Third, formulate standards for cutting and blending raw materials. Cutting and matching is the core of food cost control and the main link to ensure product quality. There must be a strict standard for cutting and matching. For example, the size and thickness of raw materials must be consistent when cutting, and the proportion of main ingredients and ingredients should be quantified when side dishes are prepared. For the same dish, prepare the same price and specifications. There should be no more today and no less tomorrow, and the specifications, quality and styles should be unified. Managers should always check whether the specifications and standards are implemented in the ingredients and whether tools such as weighing, counting and measuring are used to ensure the catering cost and safeguard the interests of customers. Fourth, make cooking standards for dishes. The quality of cooking not only reflects the qualified degree of kitchen processing, but also relates to the sales image of the restaurant. Cooking time, heating time, the proportion of various flavors and the color, aroma, taste, shape and container of each dish should be standardized, which is often called "standard menu". Each dish should indicate the raw materials, preparation methods and characteristics, including what container device is used, the style and temperature after cooking, and attach photos to facilitate the chef to further master. As long as the chef operates according to the standard, no matter who cooks, the standard is the same. Fifth, formulate the hygienic standard for plate loading. Choose the appropriate utensils according to the shape, category, color and quantity of each dish. For example, you should use a flat plate for cooking, a soup pot for cooking, a long plate for the whole plate, and a special plate for hot pot, steamer, ceramic pot and glassware. In order to make dishes more beautiful and stimulate appetite, fruits and leafy vegetables can be used for ornament and decoration. At the same time, we should also pay attention to the hygiene standards of dishes, so that the containers are free from dirt, cracks and damage. The loading of finished products can be monitored from the aspects of operation specifications, production quantity, vegetable delivery speed, vegetable temperature, leftovers and so on. Do a good job in process inspection, finished product inspection and all-staff inspection, so that the quality control of products can be truly implemented. At the same time, pay attention to quality feedback and customer evaluation in order to improve the work in time. High-quality products are produced under strict and comprehensive quality management. Eliminate many factors that may cause unqualified products in the process flow, introduce and use scientific and advanced equipment, provide reliable guarantee for product quality, form a relatively stable scientific system for producing excellent products, implement the combination of prevention and inspection, put prevention first, change "after-the-fact inspection" into "before-the-fact process control", and gradually put the kitchen on a standardized, scientific, institutionalized and programmed track.