Sense of culinary cuisine

a, the main content of the study

I after two years of study in the commercial school fully realize the importance of practice, and family discussion decided to go out to Harbin office in Guangzhou (Guangzhou xx hotel) internship, learning northeastern cuisine to strengthen the theoretical knowledge and practical experience, I'm in the back of the kitchen, a hit the ruffles, roughly cut small ingredients, plate, carving, To ensure that the dishes are beautiful and hygienic.

Second, learning the work performance

Work actively at work, try to make dishes beautiful, no dishes to the cutting board to practice knife work, on the stove to practice turning the spoon, to maintain an optimistic mindset. We get off work at 2:00 p.m. and take a three-hour break, when I go to the bookstore and read a few books to get a better understanding of the world. And colleagues get along with the relationship is quite cordial, (after all, what others think I do not know, huh) made a few good brothers, formed a harmonious society, not the nature of the dark society, oh, every month after the paychecks of a certain day will be together to eat, enhance the feelings, relaxation, which is also more conducive to work. Our head chef is not very strict on my requirements, some things are also to me in a tone of conversation between friends, he is one of the people I respect in xx hotel. Unit manager Zhao, I am also good, smiling all day, but he may be because of some things, I think I have some temper, I think so myself, I also try to change this bad habit. Overall, I myself feel that my performance should be moderately high!

Three, the experience of learning, harvest, internship cognition, thoughts

(1) after a short one-year internship in the xx hotel, I recognize my own cooking skills, personality, work experience and other deficiencies, and in the work of the gradual improvement of the equivalent of a deep processing of me back to the pot to stir-fry once again, so that I have become more mature. I also y appreciate the hard work of my parents, and I miss and love my hometown more. I also know a variety of work in Guangzhou, a variety of people, enthusiastic to help people, hard work, hard mouth, soft heart, harsh, love bragging, and so on, I had an argument with them, but also make me true feelings, and now look back, a scene of the past as if it were a cloud of smoke, most of them are just passing through, only a small part of it will be buried in the deepest part of my heart, and will never forget it!

(2)Because xx hotel is operating in the northeast, I myself is also the northeast, which also deepens my understanding of the northeast cuisine. Northeastern cuisine refers to the northeast, including Heilongjiang, Jilin, Liaoning, the eastern part of Inner Mongolia's culinary cuisines, northeast cuisine is characterized by cheap and large amount of materials, a wide range of materials, the fire is sufficient, rich flavor, mainly stewed vegetables. I think the xx hotel should be the staple food plus some coarse grains, due to simple processing, coarse grains in the preservation of many fine grains in the nutrition is not. For example, containing carbohydrates than fine grains to be lower, containing more dietary fiber, and rich in b vitamins, eating coarse grains has become a fashion now. Hot dishes should be added to a few more northeastern characteristics of the dish, such as dog meat hot pot, kill pig dishes, Guandong Boiled, roasted corn. Because the dog meat winter eating cold, summer eating summer, nourishing strong body, prolong life. Killing pig dishes, Guandong cooking, etc., is also very long, through the history and the public test of the enduring Northeast cuisine