What basic skills must be mastered in order to learn cooking techniques well?

Cooking is all about patience. To learn cooking, you must have patience. You can prepare recipes and tutorials. It is best if you understand them

The so-called basic skills of cooking are the steps in the cooking process. The comprehensive application ability of basic knowledge and skills that must be mastered in all aspects. The content of basic cooking skills mainly includes fine knife skills, easy turning of pots, moderate and even paste, correct identification and control of oil temperature, accurate and timely feeding of ingredients, flexible and appropriate control of heat, proper thickening, timely cooking, skillful plating, etc. In the industry, knife skills, spoon skills, mashing, and carving are generally regarded as essential basic skills for chefs to get started. And among people who are engaged in the cooking industry, they all regard the basic skills of cooking as a required course, and they always work hard to master it.

Supplement:

Chefs, also known as cooks and cooks, refer to people whose profession is cooking. In modern society, most chefs work in public service restaurants, restaurants and other places. There are also a few that serve specific customers (e.g., personal chefs, home cooks). Modern chefs generally need to study at a culinary school and pass exams to ensure they have sufficient knowledge of business standards and food safety.

To be a good chef, you first need to like the cooking industry. When it comes to basic skills, you must understand certain cultural knowledge, including knowledge of raw materials, food safety knowledge and other cooking cultural knowledge. The basic skills of cooking include knife skills, spoon skills and the basic production process

Basic skills include, 1. Food processing and storage, processing is divided into coarse and fine processing, and storage is divided into length of shelf life, freshness, First in, first out!

2. The cooking process is divided into color, color, fragrance, aroma, taste, taste, shape, form, quality, nourishment, nutrition, utensils, utensils!

Being a chef is a stable job with a good salary. However, for ordinary people, the chef industry has many professional skills and is quite mysterious. Therefore, learning to be a chef must start with basic skills. There are eight basic skills for chefs. Now Zhengzhou New Oriental will teach you what the eight basic skills for chefs are.

1. Knife technology. Knife skills are the operating techniques of using different knives and different knife techniques to cut cooking ingredients or semi-finished products into various shapes according to food and cooking needs.

2. Feeding technology. The order of adding ingredients to stir-fry dishes should be paid attention to, so as to better control the rawness and cookedness of different ingredients and to control the cooking time.

3. Sizing and hanging technology. Batching is one of the important processes in the finishing of cooking ingredients. It is a process of wrapping the main ingredients of dishes with a "coat" in a certain way using some condiments and seasonings, so it is also called "dressing". The use of sizing can add a protective layer to the surface of the food. Not only are proteins, vitamins and other nutrients protected, but the dishes are also tender, smooth and taste good. It can also lock in the moisture and fresh aroma of raw materials, bringing beauty to the shaping of dishes.

4. Master fire techniques. Heat refers to the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, the size of the firepower must be determined from the intensity of combustion, and on the other hand, the length of maturation time must be grasped based on the properties of the raw materials. Only by unifying the two can the cooking of dishes be up to standard. Generally speaking, the amount of firepower used should be determined according to the properties of the raw materials.

5. Thickening sauce technique. When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes. .

6. Master the time and quantity of seasoning. According to different ingredients and dishes, cook for different times and put in different amounts to cook the dishes.

7. Spooning and plating techniques. Turning the spoon is to use different techniques to turn the raw materials in the spoon skillfully, accurately, timely and just right according to the different requirements of the dishes, so that the dishes can be heated, mature, tasty, coloured, thickened and shaped to meet the requirements. technology. The plating is based on the different types, sizes and shapes of the dishes, and is placed according to the actual situation to make it more pleasing to the eye.

8. Fresh raw material processing technology. Carry out the most basic processing of raw materials to make the wool into clean materials for subsequent processing.

The quality of the initial processing and the level of processing technology will have a great impact on the subsequent finishing processing and even cooking. Therefore, mastering the preliminary processing method of fresh raw materials is the basis for learning cooking techniques.

The eight basic skills for learning to be a chef are all here. If you want to learn the skill of being a chef well, it is very important to be proficient in various basic skills, and there are three very important basic skills for a chef's "handsmanship". , which are knife skills, spoon skills, and pot turning. If you want to learn more, you can consult our teachers online.

The basic skills of cooking technology include: 1. Knife skills; 2. Feeding technology; 3. Sizing and battering technology; 4. Mastering the heat technology; 5. Thickening and splashing technology; 6. Seasoning time and Quantity control technology; 7. Spoon turning technology and plate loading technology.

The main contents include: overview, heat, precooking of cooking ingredients, soup making, seasoning, batter and sizing, thickening, cooking methods of dishes, dish plating techniques and introduction to local dishes.

