What is cold dish? Cold dishes are commonly known as cold meat or cold dishes in the catering industry. It is a dish with a unique style and highly technical presentation. It is eaten cold whenever possible and is called a cold dish. [Edit this paragraph] What are the characteristics and requirements of cold dishes? Most of the main raw materials for cold dishes are clinker, so this is completely different from the cooking method of hot dishes. Its main features are: fine selection of ingredients, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, and neat shape Beautiful, harmonious and pleasing to the eye. (1) In terms of cooking methods, cold dishes must not only meet the requirements of dry aroma, crispness, tenderness, and refreshing taste, but also must have a taste that penetrates into the skin and a lingering aroma. (2) According to the requirements of different varieties of cold dishes, they should be crisp, tender and fragrant or refreshing without soup and not greasy. (3) Knife skills are the main process that determines the shape of cold dishes. The operation must be careful and meticulous, and must be neat and beautiful, equal in size and thickness, so that the shape of the cold dishes after changing the knife can meet the quality requirements of the dishes. (4) When arranging and plating, it is required to achieve color harmony between dishes, between auxiliary ingredients and main ingredients, between seasonings and main ingredients, and between dishes and containers. The shape should be artistic and generous, so that the cold dishes after being assembled and plated will present a colorful, vivid and realistic beauty that complements the shapes. (5) We must pay attention to nutrition and hygiene. Cold dishes must not only have beautiful color, aroma, taste and shape, but also pay more attention to the nutrients between various dishes and the adjustment of meat and vegetable dishes, so that the prepared dishes meet the requirements. Nutritional and hygienic requirements to enhance human health. (6) When putting cold dishes on the plate, pay attention to saving raw materials, and try to reduce unnecessary losses while ensuring quality, so that the raw materials can be fully utilized. [Edit this paragraph] What are the steps and methods for serving cold dishes? The plating of cold dishes can be roughly divided into 3 steps and 6 methods: (1) The 3 steps of plating: whether "single plate", "double plate" or "assorted plate", all must be based on the original ingredients. Shape, as well as blocks, slices, strips, wires and other different shapes processed by knife work are used appropriately. When assembling a plate, there are generally three steps: bottoming, edging, and topping. The first step is to pad the bottom of the plate, that is, when loading the plate, first place some scraps and irregular chunks and segments of ingredients on the bottom of the plate. The second step is to surround the edges, also known as "fans", which is to use relatively neat clinkers to pad the bottom all around. Cover with the scraps; the third step is to assemble the noodles. Arrange the best quality, most neatly cut, most evenly arranged, and beautiful clinkers on the plate. (2) 6 ways to plate: 1. Arrange: Arrange the clinkers in flat rows on the plate. Most of the raw materials for arranging vegetables are thick squares, round pieces, or ovals. The rows can be arranged in various ways, such as "ham", which is stacked in a zigzag shape, layer by layer, and a variety of colors can be arranged. 2. Stacking: means stacking clinker in a plate, usually for a single plate. The piles can also be colored into patterns, and some can even be piled into a beautiful pagoda shape. 3. Stacking: It is to stack the processed clinker neatly piece by piece, usually into a trapezoid. 4. Surround: Arrange the cut clinker into a ring shape and surround it layer by layer. There are many patterns that can be made using the circumferential method. Some put a layer of auxiliary materials around the arranged main ingredients to set off the main ingredients, which is called a border. Some people surround the main ingredients into flowers, and use auxiliary ingredients in the middle to form the center of the flowers, which is called Pai Wai. 5. Placement: It uses a variety of knife techniques and uses clinkers of different shapes and colors to form various shapes or patterns. This method requires skilled technology to create a lively and lifelike appearance. come in shape. 