Does anyone know what a red case is? What is a white case?

The person who makes steamed buns, steamed buns, dumplings and other pasta is the "white case chef", and the person who makes meat and other foods is the "red case chef".

These are traditional names.

The type of work that is responsible for the entire process of cooking dishes, including initial processing of raw materials, finishing, assembling of semi-finished products and cooking of finished dishes, is called "red case". Since the type of work uses stoves and fire as the basic means, Hence the name.

The red table is divided into several types of work such as stoves, piers, cold dishes, cage pots and water tables. It also includes some chores, vegetables, etc. that directly serve the red table. The chef who uses the first burner or the first side burner on the stove is called "red pot" or "chef", commonly known as "Zhang Shao" or "Zhang Zao". He has more experience and high skills and is responsible for cooking banquet dishes or difficult dishes. Upscale cuisine. The technology is second only to the red pot, and it is mainly responsible for cooking snack dishes. The one who makes soup is called "second pot". Those responsible for making general dishes and soups are called "three pots". The second and third pots are sometimes the assistants of the red pot. The chief chef on Dunzi is called "Toudun". He must not only have strong knife skills, but also be familiar with the properties, prices and proportions of raw materials. He is also responsible for the matching and production of semi-finished products for high-end dishes, and sometimes is responsible for preparing banquet menus. . The person responsible for cutting and matching general dishes is called "Er Dun", the person responsible for cutting and matching the ingredients of dishes is called "Sandun", and the person responsible for braised, mixing, cutting and plating cold dishes is called "Leng" Dunzi", "cooked Dunzi". The person responsible for making steamed vegetables or processing semi-finished products is called a "cage pot". Those responsible for the slaughtering, soaking, sorting and preliminary processing of poultry, aquatic products and dry goods are called "water cases".

A major type of work alongside red cases is called "white cases". Bai An is responsible for making cakes and pastries. This type of work is named because it is related to rice, noodles and chopping boards. Bai'an is divided into "major cases", "small cases" (also known as "main cases") and "noodle pot". Da An is responsible for the production of large quantities of pasta, including handmade noodles, wonton wrapper rolling, and the production of various steamed buns, steamed buns, flower rolls, dumplings, etc. Xiao An is responsible for making banquet snacks, or making various snacks according to customer needs. The noodle pot is mainly responsible for the noodles.