What ingredients do hot pot restaurants cut when they are cut?

The importance of food safety, service and management.

There is no model text. The following is for reference, mainly write about the main work content, how to work hard, the achievements, and finally put forward some reasonable suggestions or new directions...

The work summary is to let the superior know what contribution you have made and reflect the value of your work.

So several points should be written:

1. Your understanding of the position and work 2. What exactly you have done.

3. How do you work hard and what things do you use your brain to solve? Even if it's nothing, write about some difficult questions and how you solved them with effort.

4. What abilities do you need to improve or what knowledge do you need to enrich in your future work?

5. Superiors like to take the initiative to work. You must be prepared for everything in your part, that is, the preparation work in advance is as follows for your reference:

Summarization is to conduct a comprehensive and systematic general evaluation and analysis of the situation in a period of time, and analyze achievements, shortcomings, and experience. Summarizing is a type of applied writing, which is the rational thinking of the work that has already been done.

The basic requirements for summarizing.

1 The summary must have an overview and description of the situation, some of which are relatively simple, and some of which are more detailed.

2 Achievements and shortcomings. This is the main thing to summarize. The purpose of summarizing is to affirm the achievements and find out the shortcomings. What are the achievements, how big are them, what are the aspects, and how they were achieved; The number of shortcomings, the aspects in which they manifest themselves, and how they arise should be clearly written.

3 Lessons learned. In order to facilitate future work, it is necessary to analyze, study, generalize, and form theoretical knowledge of previous work experience and lessons.

Notes on Summary:

1. We must seek truth from facts, and the achievements are basically not exaggerated, and the shortcomings are basically not reduced. This is the basis for analysis and drawing lessons.

2 Be organized. The sentences are smooth and easy to understand.

3 Be detailed. There are important and secondary, and the main points should be highlighted when writing. The questions in the summary should be prioritized and detailed.

Basic format of the summary:

1. Title 2. Text.

Beginning: an overview of the situation, an overall evaluation; The outline is summarized and the whole text is summarized.

Subject: Analyze the shortcomings of the achievements and summarize the lessons learned.

Conclusion: Analyze the problem and clarify the direction.

3. Signature and date of payment.

Meat, such as beef. Vegetables are reinvented. Potatoes, yuba and many more.

1. Cut into round slices. This is done by cutting the fibers of the cylindrical food at right angles, and the method is to peel the skin first and then cut the round slices, or cut the round slices and then peel them, depending on the size of the ingredients. For example, white radish and winter melon will be cut in this way.

2. Cut into a fan-shaped. Cut the ingredients into "round slices" and cut them in half to form a "half-moon slice", and cut them in half to form a "fan-shaped". This method is suitable for cutting ingredients when the slices are still too large, or when you want to cook them quickly; For example, carrots, lettuce, etc. are often cut in this way.

3. Cut oblique slices. Cutting bevels is different from cutting small sections, which is to cut the knife and fibers at an angle. The advantage of cutting slices of lamb and beef is that it heats up quickly and cooks quickly, so this cutting method is often used.

4. Mincing. This method is often used when adding chopped green onions and garlic to the ingredients. Chopped green onion and garlic are cut with a knife first, and then the knife and the cutout are cut at a right angle, so that it can be easily minced; It is recommended to use a sharp knife to cut, which is quick and less likely to cry.

5. Shredding. When shredding cabbage, this cutting method is often taken; The trick is that the knife does not cut by pressing, but uses the entire blade as if it were sliding. This method is widely used in side dishes and salads, especially leafy vegetables, and is often shredded at narrow intervals starting at the edges.

Hot pot common dishes:

One: Meat of Animals:

Mutton, beef, pork, ham, luncheon meat, bacon, sausage, pig enema, pig beef and sheep kidney, liver heart, liver hoof tendon, bullwhip, pig intestine, pig brain flower and pig spinal cord, etc.

Two: Poultry meat:

Chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzards, liver, chicken feet and duck paws, etc.

Three: Aquatic products:

Crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, sea cucumber, water cuttlefish, water squid, water fish maw, fish lip, shark fin, fresh shellfish, hairtail and water kelp, etc.

Four: Vegetables:

Chinese cabbage, spinach, pea sprouts, lettuce, cabbage, potatoes, lotus roots, callus, winter bamboo shoots, spring bamboo shoots, white radish, carrots, cucumbers, winter melons, loofahs, fresh peas, green beans, cauliflower, enoki cabbage, mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, soybean sprouts, mung bean sprouts, tofu, dried tofu, coriander, garlic, green onions, water spinach and water chestnuts, etc.

Meat: mutton, beef, pork, ham, luncheon meat, bacon, sausage, pig enema, kidney, liver heart, liver and hoof tendons, bullwhip, pig intestines, pig brain flower and pig spinal cord, etc.

Poultry meat: chicken, duck, goose, chicken wings, chicken blood, socks and duck blood, intestines, gizzards, liver, chicken feet and duck paws.

Aquatic products: crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, sea cucumber, water cuttlefish, water squid, water fish maw, fish lip, shark fin, fresh shellfish, hairtail and water kelp, etc.

Vegetables: cabbage, spinach, pea seedlings, lettuce, cabbage, lettuce, chrysanthemum, artemisia chrysanthemum, artemisia stalk, rape, potatoes, sweet potato, taro, lotus root, callus white, winter bamboo shoots, spring bamboo shoots, white radish, carrots, cucumbers, winter melons, loofahs, pea seedlings, lettuce, cauliflower, enoki cabbage, mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, soybean sprouts, mung bean sprouts, tofu, dried tofu, coriander, garlic, green onions, water spinach and water chestnuts.

Dried fruits: dried goldenrod, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, fungus, white fungus, shiitake mushrooms, mushrooms and bamboo sunflowers.

Game (artificially raised): pheasant, duck, quail, dog meat, dog whip, snake meat, field chicken, snail, bullfrog and turtle meat.

In addition, there are processed ingredients such as fish balls, meatballs, twist flowers, fried dough sticks, fried dumplings, crispy meat, and gluten.

1. Main dish (pot bottom): customized type, material selection, cleaning and careful washing, preliminary processing, and pot bottom preparation.

2. Garnishes: customized types, material selection, cleaning, preliminary processing, and preparation of food plates.

3. Auxiliary materials: customized material bowls, processing auxiliary materials, and preparation material bowls.

4. Others: Tables and sauces and condiments can be prepared according to the situation, and hot pot does not necessarily have to be customized.

Hot pot side dish pairing:

1. Vegetarians can choose soy products, bean bubbles, frozen tofu and so on. Actually, oil gluten is also good! Half-cooked, very chewy. There are also vegetables, such as water spinach, yellow sprouts, lotus root slices, small rape and so on.

2. For meat, you can choose balls. Gong balls are the first choice, as well as shrimp balls, crab balls, and fish fillets, well, the fish meat is grass carp, which is not easy to melt; If it is a spicy bottom pot, you should eat pork belly macro, and the fat and lean meat are just right. If you are in a coastal area, you will have a much wider selection of seafood.