! But the commonly used 3-4 kinds of spices, we must understand clearly, the role of each of them is to enhance freshness, remove fishy smell, or enhance fragrance, and so on, which we must understand clearly! In this way, according to the taste type, the seasoning can be flexibly matched! And in the case of taste deviation, it is better to correct it!

In addition, it needs to be explained that if you are friends of Hongan, you need to have a certain understanding of spices and understand their basic characteristics and functions.

All the dishes we cook have a basic flavor! Generally, it is flexibly matched around seven basic flavors! These basic flavors are salty, sweet, spicy, sour, fresh and fragrant. Different cuisines have different understandings of flavor types, so I won't elaborate here. Just follow the instructions of the master! If you are an amateur food lover, just follow your own understanding! Everything needs to be flexible! The right is the best!

Whether a restaurant makes money or not, the waste of ingredients accounts for a great factor! This job is generally the responsibility of the chef and Toudun, with the chef supervising and Toudun responsible for opening the menu and managing the refrigerator.

So the salary of a good pier is quite high, especially for experienced piers! In 28, the salary of a friend of mine who made the first pier reached 4 yuan. It was the 15th year that he worked as a chopping block continuously!

generally speaking, we think that menu arrangement is something that only happens at parties! But this is not the case! In any hotel, his menu is carefully designed!

the proportion of cold dishes, special dishes, steamed dishes, hot dishes, snacks, high-priced dishes and the order of arrangement must be carefully thought out!

We should not only make it convenient for guests to order food, but also make them unconsciously order some special dishes and high-priced dishes designed by us, so that the unit price of customers will rise and our work will be more valuable!

more importantly, we should also take into account the processing capacity of the kitchen! Every post should have something to do, not a table full of hot dishes, which will lead to some posts being bored to sleep, while others are busy to fly!

so: arranging menus is a very important ability! This is generally the job of a chef or chef, especially the opening of a new store, which can best reflect the level of a chef!

in our daily work, accidents always happen inadvertently! So we have a certain ability to cope with all kinds of accidents! For example, after the oil pan catches fire, we should continue to add cold oil to reduce the oil temperature and let the flame go out! For example, after a power outage, our first reaction should be to close the valve! These are the basic safety knowledge that must be mastered!

followed by food safety knowledge! For example, spoiled food must not be used!

why do I take this as an essential foundation? Because many of our current chefs work all over the country, but the customs in many places are different and the tastes are different!

this is my own confusion. I used to work in Guangdong, where Sichuan food can't be too spicy, and occasionally I have to add an extra sugar! Otherwise, the guests will complain about you! You can't completely move the practice of your hometown, otherwise you can only be scolded and fly!

that's all I understand about the basic knowledge of chefs! As for the higher-end kitchen management and interpersonal communication, it depends on personal talent. Anyway, I don't have that talent! So let's not talk nonsense.

To sum up, you have learned a lot to be a good cook! Even more than some college students, but our salary level is very touching! Let's not talk about it ......

Seeing this question, I feel it is really necessary and very happy for me to answer this question. Since you have asked this question, there are only two situations. First, if you want to learn from a chef, you should know something about it in advance. Second, I envy the chef industry and am curious. I want to know whether being a chef is very powerful or not, and whether I have to master a lot of knowledge.

no matter what kind of idea you are based on, I have personally participated in the chef's study a few years ago, and then worked as a chef for more than two years (I dare not call myself a teacher! ), willing to dispel doubts and doubts for everyone, I will share what I know with you today without reservation. I hope you will read patiently and don't mind my verbosity. The more detailed things are, the clearer you will be, and the more you will learn real knowledge!

A qualified chef must have three basic skills.

The above are just the basic skills that a chef must master. If he wants to be a big-name chef, he must also master the knowledge of art and nutrition. Chinese cuisine pursues delicious colors and makes it delicious. Reasonable nutrition and therapeutic effect

Two skills that middle and senior chefs need

[Conclusion]

Every occupation should follow a step-by-step process. Starting from some basic and simple learning, it is the same to be a good chef, starting from the simplest and becoming a famous teacher step by step.

Chefs also need to know a lot of basic knowledge, such as: kitchen safety and hygiene, understanding tools and ingredients, using tools and handling ingredients, making delicious food, etc. Let's talk about it in detail below

1. Kitchen safety

In any occupation, safety comes first. As a chef's main battlefield, ensuring safety must definitely be put in the first place, and when you step into the kitchen, you will start to be a chef. Generally, teachers will start with safety. Kitchen safety is related to everyone's personal safety, such as electricity, gas and exhaust system in the kitchen.

