1. Side dishes determine the quality and quantity of dishes

Of course, the quality of dishes also depends on many factors such as knife skills, heat, cooking techniques, seasonings, etc., but side dishes are one of them. A very important factor. Because the selection of raw materials and the determination of the proportions of various raw materials, whether the proportions of main and auxiliary ingredients are appropriate, and whether the content of the entire dish is scientific, are closely related to the quality of the dishes. The quantity of a dish refers to the quantity of various ingredients in a dish. Although there are generally specifications to follow, can the preparer of dishes follow the specifications? This is a problem. If the ingredients and proportions are unreasonable, the quality and quantity of the dishes will be affected.

2. Side dishes basically determine the color, aroma, taste, and shape of the dish

Dishes have their own unique colors, and some of this color comes from the main ingredients themselves, such as white-cut chicken, Its color is a combination of white meat and slightly yellowish skin. Some come from the combination of main and auxiliary ingredients, such as "Cooked Seven-Star Crab", which mixes shrimp paste with mushrooms, red meat, and minced ham and then embeds it into each piece of crab meat, and adds a green bean on top to make the color bright and beautiful. The combination of main and auxiliary ingredients or the combination of various pigments to determine the color of the dishes and add color must rely on the garnishers to match the raw materials well.

Although the flavor of a dish ultimately depends on the cooking seasoning, the various raw materials of the dish have their own inherent taste. A reasonable and appropriate combination of raw materials can make the main flavor stand out, otherwise it will dilute it. Delicious with exclusive dishes. For example, roasting fish with appropriate amounts of shredded ginger, shredded green onions, and red pepper can remove the fishy smell and make the fish taste more prominent.

Many of the shapes of dishes require the help of ingredients. For example, "Stuffed Golden Carp and Shrimp" uses shrimp and chicken breast as the main ingredients and kneads it into the shape of a golden carp. It needs to be cut into triangles of cooked ham to make fins. Green beans are used as fisheyes. Proper garnishing can make the dish beautiful, otherwise it will affect the shape. It can be seen that side dishes are directly related to the color, aroma, taste and shape of the dishes.

3. Side dishes determine the nutritional value of the dishes

After the design is determined, the reasonable configuration of various nutritional components of the dishes for a banquet needs to be reflected in each dish. come out. Side dishes should conform to the standard design of each dish. Different raw materials have different nutritional content. Even the same raw material has different nutritional content due to different parts. Vegetables contain a lot of vitamins, and meat contains a lot of protein and fat. If a dish contains both vegetables and meat, the proportion must be accurately controlled so that the dish can have optimal coordination and complementation of nutrients. This is the function of side dishes.

4. Side dishes determine the cost of the dish

The same raw material is divided into grades, fine and coarse; although there are certain standards for the number of raw materials required for a dish, , but the variability is large in actual work. If you feed too much, the restaurant will lose money, which is not in line with business principles. On the contrary, consumers will suffer losses, which also violates business principles. Side dishes are a key link in controlling costs, conducting economic calculations, and implementing fair and reasonable operations.