No one has ever seen a chef be so bold and think that there will never be any problems with his operation.
Like the most deft sausage cook on the street, Mai Fan spread out all the sausages on such a huge baking pan and picked up the largest flat shovel next to him and spread the 200 sausages on it. As the oil sizzled all over the baking pan, the unique aroma of cheap sausages filled the entire evaluation space.
Others were also stimulated by Mai Fan's exaggerated technique, because if they did not choose to produce in the same way as Mai Fan, once Mai Fan completed the exam first and reached the standard, then The remaining four of them are among the eliminated members.
Moreover, his exaggerated and unique operation also shocked the three judges. Their assumption was that this group of people would take out a small corner, stir-fry and grill one or two sausages, and then measure the Only after the unified time has passed can we dare to carry out large-scale production.
And this kind of large-scale production, in their opinion, is only the amount of baking pans within sight of his manual, and being able to operate 50 baking pans at a time alone is already considered to be quick-sighted and quick. Quick hands and feet.
Like Mai Fan, who ran from one end to the other, sprinkled a handful of seasonings, and then ran from one end to the other to flip the sausage. This kind of crazy positioning and saucy operations, they are really the first I saw him once, and what he saw was like he was dancing a dance about the ingredients, flying up and down at the same time, making people dizzy, as if they were dazzled after watching a set of supreme and all-round tortoise punches...
But what about the effect? Just look at how hard the person being beaten can endure.
The sudden rise of Mai Fan made everyone scramble to spread their ingredients on the plate, trying to save the situation.
But Mai Fan had already turned over the sausages in the first round. At this time, the tavern naturally reminded him when to turn the sausages in the second round. During this process, Mai Fan could see the piece. Time appears in circles one after another on the sausage.
When time travels to the red area, he can turn the sausage over again. It's like the cooking game he usually plays. The ingredients he tosses out in a limited time are all perfect and will not burn.
He relies on this powerful tavern plug-in. Successfully turned over the sausages one after another in a manageable time.
This kind of sausage is not a frozen quick-frozen sausage, it is a fresh sausage made from pure natural meat here.
Therefore, when the sausage is fried at an appropriate temperature, it matures quickly. It takes about two turns to complete a tender and juicy fried sausage that successfully locks in flavor.
Ever since, while everyone was still busy adjusting the pile of sausages, Mai Fan had already taken out stacks of plates from the nearby cabinet and quickly put the sausages on the plates from outside to inside. When a sausage fell onto the plate, it was also when he threw the last sausage onto the frying pan. This very precise handling shocked everyone around him.
Then, amid the horrified eyes of everyone, Mai Fan placed the plates of fried sausages on the inspection track.
A sausage plate contains about ten sausages on each plate.
When these sausages pass through the inspection machine as the track is transmitted, a green customs clearance certificate will automatically appear on it.
This proves that each plate of sausages has been cooked well, and when their finished products are placed in front of the judges for the final inspection, even the picky chefs in the palace cannot fault Mai Fan Jian. There is something wrong with the appearance of the sausage that comes out.
In their opinion, these sausages have a very oily and moisture-locking feeling, and the skin is charred and turned out, but there is no black char feeling.
When someone stabbed the sausage with a fork, the moisture locked in the middle was very natural, and the fat flowed out very naturally.
When the knife is inserted into it and scratched, the very crispy outer skin can be easily cut through, revealing the whitish sausage meat, indicating that the inside is also cooked.
This successful technique demonstrates the cooking skills of this sausage fryer. They suspected that the senior chef who applied for the job might have been a worker specializing in frying sausages at a street stall in his previous life.
But who made the other party pick the item that he was best at among the test questions that happened to be right?
Now, they don't even need to look at other people's work results. After all, in this game, they only need to select one player who can pass the level. Then adhering to the principle of being the fastest and having a perfect level, others can give up what they are doing. Busy or busy with something.
He withdrew from this preliminary competition.
And just like those who were eliminated in the first round, they exited through the original door and returned along the same path.
As for Mai Fan, after he was unanimously approved by the three primary judges, an approach door was raised in his room.
And he will walk into this passage alone. Leading to another secondary selection area.
During this process, he will face a new round of interviewers, and these interviewers will have deeper requirements for him.
Because at the beginning, Mai Fan only applied for the position of assistant cook in the back kitchen, so the three of them believed that he had the ability to further move towards a higher position. Only those who are highly recognized by the three judges can take the lead. The opportunity to face some of the most important chefs in the kitchen of the entire palace.
The net worth or background of these chefs is not something that ordinary people can understand. They may have served in the kitchens of the palace for generations, or they may have received training and education from childhood, and their studies are related to traditional cooking skills.
Moreover, after so many years of precipitation in the royal family, the cuisine within the royal family has been improved and accumulated from generation to generation.
Just like palace cuisine, it is also very expensive in today's world.
So the palace dishes that still exist in the royal family can be said to be secretive and only serve the existence of certain fixed groups.
Therefore, the chefs here usually have little contact with outside cooks, and even have a certain disdain for outside cooks from the bottom of their hearts.
Of course, on such important occasions, they still have to hire some temporary and short-term foreign aid to help them.
Who makes their usual workload far less than the number of people needed for a grand celebration?
(End of chapter)
