The concept and connotation of the quality of kitchen dishes mainly refers to the synthesis of color, aroma, taste, shape, container, quality, temperature, nutrition and hygiene of dishes. For example, the color is the skin of vegetables. Color pursues nature and color pursues beauty. Incense is the smell of vegetables (vegetables are panting and breathing). Shape is the posture of the dish, and the chef should have an aesthetic view and give the dish shape and posture.

Introduction:

Dishes refer to all kinds of dishes. Such as: Taiji Baiyu Jade Liquid Soup, Fish Head with Chopped Pepper, Small Fried Meat, etc. "Book with the Master": "When you are old, you will be guaranteed. Every time you see a request, you will be asked to recommend something. " Song Hongxun's Biography of the Valley: "The first course is onion."

A dish refers to a dish, and every hotel has dozens of dishes for customers to choose from, such as braised pork from grandma's house, fish head with chopped peppers, and small fried meat. Plus the photographic pictures of the dishes, and then design and print through the recipe production company, which is more convenient for customers to choose at a glance.