中式烹调工艺概述视频（中文版）/Chinese cooking technology overview video (Chinese version)

中式烹调工艺概述视频（英文版）/Chinese cooking technology overview video (English version)

一、中餐烹调的内涵/Connotation of Chinese cooking

（一）烹饪与烹调/Cooking and cook (dishes)

“烹饪”是一个专门用制作熟食品的专业术语。“烹”是指加热、煮的意思。“饪”是指将食物加工制熟。“烹饪”二字合用，就是指对食物原料进行合理选择调配，加工治净，加热调味，使之成为色、香、味、形、质、营养兼美的、安全无害的、利于吸收、益人健康、强人体质的主副食品包括调味熟食，也包括调制生食。

"Cooking" is a professional term used to make cooked food. "Cooking" means heating and cooking. "Cooking" refers to the processing and cooking of food. The use of the word "cooking" refers to the reasonable selection and allocation of food raw materials, processing and purification, heating and seasoning, so as to make them become the main and sideline food with color, aroma, taste, shape, quality, nutrition and beauty, safe and harmless, conducive to absorption, beneficial to people's health and strong physique, including seasoned cooked food and prepared raw food.

“烹调”也是一个专门用制作熟食品的专业术语。“烹”是指加热、制熟食物。“调”是调和滋味。“烹调”二字合用，是指将可食性的动植物、菌类等原料进行粗细加工、热处理及科学地投放调味品等烹制菜肴的过程，使菜肴滋味可口，色泽诱人，形态美观。

"Cooking" is also a professional term for making cooked food. "Cooking" refers to heating and cooking food. "Tune" is the taste of harmony. The use of the word "cooking" refers to the process of cooking dishes with edible animals, plants, fungi and other raw materials for coarse and fine processing, heat treatment and scientific seasoning, so as to make the dishes taste delicious, attractive in color and beautiful in shape.

人们习惯把烹饪分为“红案”和“白案”，烹调一般就是专指“红案”，相对烹饪，烹调的含义就窄得多了。简单地说：“烹调”是仅指副食品加工，“烹饪”不仅包含副食品加工，而且还包含主食品加工。

People are used to dividing cooking into "red case" and "white case". Cooking generally refers to "red case". Compared with cooking, the meaning of cooking is much narrower. "Cooking" refers not only to the processing of main food, but also to the processing of non-staple food.（二）“烹”“调”“饪”的起源/The origin of "cooking", "adjusting" and "cooking"

 “烹”起源于火的利用。中华民族的祖先，从猿进化为原始人的时代，长期过着原始的生活，“茹毛饮血，生吞活嚼”。古代人所住的森林，常常因遭受电的袭击而引起火灾。当火熄灭之后，人们偶然吃到被烧的野兽尸体，觉得这种烧熟的兽肉，比生的兽肉好吃得多，并且滋味鲜美。经过无数次的重复，人们逐渐懂得食物是可以用火烧熟了吃的，于是便开始留下火种。

"Cooking" originated from the use of fire. The ancestors of the Chinese nation, who evolved from apes to primitive humans, lived a primitive life for a long time. The forests where ancient people lived were often hit by electricity and caused fires. When the fire went out, people accidentally ate the burned animal carcass and felt that the cooked animal meat was much more delicious and delicious than the raw animal meat. After countless repetitions, people gradually understand that food can be cooked and eaten with fire, so they began to leave fire.

“调”起源于盐的利用。人们开始吃熟食，只是把食物烧熟而已，还谈不上调味。经过了若干年之后，有些生活于海滨的原始人，偶尔把猎来的食物放在海滩上。海滩因被海水浸湿，经过日光蒸发，地面上出现一层白色晶体，这就是盐。食物放在海滩上，表面上沾了一些盐的晶粒，人们把沾了盐的食物烧熟了吃的时候，发现滋味芳香。由此，人们就开始研究盐和食物的关系。经过长期的实践，证明盐能够增加食物的滋味，于是开始收集盐。后来又发明了烧煮海水提取食盐的方法，作为烧食物时的调味品，这就是“调”的开始。

"Tiao" originated from the utilization of salt. People began to eat cooked food. They just cooked the food, not to mention seasoning. After several years, some primitive people who lived on the beach occasionally put their hunted food on the beach. The beach is soaked by seawater and evaporated by sunlight. A layer of white crystals appear on the ground, which is salt. The food is put on the beach with some salt grains on the surface. When people cook the food with salt, they find it fragrant. Therefore, people began to study the relationship between salt and food. After long-term practice, it has been proved that salt can increase the taste of food, so we began to collect salt. Later, he invented the method of boiling seawater to extract salt as a condiment when cooking food, which is the beginning of "blending".