2. Kitchen hygiene

No matter whether we are cooking at home or working as a professional chef, we must do a good job in hygiene everywhere, especially as a professional chef. If the chef cooks food for guests, no guests will be willing to go in and eat it if it is too dirty. More importantly, hygiene and safety, not just hygiene, will easily lead to food safety problems if you don't pay attention to hygiene.

Kitchen hygiene includes: environmental hygiene, kitchen utensils hygiene, food hygiene, etc. Environmental sanitation is like floors, walls, etc. Kitchen utensils are hygienic, which can make healthier and healthier food; Food hygiene is mainly about the storage of food. Different food needs to be placed in different environments, such as the refrigerator, the room temperature and the pool.

1. Understanding tools

Tools are the fighting tools of chefs, and there are many kinds of kitchen tools. However, it is not difficult to understand the tools in this step. Generally speaking, you can remember them several times, and you have to know what different tools are used for.

2. Know the ingredients

As ingredients are the most basic raw materials of food, there are more kinds of ingredients, and different ingredients have different practices, so it is necessary to clearly understand the names and uses of ingredients, what dishes will be used, what functions they will have, and so on, as well as the common sense of food compatibility, which involves personal safety and needs to be kept in mind.

From common green onions, potatoes and eggplant to rare asparagus and black garlic. From crucian carp, carp and grass carp to Boston lobster, abalone and oysters. From pork, chicken legs and mutton to snowflake beef, pig tongue and yellow throat, it takes a long time to distinguish.

1. Tool use

After we know the tools above, we began to learn the use of tools. The most commonly used and basic tools are the use of vegetable piers and knives. The vegetable piers need to be well maintained, and the most important thing is the skill of knives. This requires a long time of practice. After proficiency, you can use knives to handle different shapes for different ingredients.

There are many kinds of tools, such as refrigerator, electrical appliances, dough mixer, bread maker, silk wiper, peeler, grindstone, scissors, stuffing machine, microwave oven, etc., as well as cooking pot, etc., all of which are core tools, so we must know their performance and function first. The key point of this step is to use them skillfully and safely.

2. Food processing

After knowing the ingredients, it is time to process the ingredients. Processing the ingredients refers to simple processing of raw materials, such as peeling, cleaning, killing fish, slaughtering chickens, soaking vegetables, etc. Different ingredients are treated differently. This step is a preliminary food processing, but it plays a crucial role.

once you have mastered all the above, you can try to make different cuisines. This step is also the most difficult. What materials are used for each dish and how to make them is a difficult point, because this step directly determines whether the food you make is delicious or not.

There is also seasoning. Like ingredients, we need to learn more about it from ordinary soy sauce and vinegar to olive oil, Italian black vinegar, brandy and Japanese sauce.

Any dish has a basic taste! Generally, they are flexibly matched around seven basic flavors, namely, salty, sweet, hemp, spicy, sour, fresh and fragrant. According to requirements, different flavor foods are produced.

Summary: The above is the basic knowledge to be a chef. If you want to be a chef, you need to learn to make it step by step in the above order. After a long period of study and practice, your cooking skills will become higher and higher, and the food you make will become more delicious.

I'm Myra's gourmet, and I'll answer:

First of all, this question is a bit too broad. There are many common sense that chefs must know, such as: the basic common sense of chef's gourmet preparation, that is, the simplest and most basic introductory common sense; Or what's more, there are the basic knowledge of cooking fuel, the basic theoretical knowledge of cooking ... and so on. This question is a bit too general. If you are planning to learn from cooking now, or have just started, don't worry, you will know it slowly. I will share a few small points below for reference only.

1. The first and most important thing to know is the common sense of kitchen safety! Everything is people-oriented, and safety is the most important! This must be ranked first; For example, the kitchen electricity safety, smoking safety and so on;

2. Secondly, it is the common sense of kitchen hygiene. The dishes cooked by the chef are for the customers at last. If you get sick from the mouth, you must have a good idea of kitchen hygiene! This is also indispensable;

3. It is also very important to establish a good sense of service and basic service knowledge!

4. Common knowledge of major cuisines and food production; This is more profound, and it takes time to accumulate and study hard!

1. The same is the brine platter, and some chefs may pursue superficial efforts-the raw materials covered on the surface are neat in size and uniform in thickness, but the raw materials covered inside are different.