How do chefs practice the basics? Learn what the basics of cooking are

If you want to be a qualified chef, you must know the basic skills.

1): Knife work. Cut, slice, chop, push, chop ......Not to say it's good, at least you have to pass the test.

2): The basic skills of stir-frying. Turning the pan technique.

Then the ingredients are processed in the pot as the temperature and time change. In addition, the order in which ingredients and seasonings are put into the pot should be understood. There is also one that should be oiled, fried first, and watered first......These are all things to do.

The taste is salty and light, and you should know that there is more oil and less oil, and it is impossible to taste every dish. Affects speed.

3): Familiar with the practice and process of each dish. Including the composition of the dish, and if necessary, have your own creative dishes.

If you want to be a good chef, in addition to simply learning the craft, it is more important to understand and match the ingredients, and try new methods. People who know how to cook will probably know whether the dish is good or not after reading other people's practices. The chef is full of fumes and sweat, and he is busy without holidays, so he thinks clearly when he enters the industry.

Thank you for your attention!

1. Knife skills are a very important part of cooking, and you need to practice often to be proficient. How to hold the knife and how to stand are all exquisite, and there is no need to be sloppy, otherwise, the processed dishes will not meet the requirements of the finished product.

2. Spoon function is very important, the so-called spoon function is the spoon turning action used in cooking dishes. According to the different strengths and directions required for the processed dishes, there are actions such as pushing, pulling, turning, reversing, and turning.

3. Pastry is a key part of cooking. The noodles here are not home-cooked steamed buns and dumplings. Pastry making requires not only deliciousness, but also aesthetics. The production of pastry shapes, the time control of steaming, baking and frying, etc.

If you have basic skills, you can start using them every day in about a week, and you can have a foundation in about a month, and you need to hone your basic skills every day.

Spoon work Knife work is a basic skill in the early stage and requires long-term practice.

Learn to be a chef, choose to study in a professional culinary technology school, professional teachers systematically teach practical operations, 0 foundation can also be learned, the school has perfect teaching facilities, under the guidance of teachers, easy to use.

Chefs practice basic skills and cooking techniques are advised to go to a professional cooking school, and under the guidance of experienced teachers, they can master the skills faster and practice solid skills!

How do chefs practice the basics? I think you can go to a professional training institution to learn this.

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.

Usually put a little oil, add condiments, and then put the dish into the pot, heat and mature in a short time with medium high heat, and use a special tool "spatula" in the middle to keep turning until the dish is fried! The turning process of the spatula is also the process of frying, and the purpose of turning is to make the dishes heated, the condiments and the juice precipitated by various dishes in the stir-frying process evenly distributed in the whole pot. Crab roe shark fin.

Ingredients: 250 grams of shark fin. 30 grams of crab roe, 40 grams of rape heart, 40 grams of winter bamboo shoots. 10 grams of soy sauce, 3 grams of refined salt, 30 grams of sugar, 10 grams of Shao wine, 10 grams of wet starch, 20 grams of essential oil, 5 grams of chicken fat, and an appropriate amount of clear soup.

How to make crab roe shark fin:

Crab roe shark fin. 1. Wash the shark fin with wet water, put it in a large bowl, add clear soup, green onions, ginger slices, Shao wine, steam it in the basket and take it out.

2. Wash the rape heart and cut it into 6 cm long strips, and cut the winter bamboo shoots into slices of 5 cm long, wide cm and cm thick.

3. Put lard in the wok, cook it until it is hot (about 125), put in the cabbage sum and take it out. Leave a small amount of oil in the wok, burn it over medium heat until it is hot (about 132), add green onions, ginger slices to fry the fragrance, take out the green onion and ginger, and then add clear soup, bamboo shoots, rape heart, soy sauce, refined salt, sugar, Shao wine to boil, skim off the foam and then take out the bamboo shoots, put the rape heart on the plate, and then put the shark fin and crab roe into the original soup in the pot to boil, thicken with wet starch, add chicken fat and stir, pour it on the bamboo shoots and rape.

After graduating from junior high school, he was almost fifteen or sixteen years old, which is a good age to learn to cook. In recent years, the employment situation has become more and more severe, whether it is secondary school students or college graduates are facing huge employment pressure, the competition in all walks of life is very fierce, but with the improvement of people's living standards, the enhancement of time value, the development speed of the catering industry is accelerating, and the market demand for chef talents is increasing, so now choose to learn chefs, basically do not have to worry about employment.

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.

First, knife work. The quality of knife work directly affects the aesthetics and taste of food. If you cut food, the knife work is not mastered well, a piece is large and a piece is small, not to mention the difficulty of flavoring, it will also lead to increased difficulty in stir-frying, some dishes are already cooked, and some dishes are still raw.

It is precisely because the importance of knife work is so high that Chengdu North Diaoyutai pays special attention to the requirements of students' knife work, and there will be professional guidance for each practice, and there will be periodic assessments to check the learning situation of students.

Second, turn the pot. In cooking, it is particularly important to make the food evenly heated, flavored, colored, and hung in the sauté spoon evenly. The pan is mainly used to push and pull with the arc of the spatula and the sauté pan, as well as the re-exertion of the wrist and elbow.

On the campus of Diaoyutai in the north of Chengdu, you can always see rows of neatly arranged students. Accompanied by the drumbeat, the students went up and down to practice the pot.

3. Heat. Heat is the size and length of heat used in the cooking process of the dish. When cooking, on the one hand, it is necessary to identify the size of the fire from the burning intensity, and on the other hand, it is necessary to judge the length of maturation time according to the nature of the raw materials.

Only when the two are unified can the dishes be cooked to the standard. Generally speaking, the size of the use of firepower is determined according to the nature of the raw materials, but it is not absolute. For example, the clear beef stew is to first raise the fire, and then the low heat.

Dry-roasted fish is cooked over high heat first, then medium heat, and then low heat.