“饪”起源于器具的利用。先民们先是用火烧烤食物，用盐来调和滋味，后来发现用薄薄的石片磨制成石刀、石斧，将整只的动物分割成小块，放在薄簿的石扳上面，下面烧火焙烤，撒上盐，焙熟烤香，味道又鲜美一些。再后来发明了陶器后，将食物放入陶器内加水加盐，煮食物熬汤，味道更加鲜美。先民们彼此相传，不断地补充和完善，这些对食物的加工烹制方法，就是“饪”的起源。

"Cooking" originated from the use of utensils. The ancestors first roasted food with fire and mixed the taste with salt. Later, they found that the whole animal was ground into stone knives and axes with thin stone chips. The whole animal was divided into small pieces and placed on the thin stone plate. Under it, it was roasted with fire, sprinkled with salt, baked and roasted with incense. The taste was more delicious. Later, after the invention of pottery, put food into pottery, add water and salt, cook food and make soup, which tastes more delicious. The ancestors passed on to each other and constantly supplemented and improved these food processing and cooking methods, which is the origin of "cooking".

（三）烹调的作用/The role of cooking

1.使食物由生变熟/Change food from raw to cooked

烹调可以使主、辅料和调料受热后发生质的变化，即食物由生变熟。各种食物原料大都要通过烹调才能成为可食的菜肴。

Cooking can make the main, auxiliary and seasoning change qualitatively after heating, that is, the food changes from raw to cooked. Most of all kinds of food raw materials can become edible dishes through cooking.

2.促进营养成分分解，利于消化/Promote the decomposition of nutrients and facilitate digestion

凡是食物原料都含有一定的营养成分，食物中的营养成分，必须经过分解，才能利于人体吸收。烹调能促进食物原料中营养成分的分解，如淀粉遇热可发生糊化，有利于淀粉的分解；蛋白质遇热，可变性凝固，变性后的蛋白质易于分解成氨基酸利于人体吸收；脂肪加热可水解成脂肪酸和甘油等。烹调不仅能减轻人体消化的负担，而且能提高食物的消化率。

All food raw materials contain certain nutrients. The nutrients in food must be decomposed before they can be absorbed by the human body. Cooking can promote the decomposition of nutrients in food raw materials. For example, starch can gelatinize when heated, which is conducive to the decomposition of starch; When the protein is heated, it can change and solidify. The denatured protein is easy to decompose into amino acids, which is conducive to human absorption; Fat can be hydrolyzed into fatty acids and glycerol by heating. Cooking can not only reduce the burden of human digestion, but also improve the digestibility of food.

3.调解色泽、增加美感/Mediate color and increase beauty

烹调可以使原料色泽更加美观，如叶菜类加热后会变得更加碧绿；鱼片会更加洁白；虾会呈鲜红色彩等。如配上各种调、配料，色彩更艳。还有些原料，如鱿鱼、腰子等经花刀后，通过烹制可成为各种美丽的形状，会给人以美的享受。

Cooking can make the color of raw materials more beautiful. For example, leafy vegetables will become more green after heating; Fish fillets will be whiter; Shrimp will be bright red, colorful and so on. If matched with various tones and ingredients, the color will be more colorful. Some other raw materials, such as squid and kidney, can become various beautiful shapes after being cooked with a flower knife, which will give people the enjoyment of beauty.

4.调合滋味，促进食欲/Blend the taste and promote appetite

生的食物原料都各有一种特殊的味道，有的味道是不适合人的口味要求的。尤其是鱼、羊的腥膻味，更为人们所讨厌。通过烹调，调味品在加热中互相“扩散”“渗透”、相互影响等作用，会使一些腥膻异味或许多单一味变为人们所喜欢的复合美味，从而促进食欲，如“糖醋鱼”“蘑菇鸡“等。

Raw food raw materials have a special taste, and some tastes are not suitable for people's taste requirements. In particular, the fishy smell of fish and sheep is more hated by people. Through cooking, condiments will "diffuse", "Penetrate" and interact with each other in heating, which will turn some fishy smell or many single flavors into compound delicacies that people like, so as to promote appetite, such as "sweet and sour fish" and "mushroom chicken".

