01, knife work to neat cold dish plating process, the most basic is to have skilled knife skills, because knife work is the main factor in determining the beauty of cold dish modeling, skillful knife is to create a high-quality cold dish platter of the fundamental guarantee.

Most of the cold dishes are first cooked and then cut with the cooked cold dishes, plating, pay special attention to neat, beautiful, especially high requirements for knife work. Cut with cold dishes, according to the different nature of the raw materials should be flexible use of knife techniques, knife work of light, heavy, slow, urgent to have a measure, no matter which form, should be neat and clean.

Shape in line with the quality requirements, so in addition to mastering the general cut raw material knife, but also to master the sawing, shaking knife cut, flower knife cut and a variety of carving knife.

02, the color to be harmonious

Cold dishes in the color scheme, not like painting as a random allocation of color, only on the inherent color of the food ingredients and the color of the cooking with the color, in order to get the platter color wither pleasing to the eye.

Cold dishes on the plate in the hue of a good deal, not only help the shape of the beauty, but also to show the content of colorful. Pieces of the general use of contrasting colors to match, avoid the use of the same color and similar color patchwork, whether it is a table seat of cold dishes, or a plate of cold dishes, should pay attention to this point.

Colors should be colorful but not vulgar, light and not vegetarian. Also need to pay attention to color matching according to the change of seasons, winter warm color, summer cold color, spring and autumn flower color. Correctly using the law of color matching, in order to give guests a colorful and harmonious, comfortable and pleasant feeling.

03, plating to be reasonable

Paneling does not only refer to the shape and color of the dishes, but also involves the taste of the dishes juice, so the plating must take into account the taste of the dishes juice with each other, especially the platter of assorted platters and flowers and cold dishes should pay more attention to the taste of the heavy and light flavor, more juice and less juice to separate.

Because of the different means of seasoning, there is a need to pour sauce, there is no need to pour, and sauce thick, thin, and different, and therefore should pay attention to the need to add the marinade set together, do not need to be set together marinade (to the combination of block surface), otherwise it will be? string flavor? and interfere with each other.