What are the eight basic skills of a chef?

1. Knife skills are the foundation of chefs (except some Cantonese cooking). According to the current requirements, it should be uniform, holding some simple flower knives and edges. Knife master can kill fish, frogs, chickens and ducks. For reference: 90 seconds a fish, 20 seconds a bullfrog, kill and wash. All kinds of cuts in the middle, phoenix-tailed flower knife, litchi flower knife. The advanced ones will make a saltwater platter around the edge. This is basically qualified in knife work.

2, spoon work, spoon work, turn the pot left and right, turn the pot back and forth, turn the cauldron, turn after mastering, turn the pot left and right, spoon work must be qualified. Now try fried eggs with chopped green onion, golden on both sides, big and round. To fry 15, 16 tables, you can turn over more than 20 kilograms. Spoon skills are basically qualified.

The mastery of firepower (the general name of cooking technology) determines how far a chef can go and how high he can rise. There are twenty or thirty kinds of cooking techniques, focusing on mastering the common cooking, steaming, frying, roasting, stewing, stewing, stewing and so on. It is required that the temperature is in place, the taste is stable and the color of the oil is stable.

4. Feeding sequence

The order of cooking ingredients is particular, so as to better control the raw and cooked of different ingredients and control the cooking time.

Step 5 resize and paste

Paste is one of the important processes in the finishing of cooking materials. It is a process of wrapping a layer of "coat" on the main ingredients of a dish with some seasonings and seasonings in a certain way, so it is also called "seasoning".

6. thicken and splash juice

When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.

7. Time and quantity of seasoning

According to different ingredients and dishes, cook at different times and put different amounts in order to cook dishes.

8. Spoon turnover technology and tray loading

Rotating spoon is a technology that skillfully, accurately, timely and properly rotates the raw materials in the spoon according to the different requirements of dishes, so that the dishes are cooked, tasted, colored, sticky and shaped, and meet the quality requirements. The requirements are also very high.