Chef Chat Group

Compared with Liu Xing's continuous improvement, he seems a little humble. "Shop Manager Liu, my name is Ishida Reiko, I am good at some Japanese home-cooked dishes, and of course I can also do a little bit of Chinese cuisine." Wait, after the exam, Let's talk again.

Liu Xing interrupted the communication, not because of his arrogance, but because the exam time was approaching.

Not long after, everyone outside the examination room followed the instructions on the examination instructions and walked into the examination room where they were.

Different types of WGO chefs have different exam questions, and the exam rooms are naturally different.

For example, Liu Xing took the Chinese cuisine Sichuan cuisine exam, and there were less than one person in the exam room.

Including other/major cuisines, there should be more than 100 candidates for Chinese cuisine.

Compared with French cuisine and Japanese cuisine, there are relatively fewer students applying for Chinese cuisine.

However, it can be regarded as the third-largest number of applicants in the culinary industry. Fu Jin, there are too many niche cuisines in the world. Chinese cuisine can be seen in almost any country, and it is not considered a niche in the world. Cuisine style.

Liu Xing looked around at the candidates. What surprised him was that most of the candidates in the Sichuan cuisine examination room were almost bald! There were about [-] people in the audience, and only five of them were not (bald)! Looking at those who thought they were bald Add crit, and the young chef who will become stronger when he becomes bald.

Liu Xing couldn't help feeling silent. When did Sichuan cuisine become Shaolin cuisine? Shaolin is not in Sichuan, okay? Sure enough, it should be a good thing done by Jiu Wo Zhaoji, who is basically black Sichuan cuisine! How can you learn to be a chef and want to shave your head? Isn’t this nonsense? In summer, you can turn on the air conditioner, and in winter... you don’t need to shave your head! Besides, Jiuwo Zhaoji asked his subordinates to shave their heads. Why doesn’t he shave his own head? From now on, if you are looking for Jiuga Teruji to eat the halberd, the condition is that Jiuga Teruji shaves his head! After getting the written paper, Xing couldn't help but feel relieved.

For Liu Xing, the written examination paper was too simple.

About [-]% of the content is actually the general knowledge of the culinary arts in the textbooks collected by Tian Suohui in Yuanchu Middle School. These common senses are common to chefs of any cuisine.

For example, the identification of the freshness of the ingredients, the degree of cooking, the knowledge of seasoning, and the knowledge of knife skills.

Basically, students who graduated from Yuanyue's major only rely on rote memorization, or even don't need rote memorization. As long as these knowledge points have been seen and practiced, and gradually turned into skills, it is impossible to make big mistakes.

Afterwards, the rest of the questions were about Chinese cuisine and some knowledge about Sichuan cuisine.

This knowledge is relatively difficult, but it is not beyond Liu Xing's cognition.

Usually, Liu Xing has already looked through all the books left by his uncle. After the rice porridge arrived, he even got New Oriental teaching materials from the white rice porridge's luggage, including "Chinese Cooking Basics", "Sichuan Cuisine Basic Course" , "Sichuan Cuisine Intermediate Course" and so on, the textbooks brought by Bai Miqiang.

Although New Oriental’s textbooks are not as profound as Yuanyue’s in terms of culinary knowledge system and knowledge points. After all, Yuanyue’s students who enter the school by default already have a certain foundation. Therefore, the textbook does not consider students with zero foundation. Confused questions are full of professionalism from the beginning. New Oriental's textbooks are more afraid that students will not understand, so the foundation is particularly strong.

Relatively speaking, the knowledge points are not as powerful as the Yuanyue textbook. Even the top chefs in the Yuanyue textbook can continue to read and find what they need.

A large number of top chefs will feed back their corrected knowledge points to Yuanyue.

Therefore, after receiving feedback from graduates, Yuanyue textbooks have become deeper and deeper.

It can be said that the current Yuanyue textbooks are more than a notch stronger than those decades ago in terms of thickness and professionalism.

