The banquet feast usually consists of tea, coleslaw, head pots (roasted brine platter or sashimi), soup, hot dishes, main course, snacks, fruits and drinks. Menu design is appropriate, customer satisfaction and restaurant turnover, profits have a direct nutrition. In view of this, ordering should master the following electromechanical common sense:
1, master the "six know" and "three understand"
Six know: know the number of tables, know the number of people, know the identity of the host, know the nature of the banquet, know the feast standard, know the time of the meal.
Three understandings: understand the special requirements of the guests, understand the hobbies of the guests, understand the habits of the guests.
To master the "six know" and "three understand" before ordering, ordering will be able to count, such as the guests each time to store consumption is very high, can not promote low-priced dishes; such as the guests are to talk about the occasion, it is necessary to point to the body of the modeling of good dishes; such as the guests are in a hurry, it is necessary to be flexible and flexible, it is necessary to be flexible and flexible. Guests are in a hurry, we must be flexible, do not point production methods more complex dishes.
2, dish name auspicious, elegant, into a double taboo single
Guests to high-level restaurant banquet, generally have a festive, talk about business, will be friends and other properties. Guests to the banquet mood is pleasant and happy, in the point of order to the guests recommended dish name to be auspicious and elegant, such as celebratory feasts, dish name to reflect the festive atmosphere; such as business banquets, dish name to reflect the characteristics of friendship and business prosperity, etc.; such as birthday feast, avoid point beef, melon, tofu and other dishes; such as white feasts, usually point seven dishes, avoid point soup.
3, pay attention to seasonal changes and seasonal dishes
According to the general laws and customs, the summer and fall seasons, hot weather, people like a little lighter dishes, winter and spring weather is colder, like rich hot soup dishes, such as all kinds of game, hot pot.
Summer, out of frozen desserts or juice, sugar cane water; winter, it is out of hot drinks, hot juice. In the dishes in winter, it is appropriate to order some pot dishes or pot dishes, so that the dish is not easy to cool and warm.
4, pay attention to the shape of the matching
Cantonese cuisine main and auxiliary materials, ding with ding, silk with silk, block with block. In the whole table of dishes should also consider the coordination of each dish shape grid, such as a table of dishes do not point 2 or more than 2 d dishes.
such as: celery and summer fruit fried chicken, gold medal fried king point in a menu will not be very good.
5, pay attention to the cooking method of matching
Composition of a table to be cooked in a variety of ways should be chosen. Different cooking methods can make the dishes produce different flavors, different shapes. If you only use one or two cooking methods, although the ingredients of the dishes are different, but the color, flavor and shape will be similar and monotonous. Therefore, strive to cook the dishes do not collide, according to the customer's taste and raw materials, flexible to recommend a variety of cooking methods.
For example: the menu has a pan-fried silver snow fish, do not order a pan-fried French foie gras or Cantonese fried fish mouth.
6, give the color changes and meat and vegetable collocation
A table banquet arranged by the color of the dishes should be coordinated, the dishes and the dishes between the colors should be different, the dishes of meat and vegetables should be reasonable. Meat dishes more will make people feel tired mouth to eat, vegetarian dishes more will make people feel tasteless, will dilute the atmosphere of the banquet. A table just right feast should try to recommend the store's specialties level chef's specialty dishes, so that both the characteristics of the publicity of the store, but also a good way to avoid the shortcomings of the strengths.
For example: a menu of lobster, suckling pig, pigeon,
7, pay attention to the taste of the whole with
Feast dishes the quality of the key to the taste of the equipment, especially in the overall taste with the so-called overall taste with the so-called taste of the whole with the taste refers to the taste of the dishes have a sour, sweet, bitter, spicy, salty, fresh, etc., respectively, in the recommendation of the dish, pay attention to the use of different dishes Flavor, try to repeat as little as possible is preferred.
For example: point a abalone, generally do not recommend abalone sauce potato, braised shark's fin series in the flavor are similar, partial rich.
8, the overall combination of arrangements to be coordinated, appropriate
In the development of the menu, in addition to mastering the meat and vegetables, light and thick, nutritional principles, but also pay attention to the menu combination of arrangements to be coordinated, appropriate, hot and cold dishes, meat and vegetarian dishes should be the right ratio. On the table, the same raw materials of the dishes to be spaced on the similar shape of the dishes to be spaced on the similar flavors of the dishes to be spaced on the banquet with a sense of hierarchy.
This point is very important, here managers are very easy to ignore the point. But the guests will feel y when eating.
9, pay attention to the amount of dishes, grade with
10-12 people with a banquet generally point 8-10 dishes, hot meat dishes with a card, chicken points 1, pigeon 2-3, pieces of dishes per person 1 piece of soup to be enough for each person to share a bowl of dishes under the wine and rice with appropriate. The dishes for wine and rice should be matched appropriately. The grade of the whole table should be matched reasonably, for example: you can't have a banquet of abalone and shark's fin with 1 steamed fukushou fish. Inside a banquet table, the maximum number of herbal dishes is 1-2.
