Common sense of kitchen

1. What safety precautions should the kitchen pay attention to?

Attention should be paid to the kitchen behind the canteen: (1) The kitchen must be kept clean, and rags, scraps of paper and other items stained with oil should be removed at any time, and the oil stains on the stove and flue should be removed frequently, so as to avoid the scattered fire scraps and cause a fire.

(2) Don't leave or handle other affairs or chat with others when cooking. (3) Don't smoke or throw away kindling at work.

(4) inflammable and explosive dangerous goods (such as alcohol, gasoline, gas cylinders, etc.). ) should not be placed near the stove or power socket, nor should it be near the fire source. (5) If the socket head is damaged or the outer insulator of the wire is damaged, it should be replaced or repaired immediately. The wire is broken, cut off the power supply quickly, and don't splash it with water.

(6) Don't use gas pipelines near electrical lines or power socket devices, and untested stoves and cylinders are not allowed to be used. (7) Gas cylinders should not be placed horizontally, and pipes and switches should not leak. Avoid injecting more gas before ignition. When flameout, close the control valve, and don't blow it with your mouth, so as not to forget to close it, causing fire or poisoning.

(8) The ground should be kept clean, free of water and oil, and non-slip, so as to avoid personal injury and property loss caused by falling. When carrying hot water, you should be extra careful not to get burnt.

(9) Cutting and side dishes personnel should use knives correctly and carefully to avoid cutting and scratching their fingers. Dishwashers should pay attention to the damage of tableware to avoid scratching their fingers. When using all kinds of cutting machines to cut food, you should use them according to the operating rules to avoid wringing your fingers.

(10) Be sure to check whether the wires are aged and used according to normal operating procedures. The steamer should be filled with water in time, and it is forbidden to send electricity without water. (1 1) Items should be placed in an orderly and safe manner to avoid sudden fall and personal injury.

(12) Every day after work, you must clean the kitchen and turn off the power supply, gas, fire source and door and window switches.

2. Basic knowledge of chefs

Cooking is a road of trial and error. How to stir-fry the delicious food in your heart is the mystery that every chef has been exploring.

In the eyes of chefs, creating unparalleled delicacies and satisfying every diners with the highest level of cooking are their inexhaustible motivation to become chefs. How to become a chef requires a chef to know the basic knowledge, skills and precautions of cooking.

As the saying goes, there are 1000 cooking methods for 1000 kinds of dishes, which shows that there are many requirements for cooking, and chefs need to constantly learn and summarize and find a cooking method that suits them. Sometimes cooking is for beauty, and sometimes cooking is for nutrition. An excellent chef can naturally do these two things.

Stir-frying is the most widely used cooking method. Raw stir-fry, cooked stir-fry, soft stir-fry and dry stir-fry represent the changes of an era. Modern catering industry not only requires chefs to have good skills in traditional crafts such as knife work and spoon work, but also requires chefs to have certain knowledge in cost control, menu making and kitchen management.

A chef who doesn't want to be a boss is a chef without dreams, and a chef who doesn't want to be a chef is a chef without goals. These knowledge and skills are all necessary skills for modern chefs. In Chengdu New Oriental cooking school, cooking is a compulsory course for students every day. From daily practice, they can be aware of their progress.

From the initial heavy oil and salt, slowly understand the secret of cooking and master it.

How can I stand out from the kitchen?

If you want to make a name for yourself in the kitchen, you have to speak with your professional skills in the end.

It is obviously inappropriate to practice blindly in the current information explosion. Only by combining theory with practice can your professional skills go further. The study of theoretical knowledge is also indispensable for kitchen staff, but it should be noted that the study time should be arranged outside the kitchen work, and people should not read books in the kitchen, which is strange and ineffective.

At other times, it is a small learning cycle to learn some theoretical knowledge of kitchen work and then verify it in your own work. Practice is a process that must be contacted at all times in the kitchen. Being born without practicing for three days is a quite accurate expression of the chef's work.

Only through repeated practice can we understand the problems that should be paid more attention to in every step of our kitchen work and the places that need improvement. .

4. How to create warmth and romance

Home is a world full of warmth, romance and sweetness.

No matter where you work, you should put down your airs and become a member of this family when you get home. It is the best way for a housewife (husband) to convey her love to her family by putting on an apron and cooking some special dishes by herself.

Imagine, on the one hand, a housewife who cooks attentively, and on the other hand, a family member who enjoys delicious food. In this atmosphere, the mood becomes soothing and calm, thus releasing the pressure. We can try to make the kitchen full of fun and freshness.

Some people may complain that the kitchen space is small and it is difficult to meet the pollution-free cleanliness standards. In fact, even a small kitchen can have a warm feeling.

As long as it is carefully designed and constructed, pots and pans can also play wonderful music. Everyone in the family can exert their intelligence and let some individual designs and styles be displayed in this small place, which will definitely attract the whole family to enjoy a wonderful cooking time here.

The food at home is nothing more than a few home-cooked dishes. Although some are simple and some are ordinary, they are made by heart. A table full of affection is beyond any measure. Maybe your lover wants to eat some light and delicious meals because of a cold, but your children want to eat some delicious food, so you should cook every meal according to the tastes of two people. Trouble is a bit troublesome, but watching your lover get better soon under your care, the child looks satisfied, all the hard work goes up in smoke, and the satisfaction of your family will make you feel that everything is worth it.

Cooking after busy work is a kind of relaxation, because when cooking, it's really a pleasure to prepare your favorite dishes and watch them serve. Not only is there a sense of accomplishment, but it is also a pleasure to watch your family eat happily.

5. What food and beverage management knowledge do you have?

Hello, with the rapid development of economy, on the one hand, people's consumption concepts and consumption patterns have changed greatly, on the other hand, the competition among catering enterprises has become more intense, which requires operators to have professional catering management knowledge.

1. The name of the restaurant. I believe the restaurant owner will always be very cautious about the name of the restaurant. A good restaurant name can make consumers feel better; 2. Employee requirements: the rights and responsibilities are directly proportional, caring about everything in the restaurant and treating consumers as relatives; 3. Hygiene management: creating an excellent and clean dining environment is directly related to the number of customers; 4. dish management: dishes are fundamental, and the real quality is recognized and praised by customers; 5. Cost management: product cost, human remuneration, use of water, electricity and gas, etc. All links involving cost should attract the attention of managers. 6. Keep pace with the times: Being an efficient restaurant manager with the help of Internet tools is easy to be eliminated if you can't keep up with the trend of the times.

Only when management is in place can we promote the development of the industry, improve efficiency, increase turnover and enhance competitiveness. If you have any questions about catering management, you can continue to consult me. I hope I can help you. Thank you.