In a threesome, there must be a teacher, and chefs who can cook will basically have their own professional skills and experiences. These experiences can save time and energy for novice chefs and food lovers to try and explore. The following is my experience of cooking for you. I hope I can help you. Share your cooking experience

It's not difficult to cook well, and it's not difficult to eat well, but it's really tough to be personalized and memorable.

First of all, we should learn the usage of various ingredients:

1. We should learn to give up monosodium glutamate and chicken essence and use soy sauce instead of

. Why not use soy sauce? Look at the color.

2. Usage of ginger, garlic and onion

Ginger can remove fishy smell. Ginger is processed into pieces or slices, which are mostly used in pyrotechnic dishes, such as stewing, stewing, roasting, boiling and grilling, and have the function of removing fishy smell of aquatic products and livestock.

Old ginger is mainly used in pyrotechnic dishes, but it should be discarded when it is ripe. Therefore, the ginger needs to be processed into pieces or slices, and it should be flaked with a knife to make it crack, so that the ginger flavor can overflow and soak in the dishes.

garlic is mainly used for cooking vegetables; Onions can enhance the flavor, quality and aesthetic feeling of dishes, so they are usually put when they are out of the pot, otherwise they will not look good when they are yellow.

3. Raw flour

is mainly used for sizing and thickening when processing meat raw materials. Raw flour can increase the taste of meat and make it tender, but pay attention to the dosage. If it is large, it will have the opposite effect.

4. Learn to use cooking wine

Ordinary white wine is enough. When cooking meat dishes, put a little cooking wine in it, it will taste delicious, and the heat will be ordered after the meat changes color, so that the ethanol in the cooking wine will have a chemical reaction with the meat, which will have the effect of monosodium glutamate. Don't think that it is unnecessary when boiled, especially seafood. Measures to improve the delicacy of dishes

1. Kitchen management

Kitchen managers should improve their own height, enhance their sense of responsibility, and improve the quality of dishes through high standards and strict requirements. As long as they have a sense of responsibility, they are all managers.

every employee in every link should have a high sense of responsibility, whether it's billing, subscription and standard setting, or inspection and material selection. Initial processing? Fine processing? Preparation? Cooking? Produced? Check? Feedback? Research is all about strengthening the sense of responsibility. Only when all the staff have a strong sense of responsibility can the dishes be successful.

2. Training

Deepen the knowledge and understanding of dishes from theory, improve the overall level of all staff, and at the same time, constantly take exams to promote learning, promote learning, and improve the delicacy of kitchen dishes.

why training? It's not that the kitchen is incompetent and incompetent, but that the standards are not uniform and I don't know what kind of food is good.

what is a good dish? It's a good dish, which is suitable for the guests and the positioning standard of the whole hotel. Therefore, we can only ask the chef through training. Only by understanding and mastering the training content and skillfully using it can we reflect the delicacy of the dishes.

3. Try the dishes

Find out the existing problems, set the standards, unify the requirements, try one requirement for success, quantify one, and standardize one, with the aim of solving the inertia of most people and improving and promoting the refinement of dish quality. Managers should follow up the problems found, and if they reappear, they will directly implement the fine. Does the quality inspection department set up points? Food rectification registration book? , check the rectification effect at least 5 times a day.

4. Strengthen the in-meal inspection, record, rectify and compare the problems found in time.

If there are problems in the in-meal inspection, the judgment should be reflected quickly, decisively and resolutely. Would rather misjudge one than let one go? When the inspector returns your food, as a chef, you should feel grateful. Otherwise, the food will cause multiple losses after serving, so attitude is very important, and attitude determines your behavior and mood. The dishes are better when you are in a good mood.

5. Patrol Taiwan

Pay attention to patrol Taiwan, find out the quality problems from the change of taste, check the quality problems that the guests have not reflected, and find out the potential quality of their own dishes.

because the guests are used to the taste requirements of the restaurant's dishes, they can't put forward any more suggestions. Only through the chef's own efforts can we really improve the quality of the dishes? Nothing is important, small things are important, and big things are accidents? . Cuisine is a hotel weapon with flesh and blood, talking with kinetic energy and communicating with guests. Chefs should know and be familiar with dishes

1. Color is the skin of vegetables, and color should pursue nature and beauty.

2. Fragrance is the breath of vegetables, and vegetables are breathing and breathing, which is alive.

3. Shape is the posture of the dish, and the chef should have an aesthetic view and give the dish the shape and posture.

4. utensils are the clothes of vegetables, and the matching of utensils can double its value, so it should not be monotonous.

5. The texture is the bone of vegetables, crisp and soft, and delicate.

6. Sound is the rhyme of dishes, and the communication speech is made by dishes. When it rings, it can be heard, such as iron plates, pots and so on.

7. Taste is the blood of a dish. Seasoning not only reflects taste, but also determines the nature of the dish.

8. Temperature is the pulse of dishes, and temperature determines manners. Hot dishes must be hot and continuous, and cold dishes should be cold rather than ice.

9. The nutrition of dishes is the foundation. Different people need different nutritional ingredients, and nutrition is increasingly attracting human attention.

1. Hygiene is the foundation of food, and the peace of mind project of catering means that illness comes from the mouth. Chefs should study the good and bad dishes reflected by guests

1. Study the dishes: Why do they respond well?

2. Research chef: Why does he cook well?

3. Study the guests: What kind of food do they like to eat?

4. Research guests: Why do they \ they don't like some dishes?

In a word, cooking attentively, strengthening the sense of responsibility, and improving the delicacy of dishes through the repeated process of training, assessment, learning standards, retraining, assessment and implementation of techniques. Caution for chefs to cook as a person

1. Cooking is just like being a person. You should be real. No matter how fancy your dishes are, the taste of beef is still the same.

2. Get through your confusion as soon as possible? Rookie? Stage: talk less, do more, watch more and learn more. Life grows in constant learning, and others can help you for a while, but not for a lifetime!

3. Don't think that the reputation of being a chef is unimportant! If bananas are rotten, they are just like apples. When everyone knows, you will regret doing this!

4, details determine success or failure! Cooking is the same, a small mistake will affect the overall effect!

5. Attitude is everything! There are many turning points in life, and your attitude sometimes determines whether you have missed a good job, or are friends who know each other and know each other!