What are the basic skills of learning to be a chef? What are they?

Knife work is a basic skill necessary for a chef, and it is also an important criterion to test whether a chef is qualified and excellent. For a chef, the skill of the knife affects not only the sight of the dish, but also the taste of the dish. To be a good chef, you must have skilled knife skills and be able to use the right thickness and fineness.

The first thing to learn is the knife skills, every day in the teacher's explanation of the continuous practice, groping for the introduction of the way to learn to cook, and the knife technique is not only the first skill to learn from the chef, even if you become an excellent chef, it is essential to keep practicing knife skills.

Turning the pot (turning the pot), like knife work, is also a basic skill necessary for chefs, and it is also one of the criteria to test whether a chef is qualified and excellent. The level of turning directly determines the flavor of the dish, and different dishes use different stirring techniques, so that when the dish is ready, it can reach the level that the chef wants. While practicing knife skills, you have to practice turning pots, and gradually get better in continuous practice, so as to become a qualified and excellent chef.

Learning to be a chef requires a lot of tempering and continuous summarization, although it is not hard, but it is important to persevere in long-term practice. Learning to be a chef is a science, it is not difficult to start from scratch, as long as you work hard, in one or two years, you can learn a craft and win a more powerful stepping stone in life.

Learning to be a good chef is the first priority. In addition to knife work, there is also the basic skill of turning the pot, and in the chef industry, the basic skill of turning the pot also plays a pivotal role. Turning the pot directly affects the aesthetics and taste of the finished dish, which determines the status of the turning pot.

The content of the basic cooking skills mainly includes:

The knife work is fine, the pot is turned freely, the paste is moderately uniform, the oil temperature is correctly identified and mastered, the feeding is accurate and timely, the heat is flexibly and appropriate, the thickening is appropriate, the pot is out of the pot in time, and the plate is skillful.

In the industry, knife work, spoon work, paste drawing, and slaughtering are generally regarded as the necessary basic skills for chefs to get started.

Knife skills are a key part of cooking. How to hold the knife, how to stand, are exquisite, no sloppy, to master the cutting, chopping, chopping, chopping, cutting, chipping, slice, batch and other knife techniques, and each kind of illegal logging is subdivided into a variety of types. Such as:

Cutting can be divided into straight cutting, pushing cutting, pulling cutting, sawing, rolling cutting, etc. To be proficient in what kind of raw materials are suitable for processing, and at the same time master the raw materials after processing into blocks, silk, dices, rice, slices, and mushrooms, it is really difficult to learn all the skills in a lifetime.

One is knife work, the second is the ability to side dishes, the third is the stir-fry skills, and the fourth is the plating.

Knife work and turning the pot are the most basic and important, which directly determine the beauty and taste of the dish.

What are the basic skills? What's there? In fact, it is mainly to practice your meter skills and the kung fu of cutting vegetables, which can be completed with more practice.

The content of the basic cooking skills mainly includes, fine knife work, free turning, moderate and uniform paste, correct identification and mastery of oil temperature, accurate and timely feeding, flexible and appropriate mastery of heat, proper thickening, timely cooking, proficient plating, etc. In the industry, knife skills, spoon skills, battering, and slaughtering are generally regarded as the necessary basic skills for chefs to get started, and among the people engaged in the cooking industry, all of them regard the basic cooking skills as compulsory courses, and often grasp them unremittingly. The basic skills of a chef are really important to the growth of a chef, if you can learn the basic skills well, you will be able to get started very quickly when you go to a star-rated hotel or restaurant group, so if you really want to engage in the chef industry, you must work hard to learn the basic skills, and you must persist no matter how hard you work, only in this way can you develop smoothly in the career of chefs in the future. ‍‍

From the first day you enter the kitchen, your basic skills are to be familiar with all the raw materials, how to prepare these ingredients in advance, and then start to exercise your knife skills, what kind of raw materials to use and what kind of knife techniques, and then be familiar with how to apply each seasoning, these need you to master very solidly, in order to be a qualified chef, not familiar with these, even if you can make dishes. It won't be a good dish either. Go for it.

