Food Wars: The Invincible Cook

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"Students who have completed 200 copies, please take note."The next lesson will start in four hours, and it's time to rest before then."

The students were stunned when they heard the announcement. They remembered that they were still in residential study and in the so-called hell test.

But four hours was too short. Excluding the time to go to the room to sleep and get up, it was only about three hours.

Thinking of this, many tired students dispersed. They wanted to go back to their rooms quickly to catch up on their sleep and prepare for the afternoon test.

"Lin Jun, goodbye." Nakiri Alice waved her hand and left with Kurokiba Ryo.

"You bastard, I'm leaving too."Erina Nakiri snorted and left as well.

"Xiaohui, Xingping, let's go back. You look very sleepy. Fang Lin said to the two tired people.

They had been busy all night and must be very tired. But Fang Lin went to bed early. Even if he was experimenting, he had done it in his own virtual kitchen, so he was so confident.

"Okay, go to sleep quickly. I feel like my body is not my own now."Soma Yukihira's passion for cooking just now disappeared, and now he just wants to have a good rest.

Afterwards, Fang Lin and others also left the competition venue and returned to their residence to rest.

The rest time is very short for many students. Four hours later, everyone gathered again and set off for the new test.

In a certain building in the Totsuki Resort. There are many students gathered here, and Fang Lin is one of them. This time, Tansho Kei is not in the same group with Fang Lin. They are in two different courses.

It seems that they will have to compete alone again.

"Fang Lin, I am finally in the same test with you."Kurokiba Ryo said to Fang Lin

"Oh, Kurokiba-san, you are so lucky. Fang Lin said with a smile

"This time, I will let you see what real cooking is."Kurokiba Ryo said slowly. Although he looked weak, his eyes were still full of fighting spirit.

""Well, I'm looking forward to your cooking."

Fang Lin said. Although he had never seen Kurokiba Ryo's cooking, he could tell from the breakfast that Kurokiba Ryo's cooking skills were not inferior to Xing's. And he learned from Alice that Kurokiba Ryo's best cooking was seafood.

Because Kurokiba Ryo grew up by the sea, his mastery of seafood cooking was among the top three among the first-year high school students.

And breakfast in the morning was not Kurokiba Ryo's area of expertise.

Of course, for a chef, it is necessary to be good at a certain area, and there should not be too much gap in other areas.

This This is also the reason why students at Totsuki are developing in many aspects, even graduates are like this, for example, Shinomiya is good at French cuisine, Inui Hinatako is good at Japanese cuisine, Mizuhara Fuyumi is good at Italian cuisine, everyone specializes in one cuisine and constantly improves their level.

It is too difficult to develop in all aspects, a person's time is always limited, and there is too much knowledge in the field of chefs, and with the development of technology, various cooking techniques are constantly evolving.

Just like in recent years, the division that has gradually become active in the culinary world This is how the"sub-cuisine" was created.

In this cooking classroom, the students were waiting for the teacher this time. Although they felt much better after a three-hour break, the students were still more or less tired. This was a physical torture that was really difficult to overcome.

Under the expectation of everyone, a woman with short blue hair slowly walked into the cooking classroom.

The students were very familiar with this teacher.

Among the graduates of Totsuki, Fuyumi Mizuhara, who was good at Italian cuisine, was the second seat of the 79th class at that time.

She was very powerful.

Looking at Fuyumi Mizuhara with an expressionless face, the students were a little nervous.

As the end of the residential training was getting closer, their expectations were getting higher and higher.

As long as one day, after one day, they would be able to pass the test of this residential training.

Therefore, their current mood is much more complicated than when they participated in the residential training just now. After all, they are now given great hope.

If they are eliminated in these two days, the pain in their hearts may be greater than those who were eliminated in the previous two days. After all, they have gone further and experienced more tests.

"Let me tell you about the topic of this test. The theme of this cooking is Italian cuisine, and the ingredients are noodles."Mizuhara Fuyumi said slowly,"And the ingredients you need are behind you. With the help of these ingredients behind you, you can exert your full strength and make the dishes you want most."

"The cooking time this time is two hours. After the time is up, I will judge whether your dishes are qualified." Mizuhara Fuyumi said,"Then let's start the competition."

"Italian cuisine, the ingredients are noodles.

"Many students had a headache, because there are so many ways to cook and match pasta, and it is precisely because of the number that the choice seems very difficult.

There are thousands of dishes in Italian cuisine, which can be said to be extremely rich.

It also has the characteristics of noble elegance.

Many people in the world think that French cuisine is the origin of Western cuisine, but this is completely wrong, because Italian cuisine is the origin of Western cuisine, known as the mother of European cuisine.

The development of French, American and other cuisines is based on the continuous improvement of Italian cuisine.

Italian cuisine is mostly based on seafood, supplemented by beef, lamb, pork, fish, chicken, duck, and tomatoes.

, cucumber, radish, green pepper, kohlrabi, and shallot.

The common methods of preparation include frying, stir-frying, deep-frying, boiling, braising or stewing.

Garlic and dried chili are usually added, and the taste is slightly spicy.

The cooking temperature is usually 60% to 70% done.

The feeling of the teeth is important, and slightly hard and elastic is the best, forming the 12-character characteristics of mellow, fragrant, fresh, crisp, original, slightly spicy, and tough.

However, compared with these Italian dishes, the reputation of pasta is more widespread in the world. Statistics show that the annual production of Italian noodles is millions of tons, which means that each person eats dozens of kilograms of noodles every year.

This shows the prosperity and diversity of pasta.

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