French chefs always send each of us a standard recipe with photos before class, which clearly indicates the amount of main ingredients, ingredients, seasonings and the general production process. Write down the unit clearly according to the raw materials with different textures, such as kilogram, liter and spoon. For some special raw materials, it is also necessary to specify the origin and growth cycle requirements, and emphasize the unique flavor of the main ingredients during cooking. How many side dishes will the chef ask us to prepare according to the amount of main ingredients. Although I don't know French, according to the production process, I can roughly understand the names of all the steps and materials, which shows that the standard recipe is very suitable in the local area. It not only brings standards to chefs who make dishes, but also brings convenience to cost accounting.
Second, pay attention to detail education.
Because we are studying in the traditional western food production school, what we learn is mostly some basic production. The general process is similar to that made in China, but many details are different. For example, the person who taught us the next day was a French Spanish teacher. He asked us in simple English what we should do before cooking. In fact, he is guiding us and asking us the most important question in the catering industry. None of the people present answered correctly. He didn't say anything. He just went to the special hand sanitizer and showed us how to use it. He explained to us in English that when using hand sanitizer, you must stay on your hands for a long time, and finally thoroughly clean the residual hand sanitizer. Only in this way can the cleaning effect be achieved. The whole hand washing process only takes three minutes, but it ensures the safety of the product. French chefs emphasize to us that insisting on the details of hand washing is also a professional quality that all chefs should have.
Third, all kinds of tools have their own uses.
The days of studying in France are happy, and you can get in touch with new tools every day. Maybe the chefs consciously let us know about these tools. In the process of cooking, they will teach us how to use these tools in detail, tell us what we need to pay attention to, and emphasize that most of these tools are very sharp, so we must be careful when using them to avoid unnecessary injuries. Every time I use it, I must emphasize that it makes me impatient sometimes, but after I accidentally hurt it. These tools have their own uses, and sometimes they can replace each other. Chefs don't decide whether to use it because of busy work and large production, but they will use it when necessary. Usually, after grouping, we will take a toolbox from each group. There will be some basic knives and basic utensils (wooden spatula, spoon and spatula) in the box, and some knife boxes will also have spoons, which are added for the convenience and hygiene of tasting. Other tools should be taken separately. In the corner of the workshop, there is an inconspicuous small room with cabinets stacked like lockers. Only when I opened it did I know that the toolbox was neatly stored inside. The room is clean and every toolbox is spotless. Students check regularly, so as to ensure that the tools in the toolbox are complete. Of course, there are some special tools that are not available in this room. In the pastry class, we used a special tool, the light bulb. It is just an ordinary light bulb, but it can turn a hard candy noodle into a rose petal. In order to make the cake have a beautiful and attractive burnt color, a spray gun is used when making the cake, and it is convenient and quick to burn it gently. In sugar art class, we use a thermometer and put it in the pot, but with it, temperature control is much easier. Because it is a special tool, the chef specially taught us how to use it to avoid damage. Electronic scale is one of the commonly used tools. The pastry chef will use it meticulously every time he cooks, and configure it in strict accordance with the measurement requirements of standard recipes. Sometimes they add their own tricks.
Fourth, machinery and equipment are necessary in the kitchen.
The application of mechanical equipment accounts for a very large proportion in the production process, and the effect of using or not is also very different. How to choose the right tools is the key to making western food. Whenever we finish an operation class, we always use a high-pressure spray gun to clean the workshop. Because of the thoughtful design of the workshop, we don't have to worry about the excess water not being discharged. Sewers are always in a position that does not affect operation, which is very necessary. The special floor material is easy to clean, and the workshop can be cleaned in less than ten minutes. Depending on humanized tools and humanized layout, tools always appear when you need them.
Five, emphasize the different uses of different parts of raw materials.
In western cooking, the different functions of different parts of the same raw material are clearly defined. Lean meat should be the protagonist, and the scraps cut from the raw materials will be selected to make soup, and then the soup will become the soul of this dish-shredded pork. Finally, the raw materials are still a whole, but in different forms.
Sixth, every dish should be innovative.
In France, chefs often add their own ideas to the operation of dishes. Although every dish is cooked according to the standard recipe, it is different every time. Innovation has become an essential part of their work, which is reflected in every dish and every cooking process. They don't mechanically cook in the same way. They are more like carved works of art, unique works of art.
Seven, the concept of health is fully reflected.
Every dish fully embodies the concept of healthy nutrition. In order to prevent the nutrients in the meat from losing with the steam during cooking, the chef will fry the meat in the pot for a short time before cooking, just to lock the moisture and nutrients in the meat. When cooking side dishes, boiled vegetables are always accompanied by oil paper, which is necessary to retain most nutrients in vegetables. For the sake of health and nutrition, vegetables are the side dishes in many dishes, and tomatoes are used frequently, probably because only tomatoes lose the least vitamin C after being cooked at high temperature. Although it is teaching, the chef is very strict about time, and all the work is always carried out in an orderly way until the product is made, and the time is just right. I don't know when the chef has ordered the students to prepare a hot dish. The next job is to package a finished product according to your own aesthetics. The logo of this school is printed on the edge of the plate. Putting it in the middle position is the first step and a very important step. After installation, the chef will bring decorations to make the finishing touch.