5.调剂汁液，促使菜肴丰润/Adjust the juice to make the dishes plump

食物原料在加热中，在一部分水分溢出被蒸发，使主、辅料变为不饱和状态。这样，在烹制中加入鲜汤和调味品，就容易被吸入主、辅料内使菜肴口味更加鲜美。当然要科学的掌握菜肴在烹制过程中添加鲜汤和调味的最佳时间。

When food raw materials are heated, part of the water overflows and evaporates, making the main and auxiliary materials unsaturated. In this way, when fresh soup and condiments are added in cooking, it is easy to be sucked into the main and auxiliary materials, making the dishes more delicious. Of course, we should scientifically grasp the best time to add fresh soup and seasoning in the cooking process.

（四）烹调在人类发展方面的贡献/Contribution of cooking to human development

人类发明了“烹调”，使人类的生活方式得以改变，熟食促进了人类身体健康、体力增强，智力增长，行为逐步走向文明，这些都是烹调熟食对人类的贡献。具体表现如下：

Human beings have invented "cooking", which has changed the way of human life. Cooked food has promoted human health, physical strength, intellectual growth and gradually civilized behavior. These are the contributions of cooked food to human beings. The specific performance is as follows:

1.使人类养成了定时饮食习惯/So that mankind has formed the habit of regular diet

人类学会烹调之后，改变了茹毛饮血的野蛮生活方式，在摄取食物以维持生命方面逐渐扩大食物范围。对动植物大量的取用，食源比较充裕之后，慢慢地形成了定时的饮食习惯，不用再像过去一天到晚地撕嚼食物了，可以腾出时间去从事其他生产劳动。

After human beings learned to cook, they changed the barbaric way of life and gradually expanded the scope of food in terms of eating food to maintain life. After a large number of animals and plants are taken and the food source is relatively abundant, a regular eating habit is slowly formed. There is no need to tear and chew food all day long as in the past, so we can spare time to engage in other production work.

 2.使人类与动物有了根本的区别/It makes a fundamental difference between humans and animals

由于人类学会烹调后，人类逐渐地从树巢上、洞穴中搬迁到附近水边的地方居住，既便于耕种又脱离了与野兽为伍的环境，人类与动物有了根本的区别。

After human beings learned how to cook, they gradually moved from tree nests and caves to nearby places near the water, which was not only convenient for farming, but also separated from the environment with wild animals. There was a fundamental difference between human beings and animals.

3.使人类生活逐渐有了条理化/It has gradually organized human life

由于发明了烹调，使人类内部出现了分工。老少病弱者看守家园做内务；青壮男女外出耕种农活，猎捕动物，从事生产劳动，人类的生活逐渐有了条理化。

Thanks to the invention of cooking, there was a division of labor within mankind. The old, young, sick and weak guard their homes and do internal affairs; Young men and women go out to farm, hunt animals and engage in productive labor. Human life is gradually organized.

4.智力增长，人类有了科学创造/With the growth of intelligence, human beings have scientific creation

由于熟食经过了杀菌消毒，又利于消化吸收，非常利于人类身体和脑细胞的生长和发育，智力增长了，聪明的人类创造了劳动工具、生活用具和武器，推动着社会向前发展。

Because cooked food has been sterilized and disinfected, it is also conducive to digestion and absorption, which is very conducive to the growth and development of human body and brain cells. Intelligence has increased. Intelligent humans have created labor tools, living appliances and weapons to promote the development of society.

5.使人类逐步走向文明/Make mankind gradually move towards civilization

由于烹调使原料变成了熟食，使人类改变了饮食习惯和生活方式，进而创造了劳动工具，提高了劳动生产率，物资逐渐增多，人类逐渐要求知书达理，规范行为，讲究礼节、礼貌、礼仪、仪表、仪容等，逐步地迈向文明社会。

As cooking turns raw materials into cooked food, human beings have changed their eating habits and lifestyles, and then created labor tools, improved labor productivity. Materials are gradually increasing. Human beings gradually require knowledge and reason, standardize behavior, pay attention to etiquette, politeness, etiquette, appearance and appearance, and gradually move towards a civilized society.

