Basic cooking skills?

The three basic skills of a chef are as follows:

1. Knife skill is a key link in cooking, and it needs frequent practice to master it skillfully. How to hold the knife and how to stand it are all exquisite and cannot be careless, otherwise the processed food will not meet the requirements of the finished product. Through a period of practice, we should master chopping, chopping, chopping, chopping, chopping, cutting, cutting and batch, and each kind of illegal logging is subdivided into many kinds. For example, cutting can be divided into straight cutting, push cutting, pull cutting, sawing, rolling cutting and so on. It is really difficult to learn the skills of which raw materials are suitable to be treated with a knife, and at the same time, to master the skills of forming blocks, silk, rice, chips and velvet after raw materials are treated with a knife.

2, spoon work is very important, the so-called spoon work is the spoon action used when cooking. According to the strength and direction of processing vegetables, spoon skills include pushing, pulling, turning, jumping and turning. Whether a dish can be recognized by diners can be said to be a spoonful of life and death Whether you can master the skills of spoons flexibly and make delicious dishes is by no means a day's work.

Pastry is a key part of cooking. The cakes here are not the usual steamed bread and jiaozi. Pastry making requires not only delicious food, but also beautiful appearance. The making of pastry shape, the time control of steaming, baking and frying, etc. If you have the conditions, you should further learn to make cakes, make western-style cakes and squeeze all kinds of cream for decoration. Without hard practice and long-term accumulation, these skills cannot reach a certain level.