What are the basic professional skills of a chef?

The basic professional skills of a chef are frying, frying, boiling, frying, frying, frying, steaming, burning and boiling.

Skills requirements:

1. It can independently slaughter, peel, clean, arrange and take materials in stages for ordinary raw materials.

2. Master the skills and methods of general dry goods raw materials rising.

3. Be able to independently perform preliminary cooking operations such as blanching, oiling, turning red, and making soup.

4. It can be used to prepare common pastes, pastes and pastes, and its raw material combination, proportion, delivery sequence and concentration meet the standards.

5. Be able to skillfully use various knife methods, cut and prepare according to the quality requirements of cooking, and be able to carry out general cold mixing.

6. Skillfully use common cooking methods to make ordinary hot and cold dishes.

7. Master the proportion and modulation of basic flavor types and the application of various sauces.

8. Can accurately calculate the net price rate of raw materials and carry out the cost accounting of general dishes, and accurately quantify them.

9. Can correctly operate the machines and equipment used, and can carry out general maintenance.

10. Can guide the apprentice.