What are the basics that chefs need to know?

First, look at education and teaching.

A good school is, first of all, a good way of teaching and teaching. In today's society, technical ability and innovation ability have become one of the criteria for enterprise selection, therefore, the cultivation of practical ability should not be the exclusive domain of technical schools, but also the current colleges and universities must consider the problem, keep up with the market trend, through the scientific teaching mode, cultivate more compound chef talents.

Second, look at the faculty.

It is necessary to have good educational and teaching conditions, that is, teachers. There is a saying in China since ancient times, famous teachers make good apprentices, and other things being equal, better teachers mean that schools can teach better students.

3. Look at the hardware equipment.

A good school must have hardware equipment to meet the needs of education and teaching. Hardware equipment is an important criterion for judging the quality of a school. Good hardware plays an important role in the teaching process of schooling, which means that students can learn more from school education.

Equipped with advanced and complete teaching facilities: standardized teaching demonstration hall, modern operation hall, and integrated classroom with international standards.

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.

Everyone knows that in the eyes of others, being a chef is a very hard job. Not only do you not see the sun, you spend all day in the kitchen, and you rarely have any fun. But what they don't think about is the value and advantages of the chef and the innate pleasure of the chef.

A chef can cook delicious food for others, but no other profession cannot; Chefs can continue the gastronomic civilization, but other professions cannot; Chefs can have a high-paying and stable career, but other industries cannot, and similar advantages are not limited to this.

Therefore, in the process of learning to cook, you can't put external words on your shoulders and let yourself breathless. Always be firm in your beliefs, firmly believe in your choices, learn culinary knowledge, and strive for your ideals.

To learn Chinese food, basic skills are very important, and in a culinary school, basic skills in Chinese food are a necessary course. Learning Chinese food is not a quick process, it needs to be accumulated over time, and the control of the taste of things, knife work, spoon work, and seasoning is clear in mind.

The basic skills of learning a chef are, of course, knife skills, spoon skills, and pot turning!

When you go to a professional school, the teacher will teach you a variety of cooking skills, so that you can quickly master the technique!

Basic skills: 10 kinds of knife techniques, 20 kinds of flower knives, more than 10 kinds of spoon and plate technology, hot dishes, 8 major cuisines, classic dishes, hotel popular dishes and home cooking and other food carving: flowers and birds, fish and insects, dragons and phoenixes, figures, melon carvings and other artistic platters of braised vegetables and cold dishes production and all kinds of hot pot, dry pot, teppanyaki, flavor snacks and other Chinese fashion popular pastries.

Learning the basic knowledge of a chef, including knife skills, cutting, rice cookers, and other skills is a basic skill.

The basics of being a chef.

1. First of all, have good basic skills, and be handy at cutting vegetables, side dishes, ingredients, and heat;

2. Have basic knowledge of cuisine, know the cooking methods of well-known cuisines such as Sichuan cuisine and Cantonese cuisine, even if they are not exquisite, they must be able to know a little bit about it;

3. Pay attention to the concept of health preservation and reasonable diet, not only to make the dishes delicious, in order to win the trust of customers;

4. Pay attention to the creativity of dishes and the order of serving, in line with people's aesthetics and consumption concept;

5. It is necessary to know how to do different ways to do a dish, constantly change the patterns, and always make new ones.

It's 9102 now, and you told me that Sichuan cuisine is popular?!

Basic knowledge is a few words, practice makes perfect, and flexible use.

The most basic and most important thing is to practice the basic skills first. Like knife work, turning pots, etc.

Then follow the teacher, the master, and focus on innovation.

Now it's best to learn to be a chef in school, and you have to learn Sichuan cuisine, which is the most popular now.

The basic skills, turning the pot and knife work this must be a must, this must be practiced repeatedly, otherwise the hands will not be so flexible, very stiff, now Sichuan cuisine is very hot, learn cooking or have to learn Sichuan cuisine, now those big hotels will not accept apprentices, it is impossible for you to practice these basic skills, first practice a technique, the basic skills must be solid, otherwise everything is empty talk, many such schools, especially Sichuan is very authentic.

There are too many, it is indescribable on this, the minimum knife work, the preparation process of all raw materials, or find a chef to see it in person and ask!

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.

Addendum: A cook, also known as a cook, a cook, refers to a person who makes cooking a profession. In modern society, most chefs work in restaurants, restaurants, and other places that serve publicly.

There are also a few that serve specific customers (e.g. private chefs, home chefs). Modern chefs are generally required to study at a culinary school and pass exams to ensure that they have sufficient business standards and food safety knowledge.

The main courses offered by the general chef school are: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Skills, Kitchen Management Knowledge, Food Psychology, Pastry Making, Culinary Arts, Food Cost Accounting, Roast Meat, Bartending, and Western Food Basics.