二、中餐烹调技法的分类、变化特点及重要性/Classification, variation characteristics and importance of Chinese cooking techniques

中餐烹调技法是指根据中国人的饮食习惯将经过加工成型的烹饪原料，运用加热和调味的技术工艺，制成不同形状、不同色泽、不同风味特色菜肴的操作过程。中餐烹调技法是学习《中式烹调工艺》课程必须熟练掌握的科目，在烹调过程中应将上浆、挂糊、拍粉、过油、烹制、调味、勾芡、盛装等技术工艺及时地进行综合运用。

Chinese cooking techniques refer to the operation process of making characteristic dishes with different shapes, colors and flavors from processed cooking materials by using the technical process of heating and seasoning according to the eating habits of Chinese people. Chinese cooking techniques are the subjects that must be mastered in the course of Chinese cooking technology. In the cooking process, the technical processes such as sizing, hanging paste, baking powder, oiling, cooking, seasoning, thickening and dressing should be comprehensively applied in time.

（一）中餐烹调技法的分类/Classification of Chinese cooking techniques

中餐烹调技法是前人反复实践，在其漫长的发展过程中不断创造总结出来的宝贵财富。由于原料的性质、形态的不同，以及菜肴的色、香、味、形、质等诸要素的要求不同，再加上工艺的区域性，形成了众多的烹调方法。中餐烹调技法按照传热介质的不同，可以分为锅烹技法、油烹技法、水烹技法、气烹技法、辐射烹调技法五大类。

Chinese cooking techniques are valuable wealth that predecessors have repeatedly practiced and constantly created and summarized in the long process of development. Due to the different properties and forms of raw materials, as well as the different requirements of various elements such as color, aroma, taste, shape and quality of dishes, and the regionality of technology, many cooking methods have been formed. According to different heat transfer media, Chinese cooking techniques can be divided into five categories: pot cooking techniques, oil cooking techniques, water cooking techniques, gas cooking techniques and radiation cooking techniques.

（二）中餐烹调技法的变化特点/The changing characteristics of Chinese cooking techniques

中餐烹调方法由于传热介质、烹制方法、味道的不同，制成的菜肴风味就不会相同。因此，烹调方法是根据不同菜肴、不同地方菜系、不同民族食俗、不同风味而变化的。

Due to the different heat transfer medium, cooking method and taste, the flavor of Chinese dishes will not be the same. Therefore, cooking methods vary according to different dishes, different local cuisines, different national food customs and different flavors.

通过不同的烹调方法，正确的掌握火候，利用烹饪原料在烹调过程中产生的各种物理的和化学的变化，使原料发生质变，从而达到符合营养卫生的理化标准，达到菜品符合色、味、形、器、质的感官标准。总之，使食者达到饮食养生的目的，使菜品达到给人们以美感的目的。

Through different cooking methods, correctly master the heat, and use various physical and chemical changes of cooking raw materials in the cooking process to make the raw materials qualitative change, so as to meet the physical and chemical standards of nutrition and health, and the sensory standards of color, taste, shape, utensil and quality. In short, make the eater achieve the purpose of diet and health preservation, and make the dishes achieve the purpose of giving people beauty.

（三）中餐烹调技法的重要性/The importance of Chinese cooking techniques

1.烹酒方法的运用是整个烹调工艺的关健/The application of wine cooking method is the key of the whole cooking technology

在制作菜品的全过程中，有多道工序。从烹饪原料的购置、选择、存放、保管、烹饪原料的初加工，如选料、分割、涨发、出肉等，烹饪原料的细加工，如刀工工艺、配菜以及着衣工艺等，直到烹调方法的运用，装盘等工序，这些工序中，最为重要的，量为核心的则是烹调方法。

There are many processes in the whole process of making dishes. From the purchase, selection, storage and storage of cooking raw materials, the primary processing of cooking raw materials, such as material selection, segmentation, hair expansion, meat production, etc., to the fine processing of cooking raw materials, such as knife technology, side dishes and clothing technology, to the application of cooking methods, plate loading and other processes, among these processes, the most important and quantity centered is cooking methods.

