Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading

Free Web Novel,Novel online - All in hlnovel.com -> Prose -> cooking love

About kitchen staff

Previous page        Return to Catalog        Next page

    ?

    Generally, in larger hotels, the kitchen staff are divided into small groups. Here I will give you a brief introduction.

    Chef, generally called in the kitchen, on the stove, or on the stove,

    There are also oily ones below (usually for frying things)

    Flying water (specially for scalding things)

    Stewed fish (specially for fish)

    I won't tell you about the stew, I think everyone knows what it is.

    There are also side dishes at the bottom,

    Side dishes are generally divided into.  Head dip, 2 dips and tail dips, side dishes are collectively referred to in the kitchen as dip boards

    The next step is the apprentice, the apprentice is also called, playing together

    Shuitai, that is, a department responsible for cleaning seafood and fish. The work done by the people in this department is very dirty and no one does it.

    Cold dishes are usually served by 3 people, one cold dish boss and 2 apprentices.

    Roast meat, mainly responsible for cooking, roast duck, roast suckling pig, barbecued pork, etc.

    For pasta, the main job is to steam rice in the morning, then make dumplings, and make some special pasta.

    I will introduce the kitchen department. If you have any questions, please add me to qq: 304985593 (remember the website URL: www.hlnovel.com
Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report