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If you are familiar with "Culinary Theory", you can basically pass the written test papers for the intermediate and junior chef exams. If you are not at ease, try to simulate a few more papers and do more questions, and you should get a higher score in the written test.

As for the cooking practice questions other than the written test, you need to show your cooking skills. If a chef gets full marks in the written theory test but can't cook, it will make people laugh.

After all, the textual research is mainly to prove the professional level of the chef, not just the theoretical level.

It is for this reason that although the primary and intermediate chef exams are mainly based on theoretical test scores, hands-on cooking is also very important.

In particular, the intermediate chef exam, except for some chefs who have brain problems and can't remember the knowledge points, are stuck in the written exam scores.

In fact, the reason why most of the chefs and intermediate cooks fail the exam is mainly because of their poor cooking skills.

In the junior chef exam, the written score is higher. Even if you are not good at cooking, as long as you can eat it, the pass rate is not very low.

Intermediate chefs, in addition to written knowledge, also need to prove whether a chef's craftsmanship can reach the level of opening a restaurant.

Under normal circumstances, it is more than enough to be able to reach the level of an intermediate chef and open a civilian restaurant.

After all, the vast majority of civilian cuisine restaurants are actually not up to the level of intermediate chefs. Therefore, chefs who generally want to do research, in addition to brushing up on the written test questions and understanding the knowledge points of common questions in the question bank.

In addition, it is even more necessary to learn how to make some dishes that are common in cooking exam questions.

Under normal circumstances, junior chefs have to brush at least 20 basic recipes.

Intermediate chefs must learn at least 00 recipes to ensure that they do not leave any shortcomings in the hands-on process.

Chapter 206

For the junior chef certificate, the examiner will generally ask hundreds of classic dishes, and the candidates can choose one to prove their culinary skills.

At the same time, the exam only gives the name of the dish, not the recipe of the dish.

Candidates need to write their own recipe production process in writing. The recipes should not deviate too much from the classic recipes. Not only do you need to brush up theoretical knowledge, but also, the more famous dishes in the world, the better you can master.

All kinds of dishes do not pursue perfection, but any famous dish can be made. For the secrets of various recipes and dishes, i2 must be familiar with them.

Can remember a lot, and can do it.

The exam for intermediate chefs is more complicated, mainly because there is less room for choice.

You can specify the cuisine for the project, and then, according to the characteristics of the cuisine you have mastered, you can make dishes that match the cuisine.

In addition, there will be some dishes that are not familiar to them. Tips for simple recipes are given, and they are required to be made to test the chef's adaptability.

In a sense, to deal with the chef exam, it is mainly to brush up the questions.

The knowledge points of the written test should be memorized.

In addition, various classic recipes, the more you remember, the better.

If a chef masters hundreds of the most famous dishes in the world, even if he only follows the recipes rigidly.

Then, passing the exam is definitely not a problem.

The door-level and intermediate-level exams do not seem to test innovation.

Just learn to walk like others, right at the beginning, and then stand up and walk.

Therefore, the initial professional qualification certificate is to test the chef's learning level of his professional skills. Afterwards, when the professional skills are matured to a certain level, it will test people's innovation and thinking ability.

"Since I am the descendant of a Sichuan chef, I have to learn a few classic Sichuan dishes." Liu Xing thought, and Po Tofu should know it himself, including Tian Suohui's modification, which is mainly to simplify and improve the traditional seasoning part, using hot pot bottom ingredients Instead, relying on the addition of C-level hot pot base ingredients, it is actually more delicious than classic recipes.

Liu Xing has also made Langpo tofu many times, even if he uses the classic recipe method to make it, he will not feel troublesome.

As for the bottom material of the hot pot, Liu Xing decided to keep it secret after a long time of consideration, and will not disclose the production process in general occasions.

Therefore, if he is going to test his chef certificate, Liu Xing will not cook Chongqing Lang spicy hot pot or the like.

Liu Xing read the notes of his uncle Liu Ju for a long time, and felt that twice-cooked pork can be tried. Strictly speaking, it really makes Sichuan chefs to be more serious. Twice-cooked pork is even more representative of Sichuan cuisine than mapo tofu.

Many Sichuanese even think that the authentic meat represents the "taste of hometown". This dish, like Langpo fried rice with tofu and eggs, is a home-cooked dish.

Historically, the prototype of twice-cooked pork can be traced back to the Song Dynasty, when cooking was just emerging.

However, early peppers were not introduced to China, so the taste in the twice-cooked pot was fresh and salty.

Song Xu of the Ming Dynasty recorded in "Zhuyu Fangzabu": "Oil-fried pigs, take the cooked meat and finely cut the face (slices). Put it in hot oil and fry until fragrant, pour a little soy sauce and wine, add pepper, and it is suitable for raw bamboo shoots. Shredded silk and bamboo shoots are exploded at the same time.

After the introduction of chili peppers, on the basis of the previous fried pork, the seasoning was improved from generation to generation. Especially in the late Qing Dynasty, Sichuan bean paste dried from its invention to maturity.

Start to use bean paste for the seasoning of twice-cooked pork. At this time, twice-cooked pork dishes are truly finalized.

Later, twice-cooked pork, one of Sichuan's famous dishes, was not really finalized until the end of the Qing Dynasty.

However, without the deep-fried pork invented by ancient foodies, there would be no later twice-cooked pork.

Liu Xing is no stranger to twice-cooked pork. He has eaten it no less than [-] times since he was a child, and no less than [-] times.

Among them, the twice-cooked pork cooked by my grandfather is still the best in my memory.

Of course, this is because Liu Xing actually didn't have many chefs in contact with Niu Fu when he was a child, and his grandfather should be the top chef he had contact with.

In addition, not only grandpa can cook, but the previous generation in the family, father and his brothers and sisters, there is no one who can't cook this dish.

In the past, Liu Xing also watched how the elders of the family made this dish.

Liu Xing made the operation of picking up ingredients in the different-dimensional cooking laboratory. Soon after, the remaining pork in the refrigerator in reality was brought to the kitchen of the different-dimensional laboratory. Liu Xing picked up the "twice-cooked pork" recipe research. It starts with material selection.