Depending on the place of study, the curriculum is slightly different, and it will incorporate the characteristics of each place.

There are both theory and practical classes

If you want to learn any professional knowledge, you can go to New Oriental to study, and you can practice it in theory.

You can come to our school and study, you can come and see first.

What are the basic skills you need to master to learn to be a chef?

1. The basic skills of a chef include knife work, spoon skills, and fire skills.

2. Knife skills are the foundation of the chef (except for some Cantonese woks), with the current requirements, to be even and neat, hold some simple flower knives and edges, knife workers will kill fish and frogs, chop chickens and ducks. Give a reference to a fish in 90 seconds, a bullfrog in 20 seconds, kill and wash. Intermediate all kinds of silk chips, anchovy knives, lychee knives.

The advanced point will be around the edge, and will make a brine platter. In this way, he is basically qualified in knife work.

3. Spoon skill, turn the spoon kung fu, turn the pot left and right, turn the pot before and after, turn the pot big, turn the back to master the back turn, turn the left and turn the pot, the spoon skill must be qualified, now go to try the green onion omelette bar, ask for golden on both sides, big and round, go to fry fifteen or sixteen tables of dishes, can turn over about 20 catties of dishes. The spoon function is basically qualified.

4. The mastery of fire (a general term for cooking techniques) determines how far a chef can go and how high he can rise. There are twenty or thirty kinds of cooking techniques, focusing on mastering the common techniques of boiling, steaming, stir-frying, burning, stewing, stewing, and simmering on the market. It is required that the heat is in place, the taste is stable, and the color of the oil is stable.

To learn the basic theoretical knowledge that chefs need to master, in addition to knife skills, there are basic skills such as core extraction and then long spoon, in addition, you should also have an understanding of the combination of some ingredients and some traditional food culture.

If you want to learn to be a chef, you also need a certain level of education, at least you have to graduate from high school, and then the theoretical knowledge he learns is also a major cuisine, well, and some of the steps we usually need to stir-fry or stew, as well as the aesthetic aesthetics of color matching.

It is recommended to choose a professional chef school system to study, a professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well, choose a school to consider teachers, qualifications, environmental equipment and other aspects.

Theoretical knowledge?

It doesn't seem to matter.

The main thing is practice.

What theories are needed when excisionWhat theoretical knowledge is needed when excisionWhat theoretical knowledge is needed to learn to learn to learn chefs, theoretical knowledge is mainly practical knowledge.

First of all, it is necessary to understand the 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.

Secondly, it is necessary to understand the basic ingredients and seasonings, etc., and understand the requirements of their processing and production, and their unique characteristics. Only when you have a certain understanding of ingredients and seasonings can you use them. For example, if wine can relieve the smell of fish, it is necessary to let the wine volatilize.

Then you must master a certain amount of knife skills, and be able to cut the ingredients into cubes, shreds, slices, strips, blocks or other shapes to achieve thickness and size differences, which is convenient for cooking ingredients.

It can slaughter and debon, and can slaughter and debone general live poultry and seafood.

Finally, it is necessary to master the judgment of the heat, and be able to judge when to feed, when to cook on high heat, when to cook on low heat, and when to start the pot.

In addition, you should be able to understand the dietary characteristics of some regions, such as southerners prefer sweets and fine foods, northerners like coarse foods (food needs to be cut into large pieces), and Sichuan and Hunan like to eat chili peppers.

First of all, have good basic skills, cut vegetables, side dishes, ingredients, and master everything handy; Focusing on the concept of health preservation and reasonable diet, we can not only make the dishes delicious, but also win the trust of customers.

There is still a lot of introductory knowledge about chefs, and the content in it is all-encompassing, and you can buy a book on the basics of chefs.

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.

Culinary courses cover a wide range of subjects, not only to learn cooking ingredients, food hygiene and safety, but also to learn culinary nutrition, food management and practice, etc. Start from the most basic cooking foundation such as knife work, spoon holding, side dishes, and pot turning, and then learn various dishes, including banquet making, local representative dishes, classic dishes, hot dishes, cold dishes, etc., to strengthen students' skills.

I'm a chef with 5 years of kitchen experience, so I'll give you a little advice.

1, be a good person, (learn this, of course, depends on how you are a person) 2, heavy chefs are originally a special industry in this industry (how to know how to be a special law in the future).

3. The foundation is actually very simple (then take the knife to remember: steady, ruthless, accurate.) 4, this industry is not easy to mix! Generally speaking, it is useless for 10 years.

5. The kitchen --- a place to hone people's will, so you must know one thing before entering this circle: forbearance.

6. That's basically all you can tell.

People are impermanent, and they are optimistic.

You must know: men are afraid of entering the wrong industry, and women are afraid of marrying the wrong man.

It's true!! I forgot to tell you.

I'm a Sichuan chef!!