Go back to the prosperous days and become a layman

Chapter 67 066 Research (please subscribe)

Tang Zhitong was busy talking about love, and Mark Jian was busy helping him sign up.

Mark Jian knew very well how he got his job. He would not believe it without Tang Zhitong's contribution.

Birds of a feather flock together, and the reason why the two of them have been able to get along for so many years and have similar temperaments and personalities is that they are both people who know how to repay kindness, so this time Mark Jian also put in some effort.

Since Ma Jian was named and praised by the top leaders, he had a low profile in the unit, but he still encountered threshold restrictions when he signed up for Tang Zhitong.

After the implementation of wage grading in 56, all walks of life have their own levels of wages, and chefs are no exception.

Qinxing is mostly an apprenticeship system, and whether you can get a job as a master is often decided by the master. Even if you become a full-time employee, there are still tricks in the salary level, so more authoritative ratings came into being.

Chef skill rating is a popular term, and the official name is: cooking professional business skill title assessment.

If you want to participate in the chef skill rating, you must first be a cook, right?But Tang Zhitong is a deliveryman and does not meet the registration conditions.

In desperation, Mark Jian called Wu Haiyang for help.

After listening to Mark Jian's question, Wu Haiyang said: "Your cooking skills are inherited from your family, and so is Xiao Tang's? They can't use the lack of a master to hinder the advancement of young people. As for the work unit issue, Xiao Tang worked in the kitchen on the construction site. The leader's praise also has his own contribution, so I'll give you a certificate and you can take it to communicate with me."

Two days later, Mark Jian took the certificate issued by Wu Haiyang and finally signed up for Tang Zhitong.

"Euclidean, I've registered you. The exam will be held in Hepingli at 06:30 tonight." Being able to help Tang Zhitong do something, Mark Jian felt a lot more confident and his voice was loud.

"Thank you, Third Brother, can I go directly there then?" Tang Zhitong asked.

"You have to hold the examination certificate before entering. Let's see, let's meet at the entrance of Yonghe Temple at 05:30 in the afternoon." It would definitely be too late to send it by mail, and it would waste a lot of time for Tang Zhitong to pick it up. Mark Jian thought of simply sending it to Tang Zhitong The entrance to the examination room.

"Okay, let Third Brother worry about it, then we'll see you there then." Tang Zhitong happily agreed.

Before six o'clock in the afternoon, the two met at the entrance of Yonghe Temple.

"I didn't expect the third brother to do things so efficiently. I didn't prepare anything." Tang Zhitong greeted Mark Jian, took the admission ticket and took a look at it. It was a very simple style, with the name of the candidate, the time and place of the exam written on it, and stamped.

"The exams are held in batches. I asked my grandpa and grandma to adjust the closest time for you. I know your level. You don't need to prepare. You can pass." Mark Jian rubbed his cold face and didn't follow at all. Tang Zhitong raised the registration fee.

"Thank you for your good advice. I hope I can get a certificate." Tang Zhitong put away the admission ticket and saw that Mark Jian was not feeling well from the cold and said, "Thank you, third brother. It's cold, so you should go back first."

"It's in the wilderness over there. I'm not worried about you being alone at night, so I'll go with you." Mark Jian pushed the bike onto his bike and left without Tang Zhitong's refusal.

Tang Zhitong had no choice but to keep up.

The examination location is in Hepingli. As Dr. Lu said, the standards are not low.

The stoves are all equipped with liquefied gas, and the unit level is also high. If he didn't have the admission ticket, it would be difficult for Tang Zhitong to get in.

The exam took place in the canteen of the unit. Twenty candidates were divided into four groups by drawing lots. The names of the main ingredients and the test batches were written on the paper lots. Tang Zhitong got the fourth round. The main ingredient was grass carp, with optional seasonings and side dishes. , there are no restrictions on how to do it, just use it as you like.

Liquefied gas is still a rare thing at present, and many people have never been exposed to it.

Before the exam started, the judges demonstrated to all the candidates how to light and control the fire. After completing the instructions, the first batch of candidates went on stage to cook.

There were five judges at the scene, and many family members of the staff were watching. The judges not only stopped them, but even let the candidates' cooked dishes be tasted by their families and candidates.

The judges' approach is very down-to-earth, and their scoring and rating can also convince the public.

Getting the certificate heralds a salary increase. Those who have passed the exam are beaming with joy, while those who have not passed the exam also say they will go back and keep working hard and fight again next year.