6. Covering: Arrange the cooked ingredients in a bowl or on a knife surface first, and then flip them into a plate or on a vegetable surface. [Edit this paragraph] What should you pay attention to when putting together cold dishes? When putting together cold dishes, you should pay attention to 6 points: 1. Various colors should be matched appropriately, and similar colors should be spaced apart; 2. Raw materials with different textures should be matched with each other, soft and hard, and raw materials that can be shaped should be placed neatly. On the surface, chopped raw materials can be used as the base; 3. Pay attention to diversification. The cold dishes at a banquet cannot be the same, but should be diverse; 4. Pay attention to the combination of tastes, and a cold dish should have as many flavors as possible; 5. Pay attention to the changes in seasons. It should be light and refreshing in summer, and rich and mellow in winter. 6. Pay attention to the choice of containers to coordinate the raw materials with the containers. " [Edit this paragraph] What are the requirements for the arrangement of cold dishes? 1. Pay attention to the coordination and contrast of colors. 2. The "hard surface" and "soft surface" should be well combined. 3. The pattern and form of the arrangement Be versatile. 4. Choose containers in a harmonious way. 5. Prevent ingredients with different flavors from mixing with each other. In addition, pay special attention to hygiene when putting together cold dishes. How many types of platters can be divided into? There are many ways to put cold dishes together.
In terms of form, there are six types: single platter, double platter, triple platter, quadruple platter, assorted platter, and colorful platter. Among them, the forms of colorful platters include arranged and stacked. Encircled. Code pendulum type, etc. [Edit this paragraph] How many types of cooking methods are there for cold dishes? There are 13 types of cooking methods for cold dishes, namely mixing, braising, boiling, crisping, sauce, pickling, curing, deep-frying, braising, stewing with five spices, freezing, boiling, soaking, and rolling. [Edit this paragraph]What is mix? What are the commonly used condiments for mixing vegetables? Mixing, the main ingredients are raw or cold cooked ingredients, cut into shreds, slices, dices, minced and other shapes, and then mixed with various condiments, it is called mixing. The main condiments commonly used in mixed dishes include soy sauce, vinegar, sesame oil, chili oil, minced garlic, mustard, sugar, monosodium glutamate, and refined salt. [Edit this paragraph] Preparation methods of 31 kinds of sauces for cold dishes 1. Salted juice is made from refined salt, monosodium glutamate, sesame oil and an appropriate amount of fresh soup. It is white in color and tastes delicious. Suitable for mixing with chicken, shrimp, vegetables, beans, etc., such as salted chicken breast, salted shrimp, salted broad beans, salted lettuce, etc. 2. Soy sauce is made from soy sauce, monosodium glutamate, sesame oil, and fresh soup. It has a red and black salty flavor. Used for mixing or dipping meat ingredients, such as soy sauce chicken, soy sauce meat, etc. 3． The ingredients for shrimp oil juice include shrimp roe, salt, MSG, sesame oil, Shaoxing wine and fresh soup. The method is to fry the shrimp seeds in sesame oil first, then add seasonings and bring to a boil, giving it a white, salty and umami flavor. It can be used to mix with meat and vegetable dishes, such as winter bamboo shoots with shrimp oil and chicken slices with shrimp oil. 4. Crab oil juice uses cooked crab roe, salt, monosodium glutamate, minced ginger, Shaoxing wine and fresh soup. The crab roe is first fried in vegetable oil until fragrant and then boiled with seasonings, giving it an orange-red, salty flavor. It is mostly used to mix with meat-based ingredients, such as: crab oil fish fillet, crab oil chicken breast, crab oil duck breast, etc. 5. The ingredients for oyster sauce are oyster sauce, salt, and sesame oil. Add fresh soup and bring to a boil. It will be brown in color and have a salty and umami flavor. Used to mix meat dishes, such as oyster sauce chicken, oyster sauce