The knife for cutting and matching is mainly to cut some large meat and fish, such as kidney flower and crucian carp.
Cold dishes are mainly based on the beauty of the products, and the knife work pays more attention to the placement and shape removal of food. Such as: white temporary chicken, white cut sheep meat, salmon, etc.
Specifically, if you want to learn related knowledge, I recommend that you look at two kinds of related books, namely, Cooking Technology and Cooking Raw Materials, which are used in the technical school chef class.