Starching is one of the important processes in the finishing of cooking raw materials. It is a process of using some auxiliary ingredients and seasonings to wrap a "coat" in the main ingredients of the dish in a certain way, so it is also called "baking". It's called "clothing". The use of sizing can add a protective layer to the surface of the food. Not only are proteins, vitamins and other nutrients protected, but the dishes are also tender, smooth and taste good. It can also lock in the moisture and fresh aroma of raw materials, bringing beauty to the shaping of dishes.

In the process of learning and training the basic skills of pastry, from theory to practice, and then from practice back to theory, this cycle is repeated. With each cycle, the cooking skills can be further improved. "Live and learn", there is no end to learning. As long as you are willing to learn cooking knowledge, there is new cooking knowledge to learn.

Fresh raw material processing technology. Carry out the most basic processing of raw materials to make the wool into clean materials for subsequent processing. The quality of initial processing and the level of processing technology will have a great impact on subsequent finishing and even cooking. Therefore, mastering the preliminary processing method of fresh raw materials is the basis for learning cooking techniques.

Cultural aspects:

1. When you first start learning to be a chef, you must first understand basic nutrition knowledge and hygiene knowledge. A chef can only make delicious and healthy dishes if he understands basic nutrition and hygiene knowledge, what ingredients cannot be paired with what ingredients, and what methods are unhygienic.

2. Understand the basic ingredients, seasonings, etc., and understand their processing requirements and unique characteristics. Only when you have a certain understanding of ingredients, seasonings, etc. can you use the ingredients. Just like wine can relieve the smell and bring out the fragrance, you need to let the wine evaporate and so on.

In terms of skills:

1. First of all, master certain knife skills, and be able to cut materials into dices, shreds, slices, strips, blocks or other shapes to achieve little difference in thickness and size. , convenient for cooking ingredients. Whether the cut raw materials are dices, shreds, slices, strips, blocks or other shapes, their thickness must be uniform and the length should be the same. Only in this way can the effects of being mature and delicious at the same time be ensured during the cooking process.

2. Able to slaughter and debone general live poultry and seafood. When using knife skills, special attention should be paid to the rational use of raw materials. Using materials according to their needs is the main factor to reduce waste and ensure cost control targets.

A chef should do his job well from the beginning, read more, ask more questions, learn more, taste more, and know all kinds of seasonings and raw materials; in addition, to learn to be a chef, you must first learn basic skills such as knife skills, turning pots, etc. , when cooking, you can slowly master the heat when cooking. You can make perfect. The more you cook, the more you will gain experience.

Basic knife skills are learned through practice. You need to practice carefully in the early stage. You can start by cutting shredded ginger, garlic slices, carrots, etc. It is also a process where practice makes perfect.

Knife skills are one of the basic skills that a chef must possess. Broadly speaking, knife skills include rough material processing, which is the knife method used in initial processing, and fine material processing, which is the knife method that determines the shape of the raw material. Knife skills have an important impact on the color, aroma, taste, shape and hygiene of the dishes after they are made.

Fire is one of the basic skills that a chef must possess. It is the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, the size of the firepower must be determined from the intensity of combustion, and on the other hand, the length of maturation time must be grasped based on the properties of the raw materials. Only by unifying the two can the cooking of dishes be up to standard.

The professional qualities of a chef include many aspects, the main aspect of which is superb technique.

Specifically, as a qualified chef, one must have fine knife skills, proper control of heat, and accurate and palatable seasoning. Must have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science, to understand the culinary culture and history of the motherland, and to understand certain folk etiquette.

First of all, we must start from the most basic, doing odd jobs and doing extra work! Be familiar with the purchase of raw materials and the control of finished products. Knife skills must be practiced well, these are the most basic. If you just learn how to cook, it may taste good, but if you don’t understand the basic process, you will get confused. In general, in small restaurants, chefs not only cook, but also do basic kitchen work (except in big hotels, when you only need to prepare your own dishes). At the beginning, you need to visit more restaurants, learn more, and work hard to improve yourself! The most important thing is: you have to endure hardship!

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Cooking technology itself is a complicated and cumbersome process. If you want to really learn cooking technology, you must also You must master the following points:

First. Heat. The first step in cooking is to turn on the fire, and the size of a fire often determines the final quality of a dish

Second. Seasoning, the common condiments at home are nothing more than salt, MSG, soy sauce, vinegar, etc., but the key lies in how much to put in. This can only be tasted, and practice makes perfect.

Third. Plate presentation, if it is in a large hotel, The way the dish is presented determines the first impression of the dish. If the first impression served to the guests is that it tastes delicious, then the presentation is successful. Of course, this is not necessary at home

Generally speaking , if you want to master cooking techniques, you can only take it one step at a time, there is no way to go

The above is my personal opinion, if there are any shortcomings, please understand