0 1, the cutter should be neat. In the process of cold dish assembly, the most basic thing is to have skilled knife-cutting skills, because knife-cutting is the main factor to determine whether the shape of cold dish is beautiful or not, and skilled knife-cutting is the fundamental guarantee to create high-quality cold dish assembly.

Most cold dishes are cooked first and then cut. After the cold dishes are cooked, special attention should be paid to neatness and beauty when the dishes are loaded, and the requirements for knife workers are particularly high. When cutting cold dishes, we should use the knife cutting method flexibly according to the different properties of raw materials. Knife cutting should be light, heavy, slow and urgent, no matter what form, it should be uniform.

The shape meets the quality requirements, so in addition to mastering the general knife method for cutting raw materials, we must also master the sawing method, shaking knife method, flower knife method and various carving knife methods.

02. Colors should be harmonious.

The color matching of cold dishes can't be as casual as painting. Only the inherent color of food raw materials can match the color after cooking, and a pleasing color can be obtained.

The color of cold dishes is well handled, which not only contributes to the beauty of modeling, but also shows rich and colorful content. Generally, contrasting colors are used to avoid the same color and similar tone. Whether it is a table of cold dishes or a plate of cold dishes, we should pay attention to this.

The color should be bright but not vulgar, but not dull. In addition, we should also pay attention to the color matching according to seasonal changes, such as warm colors in winter, cool colors in summer, and spring and autumn colors. Only by correctly using conventional color matching can guests feel harmonious, comfortable and happy.

03, loading should be reasonable.

Dishes refer not only to the shape and color of dishes, but also to the taste and juice of dishes. Therefore, when loading vegetables, we must consider the combination of the flavor and juice of the dishes, especially when the platter is put together with cold dishes of different colors, and we should pay more attention to separating the heavy ones from the light ones and the juicy ones.

Because of the different seasoning methods, some need to add water, some don't need to add water, and the thickness of the sauce is different. Therefore, we should pay attention to putting the ones that need to be pickled together, not the ones that don't need to be pickled (pieces), otherwise it will? Smell? And interfere with each other.