Proposal to cooking workers

Producing assured dishes for customers to enjoy delicious and healthy peers at the 5th Oriental Food International Grand Prix Awards Ceremony, the contestants, the first batch of culinary artists and judges sent a five-point initiative on cooking production to cooking workers across the country. We hope that all the cooking workers in the country will join hands with the players and start from the five-point initiative to earnestly observe the chef's vocation.
National Culinary Workers:
As a chef, from the day of academics, how to make delicious and refreshing food is our lifelong pursuit. What is taught in the school and learned from the masters is closely related to this center. To this end, we are technically refined, fried and fried, small pieces, soft and crisp, fresh and sour, do not dare to be slight. To this end, we are tireless in our work, a shape, a taste, a color of innovation often come from dreams. The customer's affirmation of the dishes is our pride and pride.
Food safety, as heavy as Taishan; illness from the mouth, life is a matter of heaven. In recent years, from mad cow disease to bird flu, from Sudan red to snail, from water injection to saliva oil, from Sanlu tainted milk powder to the popular h1n1 flu virus. For a time, people talked about food change and sent out panic questions: "What can we give us to rest assured?" Every time I hear such laments, as a chef, we feel the pressure! People eat food for the sky, food for the first. How to ensure the safety of dishes and let the diners eat with confidence, this is a serious problem that our cooking workers are currently facing. Forms that force us to change our mindset must strengthen our sense of security. Taking this opportunity, we, the five chefs, judges, and culinary artists of the 5th International Grand Prix, presented the following five initiatives to the nation's cooking workers:
First, when procuring raw materials: strictly control the quality, never use enamel, expired, polluted, harmful ingredients. Use original, organic, green ingredients.
Second, when storing raw materials: strict temperature, humidity, time control, according to the nature of the ingredients, partition, grading, isolation storage, to ensure the safety of the food during storage.
Third, when designing dishes: using modern nutrition knowledge and traditional balance theory, according to seasonal changes and factors, reasonable mix of main and auxiliary materials, design products that meet nutritional health.
Fourth, when using additives: use natural seasoning, coloring, fragrance materials, use less chemical additives, and resolutely use non-edible and harmful additives.
Fifth, during cooking and processing: Strictly implement the sanitary standards of the kitchen, equipment, tools and cutlery boxes, often clean and often disinfect, to ensure no pollution in all links, and to prevent cross-contamination.
It is the duty of the chef to cook delicious and healthy dishes for the diners, and is a professional ethic. For the health of diners, every chef should start from himself, start from now, change the one-sided behavior of pure pursuit of deliciousness in the past, and insist on both delicious and healthy. Let us act now, start from me, cook the dishes for the customers, let the delicious and healthy! ! !

[Source: East American Magazine, 2009, the seventh issue of a face roll]