What's the name of the person who cuts vegetables for the chef?

Also called "cutting and matching" or "chopping block".

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.

A qualified chef 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 skill. After study and exercise, he can develop towards work or supervisor.

Extended data:

Skills requirements—

After two or more kinds of foods are properly mixed, a series of physical and chemical changes will occur between the nutrients contained in them, resulting in synergy, complementarity and reinforcement, thus improving the nutritional value and edible value. This is the mixing effect, also known as mashup.

Food collocation should combine the requirements of nutrition with those of cooking, including color, aroma, taste and shape, as well as the types, quantities and mutual proportions of nutrition, so as to give full play to the characteristics and complementary functions of various foods in nutritional value, so as to make the nutritional components of foods more comprehensive and reasonable and meet the needs of the human body.

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