Cold dish platter

Cold dishes are the first dishes to meet diners at banquets, so they are called "meeting dishes" or "welcoming dishes". Therefore, whether the cold dishes are cooked well or not directly affects the diners' impression of the banquet. Cold dish platter is a natural and ingenious combination of all kinds of cold dishes, so it needs more exquisite knife work, more coordinated color matching and more beautiful plate loading style.

To make cold dish platter, we must first understand the basic knowledge and specific operation steps of cold dish platter. The traditional cold dish platter has six different formats, such as double spelling, three spelling, four spelling, five spelling, scene spelling and color cold spelling. There are three steps when making a platter: bottom, edge and cover. Details are as follows:

1 double spelling:

Is to put two different cold dishes together on a plate. It requires neat and beautiful knives and clear color contrast. Its spelling is varied, and two cold dishes can be placed on both sides of the plate in half; You can also put one cold dish below and the other on top; You can also put one cold dish in the middle and the other around.

Three spells:

Is to put three different cold dishes together on a plate. This kind of platter generally uses a disc with a diameter of 24 cm. No matter from the color requirements and taste matching of cold dishes, or the form of plate loading, the requirements of triple spelling are higher than those of double spelling. The most commonly used form of loading the three products is to divide the dish into three equal parts from the center of the dish, and put a cold dish in each part; You can also arrange three cold dishes into three circles inside and outside, and so on.

3 four fights. The method of serving four platters is basically the same as that of three platters, except for one cold dish. Generally, a disc with a diameter of 33 cm is selected for the four buckets. The most commonly used form of loading the four spells is to divide the disk into four equal parts from the center of the disk, and put a cold dish in each part; You can also put three cold dishes around and one cold dish in the middle. The color and taste of each cold dish in the four spells should be separated.

Four five spells:

Also known as medium platter and color medium platter, it is a cold dish added on the basis of four platters. Five buckets generally choose 38 cm discs. The most commonly used form of loading in Wu Pin is that four cold dishes are placed radially around the disk surface, and one cold dish is placed in the middle; Five kinds of cold dishes can also be placed radially around the disc, and a food sculpture can be placed in the middle for decoration.

5 What scene platter:

It is to put all kinds of cold dishes with different colors and tastes together in a big plate. Generally, a large disk with a diameter of 42 cm is selected to match the scene. What scene platter requires neat and beautiful appearance, exquisite knife work, accurate spelling and coordinated color matching. Assorted dishes are loaded with geometric figures such as circles, five-pointed stars and nine squares, as well as flower shapes such as sunflowers, dahlias, peonies and plum blossoms, forming colorful patterns, giving diners a refreshing feeling.

6-color cold current:

Also known as pictographic platter and craft cold dish, it is a kind of dish with plane, three-dimensional or semi-three-dimensional patterns such as birds and animals, flowers and birds, insects and fish, landscape gardens, etc., which is carefully conceived and combined with exquisite knife work and artistic techniques. Cold-stitching of design and color is a mosaic form with high technical requirements and strong artistry, and its operation procedure is complicated. It is generally only used for high-grade chairs and tables. The cold spell of color requires prominent theme, novel pattern, vivid modeling, realistic modeling and strong edibility. To make a good cold dish platter, we must first practice the basic skills of making cold dishes. First of all, we must master the cooking methods of various cold dishes. Cold dishes are not simple cold dishes, but cold dishes cooked by mixing, soaking, salting, marinating, smoking, freezing, frying, drunkenness, sticking sugar and so on. Only by making these cold dishes well can we provide qualified raw materials for making cold dishes; The second is to have skilled knife skills. The raw materials of cold dish platter are mostly processed before cutting, which is difficult and requires high knife skills. Only by mastering all kinds of knife methods can we cut out the required platter raw materials; In addition, to make a cold dish platter well, you need to have certain artistic skills and creative ability, so as to design and produce a platter with reasonable color matching, elegant appearance and ingenious conception.

What needs to be explained here is that when you make a cold dish platter, you have to go through three steps: bottom, edge and cover.

Bottom: It is to use leftover bits and pieces or raw materials with slightly poor texture as the basis for loading.

Edge: cover the edge of the bottom scrap with neatly cut raw materials. The raw materials around the edge should be cut evenly, and the edges and corners should be trimmed neatly according to the style and specifications of the platter.

Cover: It is to cover the bottom raw materials neatly and evenly with the best quality and neatly cut raw materials, so that the whole platter looks full, neat and beautiful.

In addition, after some cold dishes are cooked, they should be poured with flavor juice as needed, or decorated and embellished with some raw materials, such as cherries, parsley, cucumber slices, carved radish and so on.

Cold dishes with beautiful color, fragrance and different shapes can create a table atmosphere and increase appetite. Because cold dishes are cold-processed, not heated before eating, unsanitary processing, easy to be contaminated by bacteria, resulting in food poisoning is very dangerous. Correct processing is an important measure to prevent bacterial contamination and ensure food safety and hygiene.

First, the raw materials of food must be withered, which is the premise to ensure food safety and hygiene. Because the weather is expected to be hot in summer, and food will rot and deteriorate for too long, producing a lot of bacteria and toxins. Eating such food is easy to cause food poisoning. Fruits and vegetables used to make cold dishes for direct use must be thoroughly cleaned and disinfected.

Secondly, the environment should be clean, the kitchen should be cleaned frequently to eliminate harmful insects, because insects may bring bacteria to food, and the workshop should be kept cool, because bacteria will multiply rapidly in high temperature environment.

Three, the production of cold dishes, cold dishes with knives, piers, pots, plates should be dedicated, must be washed and disinfected before use. You can't mix cooked food and vegetables with a knife and chopping board.

Fourth, the hygiene of condiments used in making cold dishes can not be ignored, and it is best to choose better condiments. When cooking cold dishes, it is best to add more vinegar and garlic, which can not only flavor, but also sterilize.

Fifth, employees must have a physical examination. Be sure to wash your hands before cooking, and it is best to use tap water. During handling, if you have other items in your hand, especially after going to the toilet, be sure to wash your hands again. You must stop cooking food because of sore throat, diarrhea, hand injury or infection.

Finally, the shorter the processing and eating time of cold dishes, the higher the safety. It is very dangerous to store cold dishes at room temperature for 4 hours, so try to shorten the storage time at room temperature.