Daily workflow of western-style kitchen

Western food has a series of workflows. Without rules, there will be no formality, and there will be a set of perfect workflow, which will urge western chefs to do their jobs well. Maybe many people are vague about the workflow of western food. Next, I will take you into the usual western food work to let you know more about western food.

The workflow of each western restaurant will be different, which is normal, but the workflow of western food can be divided into six parts:

1, primary processing, cutting and matching procedures, this process is the basic work every day. When preparing raw materials, you need to pay attention to the quality of western food ingredients. Do not meet the food ingredients standards, can not be put into use; It is also necessary to prepare separate equipment for processing and cutting meat and vegetarian materials to reach the level of healthy and nutritious food.

After cutting the ingredients, we can divide them into cold dishes and hot dishes according to the finished products of western food. Make cold dishes first, then hot dishes. This requires controlling the cooking and serving time, making overall plans, and making hot and cold dishes with high quality and satisfactory customers according to the standards.

3. The daily work needs to be completed, and the remaining raw materials need to be properly kept and stored in categories to ensure the quality and taste of the next use. In fact, the cleanliness of the kitchen is very important. The kitchen working environment of western food needs to be clean and hygienic, which is responsible for customers and also a sense of professional mission as a chef of western food.