What are the basics of being a chef?

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 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.

The so-called basic cooking skills are the comprehensive application ability of basic knowledge and skills that must be mastered in all aspects of the cooking process. 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.

To do a good job as a chef, first of all, you need to like the cooking industry, when it comes to basic skills, it is necessary to understand certain cultural knowledge, including raw material knowledge, food safety knowledge and other culinary cultural knowledge, when it comes to the basic skills of cooking, that is, knife work, spoon skills and basic production process At the beginning of learning chefs, you must first understand basic nutrition knowledge and hygiene knowledge. A chef can only make delicious and healthy dishes if he understands the basic nutrition knowledge and hygiene knowledge, what ingredients cannot be matched with what ingredients, and what methods are unhygienic.

The food you make is for customers to eat, and it is directly related to the health of customers. If you cut corners, use shoddy products, or even make rotten and bad ones for customers to eat, you are not worthy of learning to cook. In contemporary China, there are more than 10 million chefs in the industry.

My answer focuses on the subdivision of professional fields, which may lead to a breakthrough. I am mainly engaged in the production of Chongqing Jianghu dishes, such as double pepper fish, river fish, ginger fried chicken, frog eel and crayfish, etc. In order to do a good job in this regard, the following aspects must be strict and perfect.

First of all, we must start from the basics, do chores, and play lotus! It is necessary to be familiar with the purchase of raw materials to the control of finished products. Knife skills must be practiced well, these are the most basic.

If you learn to stir-fry directly, it may taste good, but if the basic process is not clear, there will be panic. In general, in small restaurants, the chef not only stir-fries, but also the basic kitchen work (except for large hotels, when you only need to cook your own dishes), just run a few more stores, learn more, and strive to improve yourself! The main ones are:

It's going to be hard!

Basic skills such as knife work and spoon work must be mastered, and these basic skills are the basis for judging whether the chef has a level.

The basic skills that a chef must master include knife skills, spoon flipping, spoon control, control of taste and ingredients, and being able to stir-fry different flavors through food combinations. These abilities determine the level of a chef's salary, and they are also the most basic abilities of a chef.

Knife work. Sometimes the appearance of a dish is more important than the taste. A lot of large rows of noodles, it doesn't require you to be delicious, but it requires you to look good, which is very considerate of knife work.

The most basic thing a chef needs to learn is to be delicate with a knife and turn the pot 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 skill, paste extraction, and slaughtering are generally regarded as the basic skills necessary for chefs.

Chinese chefs have always had a saying that seven points of knife work and three points of hot stir-frying. In other words, a qualified chef, knife work is the foundation.

A friend of mine, who studied in college as a culinary major, has been sharpening knives for two months, starting from knife selection, disemboweling, and blades, first using red bricks to disembowel, then using water stones to disembowel, and finally bluestone to open the blades;

After that, I practiced to work, first practiced air cutting, that is, after holding the knife, I cut on the pier in the air, and there was nothing, and then I practiced the fingering of the left hand, which lasted for about another month;

Then it is to cut the newspaper, first a newspaper, slowly become a newspaper, then a thin magazine, and this is another month;

Then it is to cut potatoes, cut mustard, cut meat, push and cut, jump cut, upper slice, lower slice, all kinds of flower knives, chop, chop, chop and so on.

The basic skills of knife work were practiced for half a year.

Then practice spoon skills, learn hot dishes, cold dishes, food carving, and pastry.

After graduating in three years, he went to work as an apprentice in a restaurant, and two years later he began to cook on the stove.

The other basic skills will not be described one by one, and you will gradually come into contact with them.

: Rough processing of ingredients, including peeling, cleaning, fish killing, chicken slaughtering, vegetable soaking and disinfection. These are must-know!

Because they are all big kitchens now, there are aunts to help take care of the dishes and kill the fish, and many young chefs are not skilled in these basic skills! It's okay if you're not skilled, but be sure to understand clearly! At the very least, you need to know how to do it!

Knife skills! Personally, I think that a good dish starts with cutting and matching! Any ingredient must be able to be cut into the shape you want, which is called mastering the basic knife skills!

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.

To learn to be a chef, you must know how to use knives, turn the pot, correctly identify and master the oil temperature, accurately and timely feeding, master the heat, thicken, timely cooking, and pluring.

In the chef industry, knife skills, spoon skills, paste extraction, 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 pay attention to them.

At the same time, learning to be a chef requires a certain amount of cultural knowledge and a certain ability to bear and judge, and learning chef cooking can apply for a relevant culinary school or go directly to a place where you can engage in catering services with a master.

Learning to be a chef requires a lot of tempering, continuous summarization, and perseverance and long-term practice. Learning to be a chef is a science, as long as you work hard, you can learn a craft in one or two years.