If taste is the soul of a dish, then hygiene is the foundation of the dish. Hygiene is the peace of mind project of catering. The dishes produced in the restaurant have a series of quality standards. Especially hot dishes must be cooked, rotten, crisp, soft, slippery, tender, clear, fresh and crisp, and there must be no half-baked phenomenon. Cooking school, New Oriental, Nanchang, Jiangxi This is a detailed analysis of the quality standards of hot dishes.

1. Vegetables must be cooked and crisp, green in color and crisp in taste, and cannot be fried.

2. The sauce should be thin and less, even, wrapped and bright, and there should be no oil or soup at the bottom of the plate to prevent the vegetables from overflowing excessively.

3. The taste of the soup should be fresh and the soup should be milky white, and there should be no oil slick.

Quality standard of hot dishes

4. Meat dishes should be rotten. It is strictly forbidden to use chemical raw materials such as sodium nitrite, and the amount of loose meat powder and edible powder should be strictly controlled.

5. Fried dishes should be crisp, golden yellow, oily and greasy.

6. Seafood must be fresh, light in taste, not strong in flavor, original in flavor, not old, not biting, absolutely not biting or fishy.