2.烹调方法的运用水平决定着菜品的质量合格程度/The application level of cooking methods determines the quality of dishes

菜肴的滋味、质感、香味、色评、形态等诸方面是否合乎标准，取块于烹调工艺中的选料、刀工、调味、着衣、火候运用等。其中最为主要的则是烹调方法的运用。烹调方怯的运用包括两个方面，一则为烹，即火候的运用；二则为调，则是调味的运用。两者有机的配合，即是烹调方法的运用。只有这样，才能烹调出色靓、香浓、味美、形秀、质优的不同风味流派的菜品。

Whether the taste, texture, aroma, color evaluation, shape and other aspects of the dishes meet the standards, and the blocks shall be used in the selection of materials, knife work, seasoning, dressing and heat application in the cooking process. The most important one is the use of cooking methods. The application of cooking methods includes two aspects: one is cooking, that is, the application of heat; The second is the use of seasoning. The organic combination of the two is the application of cooking methods. Only in this way can we cook dishes of different flavor schools with excellent beauty, fragrance, taste, shape and quality.

3.烹调方珐的运用水平是衡量烹调技术水平高低的标准/The application level of cooking enamel is the standard to measure the level of cooking technology

衡量烹调技术水平高低，主要是三大烹调技术的水平。这三大技术就是刀工、勺工火候以及调味，而勺工与火候的运用与调味技术的结合就是烹调工艺技术。

The level of cooking technology is mainly measured by the level of three cooking technologies. These three technologies are knife work, spoon work, heat and seasoning, and the combination of spoon work, heat and seasoning technology is cooking technology.

三、学习中餐烹调技法的要求与意义/Requirements and significance of learning Chinese cooking techniques

（一）学习中餐烹调技法的要求/Requirements for learning Chinese cooking techniques

中餐烹调技法是《中式烹调工艺》课程中的核心内容，《中式烹调工艺》课程又是2019年7月教育部公布的《高等职业学校烹调工艺与营养专业教学标准》中规定的专业核心课程。

Chinese cooking techniques are the core content of the course of Chinese cooking technology, which is also the professional core course stipulated in the teaching standard of cooking technology and nutrition in higher vocational schools published by the Ministry of education in July 2019.

为了能学好学会本课程，首先要从思想上认识到学习本课程的重要性，清楚只有勤奋和付出，才能拥有扎实的基本功，才能练就一身真功夫和真本领，这是一种积累，一种由量变到质变的转化，树立起不怕苦、不怕累、敢于拼搏的学习精神。其次是要用实际行动去实现学习目标。人们常说“三百六十行，行行出状元。”，要成为“状元”就必须先练就一身扎实的基本功才能够最终达到较高的水平和要求。烹饪这一行也不例外，烹饪工作辛苦但也很有乐趣，为掌握好烹调技法就必须勤思考、勤动手，通过示范教学，实际操作练习，长期实习达到手脚利落、感觉到位、规范而不失灵活、善变而又有规律的基本标准。

In order to learn this course well, we must first realize the importance of learning this course ideologically, and know that only with diligence and dedication can we have solid basic skills and practice real Kung Fu and skills. This is a kind of accumulation, a transformation from quantitative change to qualitative change, and establish a learning spirit that is not afraid of hardship, fatigue and struggle. The second is to use practical actions to achieve learning goals. It is often said that "three hundred and sixty lines make a champion.", To become a "champion", you must first practice solid basic skills before you can finally reach a higher level and requirements. Cooking is no exception. Cooking work is hard but also fun. In order to master cooking techniques, we must think and practice frequently. Through demonstration teaching, practical operation practice and long-term practice, we can achieve the basic standards of neat hands and feet, feeling in place, standardization without losing flexibility, variability and regularity.

