Chinese Cuisine Craftsman case studies
Chinese Cuisine Craftsman · Put your knowledge to work in context.
The Chinese Cuisine Craftsman credential is an independent, competency-based assessment for cooks who want to demonstrate professional-level skill in Chinese culinary arts. It suits line cooks, sous chefs, and culinary students preparing for leadership roles in Chinese kitchens, from regional restaurants to hotel banquets. The Chinese Cuisine Craftsman case studies are 5 cases and about 3,437 words.
1Mapo Tofu Without Pixian Doubanjiang
A 90-seat Sichuan restaurant in London has committed 60 covers of a fixed £38 'Sichuan classics' menu; mapo tofu is the vegetarian main. At 16:30 the supplier confirms the 3-year Pixian doubanjiang is out of stock and cannot deliver until Monday.
732 words, about 4 min2Wedding Banquet Julienne and Raw-Chicken Board
A 220-cover wedding banquet starts in 4 hours. The cold kitchen must produce 18 kg of carrot and cucumber julienne for a yusheng-style starter and 12 kg of 3 mm beef strips for a black-pepper stir-fry.
753 words, about 4 min3Cloudy Double-Boiled Chicken and Conpoy Soup for 150
At 15:00 a 150-portion banquet needs double-boiled chicken and conpoy soup at 18:30. The recipe specifies 1.8 kg chicken breast, 600 g conpoy, 300 g Jinhua ham, 8 L clear stock, sealed in 12 stoneware jars and steamed at 95°C for 3.5 hours.
641 words, about 3 min4Char Siu Cooling Log Gap Before an Inspection
Sunday dim sum service for 320 covers. On Saturday at 22:30, 28 kg of char siu pork is removed from the combi oven and divided into six 15 cm deep stainless pans, covered and left on the pass because the walk-in is full.
625 words, about 3 min5Pork Price Shock on a Locked Banquet Menu
A 120-cover banquet restaurant sells a 10-course set menu at ¥288 per person with a 32% food-cost target. The menu includes Dongpo pork (180 g raw pork belly per portion), lion's head meatballs, and char siu.
686 words, about 3 min