This kind of terrifying hand speed is not something they have never encountered before, because among their peers, any kind of wizard may exist. Maintaining this stable speed until the end of this score is what Mai Fan is.
The most horrific incident.
As a chef, first of all, he is a person. As a human being, he will inevitably experience a certain amount of physical exertion or need to rest. Especially under this kind of high-intensity repetitive work, a person can be able to work for a long time.
It is basically impossible to maintain a certain level of efficiency, but Mai Fan managed to maintain it. During the one and a half hour chopping process, he did his best to ensure that he was a master of plating and garnishing.
With enough ingredients, they can complete their more detailed work.
The side dish chef who works with Mai Fan is also very good. Although he is not as exaggerated as Mai Fan in terms of speed, he is no worse than the low-level cooks in terms of hard work and hard work. It is precisely because of their
Being able to complete such a large quantity of goods is what makes the work of the chef behind so smooth.
However, after they completed the work for the first time, they were not in a hurry to go to the teacher immediately to pass this assessment.
In their thinking, if they can have such a high level of side dishes, they should be more perfect in other processes. After all, this exam is not a test of the number of copies they can complete, but of this
On top of that, the decorations that meet the requirements of the dishes must be relatively beautiful.
The taste of this dish is basically the same before it is made. One dish is always salty and the other is watery. It is necessary to maintain a very standard and stable state. In fact, this is the most critical core of the assessment.
That assessment must be to see whether we can complete those quantities, but whether the quality of the dishes before completing those quantities can meet our standards.
Those things were made for others to use in exams, but they were actually served to the noses of the guests at the banquet, and we tried to eat them.
The scariest thing about it is that it is the first course of a banquet. Basically, the first thing everyone eats is the hot appetizer that is handed over to them.
So the standard of that banquet was also opened by the hot plate. If I didn't have a stunning opening, my expectations for the entire banquet that followed would be slightly lowered.
And a wonderful beginning will only ruin the entire banquet. It is the culprit that makes the entire banquet highly anticipated. This phenomenon is also common and rare. When we figure out the situation,
, a few people always like to be orderly and do what we should do in a down-to-earth manner. This is not about perfectly completing relatively high-quality dishes while ensuring speed.
That level of overflow is as basic as anyone working in the front kitchen can achieve.
Several people discussed it again and divided each step into coordination. In the absence of sufficient ingredients, we were even able to delay the preparation of a small amount of spare parts.
It wasn't until we officially left that the group of people realized how peaceful the competitive relationship between them was.
The remaining qualified people will continue our practice outside the small restaurant.
Mai Fan and we achieved that goal after retreating eight times to obtain basic rations.
Therefore, when it comes to the recipe proportions of dishes, it is necessary to make every detail possible without sacrificing tolerance.
Without the base of Mai Fan’s speed, what basic ingredients should we be afraid of?
You must know that the center and core service targets of the dishes used in that celebration are actually only the most critical people. Because there is always a part left, the backup is broken, or the popular hot dish is filled.
It's about leaving it empty.
We only knew that we continued to retreat along the training classroom to the classroom outside.
Before we entered the classroom, we saw exactly the same topic as the hot plate in the group training just now.
Before the seventh cooperation, you can feel that the speed of the process has been obviously improved. And before the eighth time of perfection, the group of chefs clicked on the detectable button behind their own large group of noodles.
Got the attention of the entire training officer.
Fang Guang and the others were always waiting for the test without confidence. However, when we tested the finished product we tested and finished according to the training officer's time, everyone realized that the smile they originally had on Silence could no longer hang on their face.
The atmosphere in Court No. 7 was completely the same as before.
We say it is training and we need to leave time for each other, but in fact it is not very little.
It is precisely because of the inefficiency and terrifying speed of Fang Guang and several others that puts great pressure on the other training staff.
Although our individual abilities are not weak, but to complete the collective task, there is no need to continue to stay outside the palace.
The purpose of being there is not to test whether a person's cooking skills are bad, or whether there is any innovation in certain dishes. What is being trained there is not exactly the professional ability to follow the rules and be consistent.
That kind of cowardly behavior attracted the attention of others. But those students were more concerned about the probability of the group making a joke.
Yes, but after passing it, we still don’t have the right to cancel the upcoming project training.
As a favorite condiment on the palace menu, the taste is customized by the personal taste of official members of the royal family who have eaten it for many years.
In the end, the amount of work done at the end of the day was basically less than 10%.
For the first group of people who tested, they were able to meet the requirements in such a slow time, and the other testing officers were also very satisfied.
As a tolerant training group with no elimination rate, the worst two groups among those groups will be completely eliminated from there.
And that kind of condition just meets the standard and becomes the cooking standard of the entire front kitchen staff.
It can be seen that his professional level and ability are very weak, and the tacit understanding of the entire team is also generally low.
If someone who is definitely not of such bad use and can be used directly is used, we would mind giving less opportunities to such talent.
Because no one has completed that task, it means that other people's teams are good enough, and if your own team fails to achieve it, it's just because you are useless.
So, the training officer outside clapped his hands firmly and signaled the eight-person group to officially pass.
We completed the tasks we were supposed to complete within the stipulated time, and there was no overflow. Since the training officer did not stop the work, we continued to produce the output within the unlimited time.
The chefs at Mai Fan were not Han Hu before we left, which would bring a little pressure to the original training institution.