In their eyes, although Mai Fan is a chef, his status is no different from that of a temporary worker who comes to help outside or a security aunt. (Due to caching reasons, please visit the browser directly.\nCOM website, the fastest viewing
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They were able to pass this exam, but the next test was not the reason why this temporary worker could shake their foundation. So these three people just passed this door safely, and the rest went to receive the next wave of people who were about to pass their test.
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Maybe none of them can do such an amazing job as Mai Fan, but it doesn't matter. For them, no matter how rich their work experience is, they are still ordinary chefs. They are all of the same level and of an ordinary class.
They don't need to worry about the unnecessary person who is the palace chef, but Mai Fan walked through this narrow corridor and walked for about half a minute before his eyes suddenly opened up again, just like his first interview.
Many unique winners who passed the exam like him also came out from other huts, and these only winners gathered in the examination room of this second level and became a gathering competition.
people.
There are still 15 people in the examination room for the second level who were selected from the previous level. However, after arriving here, because their level has improved, the questions they will face next will be relatively difficult.
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From their point of view, although these temporary handymen have a clear division of labor, for people like them who are accustomed to big scenes, even if you are good at one aspect, you will not be able to do it in another aspect.
There must never be any shortcomings in this aspect, because when the manpower is sufficient, a chef must be less comprehensive and can only do things in certain aspects. When other positions require support, or there is no replacement,
When strange tasks are assigned, he must be able to meet the chef's requirements and complete his part of the workload. That is the main reason why we hire him.
So when it came to the exam, it was just a basic test but a comprehensive test.
How to reflect the comprehensiveness of a chef? In that world, chefs are divided into several sub-categories.
Except for the unusual white cases, red cases, civilians or palace banquet chefs, we are divided into several types of cuisines that are the same, such as Chinese food and Western food. There is no detailed comparison outside that world.
According to the classification of cooking methods and operating techniques, they can be divided into roughly eight cuisines. As for the ingredients, the cooking methods and processing methods of these eight cuisines are also slightly different.
But no matter which cuisine it is, our basis is actually the processing of ingredients and seasonings. Outside of the palace banquet, there may not be some very secret menus that will be revealed to us, but when it comes to ingredients and seasonings,
In terms of food, those people cannot follow the chef's requirements to classify the ingredients into different categories. At that time, we need the direct examiner at the venue who is not the missing chef to make a request to us and ask us
Those people follow my method of regressing into eight categories.
But that matter can also be blamed on Mai Fan, so we can only glare bitterly at the competitor who wants to complete it, and spread all our resentment under the chicken body in our hands.
Next, we have to deal with the degeneration of the eight chickens according to the chef's requirements.
Each one doesn't say what seasonings will be added in the beginning, but it does lay out the whole process of how to process the chicken later.
That time, there was a very obvious timer hanging under everyone's head, so that when the chef was sitting under his seat, he could know how long it would take for the applicants below to complete my request?
As for the chef's face, he didn't show any ordinary expression.
Although we are considering the flavor of the chicken, the process we go through every time, as well as the situation where all kinds of honey sauce ingredients are poured down, are unfamiliar processes for us chefs who operate the dishes by ourselves.
The next step is to see who is more sloppy, and how well they handle the seasonings, and how they don't have the muscle to handle them.
There were eight big roosters in front of us that were exactly the same and even weighed almost the same. Before they were plucked, impurities removed, and the internal organs, heads and tails were processed, each of them had eight white and tender roosters.
chicken.
Just that sound made the chefs around me tremble. The suddenness caused the chefs to either overspill the ingredients or interrupt their original thinking of the operation.
However, none of these processes can increase the operating time.
When the timer sounded for the first time, the entire venue was very quiet. Except for the sound of the grunting muscles, there was no one else.
Once someone shows too obvious shortcomings in a certain aspect, or handles the situation quickly enough, we will be temporarily stopped immediately, and often and very politely asked to go out.
I just need to quickly adjust my movements according to the arrows given under the big tavern, instead of using the slowest and most complicated way to dispose of those ingredients.
During our handling techniques and pickling process, the chef will use my naked eyes to observe its evolution.
Calculating the time, each of the eight chickens was given less than eight minutes, but Mai Fan shortened each item of the process by one minute.
What makes people think is that even if there are so few dishes, Mai Fan still maintains a terrifying hand speed. For others, it may be necessary to look at a certain process under the menu to form a picture in their mind.
Process and skillfully find those materials and then reprocess them.
And the time given to us was only ten minutes.
When you have lower quality, you can complete the chef's requirements more slowly.
The eight processing methods given by the chef are also very boring. The first one needs to be grilled, the seventh one needs to be cut into pieces, and the eighth one needs to be stuffed in a pot and used for soup processing.
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Mai Fan has nothing to worry about, because even if I have never cooked dishes from that world, the chef's requirements and processing of the eight kinds of chicken are actually not very detailed. The list is detailed.
Treat that chicken and it will pass the chef's test 100%.
Behind us is a very special table, which is about the processing of coarse and alkali vegetables.
When I pressed the finish button, a very harsh beep sounded in everyone's ears.
