What's the situation of the kitchen in the restaurant?

The situation of the kitchen in a restaurant is generally the kind of chef in a small restaurant:

The type of work responsible for cooking dishes, including primary processing of raw materials, fine processing, assembly of semi-finished products, and cooking into dishes, is called "red case", which is named after the basic means of cooking stoves and fires.

The red case is divided into several types of work, such as stove, chopping board, cold dish, cage pot, water case, etc., and also includes some chores and vegetables that directly serve the red case.

Chefs who use the first burner or the first stove on the stove are called "red pot" and "chef", commonly known as "cooking spoon" and "cooking stove". They are experienced and skilled, and are responsible for cooking banquet dishes or high-end dishes with great difficulty. The technology is second only to the red pot, and it is mainly responsible for cooking dishes with zero meals. The one who makes soup is called "Erguo".

Extended data:

Features of catering service:

1, one-time

The catering service can only be used once and enjoyed on the spot. Whether it is in-store dining or delivery, a meal corresponds to a service. After this meal, the catering service naturally terminated.

2. Invisible

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that catering service is completed by catering department staff through manual labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and education level.

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