To say that being a chef requires talent, how fast are the knife skills of China s top chefs?

Their knife skills can be said to be superb, and they can cut a dish in a matter of seconds, and the dish is exactly the same size and length.

China's top chef knife skills are very powerful, it can be said that a dish can be cut in a few seconds, and the cut is also uniform in size, and the thickness is also very uniform.

China's top chefs are still very fast, and their knife skills are also very good, and they have such excellent performance after decades of study.

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.

How can you practice your knife skills as a chef How can you practice your knife skills as a chef?

How to practice knife skills well, watching the chefs' skillful knife skills in the ingredients, many chefs who have just entered the industry can't help but want to know the trick of chefs to practice knife skills. In the chef industry, knife skills are the face of a chef, which directly affects the taste and beauty of dishes, so practicing knife skills is a necessary prerequisite for becoming an excellent chef.

The knife work is most closely related to the shape of the dish, and the different use of the six knife techniques determines the different shapes of the dishes, such as "braised chicken nuggets", "spicy shredded pork", "tomato meat slices" and other pieces, shreds, and slices of ingredients are cut by chopping, sawing blades, broache blades and other knife methods.

In daily hotel work, knife work is an important standard and basis for chef assessment, and it directly determines the status and salary of chefs. Therefore, practicing knife skills and learning cooking skills well is something that all chefs must take seriously.

All students are trained in knife work from the beginning of their enrollment to their graduation. It is precisely because knife work is so important that students dare not underestimate the role of seemingly simple basic skills.

If you want to learn to be a good chef, you must first practice the basics. This is the first sentence heard by the new students of Shandong New Oriental, and every teacher will tell every student this sentence as a teaching purpose without exception when the new students are enrolled.

Radishes, cucumbers, etc. have become common practice materials for students, and hard work, practice makes perfect, which is the teacher's admonition to students. In teaching, while teaching students other skills, teachers always let students practice knife skills, although the daily repetition of practice is boring, but the chef's exquisite cooking skills are not practiced day after day?

From the beginning, the students did not know how to start with the knife, but slowly, the students will find the know-how through continuous practice, and the knife skills will improve day by day. For the students of Shandong New Oriental, the trick to practicing knife work is to practice repeatedly and make continuous progress.

Very important and a basic requirement.

The only way is to practice more, practice makes perfect, and practice until you are perfect.

Chefs are in high demand and never lose their jobs. Throughout the ages, the traditional concept of "food for the people" has been deeply rooted in the hearts of Chinese, and with the development of the economy, the catering industry has become even more popular. Eating has long been not only to fill the stomach, but also a kind of life, color, fragrance and senses.

Let's talk about the Warring States Period, legend has it that when Ding dissected the cow, the blade came and went freely in the middle of the gap between the beef tendons and bones, and the sound was also very pleasant.

After Ku Ding finished dissecting a cow, the cow didn't even know that he was dead, but it is conceivable that no matter how high the kung fu is, he is afraid of kitchen knives, which is China's Chinese food knife.

Chinese chefs are still quite good, and each has its own different characteristics.

Our country's food culture can be said to be very profound, it can also be said to be world-famous, there are many kinds of Chinese cuisine, the taste of different cuisines is also different, sweet and sour, everyone has a different taste, the food they like to eat is also different, when it comes to food, many people may think of the words "color, flavor, and flavor", if you have a dish in front of you that you have not eaten before, then our first feeling will look at whether the dish has an appetite? The first thing you appreciate is the chef's knife work, so how good is the knife work of the "Chinese chef"?

The name of this dish is called Leecoat Cucumber, oneThe classic Lu cuisine, in fact, is cold cucumber, there are many star-rated restaurants have this dish, it looks like a green dragon, it feels very atmospheric, I really admire the people who can cut the cucumber into this wayAfter reading it, you will know how good Chinese chefs are.

Roast duck slices, many people especially like to eat roast duck, not only fragrant but not greasy, and the taste is particularly good, under normal circumstances, we are Liang Sou went to the roast duck shop to buy roast duck to eat, they Duan Zha Shan roasted the roast duck after cooking,Slicing the roast duck, although it is very simple to say, but the cutting is very complicated, in a duck, to cut 108 slices, and the thickness of each slice is the same, it is completed within three minutes, and the meat on the duck rack can not be cut, in this way, when we eat the duck rack, the taste will be better.

Wensi tofu, this is a very famous Huaiyang dish, I believe many people have eaten tofu, but few people will make Wensi tofu, this dish has very high requirements for knife skillsI heard people say that you can't cut this dish without more than five years of knife work, but I watched the production process of this dish and really admired the knife skills of the Chinese chef.

It's very powerful, and the knife skills of the first-class chef are already perfect.

The knife work of a first-class chef must be very powerful, and it is not something that ordinary people can do.

The knife skills of the first-class chefs are very superb, and the knife speed is very fast.

I think the knife work must be amazing, and we must have thought it was incredible when we looked at it anyway.

Because they all got this technique through years of continuous practice as adults, they did it on their own.

I think it's because they've worked hard for a long, long time to get this done.

After a long time of study and training, they already have certain skills, so they swing their knives very quickly.

You might be able to cut a tofu into a lot of needles.

It's good if you go and see this for yourself, there are basically five-star stars.