（二）学习中餐烹调技法的意义/The significance of learning Chinese cooking techniques

1.可以更好的弘扬民族烹饪文化传统/It can better carry forward the national cooking cultural tradition

中国烹饪文化是民族文化的宝贵遗产，是我国各族人民几千年来辛勤劳动的智慧结晶。饮誉世界的中餐烹调技法，蕴含了多种相关学科的成果和知识，并且日益发展成为一种愈来愈特色鲜明的综合性烹饪文化，蕴藏着民族的审美心理和审美趣味。因此，学习好中餐烹调技法可以更好的对我国传统的烹饪文化实施弘扬、继承和发展。

Chinese culinary culture is the precious heritage of national culture and the crystallization of the wisdom of the people of all ethnic groups who have worked hard for thousands of years. The world-renowned Chinese cooking techniques contain the achievements and knowledge of a variety of related disciplines, and increasingly develop into a more and more distinctive comprehensive cooking culture, containing the national aesthetic psychology and aesthetic taste. Therefore, learning Chinese cooking techniques can better carry forward, inherit and develop China's traditional cooking culture.

2.可以运用科学的烹调方法制作菜肴/You can use scientific cooking methods to make dishes

随着我国现代化建设事业的不断发展，改革开放政策的深入贯彻，市场上的商品丰富，人民的生活条件改善了，人们需求的满足程度也的大较大的提高，生活从温饱型向小康型发展。人们越来越需要用现代营养卫生科学知识烹制美馔佳肴，越来越讲究。菜肴精美是追求艺术享受和精神愉悦的体现，经过学习，懂得了科学地制作，合理地安排膳食，可以吃得身强力壮，吃得心满意足，吃得健康长寿。

With the continuous development of China's modernization drive and the in-depth implementation of the reform and opening-up policy, there are abundant commodities in the market, the people's living conditions have improved, the satisfaction of people's needs has also been greatly improved, and the life has developed from a type of food and clothing to a well-off type. People need to cook delicious food with modern scientific knowledge of nutrition and health, and pay more and more attention to it. Exquisite dishes reflect the pursuit of artistic enjoyment and spiritual pleasure. After learning, we know how to make scientifically and arrange meals reasonably. We can eat strong, satisfied, healthy and long-lived.

3.可以增长烹饪审美能力，提升菜肴价值/It can increase the aesthetic ability of cooking and enhance the value of dishes

学习中餐烹调技法，可以培养审美鉴赏力，在审美享受中，心灵得到陶冶，审美表现力和创造力得到提高。拥有良好的审美情趣必然发展为对烹饪的热爱，对烹饪知识和技能的渴望与追求，积极参与烹饪实践和菜肴美化造型的探讨中，提高菜肴的美感，提高菜肴自身价值为企业创造更高的盈利，达到促进营销的目的。

Learning Chinese cooking techniques can cultivate aesthetic appreciation, cultivate the soul and improve the aesthetic expression and creativity in the aesthetic enjoyment. Having a good aesthetic taste will inevitably develop into the love of cooking, the desire and pursuit of cooking knowledge and skills, actively participate in cooking practice and the discussion of beautifying the shape of dishes, improve the beauty of dishes, improve their own value, create higher profits for enterprises, and achieve the purpose of promoting marketing.

四、中餐烹调厨房岗位设置及职责/Post setting and responsibilities of Chinese cooking kitchen

厨房是烹调菜肴的地方，其生产组织是按照菜肴烹调的工艺流程来构建的。一道菜肴的制作，基本上经过选料、初加工、精加工、配菜、预制、正式烹调、装盘造型等工艺流程。中餐厨房岗位主要有三条工艺流程线：一条是以砧板为中心的开线，包括择菜岗位、水台岗位、砧板岗位、熟食岗位；第二条线是以炒锅为中心得合线，主要是炒锅岗位、上什岗位、煲仔岗位；第三条线是中线即打荷岗位。

The kitchen is the place where dishes are cooked, and its production organization is constructed according to the technological process of cooking dishes. The production of a dish basically goes through the process of material selection, preliminary processing, fine processing, side dishes, prefabrication, formal cooking, plate loading and modeling. There are three main process flow lines for Chinese kitchen posts: one is the opening line centered on chopping board, including vegetable selection post, water table post, chopping board post and cooked food post; The second line focuses on frying pan, mainly including frying pan post, Shangshi post and baozi post; The third line is the central line, that is, the loading post.

