What are the contents of chef training?

There is a lot of training for chefs, and the main aspect is to have superb skills. Specifically, as a qualified chef, you should be careful with knives, master the heat properly, and taste the seasoning accurately. We should have good cultural knowledge.

When the knife is operated, it is necessary to use materials in a planned way and according to the quantity, so as to be overqualified, use small materials accurately and not waste raw materials. Pork tenderloin should not be used to stir-fry meatballs if it can be fried fresh, and the raw materials that can stir-fry shredded pork should not be distilled. Especially when the big material becomes smaller, you must know well before cutting, so that every part of it can be fully utilized.

Extended data:

Knife worker's attention:

1, unified

No matter what raw materials are cut, whether they are cut into diced, silk, strips, blocks and other shapes, they must be of the same size, uniform thickness, neat length and equal thickness, and cannot be uneven. If the small and thin raw materials are cooked, the big and thick raw materials are still raw, and the seasoning is difficult to be uniform, it will affect the quality of dishes.

2, clean and tidy

In the knife operation, there can be no connection between strips, between wires and between blocks, and there can be no continuous or seemingly broken phenomenon of meat tendons. Otherwise, it will also affect the quality and beauty of dishes.

3. Meet the needs of cooking methods

The cutting and matching of raw materials should adapt to different cooking methods. For example, frying, frying and other cooking methods require large firepower, short cooking time and crisp and tender finished products. In order to taste and mature quickly, the raw materials should be cut into small pieces. Stewing, stewing and other cooking methods use weak fire, cooking time is long, and the finished product requires crisp and rotten taste. In order to prevent the raw materials from being broken or mushy during cooking, it is necessary to cut the raw materials thicker.

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