What is the menu for dinner?

Ding board refers to the vegetable cutter and the vegetable divider. Newcomers to the kitchen usually cook on the terrace for two or three months, during which they often cut a little ingredients, such as ginger, onion and garlic. If the knife makers make progress, they will be transferred to the chopping board to make side dishes. According to the types of dishes and their respective quality requirements, the side dishes will be properly matched with two or more main ingredients and auxiliary materials after being processed by the knife maker, so as to make it a complete dish raw material (or a table).

Whether the side dishes are suitable or not is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the whole table is coordinated. Side dishes are more dignified than lotus seeds, and their wages will be higher. The long-term jargon for side dishes is called the main case

Dutch work refers to the chef's hands and Dutch work, which is a division of labor in the restaurant kitchen. One of the red cases in the catering industry, responsible for cutting boards, marinating prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing.

Extended data:

Dutch originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving people a visual feeling, such as side dishes such as code plates. The "lotus" in the big river originally refers to "river", which means "flowing water". The so-called "crossing the river" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully.

The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy. According to the working capacity, the load is divided into the first load, the second load, the third load and the last load. Dutch style is also called "enveloping style", "spreading style" and "edging style", and its technical term is also called "hot dish assistant".

Its work mainly includes adding seasoning, cutting materials, delivering vegetables, delivering vegetables to the "stove" for cooking, and assisting the kitchen chef to carry out pretreatment before cooking, such as sizing, hanging, curing, clear soup, hanging and drying of hairy soup, etc. Prepare dishes, decorate dishes, serve dishes, assist the cooker master to prepare all kinds of sauces and so on.

Because Dutch Post plays a very important role in the normal production order of kitchens and promoting the improvement of food quality, it soon spread in Chinese kitchens in the Mainland and was widely accepted.

operating duty

First, be responsible for delivery before cooking and beautification after cooking.

Second, prepare the tableware needed for each meal and keep it clean and tidy.

According to the order of serving and serving, cut and match, as well as cooking materials and dishes are delivered in time.

Fourth, prepare suitable utensils for cooked dishes in advance.

Fifth, cooperate with the chef to cook and ensure the dishes are clean and beautiful.

Six, strictly abide by the food hygiene system, put an end to bad dishes.

Seven, keep the work area hygiene and personal hygiene at any time.

Eight, complete other work assigned by the superior.

References:

Baidu encyclopedia-dahe