What do side dishes and lotus flowers mean?

Side dishes: according to the variety of dishes and their respective quality requirements, two or more main ingredients and auxiliary materials processed by knives are properly matched to make them into complete raw materials (or table accessories). Whether the side dishes are suitable is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the whole table is coordinated. It can be said that it is very important knowledge at the dinner table.

Dutchman: one of the red cases in the catering industry, responsible for cutting boards, pickling prepared raw materials, seasoning, powdering and sizing, cooking in the stove and assisting chefs in making shapes. To put it simply, the all-around player in the kitchen is also a handyman. He needs to know everything to help the chef do chores, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs.

There is another meaning: responsible for the type of dishes after cooking, that is, quality, and give people a visual feeling, such as code plate and other side dishes. The word "lotus" used to mean "river" and "flowing water". The so-called "beating the river" means mastering the "speed of running the river" and helping the wok master to finish the dishes quickly, neatly and beautifully.

The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy. According to the working capacity, the load is divided into the first load, the second load, the third load and the last load.

Other kitchen terms:

"Red case" refers to the chef who cooks all kinds of dishes with chicken, duck and fish as raw materials;

"White case" is to make pasta.

At present, there are seven main tasks in the kitchen of Chinese restaurants: stove, chopping board, lotus installation, water table, serving, snacks and barbecue;

"stove", that is, the chef who cooks dishes, is responsible for frying, frying, cooking and frying;

"Chopping board", also known as "chopping board", is responsible for cutting vegetables, side dishes and ingredients;

"Shuitai", as its name implies, deals with aquatic products, killing fish, handling crabs and shrimps, and carrying out primary processing;

"Feeding", also known as "steamer", "cage pot" and "water pot", has three jobs: one is to raise dry goods and deal with abalone wings, China wood frogs and various dried bacteria; The second is to make soup, responsible for the old fire soup and nourishing stew; The third is braising and steaming, such as braised pork with dried plum vegetables and steamed chicken with lotus fragrance, all of which are responsible for food.

The two jobs of "dim sum" and "burning meat" and the above seven jobs are all "red cases" except "dim sum"; The proportion of people in each type of work will vary according to the size of the restaurant and the main dishes;

"Cage walking" refers to the post responsible for moving and collecting cages.

References:

Dutch Baidu Encyclopedia