安东尼伯尔顿在他的《厨室机密》中说:“专业级烹饪不是最好的配方、最新颖的表现形式和最有创意的原料,口味和外形的巧妙结合;实际上,专业级烹饪在你坐下来吃饭之前就已经把所有的东西都准备好了。”其实,在绝大多数时候,餐馆提供给顾客的是流水线食物,而所谓专业级烹饪是一种商业烹饪行为,如果你想从中赢利,就要保证流水线的畅通,而快速出菜就是一个流水线标准和运作的问题。 In his Kitchen Denizen, Anthony Bolton said: “Professional cooking is not the best recipe, the most innovative form of presentation and the clever combination of the most innovative ingredients, flavors and shapes; in fact, Cooking Everything is ready before you sit down and eat. ”" Actually, most of the time, the food provided to customers by the restaurant is line food, and the so-called professional cooking is a kind of commercial cooking. If You want to profit from, it is necessary to ensure the smooth flow of lines, and a fast out of the assembly line is a standard and operational issues.