Crucifixion is the process of cutting vegetables or meat into a certain shape with a knife, or using a knife to reduce or change the shape of a large piece of raw material. Crucifixion is a method of cutting the surface of the raw material with a knife pattern of uniform distance and depth and then changing the knife into small pieces, which can be heated to make the raw material curled into different shapes.

Knife skills are one of the basic skills a chef must have. Broad knife skills include coarse material processing, that is, the knife used in the initial processing and fine material processing, that is, to determine the shape of the raw material knife. Knife skills on the dishes made after the color, aroma, taste, shape and hygiene have an important impact.

Expanded

The requirements of knife skills

1, neat and tidy

The raw materials after cutting, whether it is ding, silk, slices, strips, pieces, or other shapes, its thinness and thickness must be uniform, and the length should be the same, and only in this way can we ensure that in the process of cooking to achieve the same time ripening, and at the same time into the flavor of the effect.

2, clean and sharp

After cutting the raw materials must not exist adhesion, otherwise it will directly affect the color, aroma, taste and shape of the dishes after cooking.

3, with the cooking

Different dishes, the shape of the raw material requirements are different, the knife must be coordinated with the cooking method.

4, tuning form

Each dish has a main and auxiliary ingredients, main and auxiliary processing form should maintain the basic unity of the auxiliary material form should be changed with the form of the main material.

5, make the best use

The use of knife skills should pay special attention to the rational use of raw materials, the amount of material and use is to reduce waste, to ensure that the main factors of cost control objectives.

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