How to calculate the big spoon and small spoon in the recipe? What kind of spoon is it?

There is a large amount of food in the restaurant. Unlike at home, spoons can scoop more food. There are many dishes in the hotel, all boiled and fried in oil. It is convenient to scoop up water and oil with a spoon. Spoons can cooperate with each other to tilt the pot, and the spoon used by the chef is longer, which promotes food, is beneficial to turning the food, and can also protect the chef so that the food is not easy to turn out from the other hand of the chef in the process of turning the pot. The angle of view of the spoon is suitable, which is conducive to dispersing food. For example, fried rice with eggs can be sprinkled with white rice on the back of the spoon. Dining is convenient. Generally, the amount of a dish in a restaurant is about the amount of a chef's spoon, and a spoon can fill the dish immediately.

Because the restaurant in the hotel uses fierce stoves and double-ear iron pots, it is stipulated that the actual operation must be fast and smooth, and the spoon is very time-saving and labor-saving whether it is used to scoop soup, water or seasoning. The chef must mean that the pot and spoon cooperate with each other when cooking. The overturning pan makes the food heated evenly, and the hand spoons can cooperate with each other to overturn the pan. In addition, the restaurant in the hotel serves food at a faster speed, and dishes can be quickly cooked with a spoon, which can not only ensure the beauty and elegance, but also ensure the speed. Stir-fried spoon is different, more suitable for family use, because the food intake is small and the compressive strength is not too high.

Cooking in restaurants basically depends on turning over the pan, not using a frying spoon, so as to keep the dishes detailed. Spoons are mainly used to add soup, put condiments, serve food, and help serve the pot. Soup can be used for cooking, and the frying spoon is only convenient for cooking, so soup is not easy to deal with! The cooking spoon is flat, which is convenient only when turning vegetables, but the chef always turns the pot, and cooking often requires water and oil to put seasonings, so it is more convenient to use a spoon! When the pot is full of vegetables, the spoon is more convenient than the frying spoon!

Of course, it does not meet the national standards, but generally speaking, cooks rarely taste dishes, unless they are new and familiar, there is no need to taste them at all. In addition, chefs usually carry a pair of short wooden chopsticks and a spoon with them, so it is relatively hygienic to taste vegetables with chopsticks and spoons. In fact, the Food and Drug Administration is now very strict in the management of health certificates. Employees in restaurants and kitchens conduct various inspections every year, and the control of infectious diseases is still very strict!