Basic requirements of hot pot catering

1 Main course (pot bottom): customized variety, material selection, cleaning, primary processing and pot bottom preparation.

2. Side dishes: customize kinds, select materials, clean, primary process and prepare plates.

Accessories: customized bowls, processed accessories, prepared bowls.

Others: tables, vegetables and seasonings can be prepared according to the situation, and hot pot does not have to be customized.

The chef's main job is to quickly sort out the existing main ingredients according to the chef's requirements, technical specifications and order requirements.

The food department is also called "cutting and matching" or "chopping board" among peers. Side dishes are an important part of the whole diet, and it is also an important work to achieve balanced nutrition and reasonable diet structure. According to the shape, structure, chemical composition, nutritional value and physical and chemical properties of food raw materials, it can meet the needs of consumers for the color, fragrance, taste, shape and nutritional components of each dish. This method of side dishes is called scientific side dishes.

As a qualified chef, you must know the nutrition collocation and food management of dishes, be familiar with the basis of cooking and the ingredients of each dish, and have a good knife. Generally, after three to five years of study and exercise, you can develop in the direction of wok or supervisor.