1) rotten, expired and unqualified ingredients shall not be used.

(2) The temperature of the dishes must reach 61-71 degrees.

(3) The dishes must be made according to the requirements of product standards.

(4) the dishes must be served accurately, so that the weight is insufficient, the knife work is uneven, and the standard is not standard.

(5) The baked products must be golden yellow with crisp skin and tender inside.

(6) Dishes must be loaded when they are produced, and they should be full, natural and straight, and the dishes should not occupy the edge of the basin.

(7) sundries, foreign objects, pests, flying insects, etc. shall not appear in the finished dishes.

(8) All dishes are produced without stale raw materials, corruption and deterioration.

(9) Food additives that violate national food safety regulations shall not be used.

(11) The products of dishes should be packaged in a hygienic standard, and the containers must be free of dirt, gaps and damage.

(11) prepare the corresponding seasoning for the dishes that need to be equipped with seasoning.

(12) The dishes are required to reflect the flavor characteristics of the dishes, highlight the color, aroma and taste of the special flavor, and avoid excessive taste.

The above 12 systems of kitchen products are all. Rules, regulations and standards used in this kitchen cold dish department