How many dishes are usually served at a banquet?

I, the meaning and role of the feast

Feast is for people to gather for certain social purposes and food, with a certain specification quality of a set of dishes.

1. Highlight the feast in the specifications of the quality of the requirements of the feast, the feast of the dishes must be supporting the combination of dragon, and must have a certain quality. The dishes should be rich in color and variety, and the tastes and forms of the dishes should be diversified, and they should be served according to the specified procedures.

2. Highlight the role of the feast. Enhance the warm celebration, solemn commemoration of the atmosphere or to promote friendship.

Second, the types of feasts

China's traditional feasts characterized by 8-10 people a table, sitting around the food, the most widely used, divided into two kinds:

1. Is our national form of the authentic feast, characterized by the elegant form, the atmosphere is grand. The whole set of dishes by the cold dishes, hot fried dishes, dishes, snacks, sweets and fruits, and other components, while the hot dishes.

2. casual meals. Is a more casual dinner, is a simplified form of banquet seat. Characterized by the formality, the atmosphere is more flexible than formal banquets, much more casual, dishes can be based on the hobbies of the guests and hosts, optional. Suitable for entertaining guests and other occasions.

3. Not our traditional feast form, but absorbed the characteristics of the feast form of Western food, the atmosphere is lively, the form of freedom. This feast is mainly cold dishes, hot dishes, snacks, fruits as a supplement, all kinds of dishes are placed on a large table, the seat is not fixed, the guests can take their favorite dishes at will.

Three, the banquet dishes configuration.

Feast dishes are selected and combined with a comprehensive whole, not only the configuration of various types of dishes to be coordinated, but also from the overall perspective of each specific dish, from the quality of each other's quantity and color morphology and taste of the dual relationship between the starting point, carefully configured.

1. The composition of the feast dishes:

① Cold dishes (cold dishes). Such as: four single plate, four double spell, four triple spell, fancy cold dish, assorted platter.

② hot fried dishes. Generally require the use of fast techniques such as: slip fried, stir-fried, fried, slipped, exploded, braised, etc. in order to achieve the diverse requirements of taste and appearance of the dishes.

3 dishes. Cooked from the whole, the whole piece, the whole raw material, mounted on a large plate (or large soup bowl) on the table.

④ Beets. General use of honey sauce, pulling, frozen, steamed and other cooking methods, most of them are served while hot, summer season there are also for cold food.

5 Dim Sum. In the feast commonly used cake, dough, noodles, flour, packets, dumplings and other varieties, using the type and thickness of the finished product depends on the feast specifications of the high and low, high-level feasts shall be made into a variety of colorful snacks.

Some feasts in addition to the above five dishes, but also fruit.

2. The proportionality of the various types of dishes in the feast

In the configuration of the feast should pay attention to the cost of cold dishes, hot fried dishes, vegetables, snacks, desserts, the proportion of the cost of the whole feast in order to maintain a balanced quality of the various types of dishes in the whole feast to prevent the cold dish is too good, the hot fried dishes are too poor or the opposite phenomenon.

①General feast. Cold dishes accounted for about 10%, about 40% of the hot fried dishes and snacks accounted for 50%;

② medium feast. Cold dishes accounted for about 15%, about 30% of the hot dishes, dishes and snacks accounted for 55%;

③ high feast. Cold dishes accounted for about 20%, about 30% of the hot dishes, dishes and snacks accounted for 50%.

3. The number and quality of feast dishes

The number and quality of feast dishes directly affect the specifications and level of the feast, must be well mastered.

①In quantity. The total should be an average of about one catty per person to eat net material as a principle, the number of dishes due to the specifications of the feast high and low, and there are from twelve to twenty different. It should be noted that the number of dishes less feasts each dish should be more plentiful, the number of feasts, the number of each dish can be reduced.

To *** there are twelve dishes feast, for example, cold pots of raw materials total *** for two to three pounds, the number of each hot fried dishes for six to eight two, the number of each big dish in one point five pounds to two point five pounds.

② quality of the mastery of two points:

1) according to the mastery of the level of the feast, and in order to ensure that there is a sufficient number of dishes under the premise of the main ingredients, auxiliary materials from the mixing of the mastery of the specifications of the feast on the high and low.

(2) Selection of materials should be appropriate. The quality of different types of varieties of precious and general difference, even if the same kind of raw materials, varieties of different quality is also a big difference.

Four, the beautification of dishes and famous dishes, the configuration of specialties

1. Such as: cold dishes in the fancy cold dishes; hot fried dishes and large dishes symbolic fancy dishes, ingredients processed into willow leaf shape, butterfly shape, free shape and other shapes; hot fried dishes surrounded by dishes.

2. Famous dishes, the configuration of specialties. In the feast dishes, with a rich local flavor of the special dishes and famous dishes.

Fifth, the feast dishes of color, aroma, taste, shape, ware with

Sixth, seasonal feast dishes

Seventh, the configuration of the feast snacks and desserts

Feast in the snacks have two to three, pay attention to the appropriate mix of sweet and salty, wet and dry. High-grade feasts should also be made into colorful snacks. Sweet dishes (sweet soup) in the feast is usually one, at most two.

Eight, the preparation of the feast

1. the development of the feast menu;

2. costing;

3. whether the raw materials are equipped with a complete;

4. to do a good job of preparation;

5. according to the requirements of the dish, the color, aroma, taste, shape;

6. cooking method is complex, long heating time should be beforehand Cooking;

7. Check the stove;

8. Check all utensils. Such as plates, dishes, bowls, etc.

9. Arrange the division of labor;

10. Do all cleaning and sanitation work carefully.

9, feast dishes serving procedures