Chef industry, what is Dutch?

Dutch workers were originally a type of work in Cantonese kitchens, and now they have been widely used for reference by various kitchens. Many chefs' initial job is to do odd jobs, so many people unilaterally understand odd jobs as odd jobs. In fact, in the kitchen, Dutch jobs are very important. It is an important post with more links than chopping boards, and it is also an important post to control the rhythm of kitchen food and make sauces. Doing a good job is not a very important thing.

First, the first task of loading, food decoration

After the cook cooks, the cook cooks. Therefore, the chef should know the basic dish decoration. Many restaurants have fixed decorations on color screens. Therefore, the chef cooks decorative materials and edge materials, and is familiar with the tableware that goes with each dish. Therefore, for chefs who are new to the kitchen and engaged in plate loading, the first suggestion is to be familiar with the plates and edges of the restaurant to ensure the accurate and rapid decoration of dishes.

Second, the second job in the Netherlands, preparing all kinds of Xiao Qiaobin and sauces.

Many auxiliary materials are used when cooking in the kitchen, such as onions, ginger, garlic, green and red sweet peppers, which are generally completed by lotus masters; In the second kitchen, all kinds of oil, sauce, chicken oil, garlic oil and onion oil should be prepared, and there is also work to be done.

Third, control the order of eating

This is the most important work of the lotus, which is usually done by the head lotus. Every dish in the banquet has an interval order. A restaurant serves many dishes at the same time, and Toulian is also doing how to serve them reasonably. The communication and contact between the stove master and the chopping block master was also completed by the Dutch master.