（一）择菜岗位职责/Job responsibilities of vegetable selection

浸洗、择切、保管各类瓜果蔬菜，浸发部分一般干货，如鱿鱼、冬菇、粉丝等。择菜岗位人员要在开餐前浸洗、择切好当天要用的各种瓜果蔬菜，并送到砧板岗位处。营业中要继续洗剪各类果蔬原料。收餐后要清点各类瓜果蔬菜原料，把盘点情况上报砧板主管，并搞好清洁卫生。

Soak, cut and keep all kinds of fruits and vegetables, and soak some general dry goods, such as squid, mushroom, vermicelli, etc. The personnel at the vegetable selection post shall soak and cut all kinds of fruits and vegetables to be used on the day before the meal, and send them to the chopping board post. We should continue to wash and cut all kinds of fruit and vegetable raw materials in business. After receiving the meal, check the raw materials of various fruits and vegetables, report the inventory to the chopping board supervisor, and do a good job in cleaning.

（二）水台岗位职责/Job responsibilities of water station

鲜活水产原料的饲养、宰杀，部分原料的精加工，如斩排骨、斩碎鸡、煎虾等。水台岗位人员开餐前主要为砧板提供当天需要的各种肉料以及准备好当天需要供应的各种海鲜原料，营业中水台岗位主要是立即宰杀客人所点菜肴用到的鲜活水产原料，并根据需要送砧板或送上什。收餐后做好原料保存和清洁工作。

Feeding and slaughtering of fresh aquatic raw materials, and finishing of some raw materials, such as chop ribs, chop chicken, fry shrimp, etc. Before starting the meal, the personnel at the water table mainly provide the chopping board with all kinds of meat materials needed for the day and prepare all kinds of seafood raw materials needed for the day. The business water table post is mainly to immediately kill the fresh aquatic raw materials used in the dishes ordered by the guests, and send the chopping board or anything as needed. Keep and clean the raw materials after receiving the meal.

（三）砧板岗位职责/Job responsibilities of cutting board

砧板岗位是菜肴原料的主要加工部门，开餐前准备工作较多，也很繁杂，主要有切制好各种料头，腌制各种烹饪原料。开餐过程中主要是切配当天出售的菜肴所需的原料。收餐后盘点原料使用情况，头砧与采购部拟定急需购进或第二天购进的原料。厨房按其规模大小配不同数量的砧板岗位，各个砧板人员的分工也比较明确。

Chopping board post is the main processing Department of dish raw materials. There are many and complicated preparations before meals, mainly including cutting all kinds of materials and pickling all kinds of cooking raw materials. In the process of opening the meal, it is mainly to cut and match the raw materials required for the dishes sold on the same day. After receiving the meal, check the use of raw materials, and prepare the raw materials urgently needed to be purchased or purchased the next day with the purchasing department. The kitchen is equipped with different number of chopping board posts according to its size, and the division of labor of each chopping board personnel is also relatively clear.

（四）熟食岗位职责/Responsibilities of cooked food post

熟食间制作的菜肴都是先烹制后切配的，所以卫生工作非常重要。岗位人员上班后要检查打开电器设备，准备所有生产用具，对装熟食的器皿、砧板、刀具做好消毒工作。在开餐前准备好凉菜的制作，烧腊等熟食制品的制作，水果的清洁工作，菜式器皿的准备，汁酱的调配、拼砌装饰物准备。开餐过程中主要是按菜单制作供应各种烧腊品种、凉菜拼盘和水果等。收餐后搞好清洁卫生，对原料货物进行盘点上报主管，同时做好原料保管工作。

The dishes made in the cooked food room are cooked first and then cut, so hygiene is very important. After going to work, the post personnel shall check and open the electrical equipment, prepare all production tools, and disinfect the utensils, cutting boards and knives containing cooked food. Before the meal, prepare the production of cold dishes, the production of cooked food products such as roast wax, the cleaning of fruits, the preparation of dishes, the deployment of juice and sauce, and the preparation of masonry decorations. During the meal, it is mainly made according to the menu and provides all kinds of roast wax varieties, cold dish platters and fruits. After receiving the meal, do a good job in cleaning, count the raw materials and goods, report to the supervisor, and keep the raw materials at the same time.

