It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with a chef in a restaurant.

Professional chef schools will provide materials, not just theoretical knowledge, but also many practical training courses. Students can not only learn systematically, but also operate well.

The quality of the cold dishes will directly affect the diners’ impression of the feast. The cold dish platter is a natural and clever combination of various types of cold dishes, so it requires more sophisticated knife skills, more coordinated color matching, and more beautiful plating shapes, etc.

To make a cold dish platter, you must first understand the basic knowledge and specific operating steps of the cold dish platter. Traditional cold dish platters come in six different formats: double, triple, quadruple, fifth, assorted scenes, and cold assortments of colors. When making a platter, there are three steps: base, rim, and cover.

Extended information

Be sure to choose fresh vegetables when making cold dishes, rinse them several times with clean water, and dig out the dirt in the grooves. After washing the vegetables, blanch them in boiling water for a few minutes, remove them and then cut them. It is best to sterilize the knives and chopping boards used for cutting cold dishes with boiling water. Do not use knives for cutting raw meat or other unwashed vegetables to cut cold dishes. Otherwise, the previous cleaning and disinfection work will be in vain.

When mixing cold dishes, use clean chopsticks and do not mix with your hands. Generally, some onions, garlic, minced ginger and vinegar can be added to cold dishes, which can not only season but also play a role in sterilization and disinfection.

Baidu Encyclopedia-Cold Dishes