Onlookers watch the cook competition and assessment site, onlookers watch photos of the cook competition and assessment site

At the competition site, the examiner strictly monitored the examination. Recently, a brigade organized a professional cooking competition during the platform training stage. More than 40 cooks simulated a field battlefield environment and competed on the same stage in front of a three-foot stove on knife skills, cooking, pastry and other content. With the command of the on-site commander, the competition began, and the participating cooks quickly rushed to the fighting position to start the first content-knife skills. In the knife skills competition, the cooks must complete the preparation of ingredients for the number of diners within the specified time, and the shredded potatoes must not be uneven in size. The examiners will then weigh and score on-site to ensure fairness and justice. The cook is preparing braised pork ingredients. The third assessment subject is the preparation of braised pork, which tests the team cooperation ability of the cooks. They are required to make fire, support the pot, set up the stove, cut vegetables, cook, and serve... The cooks are required to cooperate tacitly to make the braised pork bright in color and full of meat flavor. , fat but not greasy.

Follow me to see what is going on at the cook competition and assessment site.

Source: National Defense Online · PLA News and Communication Center Integrated Media

At the competition site, the examiner strictly invigilated the examination.

The soldiers and horses move forward before the food and grass are moved. Recently, a brigade organized a professional cooking competition during the platform training stage. More than 40 cooks simulated a field battlefield environment and competed on the same stage in front of a three-foot stove on knife skills, cooking, pastry and other content.

The scene of the competition.

With the command of the on-site commander, the competition began, and the participating cooks quickly rushed to the fighting position to start the first content-knife skills. The knife skills competition tests the meticulousness and basic skills of each cook by cutting potato shreds. The competition requires the completion of cutting potatoes for the specified number of diners within the specified time.

The cooks are having a knife skills competition.

"No. 4, 6 minutes and 57, No. 5, 7 minutes and 02..." In the knife skills competition, the cooks must prepare the ingredients for the number of diners within the specified time, and the cut potatoes must not be uneven in size. , and then the examiners will weigh and score on-site to ensure fairness and impartiality.

The cook is making pastry.

Become an elite soldier by practicing cooking and display your unique cooking skills. In the pastry competition, the chefs’ mastery of pastry and preparation of fillings are tested by making steamed buns. The cooks are also required to complete the preparation of more than two kinds of fillings within the specified time. The steamed buns are beautiful in appearance, thin in skin and filled with fillings, soft and juicy, and the quality of each steamed bun must be maintained at 80 to 100 grams.

The cook is making pastry.

Rolling out dough, stuffing stuffing, steaming... the cooks performed well on the spot, their movements were skillful, and every step was tense and orderly.

The cook is preparing the ingredients for braised pork.

The third assessment subject is the production of braised pork, which tests the team cooperation ability of the cooks. They need to make fire, hold the pot, set up the stove, cut vegetables, cook, and serve... The cooks are required to cooperate tacitly to make the braised pork. The meat is bright in color, full of meaty flavor, fat but not greasy.

This competition is a comprehensive test of the cook's skills.

Since the beginning of the training, the brigade has paid close attention to combat needs and simulated battlefield environments. It insists on training soldiers in the same way as the battle is fought. It strictly starts from actual combat and "picks up" the subjects that were missed in previous training. , carry out practical training competitions in various majors in all aspects, all elements and all fields.

(Produced by National Defense Online and PLA News and Communication Center Integrated Media)

Onlookers watched the cook competition and assessment site. Related reading:

Hubei Xiaogan Fire Detachment held a grassroots squadron cooking ceremony Staff skills competition

China Window July 5 (Zhang Lixuan and Wang Shijie) In order to improve the cooking skills of grassroots squadron cooks, the officers and soldiers can eat well, eat well, eat nutritiously, eat healthily, and eat with characteristics and characteristics Eating in the canteen improves the happiness index of grassroots officers and soldiers. On July 3, the Xiaogan detachment held a cooking skills competition.

16 cooks and feeders from 8 grassroots squadrons in the city participated in the competition. Detachment leader He Qing, political commissar Gong Dazhi and all officers and soldiers of the detachment observed the competition on the spot.

Before the game, the detachment specially issued a competition plan. The detachment’s logistics department carefully prepared, customized a unified stove, and formulated detailed competition rules and scoring rules. In order to ensure that the competition among 8 teams was saved, All the dishes are used for lunch for government officials and contestants. This competition aims to promote the cooking skills of grassroots squadron cooks, improve the food security level of grassroots troops, and improve the food satisfaction of officers and soldiers. At the same time, it implements the eight central regulations and the army's strict conservation regulations, improves the dining environment of grassroots troops, and ensures that the organization Cadres and junior staff all eat in the canteen.

