Red case chef and white case chef are two professions in the Chinese culinary industry, and there are some distinct differences between them.
First of all, the work content of the red case chef and the white case chef is different. The red case is mainly responsible for the cooking of meat, poultry, aquatic products and other ingredients, including hot pot, barbecue, stir-fry and other ways. In contrast, the white case chef is mainly responsible for the production of flour-based foods such as pastries, pastries, and biscuits, as well as various Chinese dim sum and snacks.
Secondly, the skill requirements of the red case chef and the white case chef are also different. Red case chefs need to master a variety of cooking methods, and be able to adapt and innovate according to different ingredients and tastes. On the other hand, a white case chef needs to be proficient in various pastry making techniques, such as dough mixing, kneading, fermentation, etc., as well as understanding the nature and use of various ingredients and condiments.
In addition, the working environment and dress of the red case chef and the white case chef are also different. Red case cooks usually work in the kitchen and need to wear fireproof overalls and protective equipment such as hats and masks. White case chefs, on the other hand, usually work in a relatively clean and tidy environment, wearing neat overalls and hats.
Overall, both red case chefs and white case chefs are important professions in the Chinese culinary industry, and there is a clear distinction between them. Although the job content and skill requirements are different, both are working to make delicious food.