meat slices, etc. 6. The ingredients used in the leek flavor meter are pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup, and the pickled leek flowers are minced with a knife, and then mixed with seasoning and fresh soup to create a green, salty and umami flavor. It is suitable for mixing with both meat and vegetable dishes, such as: chive-flavored tenderloin, chive-flavored shredded chicken, chive strips, etc. 7. Sesame leaf juice uses sesame paste, refined salt, monosodium glutamate, sesame oil, and minced garlic. Dilute the sesame paste with sesame oil, add refined salt and MSG and mix evenly to make an ocher-colored salty spice. It can be mixed with both meat and vegetable ingredients, such as sesame sauce mixed with beans, sesame sauce cucumber, sesame sauce sea cucumber, etc. 8. The ingredients for pepper and sesame juice are raw peppercorns, raw onions, salt, sesame oil, monosodium glutamate, and fresh soup. The peppercorns and raw onions are made into fine paste, and seasonings are added to mix evenly. It will have a green or salty flavor. Mix it with meat dishes, such as pepper and chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked Sichuan peppercorns. 9. The ingredients for scallion oil are raw oil, minced scallions, salt, and MSG. Add minced scallions into oil and fry until fragrant to form scallion oil. Mix well with seasonings to obtain a white salty aroma. Used to mix poultry, vegetables and meat raw materials, such as scallion oil chicken, scallion oil shredded radish, etc. 10． The ingredients used for lees oil are lees juice, salt, and monosodium glutamate. After mixing thoroughly, it will have a brownish color and salty aroma. Used to mix poultry, meat, and aquatic product raw materials, such as: bad oil wind claws, bad oil fish fillets, bad oil shrimps, etc. 11. The ingredients for wine-flavored juice are good white wine, salt, monosodium glutamate, sesame oil, and fresh soup. Mix the seasoning thoroughly and add white wine to make it white with salty flavor. You can also add soy sauce to make it red. It is suitable for mixing with aquatic products and poultry, such as drunken green shrimps and drunken chicken breasts. Raw shrimps have the most flavor. 12. The mustard paste ingredients are mustard powder, vinegar, MSG, sesame oil, and sugar. Method: Mix mustard powder with vinegar, sugar, and water to form a paste. Let it sit for half an hour and then add seasonings to mix. It will have a light yellow salty aroma. Suitable for mixing with meat and vegetables, such as mustard tripe. Mustard chicken skin with greens, etc. 13. Curry sauce uses curry powder, onions, ginger, garlic, chili, salt, monosodium glutamate, and oil. Add water to curry powder to make a paste, fry it into curry slurry, add soup to make juice, and it will be yellow and salty. Poultry, meat, and aquatic products are all suitable, such as curry chicken slices, curry fish sticks, etc. 14． The ingredients for ginger juice are ginger, salt, monosodium glutamate and oil. Squeeze the ginger juice and mix it with the seasonings to make it white and fragrant. It is best to mix with poultry, such as chicken nuggets with ginger sauce, chicken breast with ginger sauce, etc. 15. The ingredients for garlic sauce are raw garlic cloves, salt, monosodium glutamate, sesame oil, and fresh soup. Mash the garlic cloves into puree, add seasonings and fresh soup to make it white. It is suitable to be mixed with meat and vegetables, such as white meat with garlic paste. Garlic beans, etc. 16． Five-spice juice uses five spices, salt, fresh soup, and Shaoxing wine. The method is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, cook them out and eat them cold. It is most suitable for cooking poultry offal, such as salted duck liver, etc. 17． Tea smoked flavor ingredients include refined salt, monosodium glutamate, sesame oil, tea leaves, sugar, sawdust, etc.
