1. First of all, you should know the basic knowledge of nutrition and hygiene. A chef can only make delicious and healthy food if he knows the basic knowledge of nutrition and hygiene, what ingredients can't be matched with what ingredients and what practices are unsanitary.

2, understand the basic ingredients, spices, etc. And understand the requirements and unique characteristics of its processing and production. Only when you have a certain understanding of ingredients and seasonings can you use ingredients. For example, if wine can deodorize and make it fragrant, it must be volatilized.

In terms of skills:

1. First, master a certain knife method and cut the material into diced, silk, slices, strips, blocks or other shapes with little difference in thickness, which is convenient for cooking ingredients. Cut raw materials, whether they are diced, silk, chips, strips, blocks or other shapes, must be uniform in thickness and consistent in length. Only in this way can we ensure that the cooking process can achieve the effect of ripening and tasting at the same time.

2, can kill and pick, can kill and pick ordinary live birds and seafood. Special attention should be paid to the rational use of raw materials in the use of knife skills. The quantity of materials used is the main factor to reduce waste and ensure the cost control goal.

From the beginning, the chef is doing his job well, seeing more, asking more questions, learning more, tasting more, and knowing all kinds of spices and raw materials; In addition, to learn from the chef, we must first learn the basic skills such as knife work and pot turning. When cooking, you can slowly master the temperature when cooking, which is perfect. If you do more, you will naturally have experience.

The basic swordsmanship is practiced, which needs serious practice in the early stage. You can start by cutting shredded ginger, garlic slices and carrots. It is also a process in which practice makes perfect.

References:

Knife skill is one of the basic skills that a chef must possess. Broadly speaking, knife work includes rough material processing, that is, the knife method used in primary processing and fine material processing, that is, the knife method that determines the shape of raw materials. Knife technology has an important influence on the color, aroma, taste, shape and hygiene of dishes.

Temperature is one of the basic skills that a chef must have. It is the amount of firepower and the length of time used in the cooking process. When cooking, on the one hand, we should distinguish the size of firepower from the burning intensity, on the other hand, we should master the ripening time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard.

The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, he has better knives, a proper grasp of the heat, and accurate and delicious seasonings. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge.

Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S.

References:

Baidu encyclopedia-chef