Chapter 1244 There is a big event in the family 9

1.

Leaving aside the chef who was busy "flipping the spoon" for the time being, let's look at the chef who was attached to the board and concentrated on making cold dishes.

The chef is tall and fair, and he is also dressed in a white chef's uniform and a white chef's hat. The chef who tosses the spoon has to keep his body upright for the most part while working, while the chef who cooks cold dishes has to bend over and work with him. This is also determined by the working characteristics of making cold dishes, making cold dishes is a delicate job, to mix and cut the knife and hand, so you have to lean over to do it.

Cold dishes, commonly known as "cold dishes" in the catering industry. It is a dish with a unique style and strong technical arrangement, and it is called a cold dish because the dishes are cold when eaten. The cold dish platter is a natural and ingenious combination of various cold dish varieties, so it requires more exquisite knife skills, more coordinated color matching and more beautiful plate shape, etc.

In the order of the meal, the cold dish is usually placed at the front, and it is the first dish to meet the diners at the feast, so it is called "meeting dish" or "welcome dish", which plays a role in comforting hunger and appetizing. Therefore, whether the cold dishes are done well or not directly affects the impression of diners on the banquet or hotel.

To make a cold dish platter, you must first understand the basic knowledge and specific operation steps of the cold dish platter. There are many ways to put together a traditional cold dish platter. In terms of form, there are six different formats, such as single platter, double platter, triple platter, quad platter, assorted platter, and suit platter. Among them, the form of the color platter is arranged, stacked, encircled, pendulum, etc. When making a platter, it has to go through three steps: the bottom, the edge, and the cover. Regardless of "single plate", "double platter", "assorted platter", it must be used appropriately according to the original form of raw materials, as well as different shapes such as blocks, pieces, strips, and wires that have been processed by knife work.

Most of the main raw materials for cold dishes are clinker, so there is a distinct difference from the cooking method of hot dishes, its main characteristics are fine selection of materials, the taste or dry and crispy, or fragrant and refreshing but not greasy, but also the color is gorgeous, the shape is neat and beautiful, and the arrangement is pleasing to the eye.

Knife work is the main process that determines the shape of cold dishes. In the operation, it must be careful and fine, so that it is neat and beautiful, equal in size, and uniform in thickness, so that the shape of the cold dish after the knife can meet the requirements of the quality of the dish.

When assembling and arranging the plate, it is required to achieve the harmony of colors between dishes, between accessories and main ingredients, between seasonings and main ingredients, and between dishes and containers. The shape should be artistic and generous, so that the cold dishes after being assembled and plated show a colorful, colorful, vivid and vivid beauty. Therefore, making cold dishes requires a high level of comprehensive ability from chefs, and the cold dishes made by highly skilled chefs are exquisite works of art.

It is not enough to make cold dishes look good, they must also be delicious, pay attention to nutrition, and pay attention to hygiene. Therefore, cold dishes should not only be beautiful in color, aroma, taste and shape, but also pay more attention to the nutrients between various dishes and the adjustment of meat and vegetarian dishes, so that the dishes made meet the requirements of nutrition and hygiene and improve the health of the human body.

As for the main condiments commonly used in the preparation of mixed dishes, there are a variety of dazzling, including soy sauce, vinegar, flaxseed oil, sesame oil, chili oil, garlic, mustard, sugar, monosodium glutamate, refined salt, light soy sauce, etc., as well as various sauces prepared by the chefs according to their respective preferences, such as soy sauce sauce, shrimp oil sauce, crab oil sauce, oil consumption sauce, leek sauce, pepper sesame sauce, scallion oil sauce, etc., the use of these sauces should be used according to the chef's preference or the characteristics of the dish.

2.

At this time, the chef who makes the cold dish platter is cutting the ham sausage.

Under the chef's dexterous hands and skillful knife skills, the round hams are cut into various shapes, such as semi-circles, long strips, triangles, or diamonds, and then the chef uses his long fingers to flexibly plate these ham sausages in various shapes. So, after a while, these ham sausages cut into various shapes became beautiful platters, some were arranged into rotating circles, some were arranged into radial stars, and some were arranged into a pile of pagodas... Moreover, in addition to the shape of the ham sausage, the chef also decorated each cold cut, some with semi-round cucumber slices around the edge, some with green lettuce leaves on the bottom, and some with carrots carved topping...

Since today's noon wedding feast is the standard of eight tables, the cold dish chef made eight platters of ham sausage in different shapes and colors in one go. When these eight cold spells were laid out on the long board, the crowd of onlookers let out a chorus of admiration. This time, the villagers of Shimengouzi Village really opened their eyes, they did not expect that a simple ham could be made by the chef so many tricks. Especially the big girls and little daughters-in-law in the crowd, they all took this lively and strange look as an opportunity to observe and learn and improve their cooking skills. In addition to the chattering and admiration of these big girls and little daughters-in-law, the pair of pretty eyes that look at the chefs are also full of reverence.