The method is to first cook the raw materials in salt water, then spread sawdust, sugar and tea leaves in the pot, add castor, put the cooked raw materials on the castor, cover the pot and smoke over low fire to allow the smoke agent to condense the raw materials. surface. Poultry, eggs, and fish can all be smoked, such as smoked chicken breast, five-spice fish, etc. Be careful not to ignite the fire in the pot. 18． The ingredients for soy sauce and vinegar sauce are soy sauce, vinegar and sesame oil. After blending, it turns light red and has a salty and sour taste. Used to stir-fry or stir-fry vegetables, suitable for both meat and vegetables, such as: stir-fried kidney slices, stir-fried gizzard liver, etc. 19． The sauce ingredients are flour sauce, refined salt, sugar, and sesame oil. First stir-fry the noodle sauce until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot and cook it thoroughly. It will be ocher-colored, salty and sweet. It is used to make sauces for both meat and vegetable dishes, such as eggplant in sauce, meat in sauce, etc. 20. Sweet and sour juice uses sugar and vinegar as raw materials. After blending into juice, mix it into the main ingredients and use it to mix vegetables, such as sweet and sour radish, sweet and sour tomatoes, etc. You can also fry or cook the main ingredients first, then add the sweet and sour sauce and fry thoroughly to form a boiling sweet and sour sauce. Mostly used for meat dishes, such as sweet and sour pork ribs, sweet and sour fish fillets. You can also mix sugar and vinegar into a pot, add water and bring to a boil. After cooling, add the main ingredients and soak them for a few hours before eating. They are mostly used to pickle leaves, roots, stems, and fruits of vegetables, such as green peppers, cucumbers, and radishes. , soak ginger buds, etc. twenty one. The ingredients for hawthorn juice are hawthorn cake, white sugar, white vinegar and osmanthus paste. Mash the hawthorn cake into a puree and then add seasonings to mix into juice. It is mostly used for mixing vegetables and fruits, such as: water chestnut with hawthorn juice, fresh water chestnut with hawthorn flavor, and coral lotus root. twenty two. The ingredients for tomato sauce are tomato paste, sugar, and vinegar. The method is to stir-fry the tomato paste in oil and then add sugar, vinegar, and water to mix. It is mostly used for mixing meat dishes, such as: fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, and chicken slices in tomato sauce. twenty three. Red oil juice is made from red chili oil, salt, MSG, and fresh soup, and is mixed into a red sauce with a salty and spicy taste. Used to mix meat and vegetable ingredients, such as: red oil chicken strips, red oil chicken, red oil bamboo shoot strips, red oil tenderloin, etc. twenty four. Green pepper juice uses green pepper, salt, MSG, sesame oil, and fresh soup. Chop the green pepper into mince, add seasonings and mix into juice, which is green, salty and spicy. It is mostly used to mix meat-based ingredients, such as pepper-flavored tenderloin, pepper-flavored chicken breast, pepper-flavored fish sticks, etc. 25. Pepper juice uses white pepper, salt, monosodium glutamate, sesame oil, minced garlic, and fresh soup. After blending into juice, it is mostly used to stir-fry meat and aquatic products, such as shredded fish, spicy squid, etc. 26. The ingredients for fresh spicy sauce are sugar, vinegar, chili, ginger, green onion, salt, monosodium glutamate and sesame oil. Chop the peppers, ginger, and green onions into shreds and stir-fry them thoroughly. Add seasonings and fresh soup to make the juice, which will be brown and hot and sour. It is mostly used for pickling vegetables, such as spicy and sour cabbage and spicy and sour cucumbers. 27． Vinegar ginger juice uses yellow balsamic vinegar and ginger. Cut the ginger into minced or shredded pieces and mix with vinegar to give it a coffee color and sour aroma. Suitable for mixing with fish and shrimp, such as: ginger shrimp, ginger crab, ginger meat, etc. 28． The three-flavor sauce is a mixture of garlic juice, ginger juice and green pepper. It is green. It is suitable for mixing with meat and vegetables, such as braised cabbage heart, tripe kernels, three-flavor chicken, etc. It has a unique flavor. 