Note: wedding banquets or ordinary get-togethers, dishes by the piece (ordinary grade in general) can be more than 2 pieces, for example: gold medal garlic bone, 10 people, can be out of 12 pieces, otherwise a table, each person a piece of the plate that is empty. The guest of honor wants to eat one more piece are not. But the high grade of the yuan shells do not have to come out more, can be directly divided into the guests bone dish.
10, according to the purpose of the guests dining, flexible marketing dishes
Business banquet: highlighting the abundance of dishes, generous and decent.
Tasting Banquet: highlight the flavor, to the distinctive local flavor dishes.
Dating Banquet: highlighting the aroma, sweetness and flavor of the dishes.
Casual meals: more affordable.
Gathering meal: require dishes more nostalgic, neat and generous.
Second, the basic format of the menu writing
1, large banquets (wedding banquets, birthday banquets, the Mass Moons, the opening of the company, Zhiqing, etc.)
Note: in the "bubble, fried" and "fried, steak category" between -2 or 3 hot dishes.
Fruits
Desserts
Snacks
Rice, Noodles
Mushrooms, Seasonal Vegetables
Steamed Seafood
Firefum, Buckle
Original Chicken or Pigeon
Soup, Soup
Fried, Steak
Fry, Stir-Fry
Shrimp
Shrimp
Braised brine platter, suckling pig all class
2, high-level political and business banquets
Instructions:
A complete menu should be written on the host and guest's surname or unit name, the content of the banquet, the number of tables, the amount of money, the time, the name of the hall, the dishes, such as the portion of the menu.
The serving procedure of a Cantonese banquet is based on the principles of
first cold, then hot, first main, then secondary, first meat, then vegetarian, first thick, then light, first dish, then point.
Fruits
Desserts
Snacks
Rice and Noodles
Vegetarian Dishes
Meat, Buckle, and Potpourri
Style Woks
Frying, Pan-Frying, and Buckling
Emperor Crab, Hairy Crab, etc.
Steamed Somen Zai, Eastern Star Spot, etc.
Shark's fin and abalone
Soup and soup
Cold dishes, platters and sashimi
Cantonese menu catty writing method:
Two and catty writing. Only and individual writing.
Cantonese food naming methods and name explanation
A, Cantonese food naming methods
1, to cook the method of naming:
such as: pan-fried curium oysters, braised pigeon, steaming Dongxing zebra, etc., which are in the main ingredient before the addition of a method of cooking and naming.
2, to the flavor of the condiments and named:
such as: XO sauce flower branch slice, soy sauce king cod, black pepper salmon head brisket, beef tenderloin with lime juice, etc., these dishes are in the name of the main ingredients in front of the name of the addition of seasoning, with the name of the dishes are usually some juice sauce flavor has characteristics of the dishes.
3, to cooking tools (or containers) named:
such as: roasted goose on the hanging stove, black pepper beef tenderloin iron plate, all kinds of boiled dishes, sand nest fish head (focusing on the sand nest), pot dishes. This type of way to set the name of the dish highlights the cooking and serving this dish of special cooking tools (containers), thus showing the unique flavor of this dish.
4, the shape of the name:
such as: the unicorn Jipin abalone, auspicious name: Dazhanhongtu shark's fins, pine fish, pipa shark's fins, osmanthus fried scallop and so on. The names of these dishes reflect the shapes of the dishes and make the names come to life.
5, to the name of the place:
such as: Zhanjiang white cut chicken, Hainan Dongshan goat, Daliang fried milk, Chen Village powder, Sham Tseng roasted goose, typhoon shelter fried crabs, Shunde fried fish Tsui, Fengcheng fried king and so on. Such dishes dish name marked the origin of the dish, reflecting the local characteristics of the dish.
6, to the color of the name
such as: emerald grilled fish fillet, green drunken goose, colorful fried beef fillet, embroidered cashew nuts, red suckling pig all. The name of such dishes focus on reflecting the color of the dish.
7, the main, auxiliary ingredients mixed and cooking methods named:
such as: celery fried gongluo piece, scallops grilled melon preserved. This type of dish name is more accurate labeling of the main and auxiliary ingredients of the dish.
8, to the flavor characteristics to the name:
such as: crispy chicken, crispy scallion pancakes, brine phoenix claw, slippery cinnamon fish ball and so on. With such a dish name is generally some of the special flavor of the dishes.
9, to the enterprise's signature or the founder of the dish named:
such as: Princess abalone, Southland Court meal packages, the gold medal roast goose, a fried rice and so on.