In ancient times, chefs were called cooks.
In ancient times, chefs were called "Dong", sometimes called "cooks", "cooks", "cooks" and "cooks". Among them, the word "Dong" has a long history, which originated from the Paleolithic Age. People refer to people engaged in cooking as "Dong". In ancient times, chefs were also called "cooks", "cooks" and "cooks" according to different cooking contents. Praisers call it the heavenly chef, the Ding Yi family, the general of cuisine and the master of seasoning, while detractors call it the slave, the son under the kitchen, the son under the stove and the oily head.
In ancient times, the status of chefs was not high, and they were usually regarded as a low occupation, but in fact, they played a vital role in the inheritance and development of a family or country's food culture. The ancestors didn't want to bother with their names. The routine of naming is very simple: what ingredients does this chef make, then who is it?
Introduction to the level of ancient chefs:
1. Kitchen length: Kitchen length is the highest level among ancient chefs and is usually responsible for the operation and management of the whole kitchen. They need not only superb cooking skills, but also excellent leadership and management skills.
2. Cooking: Cooking is one of the high-ranking chefs in ancient times, and is usually responsible for the key steps in the cooking process, such as frying, stewing and boiling. They need to master all kinds of cooking skills and be able to handle all kinds of ingredients and seasonings to make the dishes delicious.
3. Chef: Chef is the basic level among ancient chefs, and is usually responsible for cutting vegetables and preparing materials. They need to master basic cooking skills and ingredients handling methods, and can complete simple cooking tasks under the guidance of high-level chefs.
4. Dutying: Dutying is a position in ancient kitchens, and it is usually responsible for delivering dishes cooked by high-level chefs to service personnel. They need to complete the delivery task quickly and accurately to ensure the quality and taste of the dishes.
5. Handyman: Handyman is a low-level position in ancient kitchens, usually responsible for cleaning, handling and other chores. They need to be diligent and earnest, and be able to complete all kinds of trivial tasks in the kitchen.