As a chef, knife skills are the most basic, and you can't practice them in two years. For example, to cut shredded potatoes, ten cooks can have two on one level. Don't look at how well you cut it, just compare it with others.

The basic skill on the pot is all kinds of turning the pot, there are front turns, back turns, left and right turns, which also requires a long time of exercise. Serving the pot is also skillful, not just strong, because when the restaurant is busy, the pot is fried for an hour or two, and it is normal to not rest. As a chef, you should pay attention to cleaning the freezer on both the board and the stove, and do not have a backlog of food for too long, which is the most basic.

A chef, also known as a cook, a cook, refers to a person who makes cooking a profession. In modern society, most chefs work in restaurants, restaurants, and other places that serve publicly. There are also a few that serve specific customers (e.g. private chefs, home chefs). Modern chefs generally need to cook first.

The basic skill of chefs is a knife method, they have to cut vegetables into different styles, cutting, slicing, chopping, chopping, patting, and chopping these six basic skills must be proficient. Second, they have to fry the vegetables to a certain temperature, not too raw, and not too cooked. Three fried, many dishes should be fried in oil, and they should also be fried to a certain temperature, not too much, nor half a life.

Four stews, fish, chickens, geese, sheep, pigs and other animals need to be stewed to make mature food, they want to stew rotten, stew must also have a certain temperature. Five pickles, cucumbers, kelp, bean sprouts, tofu and many other dishes need to be pickled, and then cold dressing, which is also very particular. Six pots, their arms must be strong, no matter what they do, they must be able to shake the pot.

First of all, the felt board, that is, the cutting of vegetables, the chef's dish is cut out of the cutting of vegetables, and it is your usual knife skills, like what kind of slices, shreds, blocks, and meat dishes are cut, very particular, thick, thick, wide and narrow. The second is to play the lotus, that is, the chef's assistant, what kind of plate do you want to use for his stir-frying, what shape, how to taste, and finally it is the kung fu of stir-frying, to see if you have the strength to lift the pot, the wrist must have a lot of strength, turn the pot, in short, if you want to stir-fry for a few years, it is not possible, you have to take it step by step.

Knife technology is the use of knives, the use of a variety of different knife techniques, the cooking raw materials into a given shape of a cooking technology process, it belongs to the category of fine processing of cooking raw materials, is an important part of cooking technology. Chinese cuisine has always been about shape, and its dishes are prepared from a wide range of materials. The various types of ingredients that can be cooked into beautiful dishes require a large degree of skillful knife work.

The most basic skill of being a chef is to have a well-developed sense of taste and a sensitive sense of taste. If you close your eyes and don't look at the real thing, you can smell what kind of food it is. Only with this can you become a very good chef What do you want to say?

These are all things that any chef should have. It's not a basic skill. But if you want to grow in the long run, as a good chef, you have to protect your palate.

Not to be harmed This is what a real teacher should have.

The basic skills of cooking are as follows:

1. Knife technology.

Knife skills are a key part of cooking skills, and you need to practice regularly to become proficient. How to hold the knife and how to stand are all exquisite, otherwise, the processed dishes will not meet the requirements of the finished product.

Through a period of practice, it is necessary to be proficient in cutting, chopping, chopping, chopping, chopping, cutting, slicing, batching and other knife techniques, and each kind of illegal logging is subdivided into a variety of types, such as: cutting can be divided into straight cutting, pushing cutting, pulling cutting, sawing, rolling cutting, etc.

It is necessary to be proficient in what kind of knife method is suitable for processing the raw materials, and at the same time master the techniques of forming blocks, silk, dices, rice, slices, and mushrooms after the raw materials are processed by the knife.

Second, feeding technology.

3. Sizing and hanging paste technology.

Fourth, master the heat technology.

Fifth, thickening and pouring juice technology.

Sixth, the time and quantity of seasoning master the technology.

7. Spooning technology and plate serving technology.

Cooking is a university subject, foodies want to be able to make delicious food, and some young people want to make their first pot of gold through cooking.

