What should I pay attention to when cooking in a restaurant?

Shijiazhuang New Oriental cooking school teaches you "seven cooking principles of restaurants"

At present, major hotels spend more energy on dishes and invest a lot of manpower and material resources in research, and food research and development, food innovation and food development have emerged. There is only one purpose: to make the dishes well and get the approval of customers. So, what is the most effective way for hotels to achieve this goal?

1, the principle of redoing old dishes

Now the catering industry seems to have fallen into a misunderstanding, that is, no matter how delicious the food is, it will be tired of eating it every day. Therefore, many popular dishes have disappeared from the menus of many hotels, replaced by green and innovative dishes and fashionable dishes. In fact, everyone has a nostalgic complex. Those traditional old dishes and local dishes that are highly sought after have disappeared for several years. I'm afraid everyone will unconsciously miss the taste of the past. The hotel might as well launch the old dishes in time, bring them up again, find the long-lost taste for customers, and make the old dishes glow with new vitality. Rebuilding old dishes can not only satisfy people's nostalgia, but also be a return of catering concept.

2. The principle of vegetarian dishes.

Now people's concept of healthy eating is gradually strengthened, and the proportion of slimming men and women is increasing day by day. Therefore, vegetarian dishes with green food as raw materials have become a "popular element" on the current table. In view of the great gap between vegetarian dishes and meat dishes, cooking vegetarian dishes and meat dishes will become a trend.

The so-called vegetarian dishes are cooked with meat, that is, vegetarian dishes are used as the main raw materials and certain "meat elements" are added in the cooking process. The most typical way is to add "flavor" to vegetarian dishes with clear soup to enhance "freshness". For example, Chinese cabbage and old tofu are all vegetarian dishes, but when they are cooked, they are slowly simmered with broth, which is delicious but not greasy. Even some high-end dishes can be vegetarian, such as abalone sauce and mushroom boxes. The appearance of Pleurotus nebrodensis is very similar to that of abalone, belonging to a relatively high-grade fungus. Because the broth used is the same as the broth used to cook abalone, plus imported abalone juice and delicious soup, it tastes as delicious as abalone. Therefore, vegetarian dishes made of meat will become an instant hit in restaurants.

3, the principle of coarse food and fine cooking

Because the dishes cooked with high-grade raw materials are expensive, a large number of people are afraid to ask, and "coarse dishes and fine cooking" not only meets the requirements of middle-level consumers economically, but also meets their sensory and psychological needs for tasting new products.

The "coarse" of coarse vegetables refers to those ordinary or cheap raw materials. Fine cooking of coarse vegetables is to select these common home-cooked raw materials, remove the coarse and extract the fine, and refine the common raw materials with appropriate knife work and cooking methods. For example, fried celery used to be a very common home-cooked dish, but if each celery is shredded and cooked, the taste will naturally be completely different.

One of the secrets of fine cooking of coarse vegetables is to make the dishes look more exquisite by changing their appearance, thus doubling people's appetite. The second is to change the traditional cooking methods, combine various cooking methods to increase the intrinsic taste, and introduce new technologies and new appliances to beautify the taste and shape, thus improving the quality of dishes. Fine cooking of coarse vegetables is very suitable for the social and economic environment on which the current cooking development depends, and has great development prospects.

4. Fine cooking principle of fine vegetables

Of all the parts of vegetables, the tender part is usually called fine vegetables, while the hard and old part is called coarse vegetables. Exquisite dishes carefully cooked often become a must-have on the table. For example, boiled cabbage, the "best dish" in Sichuan cuisine, is a typical representative of fine cooking.

The so-called "boiled water" is not ordinary boiled water, but a soup made from a variety of raw materials. This soup is as clear as boiled water, without any oil star. The chicken chosen to hang soup must be a local hen, neither fat nor too tender. Remove belly oil after slaughter, and add abalone slices, ham, shredded mushrooms, etc. To hang fresh, add enough water, ginger and onion to boil, simmer for three or four hours, then take out the whole chicken, simmer with clean lean meat and chicken breast, and finally filter out the soup with fine gauze. After the soup is hung, take the yellow and tender heart of the cabbage, blanch it until it is raw, cool it to remove the fishy smell, put it in a basin, pour in the clear soup, steam it in a steamer for seven or eight minutes, and take it out to eat. Better than shark's fin. This is the skill of fine vegetable cooking.

The fine cooking of fine dishes is to make simple fine dishes not simple, choose the best from the best and use one material for multiple purposes. For example, if you want to refine bean sprouts, you can embed Jinhua ham in each bean sprout to make unique bean sprouts. Only in the early and late processing of raw materials, using this idea to study and innovate can we really make fine dishes.

5. The principle of exquisite cooking

The wonderful cooking of fine dishes is to skillfully combine the better dishes in the store, create different styles, and finally become the signature dishes of the restaurant, which is the key for the restaurant to break through the market effect. For example, the once sensational "Sauna Shrimp" skillfully uses scalded pebbles to make grilled shrimp on the spot, which is quite ornamental, which not only adds fun to diners, but also allows customers to clearly see that it is first-class live shrimp, not frozen shrimp or dead shrimp. Another example is "Ronghe First Bone", which is made by seasoning the bone marrow in the pig's bonzi bone and putting it on the table with a straw. It not only becomes a dish, but also gives customers a sense of freshness and respect for the king. So although the cost is low, the price is not low, and it sells well in restaurants. Isn't it smart to innovate in the way of setting the plate or the form of production?

6. Wonderful principle of food speculation

With wonderful dishes, in fact, the restaurant has a selling point at this time. The so-called wonderful dish is a dish with special taste, beautiful appearance and rich nutrition. At this time, we should seize the opportunity to strike while the iron is hot for further packaging and publicity. Now is the time to smell the wine and scream. Any successful enterprise knows how to use the power of the media to tell consumers good food in time. Media commonly used in hotel industry include print media, radio, television, Internet, outdoor posters, light boxes, exhibitions and so on. Hotels should vigorously promote and publicize these wonderful dishes through appropriate media channels, and stir-fry them to make them more fragrant.

7. Simple cooking principles of high-end dishes

The so-called high-end dishes refer to those expensive cooking materials, such as shark's fin, abalone, bird's nest, Liaoshen and so on. As the saying goes, "Good dishes are easy to cook, coarse dishes should be refined", so high-grade dishes should try to keep their original shape, original juice and original flavor. As soon as they are served, let the guests know that this is a well-known high-grade raw material to reflect the high-grade banquet. If high-end dishes are made too complicated, too many other seasonings will cover up their original color and taste, but they will lose their due high-end. This dish can be decorated with utensils. As the saying goes, "red flowers and green leaves", an excellent high-grade dish, should not only have good taste, color and container, but also have exquisite dishes to set off.