cold dishes are commonly called cold meat or cold dishes in the catering industry. It is a dish with a unique style and strong technical skills. It is cold when eaten for hours, and it is called cold dish.

2. What are the characteristics and requirements of cold dishes?

most of the main raw materials for cold dishes are clinker, so it is quite different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye.

(1) In terms of cooking methods, cold dishes must not only meet the requirements of dry flavor, crispness and refreshing taste, but also be delicious.

(2) according to the requirements of different varieties of cold dishes, it should be crisp, tender and fragrant or refreshing without soup or greasy.

(3) Knife cutting is the main process to determine the shape of cold dishes. The operation must be careful, neat and beautiful, equal in size and uniform in thickness, so that the shape of the cold dish after the knife change can meet the requirements of dish quality.

(4) It is required to harmonize the colors between dishes, between auxiliary materials and main materials, between seasonings and main materials, and between dishes and containers when putting plates together. The shape should be artistic and generous, so that the cold dishes after being put together and put on the plate present excellent, colorful and vivid aesthetic feeling.

(5) Pay attention to nutrition and hygiene. Cold dishes should not only be beautiful in color, fragrance, taste and shape, but also pay more attention to the adjustment of nutrients and their vegetarian dishes among various dishes, so that the prepared dishes can meet the requirements of nutrition and hygiene and improve human health.

(6) When putting cold dishes together, we should pay attention to saving raw materials, and try our best to reduce unnecessary loss on the premise of ensuring quality, so as to make the best use of raw materials.

3. What are the steps and methods of cold dishes?

Dishing cold dishes can be roughly divided into three steps and six methods:

(1) The three steps of dish-loading: whether it is "single dish", "double dish" or "assorted dish", it must be properly used according to the original shape of raw materials and the different shapes of blocks, slices, strips and filaments treated by knives. Generally, when loading plates, there are three steps: bottom, edge and surface. The first step is to bottom the plate, that is, when loading the plate, put some broken materials and irregular blocks and sections of ingredients at the bottom of the plate, and the second step is to surround the edge, also known as "sector", that is, cover the broken materials at the bottom around with relatively neat clinker; The third step is to install the surface, and arrange the clinker with the best quality, the neatest cut, the most uniform arrangement and the most beautiful appearance on the disk surface.

(2) Six methods of plate loading: 1. Row: The clinker is arranged in a plate in a row, and most of the raw materials for plate loading are thick squares, waist blocks and ovals. Row, there can be a variety of different row methods, such as "ham", stacked in zigzag, stacked layer by layer, can discharge a variety of colors. 2. Stacking: the clinker is stacked in a tray, which is generally used for a single tray. Piles can also be colored into patterns, and some can be piled into beautiful pagodas. 3. Stacking: The processed clinker is neatly stacked one by one, generally in a trapezoid shape. 4. Surrounding: arrange the cut clinker into a ring and surround it layer by layer. Many patterns can be made by enclosing. Some put a layer of auxiliary materials around the arranged main materials to set off the main materials, which is called the edge. Some surround the main ingredients with flowers, and the middle is decorated with auxiliary materials into flower hearts, which is called row wai. 5. Pendulum: It is to use a variety of knife methods, use clinker with different shapes and colors, and put them into various shapes or patterns. This method requires skilled technology to pose vivid and vivid shapes. 6. Covering: the clinker is first arranged in a bowl or on the knife surface, and then turned into a dish or on the vegetable surface.

4. what should I pay attention to when making cold dishes?

6 points should be paid attention to when cold dishes are mixed: 1. All colors should be properly matched and similar colors should be spaced apart; 2. All kinds of raw materials with different textures should be matched with each other, soft and hard. The raw materials that can be shaped should be neatly placed on the surface, and the small raw materials can be at the bottom; 3. Attention should be paid to diversification. The cold dishes in a banquet should not be the same, but should be varied; 4. Pay attention to the matching of tastes, and a cold dish should have as many flavors as possible; 5. Pay attention to the change of seasons, which should be light and refreshing in summer and mellow in winter; 6. Pay attention to the selection of containers, so that raw materials and containers can be coordinated. "

5. What are the requirements for cold dishes?

1. Pay attention to the matching and setting off of colors. 2. "Hard surface" and "soft surface" should be well combined. 3. The pattern and form of the pendulum should be varied. 4. Choose containers well. 5. It is necessary to prevent different tastes of raw materials with soup from "cross-smelling" each other.

in addition, special attention should be paid to hygiene when making cold dishes.

