Basic cooking skills

Basic cooking skills are the comprehensive application ability of basic knowledge and skills that must be mastered skillfully in all aspects of cooking processing. The basic skills of cooking mainly include: fine knife work, easy turning, moderate and even paste, correct identification and mastery of oil temperature, accurate and timely feeding, flexible and moderate mastery of heat, proper thickening, timely cooking, skillful plate loading and so on.

In the industry, knife skills, spoon skills, pulp pumping and vegetable cutting are generally regarded as essential basic skills for chefs to get started, while in the cooking industry, the basic skills of cooking are regarded as compulsory courses and are always persistent.

Extended data

There are many kinds of raw materials for dishes, including old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed.

For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time.

The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.

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