2. When were the five special dishes served in the cold dish room?

3. What are the five characteristics of cold dishes?

4. What are the five specialties and four diligence in the cold dish room?

1. Five specialties in cold dish room refer to special personnel processing, special room production, special tools, special refrigeration and special disinfection equipment.

2. Cold dishes, commonly known as cold meat or cold dishes in the catering industry.

3. Cold dishes with unique style and strong skills are put together. The main raw materials of cold dishes are mostly clinker, so this is different from the cooking method of hot dishes.

4. Requirements for making cold dishes in catering industry: Before processing, carefully check the processed food. If deterioration or other abnormal sensory properties are found, they shall not be processed.

5. The special room should be made by special personnel, and non-operating personnel are not allowed to enter the special room without authorization.

6. Operators in special rooms shall meet the requirements of Item 4 of Article 12 of this specification.

7. Disinfect the air and operating table in the special room before each meal.

8. If ultraviolet lamp is used for disinfection, it should be turned on for more than 30 minutes when no one is working, and records should be made.

9. Special equipment, tools and containers should be used in special rooms, which should be disinfected before use and cleaned and kept clean after use.

10. Vegetables, fruits and other food raw materials used for making cold dishes shall not be brought into the cold dish room without cleaning.