You must know that cooking is not so easy to learn, and our Chinese food has very strict requirements for chefs, especially good chefs. Every chef will be forced by the master to practice some basic skills when he is a beginner, these basic skills seem boring at the time, but the help in the future cannot be ignored. Today, let's take a look at the basic skills needed to be a good chef!

First of all, knife work is indispensable, and I often hear people say that to learn to be a chef, you must first practice cutting piers, which also shows that the importance of knife work is deeply rooted in the hearts of the people. In fact, skilled knife work is not made overnight, to practice skilled knife work, not only to practice day after day in front of the board, but also to immerse the effort into each fall, the master said, so cut out of the ingredients is soulful. No matter how neatly the machine cuts, it can't cut out the soul of the ingredients!

The growth process of the chef has changed from holding the knife to standing, and then to mastering cutting, chopping, chopping, chopping, cutting, slicing, and batching. It's not about putting in the effort all the time, and these efforts are exactly the only way to become a good chef. Speaking of the knife work itself, knife work is a necessary skill for Chinese chefs, which not only reflects the chef's skills and skills, but also shows the chef's kung fu to the fullest, which can be said to be one of the basic skills that every chef has to practice.

Secondly, although the spoon work is not often mentioned, it is also very important. In addition to knife work, spoon work is also a must-have for chefs, spoon skills are not what we imagine, just the kung fu of turning spoons, his role and craftsmanship can not be ignored, first of all, turning spoons can make the raw materials at the bottom of the frying spoon continue to turn to the top, to achieve the purpose of uniform heating. Secondly, as the sauté spoon is constantly turned, your ingredients can quickly dissolve and penetrate into the ingredients, so that the ingredients have a delicious character.

Only by mastering the spoon skill can we better grasp the heat, so that the raw materials are evenly heated without reducing the moisture loss of the raw materials, so that the cooked dishes are more tender and refreshing. Like the chefs we usually see, turning the spoon to rotate the few ingredients for 180 times, it also uses a lot of ingredients with spoon power.

Finally, there is the craft of pastry, which is an important part of Chinese cooking and has a very long history.

Depending on what major you study, different majors are different, the basic skills of Chinese food are mainly knife work, spoon skills, etc., and the western pastry is mainly mold embryo mounting and so on.

First of all, you must be able to bear hardships and stand hard work, not afraid of heat, the general kitchen temperature is much higher than the outdoors, and there is the industry that is to heat the clock, you must be interested in it, in order to have a better development, and finally it is to study, it depends on whether you are interested in it. Anyone can learn to cook, but not everyone can learn well. It's up to you to do everything, hehe!

That's all I've learned.

Learn to be a chef with a high salary and no academic qualifications required.

1.The rapid development of the catering industry has led to an overall rise in chef salaries. Whether it is a Chinese chef or a Western chef, it is no longer news that his monthly salary reaches 10,000 yuan, and the highly skilled and experienced executive chef can get an annual salary of one million.

2.Broad prospects and good development The catering industry has never faced elimination since its birth for thousands of years, and has always been an important industry related to people's livelihood. With the increasing demand for living standards in modern society, the catering industry has become a sunrise industry in the 21st century and has entered another round of rapid development.

In the future, compound chefs with relevant knowledge of kitchen management, catering management and other related knowledge will become the choice of employers.

3.Job stability and high status Today's chefs, it's not that you look for a job, but that a job is waiting for you to find it. The catering industry has entered a stage of fierce competition, and a new round of competition for chef talent has begun.

At the same time, the chef has a good working environment, decent and hygienic, normal work and rest, and solves the problem of food and housing, and you will win a chip from the starting point. A skilled chef is the soul of a catering enterprise.

The basic skill of learning a chef is Taoism, and if you practice this knife technique very well, this is the basic skill.

Chef is different from other professions, it is a profession that is more popular and more experienced and has better development prospects, there are few big fluctuations, and the job is often relatively stable; Becoming a chef often takes a long time to hone and accumulate, so it is a profession that can be done for a lifetime.