Liu Yunpeng looked at Liu Yunong coldly at this time, feeling very unhappy with this woman.
What's so awesome!
Being called "International Liu", do you really feel that you are amazing?
Being a chef is not like other professions. It is a hard skill that is practiced day by day.
If a good chef dares to call himself a master chef without more than ten or twenty years of experience in cooking, how can he be so thick-skinned?
Among the several judges, the one Liu Yunpeng admired from the bottom of his heart was Dai Jinghe.
Dai Laocai is considered a master in the chef world!
Liu Yunpeng glanced at Dai Jinghe, who was standing in the middle of the crowd and looking at Fu Yu with a smile, and thought that if he was asked, he would choose Mr. Dai.
If it doesn't work, just settle for the next best option and choose Zhang Zhiyuan or Zhang Xinwei.
Liu Yunpeng was calculating, and his eyes fell on Liu Yunong and Fu Yu again.
Because his position at the kitchen table had been taken by Fu Yu, Liu Yunpeng didn't have a good impression of this handsome young man.
But now, seeing that he actually had the guts to hit Liu Yunong's southern wall, Liu Yunpeng's dissatisfaction with Yu turned into gloating.
He wanted to see how Fu Yu dealt with Liu Yunong, a smiling tiger.
Liu Yunong smiled slightly when he heard Fu Yu say that he was good at cooking skills.
She likes people with self-confidence. Such people are often strong and optimistic.
But the premise is not to be arrogant or arrogant.
Liu Yunong asked casually: "That's not easy. You usually work hard, right?"
Fu Yu nodded: "Well, practicing cooking every day is quite hard, but I work very hard, so I make rapid progress."
Liu Yunpeng: "..."
This kid is too shameless!
Liu Yunong asked with a smile in his eyes: "Oh, in that case, tell me the name, origin, characteristics, performance, use, quality standards, identification and storage knowledge of the cooking ingredients used in a certain cuisine that you are familiar with. You also have knowledge about the organizational structure of livestock, fish and other raw materials, the cutting sites and the rational use of raw materials. Also, are you familiar with food carving and fancy cold spelling?"
After hearing Liu Yunong's three consecutive questions, Liu Yunpeng's expression suddenly changed!
Damn it!
Again!
Damn it, "International Liu", are you trying to excuse everyone with this issue?
What a bully!
Liu Yunpeng did not answer at that time.
Who in the kitchen has done some research on the origin and name of the condiments?
They are all bought by buyers and used directly!
There was also a test of knife skills, and he just said it according to his usual knife-cutting habits. At that time, the woman just smiled and said nothing, with an expression as if everything he said was wrong!
There is also food carving. This is the job of the carving master. What does it have to do with him!
He doesn't know how to order much, but even in the kitchen, have you ever heard that red cases require carvings to reach a certain level?
It's just a disease!
After returning home, Liu Yunpeng became more and more angry and couldn't help complaining to his old friend.
When my old friend heard this, he was surprised and said, "Isn't this something that is only tested in the intermediate examination?"
Liu Yunpeng only had a junior certificate. After getting employed, he never thought about further studies and taking the exams.
After hearing this, I realized that Liu Yunong was actually testing knowledge on the intermediate examination.
Liu Yunpeng was so angry that he almost jumped!
Isn’t this bullying?
Gu Qian
But now I see Liu Yunong repeating his old tricks and making things difficult for Fu Yu again.
This question is quite difficult for him, an old chef, to answer.
At Fu Yu's age, there's no need to ask, he must have never taken the intermediate exam.
I can't answer it accurately.
Liu Yunpeng glanced at the people around him who all had expressions of gloating on his misfortune, and inexplicably felt a little pity for Yu.
In fact, among everyone present, Liu Yunpeng was not the only one who felt that Liu Yunong was deliberately making things difficult for others.
Two others also had people contact Liu Yunong in private.
This woman looks pretty and has a good temperament, but she is actually very difficult to deal with.
How many of them who work in restaurant kitchens have systematically studied in formal schools?
Most of them are half-way monks, first doing odd jobs in the kitchen, and then learning little by little.
If you are lucky, you will find a master who will lead you. If you are unlucky, you will have to work hard on your own.
Even they couldn't answer the questions Liu Yunong asked.
What's more, Fu Yu looks like a novice chef who has just graduated from a chef school.
Alas, another poor man who was devastated...
Fu Yu thought back to the detailed introduction of seasonings in the classic old-flavor cookbook he just read last night.
He answered carefully: "Let me talk about light soy sauce, which is often used in stir-fried dishes."
"The place of origin is Guangdong."
"Flavor characteristics, in terms of color, light soy sauce is lighter in color, reddish brown. As for taste, light soy sauce is used for general cooking and tastes salty."
"For performance purposes, light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes. Light soy sauce is suitable for cold dishes. It is not heavy in color and looks refreshing."
"Quality standards and identification characteristics. Light soy sauce is a variety of soy sauce. It uses soybeans or black beans and flour as the main raw materials, is artificially added with seed koji, and is naturally exposed to the sun and fermented. The product is ruddy in color and has a delicious and harmonious taste. , the soybean flavor is rich, the liquid phase is clear and transparent, and the flavor is unique. Just see and taste it, and you can judge it based on its taste and color."
When Fu Yu first chose to talk about light soy sauce, everyone had different expressions, thinking that this guy was probably finished.
"International Liu" asked him to randomly choose a familiar cooking ingredient to explain, which must mean that he wanted to hear the introduction of unique seasonings that are not commonly seen.
This light soy sauce is too homely, what can I say?
But after Fu Yu finished speaking, everyone in the audience was stunned!
This guy can do it!
Such a well-known spice, let him explain it, it really became a popular science introduction!
Fu Yu continued: "Let me talk about the slicing method of roast duck. Seven parts of the roast duck are roasted, and three parts are sliced. The skin and meat are fat and thin, the length and thickness, and the number of slices is 108... "
Fu Yu briefly introduced the unique skills he learned from Yao Shi, and when describing the slicing knife technique, he naturally outlined the duck's organizational structure and the knowledge of using raw materials one by one.
Later, he explained the knowledge of food carving and fancy cold spelling.
Complete set of answers.
The scene suddenly fell silent.
Everyone looked at each other.
This guy is so talented!
Liu Yunpeng stretched his head to look at Fu Yu, clenched his fist with his left hand in excitement, and hit the palm of his right hand.
"Awesome! This answer is just like following a textbook! It's so shameless!"
When Liu Yunpeng looked at Fu Yu again, his eyes couldn't help but feel more appreciative.
The other contestants were dumbfounded, even a little embarrassed...
Fu Yu's performance directly impressed everyone present.
