Return to the era: starting from the state-owned hotel

Chapter 34 Eighth Level Assessment
Back in the room, Su Qingfeng seemed to suddenly remember something and knocked on her parents' door.

"mother?"

Now everything is silent, except for the occasional scolding of Feng Sufen from the second room, leaving only the croaking of frogs in the field.

"Qingfeng, I'm going to the provincial capital tomorrow, why haven't you slept yet?"

Bai Jing looked at her son's figure with some surprise.

Based on what she knew about her son these days, it was impossible for Su Qingfeng to be so excited and nervous that she couldn't sleep because of going to the provincial capital.

Su Qingfeng stretched out a hand and said, "Mom, we are running out of medicine at home. Give me the list. When I go to the provincial capital, I will go to the hospital to prepare some medicine."

Bai Jing was a little hesitant after hearing this.

Dispensing medicine...

This is another huge expense.

But she thought about it and decided that if she didn't give her son an order now, she was afraid that when Su Siwei came back during the Chinese New Year, she would have to rush to the provincial hospital to get the medicine, which would seem like a waste of time.

fair enough.

After thinking about it, she turned around and entered the house.

It's a small room, and you can have a clear view from the doorway.

Not long after, she came out with a thick stack of lists and sighed softly:
"It's my mother who has dragged you and my son down..."

Su Qingfeng smiled, "Did Mom think I was stupid before?"

How could mother dislike her son?

When this sentence came to his lips, he almost blurted it out.

But Bai Jing quickly realized something.

She looked at Su Qingfeng blankly.

Then, he smiled suddenly.

……

early morning.

There are not many people at the train station.

But the smell inside the car is not very pleasant.

The smell of sweat, sourness and even foot odor.

Su Qingfeng was able to survive because of the mint candy.

When he arrived in the provincial capital, he first opened a room in the guest house in the provincial capital with a letter of introduction from his work unit.

Then he changed into neat and clean clothes and walked to the designated test location.

The assessment place was a famous hotel in the past, but after the public-private partnership, it became a state-owned hotel.

It's still early and the state-owned hotels are not open.

With the letter of introduction, Su Qingfeng walked into the hotel.

The moment he entered, several eyes focused on him. They first looked at him, and after seeing his clothes clearly, they seemed to contain other emotions.

The examiner is a Level [-] chef from the provincial capital.

He is over fifty years old and has gray hair, but you can still see the muscle lines on his arms. His eyes are like a falcon, energetic, and he looks like a sharp sword.

He looked at Su Qingfeng, his eyes lingering on the cloth shoes on his feet for a moment, and then he looked away as if nothing had happened.

"Everyone is here, let's start the assessment."

With that said, everyone walked into the kitchen.

This assessment mainly tests three aspects: knife skills, heat and seasoning. During the cooking assessment, the examiner will also observe basic skills such as turning the pot.

After all the above factors are combined and passed through comprehensive consideration, the final junior chef certificate will be obtained.

It's just that when entering the back kitchen, the door frame is not wide, so it is inevitable that two people will have physical contact.

I saw a little fat man with a white face and narrow eyes, who accidentally bumped into Su Qingfeng.

He rolled his eyes at Su Qingfeng and said in a low voice, "You look like a country bumpkin at first glance, and he's wearing these kind of cloth shoes..."

Su Qingfeng looked at the little fat man.

He was wearing a coat and a good-quality shirt underneath.

Indeed, no one will wear this thing in later generations. It is a cheap fabric.

But in this day and age, it is a high-end rarity.Just because this kind of fabric is hard and has poor breathability.

On a hot day, when you sweat, this material will stick to your body, making it greasy, hot, and extremely uncomfortable.

Not to mention that cooking now requires standing in front of the fire. I am afraid that I will sweat a pound after passing the assessment.

Su Qingfeng looked at the little fat man's back and silently lit a candle for him.

The dish tested this time is spicy and sour potato shreds.

Hot and sour potato shreds, as a famous home-cooked dish, are popular in the north and south.

Many novice chefs frowned when they saw this question.

If you want to make spicy and sour potato shreds well, you must first have good knife skills.

Otherwise, just placing the potato shreds with uneven thickness and length would be enough for the examiner to give them a big X.

Su Qingfeng reviewed the method of making shredded potatoes in his mind. After confirming that it was correct, he picked up the potatoes, peeled and sliced ​​them, held the handle of the knife, and cut them into shreds.

His movements were so fast that some novice chefs who were still hesitant became a little flustered and hurriedly started slicing and shredding.

And all this was seen by Jidong, the official examiner.

By the time the potatoes were cut into shreds, many people were already hurriedly frying them in the pot. When they thought they had caught up with Su Qingfeng's progress, they couldn't help but look back.

Seeing this, I was stunned.

Not to mention cooking, Su Qingfeng didn't even turn on the fire.

I saw him slowly soaking the shredded potatoes in cold water, and even added a few drops of vinegar.

People were confused.

Where did this step come from?
The master chef of the state-owned hotel did not teach them this.

Fang Jidong looked at the movements of Su Qingfeng's hands, his eyes brightened slightly, and he couldn't help but smile a little at the corner of his mouth.

Few people notice the detail of putting shredded potatoes in cold water and adding vinegar.

This is done to remove the starch on the surface of the potatoes and prevent them from sticking to the pot later. After frying, they will also have a crispy texture.

Fang Jidong was really interested in Su Qingfeng now.

He watched Su Qingfeng's subsequent steps of blanching, stir-frying, and seasoning.

During the seasoning process, Su Qingfeng tasted a few shredded potatoes and used her golden tongue to tell whether the taste of the shredded potatoes was suitable.

Then increase or decrease based on the information obtained.

The sharp-edged chili peppers and fiery red pickled chili peppers exude a domineering, sour and spicy aroma the moment they are combined.

Fang Jidong took a deep breath of the aroma wafting in the air, then turned his head to the other side and rated the novice chef who had cooked it first.

"The knife skills were okay, but the heat was too high during the stir-frying process and it was mushy. The taste and seasoning were not good. It was substandard."

"The taste is good, but the knife chops it to pieces. The old people who feed pigs in the countryside can cut it better than you! It's not up to standard!"

"...Unqualified!"

After hearing the series of failures, everyone's hearts dropped.

This is just an eighth-level assessment, why is it so difficult?
It was not easy to find a plate of hot and sour potato shreds that looked good, with good cutting skills and good heat.

Fang Jidong stopped in front of the plate of shredded potatoes and picked up one.

"The taste is okay, barely reaching the passing mark. Pass!"

After speaking, he looked up at the owner of the dish.

It was the chubby little fat man from before.

It's just that his current appearance is terrifying.

The coat has long been taken off.

The tight-fitting shirt stuck tightly to his body, causing large water stains. His hair was also wet, as if water would drip from it in the next second.

Fang Jidong frowned and scolded him mercilessly, "Are you here for an assessment, or are you here to find a partner? You are cooking like this, you are so hot that you are sweating profusely, and you almost sweat into the dishes."

"The first standard for chefs is safety and hygiene, but you haven't met it!"

"I'll let you go today, but in the future, you'll have a long memory for me!"

　After verification by interested readers, the chef levels have been officially changed to levels one to eight.Thanks for the correction!
　　Also... I searched the Internet for the chef assessment process in the 70s, but couldn't find it, so I tried to make some assumptions about it. If you see any unreasonable things, please forgive me.

　　
　
(End of this chapter)