The salary increase is only a few yuan per month. You won't get rich, and it won't decrease if it doesn't increase. Everyone is not under so much pressure and they are all very open-minded.

Because he was not comfortable using liquefied gas, his performance in the first three rounds of individual exams was slightly worse, but Tang Zhitong was not among them.When it was Tang Zhitong's turn, it was already past eight o'clock in the evening. Among the family members who were watching, there were already children yawning. Since there was an opportunity to eat Xiaozao for free, no one was willing to leave.

The chef who put the kitchen utensils on the table washed them after finishing the dishes. Tang Zhitong lowered his head and smelled it. It was okay. There was no odor, so there was no need to worry about odor transfer.

The grass carp of the five candidates was about the same size, about a pound and a half, and they were all fresh.

After Tang Zhitong washed his hands, he killed the fish first, removed the scales, gills, and internal organs, and then washed the fish.

Then slice the fish body close to the fish bones, cut the fish into diagonal slices, and chop the fish bones into pieces.

Stir the egg white, cooking wine, and salt evenly, then add the fish fillets and marinate.

Next, wash the sauerkraut, squeeze out the water and cut into sections for later use.

After cutting the ginger and minced garlic, you can heat the oil in the pot.

The oil is rapeseed oil. After it is heated, add sliced ​​ginger, minced garlic, and pickled peppers. Fry until fragrant and then add chopped sauerkraut.

Stir-fry for two to three minutes, pour in boiling water, pry out a lump of cooked lard, add fish bones, and cook for about ten minutes to bring out the delicious flavor.

Then put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to cook and change color, season with salt, sugar, MSG, and pepper, take them out of the pot and put them on a deep plate.

Finally, clean the pot, burn a little peppercorn oil and pour it on the fish fillets. The aroma will come up after scratching it, and the little green hat will not be buckled. It is not available this season.

After bringing the dishes over, Tang Zhitong returned to the stove to clean up the kitchen utensils. He had to clean them out for others, which was a job he hated even though he had to do it.

There are five ways to cook five kinds of fish, fried, braised, stewed and steamed. The pickled fish made by Tang Zhitong surprised all the cooks because they had never seen it cooked before.

There are different opinions on the origin of pickled fish, but it was popular around 90 and is not available now. Its unique flavor has amazed everyone.

The child took a bite, and it was so spicy that he stuck out his tongue, but after a while he still couldn't help but want to take another bite.

"This dish is good." Maybe he has eaten too many dishes with similar tastes recently, and the judges have lost their taste. One judge tasted the pickled fish and drank two spoonfuls of the soup. The spicy, sour and fresh taste conquered him all at once. taste buds.

"Young man, are you interested in changing your job?" Another judge became interested in talents and poached them on the spot.

"I'm sorry, you fell in love with me wrongly. I'm quite satisfied with my current job." Tang Zhitong apologized and refused.

The judges were not impressed and began to score after tasting all the dishes.

Tang Zhitong had the highest score and was rated Level [-]. Tang Zhitong was a little surprised. He knew his own level, but he was just taking advantage of his knowledge. His basic skills were not as good as any of the candidates present.

"Okay, Yuzi! You really make me proud. With this certificate, you can find a job as a chef in any company, and the salary will not be less than 40!" Mark Jian patted Tang Zhitong on the shoulder in surprise, very happy for his brother.

"I have to thank Third Brother for the opportunity." Tang Zhitong handed over his hand and thanked Mark Jian.

"You've seen others, you've seen others." Mark Jian waved his hand, not taking any credit. He himself was also level two, but he had been practicing since he was a child, and when he was young... he was lucky!
Chef rating is new, and the rules are not as rigid as they will be in the future. You must study or work for many years before you can participate in the rating.The first rating depends on the level, and the years will be stuck when you are promoted later.

The judges fill in the scores on the candidates' admission tickets, sign their names, and return them to the candidates, asking those who have passed the exam to come back tomorrow with photos to exchange for professional title certificates.

"Judges and teachers, our sauerkraut and pickled peppers are pretty good. Can I buy some back tomorrow?" Before leaving, Tang Zhitong asked the judges with the attitude of giving it a try.

　It was already 01:30 in the morning when I went to bed last night...

　　Some book friends responded to the issue of chef levels and explained that this chapter talks about professional titles, not salary levels.

　　At that time, the professional titles of chefs were divided into five levels, with special level being the highest, level three being the lowest, and level two being the penultimate level, which is somewhat similar to the current intermediate professional titles (intermediate and above include deputy senior, senior, associate researcher, researcher, etc.).

　　
　
(End of this chapter)