Be familiar with the raw materials and cooking methods of the dishes of the People's Armed Forces Department of our unit

In order to facilitate customers to order, restaurants and restaurants generally print and publish the local dishes. Each dish has its own name. The chef must know all about the dishes listed by our restaurant to customers, what main and auxiliary materials are needed for each dish and their proportion, what cooking methods are used for each dish, what processing and cooking procedures are needed, and the color, fragrance, taste and shape of the dishes formed. Because, the operation of kitchen work, from the preparation and preliminary processing of raw materials to cooking into dishes and serving them, is a complete production process. At the peak of eating, the whole kitchen workflow is in a high-speed operation state, and every link of the kitchen is not allowed to be blocked. If the dish preparer is not familiar with some dishes, it will delay the time and even cause mistakes in side dishes, and the consequences can be imagined. Therefore, the food coordinator must be familiar with the menu of the unit and master its cooking skills.

5. Be familiar with knife work and cooking methods, and accurately grasp the matching of raw materials

The task of a side dish chef is to match raw materials, and generally does not undertake knife work. However, we must be familiar with the knowledge and operation of knife-cutting. The reasons are as follows: (1) The raw materials treated by knife-cutting are often varied, and only by being familiar with knife-cutting can we correctly select the raw materials treated by knife-cutting for a certain dish; (2) Being familiar with knife work is helpful to identify the advantages and disadvantages of knife work, and suggestions for improvement can be put forward to the chef of knife work if it does not meet the specifications.

Being familiar with knife cutting and cooking methods, as well as accurately mastering the matching of raw materials of various dishes are closely linked, and knowing the required raw materials of various dishes can test whether the supplied raw materials are complete and sufficient; Familiarity with cooking methods can ensure the proportion of all kinds of raw materials and timely side dishes according to the cooking links of dishes.

6. Understand the market conditions and master the cost accounting

Understand the market conditions and master the cost accounting, so that the restaurant can make a reasonable operating profit without losing customers. When customers order a banquet, the number of dishes for a table is all determined. What is the quantity and quality of the dishes cooked? Is the restaurant losing money or is the customer suffering a big loss? This has a great relationship with the choice of materials and the quantity of materials. Therefore, the side dishes must be good at cost accounting, and the premise of accurate cost accounting is to know the market information, not only the original purchase price of various raw materials, but also the current market price. Then according to: (1) the consumption rate or net material rate of raw materials from wool to net material; (2) The quantity, quality and cost of various raw materials for each dish; (3) Determine the cost and selling price of each dish according to the gross profit margin of each dish. So as to accurately grasp the quality and quantity of feeding. In short, through cost accounting, the unit can obtain reasonable profits, and consumers will not suffer.

7. Pay attention to the reasonable collocation of nutrients in dishes

It is the requirement of the times, necessary and conditional for the chef to collocate the nutrients in dishes reasonably. Chefs with side dishes should study hard, learn relevant knowledge extensively and comprehensively, and be familiar with the nutritional components of various raw materials, so as to mix raw materials reasonably and scientifically and improve the nutritional value of dishes.

8. Constantly improve the quality and create new fancy varieties

Chefs with side dishes should not only pay attention to developing fine cooking traditions, but also attach importance to the innovation of dishes. Innovative cuisine is the need of the times. (1) With the improvement of people's living standards, the requirements for diet are getting higher and higher. When people go to restaurants, they not only want to eat enough, but also want to eat skillfully, so they need new varieties that are suitable for customers' tastes and have nutritional value to meet the needs of consumers. (2) With the enrichment of material life and the prosperity of the market, new cooking materials are increasing. How to give full play to the role of new raw materials and create new dishes is a new topic faced by side dishes chefs.

Chefs with side dishes should be brave enough to face the fierce competition in the current food market, not be confined to the old rules and regulations, broaden their horizons, understand the characteristics of different cuisines in China, learn from the characteristics of other cuisines, and bring forth the new. On the other hand, we should master consumers' dietary needs and psychology, constantly improve our work, and create new dishes with high nutritional value, novel style and delicious taste, which are loved by consumers.