(Dutch, cut and serve, cold dish) What's it like? What about aspects?

Generally, a complete kitchen has seven major divisions of labor.

Water platform-the lowest in almost all lines. It's hard and tiring, and the average salary is the lowest. Mainly responsible for the slaughter of various animals, scaling of aquatic products and other pre-processing. Because of being in contact with water all day and staying in the same place for a long time, the fingers and toes of the children in the water table often fester, and some people who can't eat hard will switch to other jobs and never go into the kitchen again. Those who stick to it will gradually grow their skills, and when the time is ripe, they will turn to the chopping block line. Some careful people will also be selected by the sashimi master and enter the sashimi room. In the jargon of the water chief, it is called the water master.

Playing Lotus-If people who just enter the kitchen are not at the water table, they will usually be at the Lotus Line. The kitchen is also called the center line, because it is between the chopping block line and the kitchen line, and there is a lotus platform behind the kitchen master, so they can always stare at the study behind the master, which is a direct mentoring relationship with the kitchen. The Dutch are responsible for distributing all kinds of materials on the chopping block to the top of the chopping block according to the menu for the chef in front to cook; After the cooks prepare the dishes, the Dutch will be responsible for sorting out and decorating the dishes; Then send the finished product to the floor, and let the delivery man send the food to the floor. Therefore, Lotus Boy can wander in the kitchen. His work is colorful and there are many opportunities for learning. Generally, the chef on the stove will teach his favorite lotus seeds more cooking techniques in his spare time, and also let some well-cooked ones fry some simple dishes in the off-season. After the skill, I turned to the kitchen line. Some restaurants with good regulations even allow people who work in Lotus to return broken chopping boards or finished cooktops, so they are newcomers. As long as it is much more arrogant than the water table, the average salary will be higher. The long-term jargon of Holland is called the King of Holland.

Chopboard-most people will enter this industry if the water table is well done. The chopping board can be said to be the soul of the whole kitchen, commonly known as the outside line. Because it not only cuts and preserves all kinds of materials, but also controls the quality of materials and the quantity of materials purchased daily, it can be said that the product quality and profit of a kitchen are affected by it by more than half. Therefore, although the average salary is not as high as that of the kitchen range line, the salary of the management personnel of the chopping block line is often higher than that of the kitchen range master at the same level, and there are more kitchen bosses from the chopping block than from the kitchen range, so there is a saying in the kitchen that "the anvil is dead." In addition, the chopping block will be subdivided into raw anvil and cooked anvil. The chopping block will be promoted to the management of this position first, and then the deputy director of the kitchen. Because of the need to follow materials, a few people will be transferred to purchasing positions. The long-term jargon of chopping block is called chopping block.

Stove-Lotus apprentices will rise to the stove when they learn skills, which is also the impression of most people on the kitchen. Responsible for processing materials into delicious frying and frying, which can also be subdivided into frying stoves, frying stoves and frying stoves. Many kitchens will number the stoves, and the bigger the number, the higher the level, so it is good to stand in the third and fourth pots in the big restaurant. The first pot and the second pot are usually this line. Unlike chopping boards that can be purchased, there is only one way out for the kitchen line-one pot at a time, one pot at a time, one pot at a time, one pot at a time, one pot at a time, one pot at a time, and one kitchen supervisor. The length of the burner line is called the first pot in jargon.

Staff sergeant-this line is also a chef, responsible for steaming, stewing and other cooking related to water vapor. They are also responsible for soaking abalone and bird's nest, and often come into contact with expensive food, so they usually choose honest and serious people to go to this line. At the same time, because most of the work is rigid, it is not as easy to get ahead as a stove. Staff sergeant's long-term jargon is called Staff Sergeant King.

Cut and match all kinds of ingredients and raw materials

This is the first procedure of the chef's cooking.

Needless to say, cold dishes.