The professionalism of New Oriental's teaching materials can also be guaranteed, and it is also constantly revised, but it takes too much care of Xiaobai, so I will not explain it particularly deeply.

It is precisely because of this that this kind of teaching material may be thrown away by the chef in the later stage.

Or, it can be used as an enlightenment textbook, instead of reading it repeatedly.

The reason why Bai Miqiang brought the basic teaching materials with him.

The main reason is that she thinks that many of her own learning experience and notes are densely recorded in the textbooks. Therefore, the textbooks that were not too deep at first appear to be very deep after being expanded by her notes.

Much of Liu Xing's basic knowledge of Chinese cuisine and Sichuan cuisine was supplemented by the textbooks brought by Bai Miqiang.

Otherwise, Liu Xing's theoretical knowledge of Sichuan cuisine will still have huge shortcomings.

It is equivalent to knowing how to cook part of Sichuan cuisine, but the theory is not well organized.

There are still some problems in understanding Sichuan cuisine from the perspective of the overall system.

This is not to say that white rice porridge is better than Liu Xing's uncle! Rather, Liu Xing's uncle never considered that Liu Xing didn't learn the basics, so he forced to learn the recipes and notes of senior and special chefs left by him. The written As for the title, if it weren't for worrying about writing mistakes, Liu Xing would have been the first to hand in the paper.

- Until, check inside and out, until the exam bell rings, and then hand in the papers with other students. "The time is up, and after handing in the papers in writing, the candidates go to the designated cooking room to prepare the content of the cooking practice exam. The invigilator present will put the test papers in the box and take them away.

Afterwards, everyone arrived at the next exam room with a reminder for the exam room.

Along the way, Liu Xing saw the whole building, with candidates queuing up and rushing to different examination rooms everywhere.

Looks like... WG0 is having a very busy day today.

Not long after, Liu Xing arrived at the examination room for Chinese cuisine and Sichuan cuisine. In the examination room, most of the cooking tables were obviously occupied by bald people.

These bald heads look relaxed and at ease. "The future of Sichuan cuisine in the Japanese market will be dominated by Chef Kuga's Kugaliu Sichuan cuisine!" "It's more than that! At Chef Kuga's age, he is close to a special chef in Chinese cuisine.

In another ten years, it is impossible to say that Japan will be able to learn Sichuan cuisine for a long time, so that all Sichuan chefs can learn from it.

"We have been trained by Chef Kuga for almost half a year, and the WG0 intermediate exam is too easy.

In the future, our goal is to become one of the ten outstanding chefs like Chef Jiuwo, and let Yuanyue enter the era dominated by spicy food! Liu Xing listened for a long time, and couldn't help but smile! Jiuwo Zhaoji's understanding of Sichuan cuisine is partial half-baked.

After all, I went to China to study for a few months, although I met an expert and taught me some knowledge.

However, it was an expert who fooled foreigners and casually pointed out some spicy and spicy seasoning techniques, which could not represent Sichuan cuisine with all kinds of dishes.

As a result, Jiu Wo felt that he had mastered the true meaning of Sichuan cuisine, and believed that Sichuan spicy cuisine is the best in the world and can represent Chinese cuisine.

Therefore, after Teruji Kuga became the leader of Yuanyue's Chinese Cuisine Research Association, he directly brought the research association, which studies all major cuisines, into an era dominated by spicy food.

Why has Jiuga Teruji been suppressed by Si Yingshi and never had any hope of defeating Si Yingshi? In essence, the problem lies with Jiuga Teruji himself! "What are you laughing at? You also learn Sichuan cuisine!" The chef of Sichuan cuisine under the name of the chef, I am afraid it is not authentic.

"Poor! - In an instant, Liu Xing felt that these people might become Jiuwo's ​​licking dogs after being abused by Jiuwo.

However, most of the dogs that Jiu Wo licks are men. It is too sad that the Chinese Cuisine Research Association has changed Bi Jiu Wo Mo to Shaolin Temple.

Chapter 280 Rice, Vegetables, Soup