6. what are the assorted cold dishes?

there are many ways to spell cold dishes. From the formal point of view, there are six kinds of platters: single platter, double platter, three platters, four platters, assorted platters, and color platters. Among them, the forms of color platter are arranged and stacked. Ring type. Pattern, etc.

7. What are the cooking methods of cold dishes?

there are 13 cooking methods for cold dishes, namely, mixing, marinating, frying, crisp, sauce, pickling, waxing, deep-fried marinating, braised in oil, frozen, boiled in white, fermented and rolled.

8. What is mixing? What are the common condiments for dressing vegetables?

mixing, the main ingredient is raw or cold clinker, which is cut into shapes such as silk, chips, diced and minced, and then mixed with various condiments.

The main condiments commonly used in mixed dishes are soy sauce, vinegar, sesame oil, Chili oil, garlic paste, mustard, sugar, monosodium glutamate and refined salt.

9. How many cooking methods are there for mixing cold dishes?

there are six ways to mix cold dishes: raw mixing, cooked mixing, raw and cooked mixing, spoon mixing, warm mixing and clear mixing.

1. What are the characteristics of mixed cold dishes?

the characteristics of mixed vegetables are: wide range of materials, convenient operation, fresh and tender raw materials, refreshing taste, big sour and spicy, salty and sour, sweet and sour, which can preserve more nutrients of main and auxiliary materials, and is a delicacy to accompany wine.

11. What is raw mix? Give examples to illustrate the characteristics of dishes.

raw mixing mainly includes fresh fish, beef tenderloin and green radish. After primary processing, the main and auxiliary materials are cut into filaments and mixed with condiments, so it becomes raw mixing. If raw fish is mixed, choose live carp to cut a knife along the tail, after bleeding, stick the fish under the spine, cut it into shredded fish, put it in a bowl, add rice vinegar and kill it twice, and mix it with fresh shredded cucumber, shredded water radish, parsley, Jiang Mo, minced garlic, Chili oil, sesame sauce, mustard halogen, refined salt and other seasonings. Features: it is sour and spicy, ventilated and appetizing, and it is a delicious food with wine.

12. What is cooked mixing? Give examples to illustrate the characteristics of dishes.

Choose cooked boneless chicken, duck, meat and seafood, cut them into filaments and thin slices, put them on a plate, and add seasonings such as refined salt, monosodium glutamate and Chili oil to mix them evenly, so it is called cooked mixing. Such as shredded chicken and winter bamboo shoots, shredded pork and spinach, the color is white, beige and green, and the taste is salty, sour and spicy.

13. What is raw and cooked mix? Give examples to illustrate the characteristics of dishes.

Choose cooked animal muscles and crisp vegetables, cut them into filaments, add seasonings and mix well, which is called raw and cooked mixing. Such as fried meat and skin lifting, features: salty and sour taste, ventilation and appetizing, refreshing and not greasy.

14. What is spoon mixing? Give examples to illustrate the characteristics of dishes.

Uniform mixing is a transformation method of raw and cooked mixing, which is suitable for cold salad in autumn and winter. Peel the stir-fried meat, stir-fry it in a frying spoon with base oil, add rice vinegar, soy sauce, Chili oil and mustard halogen, take it out and put it on a plate. Features of the finished product: the taste is the same as that of fried meat, but it is warm but not hot.

15. What is warm mixing? Give examples to illustrate the characteristics of dishes.

warm mixing also belongs to the transformation method of raw and cooked mixing. Arrange the dishes of fried meat and skin-lifting, add shredded pork, cut the sliced vermicelli, put it in a colander and heat it with boiling water, pour it into the dish plate, add seasoning and mix well. The characteristics of the finished product: the taste is the same as that of fried pork skin, and the temperature of the dish is lower than that of spoon mixing and higher than that of cooked mixing.

16. what is clear mixing? Give examples to illustrate the characteristics of dishes.

clear mix is a top-grade dish in mixed vegetables, with strict quality requirements for main ingredients and few varieties. Generally, sea cucumber, fresh shrimp, cooked chicken breast and blue slices are used as the main materials. Shredded or covered with a blade, baked, put on a plate, add seasonings such as refined salt and monosodium glutamate, and mix evenly to shape the plate, which is called clear mixing. For example, it is fresh and salty, light and palatable, crisp and tender, and rich in nutrition.