Cooking steamed buns, steamed bread, jiaozi and other pasta is a "white case chef", and cooking meat and other foods is a "red case chef".

These are all traditional names.

The type of work that is responsible for the cooking of dishes, including the primary processing of raw materials, fine processing, assembly of semi-finished products and cooking into dishes, is called "red case", hence the name because the type of work takes stoves and fire as the basic means.

The red case is divided into several types of work, such as stove, chopping block, cold dish, cage pot and water case, and also includes some chores and vegetables that directly serve the red case. Chefs who use the first burner or the first stove on the stove are called "red pot" and "chef", and they are called "cooking spoon" and "cooking stove". They are experienced and skilled, and are responsible for cooking banquet dishes or high-grade dishes with great difficulty. The technology is second only to the red pot, and it is mainly responsible for cooking dishes with zero meals and scattered seats. The one who makes soup is called "two pots". Those who are responsible for making ordinary dishes and soups are called "three pots". Two pots and three pots sometimes have to be the assistants of the red pot. The chief chef on the pier is called "Toudun". He should not only have strong knife skills, but also be familiar with the knowledge of raw material efficiency, price and proportion. At the same time, he should be responsible for the collocation and production of semi-finished products of high-end dishes, and sometimes he should be responsible for compiling banquet menus. Those who are responsible for cutting and matching general dishes are called "Erdun", those who are responsible for cutting and matching raw materials of unified dishes are called "Sandun", and those who are responsible for cooking, mixing and cutting cold dishes are called "cold chopping block" and "cooked chopping block". Those who are responsible for making steamed vegetables or processing semi-finished products are called "cage pots". Responsible for the slaughter, soaking, sorting and primary processing of poultry, aquatic products and dry goods is called "water case"

A large number of jobs tied with red cases are called "white cases" Bai 'an is responsible for making cakes and pastry. This type of work is named because it is related to rice, noodles and chopping boards. White cases are divided into "major cases", "minor cases" (also known as "main cases") and "noodle pots". The big case is responsible for the production of large quantities of pasta, including handmade noodles, wonton skin rolling and various steamed buns, steamed buns, flower rolls, dumplings and so on. Small cases are responsible for the production of banquet snacks, or making various snacks according to customers' needs. The noodle pot is mainly responsible for the following strips.

What does the red case in the kitchen mean? ...

Cooking steamed buns, steamed bread, jiaozi and other pasta is a "white case chef", and cooking meat and other foods is a "red case chef".

What does the case in the chef mean?

The case is a food coordinator and the stove is a chef.

What is the difference between the chef's white case and the red case?

Each level has a different certificate, representing the identity and qualifications of the chef. The lowest level chefs are junior chefs, while those who generally graduate from technical schools are intermediate chefs, which are the lower third-level chefs among the intermediate level and also the "rookie" level. It takes two years to hold a three-level chef's certificate before you can get "free education" as advertised. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed into the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all grades from low to high in the middle-level chef. If you have a first-class certificate for two years and are at least 30 years old, you are eligible to try the first carp jumping on the dragon gate and take the training exam for senior chefs in senior chef. In the end, a certificate is just a piece of paper. Cooking belongs to the martial arts category. How much ability needs to be proved in practice. superfine product, who just graduated from cooking school, needs to grow up from rough machining, Dutch loading, side dishes, etc. It is impossible to go to the hotel to cook in one step. nurture

The first-class chef is not the highest level of chef, but the technician is the highest level of chef. If the first-class chef used to make cocoons at all levels, he can only become a butterfly by passing the exam as a technician. Becoming a technician and a chef is not only a high salary, but also a lot of other income, such as being hired by a chef school, giving classes to students, being a judge of some competitions and so on.

Chefs are divided into red cases and white cases. Red case mainly refers to the cooking category of meat dishes and bowls, including braised pork, crispy meat, honey meat, bad meat, ribs and meat ... "White case" is to make pasta, roll noodles, pancakes and make snacks, which is the business of the master of "White case", and it should be strictly separated from the chicken, duck, fish and meat on "Red case".

What do red cases and white cases mean in Chinese cooking?

red chopping board

Noun interpretation

Chefs are divided into red cases and white cases. Red case refers to the general name of cooking categories (including braised pork, crispy meat, honey meat, bad meat, ribs, etc.) in Chinese cooking.

Red case refers to the work of processing non-staple food and other cooking materials, including cooking, cold dishes and steamed vegetables. Hubei cuisine, Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Hunan cuisine, Beijing cuisine and palace cuisine are the main dishes.

White case: a synonym for making pasta and related pasta products in the catering industry.

The responsibilities of white case chefs and red case chefs

Cooking steamed buns, steamed bread, jiaozi and other pasta is a "white case chef", and cooking meat and other foods is a "red case chef".

Chefs are divided into red cases and white cases. Red case mainly refers to the cooking category of meat dishes and bowls and steamed bowls, including braised pork, crispy meat, honey meat, bad meat, ribs, meatballs, elbows, water dishes and so on; The white case mainly refers to steamed bread, pasta and the like.

There are "red cases" and "white cases" in the kitchen. The "red case" is the kung fu on the chopping board, that is, cutting meat, chicken and duck. What kind of chicken and duck can be used, which part of the meat can be used and which part of the meat can't be used. Whether the meat is cut into slices, strips, blocks or shreds is the first process, which is the business of the "Red Case" master.

"White case" is to make pasta. Rolling noodles, pancakes and making snacks is the business of the master of "White case", which should be strictly separated from chicken, duck, fish and meat in "Red case". The helper kneaded the dough, rolled it, and processed it into the shapes of various snacks, and took it to the stove and handed it to the "stove master" for processing.

Chef schools such as Wuhan Jinling have red case classes and white case classes, which are about meat and pasta respectively.

What does a chef do?

White case chef refers to the chef who is only responsible for making pastry and does not participate in cooking and other things.

In China, chefs are divided into red cases and white cases. "Red case" refers to the chef who cooks all kinds of dishes with chicken, duck and fish as raw materials; "White case" refers to the chef who is responsible for making pasta and related pasta products.

It is called a white case because this type of work is related to rice, noodles and chopping boards.

White cases are divided into "major cases", "minor cases" and "noodle pots".

Major case: responsible for the production of large quantities of pasta, including handmade noodles, wonton skin rolling and various steamed buns, steamed buns, flower rolls, dumplings and so on.

Small case: responsible for making banquet snacks, or making various snacks according to customers' needs.

Noodle pot: mainly responsible for the following.

What do red case, white case and water case mean?

Red case: cutting meat

White case: mixed with flour

Restaurant, hotel kitchen. In the north, it is divided into "red cases"-referring to the production of fish and eggs and "white cases"-referring to the production of rice, noodles and snacks. In the south, it can be divided into "water case" and "dry case" or "hard case" at sea.

Water case, water case Shu ǐ an, shuǐànr [washing job in cooking]] refers to people engaged in washing vegetables, opening chickens and fish, which is different from "white case" and "red case".