Dutch work is a division of labor in restaurants and kitchens. One of the red cases in the catering industry, responsible for cutting the chopping board, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the stove and assisting the chef in making shapes.

To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do odd jobs. He needs to know everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving a visual feeling, such as the side dishes such as the code plate.

The word "lotus" in the lotus fight originally means "river", which means "flowing water". The so-called "crossing the river" means mastering the "running speed" to help the wok master finish the dishes quickly, neatly and beautifully. The staffing of the lotus depends on the number of wok masters. Generally, one wok master is equipped with one lotus, and there will be one or two more lotus in large restaurants, which is convenient for deployment as a mobile person.

according to the working ability, the load is divided into the first load, the second load, the third load and the last load. "Dutch" is also called "encirclement", "case laying" and "edge pinching", and its technical term is also called "hot dish assistant". Its work mainly includes the addition of spices, the cutting of material heads, the delivery of food materials, the distribution of dishes to the "stove" for cooking, and assisting the chef of the stove to prepare the dishes before cooking.

such as the sizing, pasting and curing of vegetable materials, and the hanging of clear soup and hairy soup; Dish preparation, dish decoration, dish loading, assisting stove chefs to prepare various sauces and so on. As the Dutch post plays a very important role in the normal production order of the kitchen and promoting the improvement of the quality of dishes, it quickly spread and was widely accepted in Chinese kitchens in the mainland.

Operating procedures for loading:

(1) Put sterilized knives, piers, small boxes, rags, containers and other utensils in a fixed position on the loading table, and put clean chopsticks and clean towels for cleaning dishes in special plates on the loading table. All utensils and tools must meet the hygiene standards.

(2) All kinds of sterilized tableware shall be placed on the loading table or in the storage cabinet, whichever is convenient to take and use.

(3) according to the quality standards specified in the quality specification of raw materials, conduct quality inspection on all kinds of seasonings needed on the day of collection.

(4) cooperate with chef Zhan Zao to add and supplement various seasonings.

(5) Need homemade seasoning sauce and seasoning oil, and assist the cooking chef to prepare it according to the proportion of materials and the preparation method specified in the Standard Recipe.

(6) Cut the material head according to the standards and requirements specified in the Specification for Cutting Material Head, and put all kinds of cut material heads into a fixed material head box. The types and quantities of material heads should be prepared according to actual needs, and each material head should be consistent in size, thickness, length and thickness.

(7) Prepare various pastes as required, carve dishes and decorate flowers, and make broth.

(8) After the meal is started, after receiving the dishes handed over by the main chef, first confirm the name, type, cooking method and table number of the dishes to see if they are clear and correct.

(9) Confirm the completion of the work, and prefabricate the raw materials according to the technological requirements of the Standard Recipe.

(1) according to the delivery order of the main chef, deliver the prepared or processed raw materials such as sizing, pasting and pickling to the chef occupying the kitchen for cooking. If you receive the information of urging dishes, you should immediately coordinate the chef occupying the kitchen to give priority to cooking when it is verified that the dishes have not started cooking.

(11) In the process of cooking dishes, the chef in charge of cooking should immediately coordinate with the chef in charge of cooking to give priority to cooking according to the requirements of the dishes.

(12) Check the quality of dishes that have been loaded by chef Zhan Zao, mainly to check whether there are obvious foreign bodies, etc., and the inspection process should be rapid and serious.

(13) according to the aesthetic needs and the style of dishes, the dishes on the plate should be decorated as necessary. The principle of dish decoration beautification is elegant and just right, so as not to destroy the overall aesthetic feeling of dishes, and to ensure the hygiene and safety of dishes.

(14) After the cooked and dish-decorated dishes pass the strict sensory hygiene inspection, they are deemed to be qualified and convinced, and then they are quickly delivered to the food preparation room and handed over to the dish delivery staff. If it is a dish that is urged and replaced, it should be specially informed to the dish delivery staff.