29. The ingredients for spicy sauce are soy sauce, vinegar, sugar, salt, monosodium glutamate, chili oil, sesame oil, pepper noodles, sesame powder, onions, garlic, and ginger. Just blend the above ingredients. Used to mix with main ingredients, suitable for both meat and vegetables, such as: spicy chicken strips, spicy cucumber, spicy tripe, spicy waist slices, etc. 30. The five-flavored ingredients are incense, coriander, pepper, cinnamon, tangerine peel, grass fruit, galangal, hawthorn, ginger, green onion, soy sauce, salt, Shaoxing wine and fresh soup. Add the above spices to the soup and bring to a boil, then add the main ingredients and cook Soaked until rotten. Used to cook meat raw materials, such as: five-spice beef, five-spice braised chicken, five-spice chews, etc. 31. Sugar and oil juice uses white sugar and sesame oil. After mixing with vegetables, it will have a white and sweet flavor, such as cucumbers with sugar and oil, lettuce with sugar and oil, etc. [Edit this paragraph] How many methods are there for cooking cold dishes? There are 6 ways to make cold dishes: raw mix, cooked mix, raw and cooked mix, spoon mix, warm mix, and clear mix. [Edit this paragraph] What are the characteristics of cold dishes? The characteristics of mixed vegetables are: a wide range of ingredients, easy operation, fresh and tender raw materials, refreshing taste, and can be divided into spicy, salty, sweet and sour. It can preserve more nutrients of main and auxiliary ingredients, making it a delicious dish that can be paired with wine. [Edit this paragraph] What is raw mix? Give examples to illustrate the characteristics of dishes. The raw mix is ??mainly mixed with fresh fish, beef tenderloin, and green radish. After initial processing, the main and auxiliary ingredients are cut into thin strips and mixed with seasonings, so it becomes raw mix. If you want to mix raw fish, choose a live carp and cut it along the tail. After bleeding, cut the fish meat under the spine and cut it into shreds. Put it in a bowl and add rice vinegar to kill it twice. Serve with fresh cucumber shreds, water radish shreds and coriander segments. , minced ginger, minced garlic, chili oil, sesame paste, mustard brine, refined salt and other seasonings, mix well and eat. Features: Very sour and spicy, refreshing and appetizing, it is a good match with wine and food.
[Edit this paragraph] What is cooked mix? Give examples to illustrate the characteristics of dishes. Choose cooked boneless chicken, duck, meat and seafood, cut into thin strips and thin slices, put on a plate, add salt, MSG, chili oil and other seasonings, mix evenly and serve on the plate, so it is called cooked mix. For example, mixed with shredded chicken, winter bamboo shoots, and shredded pork spinach, the colors are white, beige, and green, and the taste is salty, sour, and spicy. Select cooked animal muscles and crisp and tender vegetables, cut them into thin strips, add seasonings and mix well, which is called raw and cooked mix. Such as stir-fried pork noodles, features: salty, sour and spicy taste, refreshing and appetizing, not greasy. [Edit this paragraph] What is spoon mixing? Give examples to illustrate the characteristics of dishes. Mixing evenly is a transformation method of mixing raw and cooked dishes, which is suitable for cold dishes in autumn and winter. Pull the mixed stir-fried pork into skin, add rice vinegar, soy sauce, chili oil and mustard marinade to stir-fry with a frying spoon filled with base oil, take out the spoon and put it on a plate. Features of the finished product: The taste is the same as that of stir-fried pork skin, but the difference is that it is warm but not hot. [Edit this paragraph] What is warm mix? Give examples to illustrate the characteristics of dishes. Warm mixing is also a conversion method of raw and cooked mixing. Arrange the stir-fried and pulled pork dishes, add shredded pork, cut the vermicelli into strips, blanch with boiling water in a slotted spoon, pour into the dish, add seasonings and mix well. Features of the finished product: The taste is the same as that of stir-fried pork skin, and the temperature of the dish is lower than when stir-fried, but higher than when cooked. [Edit this paragraph] What is clear mix? Give examples to illustrate the characteristics of dishes. Clear mix is ??a high-end dish among mixed dishes, with strict quality requirements for the main ingredients and few varieties. Generally, sea cucumber, fresh shrimp, cooked chicken breast and orchid slices are used as the main ingredients. Cut into shreds or cut with razor blades, blanch and put on a plate, add seasonings such as refined salt and MSG, and mix evenly into a plate shape, which is called clear mixing. For example, the three delicacies mixed with water are characterized by: salty taste, light and palatable, crisp and tender texture, and rich in nutrients.