How to test a chef s knife skills?

To test a chef's knife skills, dicing shredded strips is a must, the most basic. But it has nothing to do with whether it is diligent and clean, knife skills are knife skills. The most test of the chef's knife skills is to cut shredded green onions, and I have experienced it as a chef

It is not easy to hold down the green onion segment before shredding, and it is not a day's work to cut out the green onion shreds of the same length and fine and even. Also, a skilled chef can make eye contact with the people around him while cutting the ingredients, rather than staring at the ingredients.

Knife work should be said to be the most basic kung fu of the chef, knife test, it depends on him cutting cucumbers, cutting radish, cutting, winter melon and even cutting potatoes shredded tofu shreds, if the sign-in place C has done evenly, it means that his knife work is indeed very good to reach without to solve, but also to have speed, if the speed is too slow, it does not meet the requirements, compared to cooking, people can not be nervous, etc., so speed is also very important.

To test a chef's knife work, first of all, let the chef cut shredded potatoes, if the chef cut shredded potatoes are particularly fine, special quality, then the chef's knife work is a particularly good test, a chef's knife skills are good, first let him cut the shredded potatoes can be seen.

Making squirrel fish is a great test of a chef's knife skills, which can also fully test his basic skills.

Look at how he cuts beef, double-striped to go, or how to go, it's all exquisite.

First of all, the standard of the silk strips.

First, the method of holding the knife.

Hold the knife in your right hand with your thumb naturally bent, and rest your left hand on the food with your fingers bent and use the first joint of your middle finger to push it in front. (If you're left-handed, it's the other way around.) Straighten your fingers against the vegetable or meat you want to cut, taking care to bend your fingers. Correct demonstration:

2. Practice methods.

1. Straight cutting: The vast majority of vegetables use the straight cutting method, that is, the knife is vertically cut and clean.

2. Push and cut: generally used in softer foods, such as most meats, the shape of the meat will be out of shape if the knife is cut straight. Push forward and cut the knife neatly.

For example, tender and fragile meat should be cut along the lines, and meat with older textures and more tendons should be cut against the lines (that is, the knife and the lines are vertical).

3. Push-pull cutting: The cutting method of push-pull cutting is similar to sawing things, which is suitable for cutting particularly hard things, such as frozen beef and kohlrabi; or particularly fragile foods, such as bread and steamed buns.

4. Hob: Hob is also called hob block, which is described in language as a long strip or columnar food that turns everything over and cuts it in a loop.

It's up to you, how familiar and comfortable you can do it, everyone has their own habits, as for the knife technique! Cut the front and then chop the middle piece.

Chef's knife: A type of knife used exclusively by chefs.

The chef's knives used by the chef are: chopping knife, cutting knife, slice knife, flower knife, cloth knife, lychee knife, lancet, peony knife, hob knife, wheat ear socks and jujube knife, peeling knife, vegetable knife, fruit knife, carving knife, boning knife, sharpening stick, spatula and so on.

Summary. Hello dear, knives are very important for a chef.

Hello dear, knives are very important for a chef.

The knives used by chefs, compared with knives in other industries, are the biggest area: kitchen knives are in direct contact with food or food raw materials, direct contact with acids, alkalis, salt oil, hot water, steam, hot air and other substances, and are directly used under high temperature and high humidity conditionsIf the quality of the kitchen knife is not good, the raw materials processed by the knife are not qualified, no matter how clever other cooking techniques are, it will also make the dishes greatly inferior.

There are five types of kitchen knives commonly used in kitchen knives: spike lobe knives, square knives, machetes, boning knives, and carving blade knives: there are three types of large, medium and small.

It is characterized by a long and narrow blade, light and thin, and is suitable for slices, cutting and smiling fine raw materials without bones. For example, pork, beef, lamb, chicken, etc.

Square knife: There are three types of large, medium and small, also known as No. 1 square knife, No. 2 square knife, and No. 3 square knife. This kind of knife is widely used and is suitable for cutting, slicing, etc.

Machete: From the shape of the grip and leakage, there are two kinds: two-handed machete; Single-stage rotten hand machete.

The characteristics of the machete: large body, thick gills, suitable for cutting raw materials with bones. Boning knife:

Suitable for whole material deboning. For example, pigs, cows, sheep, etc. Carving knife:

There are many kinds of knives used in engraving, and they are not very standardized, as long as they are used handy. For example: pointed knives, the main tools for food carving, used to carve the outline and blank of the work; Round-mouthed knives, used to carve petal feathers and dig holes, etc.; Flat round mouth knife, used to carve petals and mountain stones, etc.; a grooved knife used to carve lines and feathers, etc.; Beveled blade, used to smooth facets and hollow skins, etc.; Mould knives, which are used to restrain certain small carvings.

1 Uniformity.

No matter what raw materials are cut, no matter what shape the raw materials are cut into dices, shreds, strips, blocks, etc., they must be the same size, uniform thickness, neat length, equal thickness, and not uneven. If the size is unequal and the thickness is uneven, the small and thin ingredients are cooked when cooked, and the large and thick ingredients are still raw, and the seasoning is difficult to be uniform, which will affect the quality of the dish.

2 Clean.

In the knife operation, whether it is between strips, between wires, between blocks, there can be no connection, and it is not allowed to break the tendons continuously, or the phenomenon of breaking but not breaking. Otherwise, it will also affect the quality of the dish and also affect the aesthetics of the dish.

3. Adapt to the needs of cooking methods.

The raw materials should be cut and formed to adapt to different cooking methods. For example, cooking methods such as frying and frying, the fire used is larger, the cooking time is shorter, and the finished product is required to be crisp and tender. Stewing, stewing and other cooking methods use weak firepower, cooking time is longer, the finished product requires crispy flavor, in order to prevent the raw materials from crumbling or pasting during cooking, the raw materials need to be cut thicker.

4. Adapt to the different properties of raw materials.

Due to the different textures of various raw materials, different knife treatments should also be used during processing. For example, if it is also a lump, the bone-based block is smaller than the boneless one. The same slices, the soft texture is thicker than the hard texture.

The same is shredded, and the soft texture is thicker than the hard one. There are also differences in the use of knife techniques, such as raw beef should be cut horizontally with the texture of the fiber, chicken breast can be cut along the texture of the fiber, and pork tendon is less, and can be cut along the texture of or oblique muscle fibers.

There is really no standard for this, half of it is to cut the shredded potatoes evenly and consistently, and the standards of hotels around the country are different!