(I) Preliminary processing and requirements of raw materials

1. The meaning of knife work is the operation process of processing cooking raw materials or food into a certain shape by using various knife conveying methods according to the requirements of cooking or eating. What are the basic requirements of a knife worker?

When changing the raw materials of dishes, the following requirements should be met:

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

(2) It must be clean and neat, and cannot stick to each other. In knife operation, no matter from strip to strip, from silk to silk, from block to block, it must be completely separated, and the silk connection cannot be broken, which will affect the quality of dishes. (3) Must conform to the cooking method and temperature. When changing raw materials to 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 small, the time is long, and there are more soup. It is advisable to cut the raw materials into larger segments or pieces. If they are too small, they should be broken in cooking, which will affect the quality.

(4) The properties of raw materials must be mastered. When changing the knife, we should adopt different methods on the basis of understanding the old and tender texture and grain. Generally, the old ones are cut by top grain, and the tender ones are cut by twill road.

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

(6) Rational use of raw materials to prevent waste. When cutting raw materials, we must master the principle of making great use of our talents and giving them their proper places. The raw materials used should be carefully calculated, the knife skills should be appropriate, and the finished products should be beautiful and tidy. Therefore, the rational use of raw materials is a technical point that can not be ignored in knife technology.