The first basic knowledge: What are the basic skills of a chef?

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 is now.

In the big kitchen, there are aunts to help manage vegetables and kill fish, and many young chefs are not skilled in these basic skills! It's okay to be unskilled, but you must understand it clearly.

Chu! 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 the only way.

Call to master 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!

The second basic knowledge: understanding the characteristics of edible materials!

Many times, when we process different dishes, we divide the size of ingredients differently, even if the cooking methods used for the same ingredient are different.

The seasoning, curing time, firing time and processing temperature will be completely different!

It is even more necessary to know which ingredients have conflicting effects and which ingredients are easy to change color, fragile and easy to cook!

According to the hardness, size and tenderness of the ingredients, it is used in different dishes, using appropriate baking methods and adding appropriate ingredients.

The seasoning goes in.

Therefore: the premise of cooking well is a deep understanding of the characteristics of ingredients!

The third basic knowledge: the knowledge and understanding of various seasonings!

Up to now, no one can guarantee to know all the spices on the market! But commonly used 3-40 kinds of spices, we must understand clearly, it

We must know clearly the function of each seasoning, such as adding freshness, removing fishy smell or enhancing fragrance. In this way, according to

Flavor type, flexible collocation seasoning! And in the case of taste deviation, it is better to correct it!

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

The fourth basic knowledge: the understanding of taste type!

All the dishes we cook have a basic flavor! Generally, it is flexibly matched around seven basic flavors! These basic tastes are salty,

Sweet, hemp, spicy, sour, fresh and fragrant. Different cuisines have different understandings of flavor types, so I won't go into details here. Let's follow the instructions of the master.

Just do it! If you are an amateur food lover, just follow your own understanding! Everything needs to be flexible! appropriate

Is the best!

The fifth basic knowledge: storage and arrangement of raw materials!

Whether a restaurant makes money or not, the waste of ingredients accounts for a great factor! This work is generally the responsibility of the chef and Toudun, and the chef supervises it.

Governor, Toudun is responsible for opening the menu and managing the refrigerator.

Therefore, the salary of a good pier is quite high, especially for experienced piers! In 2008, I was a friend of the first pier.

Friends' salary reached 4000 yuan. That was the first15th year of his continuous work on chopping blocks!

The sixth basic knowledge: arranging menus!

Generally, we think that menu arrangement is something that only happens at banquets! But this is not the case! In any restaurant, his menu is classic.

Carefully designed!

The proportion of cold dishes, special dishes, steamed dishes, hot dishes, snacks and snacks, high-priced dishes, and the arrangement.

Order, must be well thought out!

It is necessary to make it convenient for guests to order, but also to make them unconsciously order some special dishes and high-priced dishes designed by us, so that the unit price of customers will be on.

L, our work is more valuable!

More importantly: we must 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 are 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 when a new store opens.

Can reflect the level of a chef!

The seventh basic knowledge: the understanding and mastery of safety common sense! Including food safety and environmental protection safety!

In our daily work, there will always be accidents inadvertently! So we have a certain ability to cope with all kinds of accidents! compare

If 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

It's a shut-off valve! These are the basic safety knowledge that must be mastered!

Followed by food safety common sense! For example, spoiled food must not be used!

The eighth basic knowledge: understand local customs, understand local taste characteristics!

Why do I take this as an essential foundation? Because many of our current chefs work all over the country, but many places.

Our customs are different and our tastes are different!

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.