How to throw the pot? What basic skills should a chef practice?

Spoon skill, knife skill and pan turning are the three basic skills of a chef.

Pot throwing skills:

1, the wok turns quickly and the spoon stirs quickly. Suitable for stir-frying, oil explosion and salt explosion. Because cooking doesn't need paste and sizing, just stir-fry the main ingredients in the pot, which requires quick stir-fry in the pot and quick stirring with a spoon. After the ingredients are broken and tasted, they can be put out of the pot and put on the plate.

2, the wok is turned over less, and the spoon is stirred quickly. Suitable for soft fried shrimp slices, sweet and sour fish pieces, etc. After the fried ingredients are put into the wok, stir fry quickly with a spoon. When the ingredients are cooked and tasty, turn the wok over a few times and then take it out and put it on the plate. This can keep the taste of the finished product fresh and tender. If the ingredients are thrown into the frying pan and turned quickly, not only will the ingredients be cooked slowly, but the soup will also overflow easily, and the finished product will have uneven taste and will be easy to stew.

3. The wok is turned over from the fire and the spoon helps to overturn it. Suitable for drawing vegetables. After the fried ingredients are put into the cooked syrup, the wok immediately leaves the stove mouth, and the wok is constantly turned over while it is hot, and the spoon is overturned upwards. In this way, the syrup can be hung evenly and the sugar wire can be pulled out; The frying pan will leave the stove, which will make the syrup too bitter and dry.

Extended data:

To be a qualified chef, you need to meet the following four conditions.

One: Proficient in business skills

The so-called mastery of business skills, whether it is knife carving, dragon plate decoration, cooking, should be accomplished with ease. Only in this way can we command and drive all the positions in the whole kitchen, and the chefs and employees are more dedicated.

Second, understand the management concept

The management concept must first master and skillfully operate the computer ordering technology at the cashier and so on. Also control the gross profit and income and expenditure of the whole restaurant. And understand and skillfully operate modern copy tableware.

Three: Have a business philosophy.

Business philosophy is also very important for doing things, and as a dedicated and qualified chef, you must have the knowledge and skills in this field, and you must know something about the competition planning, values and innovative consciousness of the catering industry.

Four: Know how to manage money.

A qualified chef should not only know his own skills and work, but also know how to save money for the restaurant, open source and reduce expenditure.

It also needs complete operation flow and cost control measures, so as to improve the profitability of restaurants and restaurants.