Knife work is also called knife work in catering industry, which is one of the important skills in cooking technology. According to the requirements of dishes, the sorted animal and plant cooking materials are cut into certain shapes such as silk, slices, segments and blocks by different knife methods, which is called "knife work".

There are ten kinds of knife techniques: cutting, cutting, splitting, splitting, arranging, spinning, gouging out, patting out and gouging out.

2.

What is the function of fencing?

Knife technology has the following functions:

(1) Easy to eat. The whole or whole raw material is inedible, so it needs to be cut into diced, block, silk, slice and other shapes by changing knives, which is not only beneficial to cooking, but also convenient to eat.

(2) it is convenient to taste. Whole or large pieces of raw materials are not easy to penetrate into the raw materials if they are not treated by knives and spices are added in the cooking process. After knife processing, it is easy to taste and make the dishes delicious.

(3)

Easy to cook. According to the different properties of raw materials of dishes, it can meet the needs of cooking through knife processing. It is not good for cooking if the raw materials are not treated by the knife.

(4) neat and beautiful. After knife processing, it can cut neat and beautiful shapes, making dishes more beautiful, making dishes more beautiful and stimulating diners' appetite.

3.

What are the meanings of fencing?

Knife technology is of great significance in cooking technology. The quality of knife-cutting technology directly affects the color, aroma, taste, shape and quality of dishes. After superb knife processing, it can promote the uniform heat transfer of raw materials of dishes, which is beneficial to seasoning, better beautify the shape of dishes, improve the value of dishes, attract appetite and promote digestion.

4.

What are the basic requirements of fencing?

When changing the raw materials of dishes, it is required to do the following:

(1) must be uniform in thickness and equal in length, and silk, strips and segments must meet this requirement in order to make delicious dishes. If the thickness is different and uneven, it will inevitably affect the taste. At the same time, in cooking, the thin ones are cooked first, and the thick ones are not cooked. If the thick one is ripe, the thin one is old or burnt; Thick and immature food is not only inedible, but also a waste.

(2) must be fresh and tidy, can't stick to each other. Knife operation, whether from strip to strip, from silk to silk, from block to block, must be completely separated, and the silk can not be broken, which will affect the quality of dishes.

(3) It must conform to the cooking method and temperature. When replacing raw materials with knives, we should first pay attention to the cooking methods used in dishes. For example, both frying and frying methods use quick fire, which is quick to operate and short in time, and must be cut thin or thin. For stewing, stewing, stewing and other cooking methods, the cooking time is less, the cooking time is longer and the soup is more. It is recommended to cut raw materials into larger sections or blocks. If it is too small, it will be broken when cooking, which will affect the quality.

(4) Must master the performance of raw materials. When changing knives, we should adopt different methods on the basis of understanding the old and tender textures and lines. Generally, the old ones are cut with top grain, and the young ones are cut with twill track.

(5) Pay attention to the shape of the main and auxiliary materials. Most dishes are composed of main ingredients and auxiliary materials. When changing knives, we must pay attention to the shapes of main materials and auxiliary materials and cut them properly. Generally, accessories are subordinate to the main material, and they are smaller than the main material to highlight and set off the main material.

(6) Rational use of raw materials to prevent waste. When cutting raw materials, we must master the principle of making the best use of people and things.