（五）炒锅岗位职责/Job responsibilities of wok

炒锅是制作菜肴成品的地方，也是厨房工作流程的中心。开餐前炒锅要加工、加热砧板送来的各种菜肴原料，成为半成品；加工、调配制作菜肴所需要的调味料；为传菜部制作需要加工的调味料，如椒盐、甜椒酱等。开餐中整个厨房要数炒锅岗位工作最繁忙，主要是烹制各种菜肴。收餐后搞好清洁卫生，检查调味料存货情况，并做好上报工作。按其规模大小配不同数量的炒锅岗位，各个炒锅人员的分工也比较明确。

Wok is the place to make finished dishes and the center of the kitchen workflow. Before the meal, the frying pan should process and heat all kinds of dish raw materials sent by the chopping board to become semi-finished products; Processing and blending seasonings needed for making dishes; Make seasonings that need to be processed for the vegetable delivery department, such as pepper and salt, sweet pepper sauce, etc. In the whole kitchen, the wok post is the busiest, mainly cooking all kinds of dishes. Do a good job in cleaning after receiving the meal, check the seasoning inventory, and report it. According to its size, it is equipped with different number of frying pan posts, and the division of labor of each frying pan personnel is also relatively clear.

（六）上什岗位职责/Post responsibilities

上什的工作是菜肴烹调前的一环重要流程，开餐前要加工好各种海珍原料和干货原料的半成品，如蒸鲍鱼、鱼翅、海参、干贝、北菇、鹅掌等；为炒锅熬制好上汤、二汤等；准备和加工各种蒸鱼、蒸虾的调味品，如炒蒜蓉、炒豆酱、切葱末、葱丝、姜片等。开餐过程中上什主要是制作蒸、炖类菜肴，以及配合炒锅做好部分需事先经蒸炖的部分菜肴原料初步熟处理。收餐后要做好盘点和原料保管工作。搞好卫生清洁。

The work of Shangshi is an important process before cooking dishes. Before starting the meal, we should process all kinds of semi-finished products of sea delicacies and dry goods, such as steamed abalone, shark fin, sea cucumber, scallop, northern mushroom, goose sole, etc; Cook soup and second Soup for the frying pan; Prepare and process all kinds of condiments for steamed fish and shrimp, such as fried minced garlic, fried bean paste, chopped green onion, shredded green onion, ginger slices, etc. In the process of opening the meal, it is mainly to make steamed and stewed dishes, and cooperate with the frying pan to make some dishes that need to be steamed and stewed in advance. The raw materials of some dishes need to be preliminarily cooked. Check and keep the raw materials after receiving the meal. Do a good job in hygiene and cleaning.

（七）煲仔岗位职责/Job responsibilities of baozi

煲仔岗位也是厨房内一个重要的技术岗位，特别是对于经营以煲仔菜为主的餐厅来讲，其工作的好坏，对企业生意有直接的关系。煲仔岗位主要负责各类煲仔菜、铁板菜式的制作。协助炒锅制作部分菜式。兼顾上什岗位部分工作，如煲汤等。

The post of cooking is also an important technical post in the kitchen. Especially for the restaurant mainly engaged in cooking, the quality of its work is directly related to the business of the enterprise. The cooking post is mainly responsible for the production of all kinds of cooking dishes and iron plate dishes. Assist in making some dishes in wok. Give consideration to some work of upper posts, such as soup making, etc.

（八）打荷岗位职责/Responsibilities of loading post

打荷是炒锅的主要帮手，与炒锅、砧板、传菜、上什有密切的联系，行业上形象地把其比作纽带和桥梁。一般一个打荷人员负责一到两个炒锅师傅的打荷工作。打荷岗位主要职责是协助炒锅烹制菜肴，原料烹前的初步熟处理、上浆、上粉、拌粉、造型等，菜肴烹制后的配菜盘、造型，安排筵席上菜次序、传送菜肴，收餐后的搞好清洁卫生，做好原料物品保管等收尾工作。

Lotus is the main helper of frying pan, which is closely related to frying pan, chopping board, dish passing and what to serve. In the industry, it is vividly compared to a link and bridge. Generally, one person is responsible for the work of one or two wok masters. The main responsibilities of the loading post are to assist the frying pan to cook the dishes, the preliminary cooking treatment, sizing, powdering, mixing powder and modeling of the raw materials before cooking, the side dishes and modeling after cooking, arrange the banquet serving sequence, transfer the dishes, do a good job in cleaning and hygiene after receiving the meals, and do a good job in the storage of raw materials.