At 10 a.m., following the order from Director Peng Guoqiang of the Logistics Department, the cooking skills competition of the Xiaogan detachment officially kicked off. The content of this cooking skills competition includes two parts: food management system operation and on-site cooking skills competition. The assessment of the food management system requires that before the game, each team buys its own vegetables, enters them into the food management system, and formulates recipes according to the competition cooking requirements; on-site cooking skills are measured by completing 4 designated dishes, 4 self-selected dishes, and soup within the specified two hours. 1 dish, 1 cold dish and 1 fruit platter, requiring scientific combination and balanced nutrition to ensure that the type and quantity of dishes meet the dining needs. In order to ensure fairness and suit the taste of most officers and soldiers, the judges for this competition include cadres and soldiers, female cadre representatives, external personnel representatives, detachment agency chefs, and professional cooking masters, among whom Hubei Quanzhou Group was specially invited Wang Lan, general manager of the catering department, served as the judge. Eight judges scored each contestant based on "knife skills, combination of main and auxiliary ingredients, color, fragrance, nutrition and hygiene".

During the competition, the contestants in white clothes and high hats showed off their cooking skills by flipping pots and shovels, frying, stir-frying, cooking, deep-frying, steaming, boiling, cutting... eighteen kinds of martial arts skills are amazing. Dazzled. The theme of this cooking competition is "Practice frugality and oppose food waste, eat well, eat well, be nutritious and healthy". In less than 10 minutes, various dishes with attractive colors and fragrant aromas came out one after another; plates of ingenious delicacies came one after another. Color and taste, skills and wisdom, tradition and innovation, the food culture of the army was fully displayed here. . Each dish is creatively conceived, with reasonable proportions of main and auxiliary ingredients, appropriate and creative use of decorations, beautiful and natural presentation, coordinated tableware and dishes, and harmonious color schemes that are pleasing to the eye.

The judges strictly evaluated each dish in terms of color, aroma, taste, shape, characteristics and nutrition. After the evaluation, the professional judges made comments on the production of all dishes in the competition. After a two-hour competition, the Directly Affiliated, Hanchuan, and Anlu Squadrons won the first, second, and third prizes of the competition respectively. The cooks of the Directly Affiliated Squadron and the cooks of the Dawu Squadron won gold medals respectively. Detachment leader He Qing, political commissar Gong Dazhi, and logistics director Peng Guoqiang presented certificates and bonuses to the winning teams.

After the competition, political commissar Gong Dazhi fully affirmed the achievements of each participating team and asked all cooking staff to, firstly, raise their awareness and fully understand the importance of practicing economy and improving food security. All brigades and squadrons must clearly recognize the situation, raise awareness, and fully understand the importance of practicing economy and combating food waste and strengthening food security. Leaders at all levels should attach great importance to the food work of the troops, put it on the important agenda, and provide regular inspection and guidance; the officers and soldiers in charge of meals in the squadron and external chefs should strive to be "combatants" in grassroots cooking and supply positions, caterers of scientific and nutritious recipes, and caterers. The administrator of adjustments and the "gatekeeper" of food funds. It is necessary to further strengthen the sense of service, be based on the three-foot stove, be loyal to one's duties, regardless of fame and fortune, remain unknown and willing to contribute, and use one's own practical actions to promote the standardization, scientificity and nutrition of the food management at the grassroots level of the army. The second is to improve skills and actively improve the dietary standards of officers and soldiers to increase their satisfaction with meals.

We should take this competition as an opportunity to apply the knowledge and skills learned in the local chef training to the practice of recipe formulation, food preparation and side dishes, and continue to learn, practice and practice at work. Improve and continue to make progress, further improve the dietary structure of grassroots officers and soldiers, improve the quality of officers and soldiers' meals, and accelerate the transformation of military meals into "scientific and nutritious" meals. The third is to innovate measures to effectively build the squadron canteen and improve the ability of grassroots living security. Each brigade must improve its food management level, improve the hardware and software environment of the canteen, actively participate in the evaluation of advanced (star-rated) canteens, and build a grassroots squadron canteen with Xiaogan firefighting characteristics to provide a basis for the smooth completion of various work tasks of the troops.

This cooking skills competition attracted high attention from officers and soldiers and was praised by the majority of officers and soldiers. Everyone expressed that they would take this competition as an opportunity to further improve the food security level of their unit and ensure Officers and soldiers should eat well, eat well, eat nutritiously, and eat healthily to create the characteristics of Xiaogan firefighting meals, enrich the food culture of the firefighting force, and effectively improve the dietary level and satisfaction of officers and soldiers. z