Cooking, as far as we know, is to change food from inedible to edible in the process of cooking, and to transform the taste of food through cooking, so as to maximize the quality of food and ensure the taste of food, which almost conforms to the definition of cooking in the encyclopedia.
In encyclopedia, cooking is the operation process of cooking processed and cut cooking materials into dishes by heating and blending, including two main contents: one is cooking, and the other is blending. Cooking is heating, and cooking materials are made into dishes by heating; Cooking is seasoning. Through modulation, the dishes are delicious, attractive in color and beautiful in shape. Cooking professional courses include cooking raw materials, cooking raw material processing technology, cooking technology, cost accounting, nutrition and hygiene.
And cooking management, including not only the mastery and familiarity with cooking, but also a series of management on the basis of cooking, so the management of cooking has the following aspects.
I. Health management
Here mainly refers to the kitchen, the management content can be subdivided into family kitchen and business kitchen, place environmental sanitation and personnel hygiene management, and mainly introduces the business kitchen as an example, such as
1. Personnel entering the cooking room must hold health certificates and health knowledge training certificates. ?
2. The staff who entered the kitchen? You must wear clean work clothes and hats. Don't wear long nails, nail polish or rings. ?
3. All containers and utensils used must be cleaned and disinfected before use. ?
4. Before cooking and processing personnel work, after handling food raw materials, or before contacting directly edible food? Everyone should wash their hands with running water. ?
5. Cooking and processing personnel shall use fresh and clean raw materials to make food, and shall not process or use rotten and abnormal raw materials.
Of course, the above mainly applies to the daily management of chefs.
2. Standardized management of dishes
1. The variety, color and freshness of the raw materials of the dishes must meet the established standards.
2. In the process of cooking, the additives and pigments added shall not exceed the national standards, and SOP shall be designated for standard production.
3. Evaluate whether to serve dishes and decorate. Our dishes meet the standard of cooking.
There are many details that have been meaningless for a long time. Cooking management is a kind of management behavior based on cooking and aimed at ensuring cooking quality, and it is the most important part of hotel management.
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