What is the position of a cutting board in the kitchen?

The main responsibilities are cutting vegetables and garnishing vegetables, commonly known as Dunzi.

Dunzi should make reasonable combinations based on the shape, structure, chemical composition, nutritional value, and physical and chemical properties of the food raw materials to achieve the color, aroma, taste, and texture of each dish and table. The combination of shape and nutritional ingredients meets the needs of consumers.

The chief chef on Dunzi is called "Toudun". He must not only have strong knife skills, but also be familiar with the performance, price and proportion of raw materials. At the same time, he is responsible for the matching and production of semi-finished products for high-end dishes. Sometimes he is also responsible for preparing the banquet menu.

The person responsible for cutting and matching general dishes is called "Er Dun", and the person responsible for cutting and matching the raw materials of dishes is called "Sandun", and the person responsible for cooking, mixing and cutting the cold dishes is called "Sandun". The ones served on the plate are called "cold dumplings" and "cooked dumplings".

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Extended information:

Dunzi’s requirements:

1. Have good knife skills;

This is the most basic requirement as a side dish chef. Knife skills determine the speed of side dishes and the color of the dishes.

2. Be familiar with the basics of cooking and understand the components of each dish;

Only by being familiar with the basics of cooking and understanding the components of each dish can you complete the preparation quickly and accurately Dishes, so that the ingredients are exactly the same as the dishes ordered by the customers.

3. Understand the nutritional combination of dishes and food management;

When two or more foods are mixed properly, a series of physical and chemical changes will occur between the nutrients contained in them. , produce synergistic, complementary and strengthening effects, thereby improving nutritional value and edible value.

Food matching must combine the requirements of nutrition and cooking. It must not only match the color, aroma, taste and shape, but also the type, quantity and mutual proportion of nutrients. , we should give full play to the characteristics of various foods in terms of nutritional value and play their complementary roles to make the nutritional components of foods more comprehensive and reasonable to meet the needs of the human body.

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