Introduction: In a threesome, there must be a teacher, and chefs who can cook will basically have their own professional skills and experience. These experiences can save time and energy for novice chefs and food lovers to try and explore. So what are the chefs' cooking skills? Let's take a look at the cooking skills and cooking experience of some chefs I have prepared for you!
1. Share your cooking experience.
It is not difficult to cook delicious food, but it is really difficult to eat with personality and endless aftertaste. First, learn the usage of various ingredients:
1. Learn to give up monosodium glutamate and chicken essence. Instead, use soy sauce. Reason: the effect is the same, why not use soy sauce, the color is better.
2. Usage of ginger, garlic and onion. Ginger can remove fishy smell. Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling and roasting, and can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. Garlic is mainly used for cooking vegetables. Onions can improve the flavor and quality of dishes and increase the aesthetic feeling, so they are usually put out of the pot, otherwise they will not look good if they turn yellow.
3. Raw flour is mainly used for sizing and thickening when processing meat raw materials. Raw flour can increase the taste of meat and make it smooth and tender. Pay attention to the dosage, it will be counterproductive if it is large.
Everyone should learn to use cooking wine. Generally, white wine will do. When cooking meat dishes, put a little cooking wine in it, and the taste will be delicious. After the meat changes color, it will be cooked, so that the ethanol in the cooking wine will react chemically with the meat and play the role of monosodium glutamate. Don't think that you don't need it when you are white, especially seafood.
2. Measures to improve the delicacy of dishes
1, kitchen managers should improve their own height, enhance their sense of responsibility, and improve the quality of dishes through high standards and strict requirements. As long as they have a sense of responsibility, they are all managers, and every employee in every link should have a high sense of responsibility. Whether it is invoicing, subscription, calibration, inspection, material selection, primary processing, finishing, preparation and cooking, feedback research is all to strengthen their sense of responsibility. Only when all employees have a strong sense of responsibility can the dishes be successful.
2. Training: deepen the knowledge and understanding of dishes in theory, improve the overall level of all employees, and at the same time constantly take exams to promote learning, promote learning through exams, and improve the refinement of kitchen dishes. Why do you train? It's not that the kitchen is incompetent and poor, but that the standards are not uniform and I don't know what dishes are good. What is a good dish? Suitable for good food, suitable for our guests, suitable for the positioning standard of our whole hotel, this is good food, so we can only pass training.
Training requires chefs to understand and master the contents of the training, and skillfully use it to reflect the delicious dishes.
3. Try dishes: find out the existing problems, formulate standards, unify requirements, try one requirement, succeed one, and quantify one standard to solve the inertia of most people and improve the quality of dishes. The problems found will be followed up by the manager, and the fine will be directly executed again. Does the quality inspection department set up a point? Food rectification register? , check the rectification effect at least 5 times a day.
4. Strengthen the inspection during meals, and record, rectify and compare the problems found in time. If there is a problem with the meal inspection, the judgment will be quick, decisive and resolute. Would you rather misjudge one than miss a dish? When the inspector returns your dish, you should be grateful as a chef, otherwise this dish will cause a lot of losses after serving, so attitude is very important, and attitude determines your behavior and mood. Food is better when you are in a good mood. 5, pay attention to the tour, find quality problems from the change of taste, check the quality problems that the guests have not reflected, and find their own potential food quality problems. Because the guests are used to the taste requirements of our dishes, they can't make suggestions. Only through our own efforts can we improve the quality of food. Really do something, nothing, big and small, accidents. ? Feel the guest's feelings from the beginning of tasting and experience them seriously.
Third, food is a sharp weapon for the hotel to have flesh and blood and have the kinetic energy to talk and communicate with guests. Chefs should know the dishes, be familiar with the dishes, and know the following quality letters of kitchen products:
(1) Color is the skin of vegetables, pursuing nature and beautiful colors.
(2) Incense is the breath of vegetables, and (vegetables gasp and breathe) has life.
(3) Shape is the posture of the dish, and the chef should have an aesthetic view and give the dish shape and posture.
(4) utensils are the clothes of vegetables, and the collocation of utensils can double his value and avoid monotony.
(5) The texture is the bones of vegetables, crisp, soft and delicate.
(6) Sound is the phonology of food, and communication speech is made by food. You can hear it when it rings. Iron plate, pot, etc.
(7) Taste is the blood of a dish, and seasoning not only reflects the taste but also determines the nature of the dish.
(8) Temperature is the pulse of dishes, and temperature determines manners. Hot dishes must be hot and continuous, and cold dishes should be cold rather than ice.
(9) The essence of food nutrition, different people need different nutritional ingredients, and nutrition has attracted more and more attention.
(10) Hygiene is the foundation of food, and the peace of mind project of catering, illness comes from the mouth.
Fourth, the chef should study the dishes reflected by the guests:
(1) Research dish: Why it reflects well.
(2) Study why chefs do well.
(3) Study what kind of food guests like to eat.
(4) Study the reasons why guests don't like certain dishes.
In a word, cooking attentively, strengthening the sense of responsibility, and improving the delicacy of dishes through the repeated process of technical training, assessment, learning standards, retraining, assessment and implementation.
Five, a few warnings to the chef to be a man and cook:
(1) Cooking is just like being a man. You should be practical. No matter how fancy your dishes are, beef or the taste of beef can't be changed!
(2) Get through your confusion as soon as possible? Rookie? Stage, talk less and do more, watch more and learn more. Life is growing in constant learning! Others can help you for a while, but they can't help you for a lifetime!
(3) Don't think that the reputation of being a chef is not important! If bananas rot, they are just like apples. When everyone knows, you will regret doing so!
(4) details determine success or failure! Cooking is the same, a small mistake will affect the overall effect!
(5) Attitude is everything! There are many turning points in life, and your attitude sometimes determines whether you missed a good job or a friend who knows yourself and yourself!
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