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What should you pay attention to when learning Western food, and what basic skills should you practice?

1. Fine selection of materials.

The selection of ingredients for Western food is particularly meticulous, and there are strict requirements on raw material quality and specifications. For example, beef must be lean meat without bones and fat from cattle, calves, and dairy cows; chicken must be chicks, and the heads must be removed. Claws; fish should be made from clean meat with the head, tail and bone spurs removed.

2. Pay attention to seasoning.

The condiments used in Western food are very particular. In addition to the commonly used condiments such as salt, pepper, soy sauce, ketchup, mustard, curry sauce, etc., spices are also added to the dishes to increase the aroma of the dishes, such as cinnamon, Cloves, fennel, mint leaves, etc. In addition, there are also a variety of alcohols used in cooking dishes, such as wine, brandy, rum, etc., and different dishes use different seasoning wines.

3. Make the sauce separately.

Sauce is the sauce for Western dishes. It is a major feature of Western food that the sauce and the main ingredients of the dish are cooked separately. Sauce is an important part of Western dishes. Pour individually prepared sauces on individually prepared dishes to season, enhance color, and preserve heat. Common sauces include: cold sauce and hot sauce.

4. Pay attention to the degree of cookedness of the dishes.

Some herbivore meat (such as beef, mutton), poultry (such as duck) and seafood in Western food are generally cooked fresh and tender to maintain their nutritional content, and some are even eaten raw (such as oysters) . However, omnivore meat and river fresh food must be fully cooked before they can be eaten. The degree of doneness when cooking beef and mutton is generally divided into the following categories:

First ripe: The surface of the meat is slightly browned, the middle is raw meat, and blood oozes out after being plated.

Third ripe: The surface of the meat is browned, the middle is red raw meat, and no blood will flow out after being plated.

Five-ripe: The surface of the meat is brown, the middle of the meat is pink, and no blood flows out when cut.

Seven mature: The surface of the meat is dark brown, and the middle of the meat is brown (slightly pink).

Well done: The surface of the meat is charred and the middle of the meat is brown.

5. Rich combination and comprehensive nutrition.

After the main ingredients of Western-style hot dishes are cooked and plated, a small amount of processed vegetables, rice or pasta must be added to the side of the plate or in another plate to form a complete dish. . On the one hand, such a combination can increase the beauty of the dishes and make the dishes rich in flavor. On the other hand, it can make the nutritional combination of the dishes more reasonable, thereby achieving the requirements of nutritional balance.

What should you pay attention to when learning the basic skills of Western food? Now you probably know it! Western food may seem simple, but it is not easy to cook it well. The operation of a Western restaurant requires many factors and sufficient preparations.