The beauty of bright and clear

(1) Neatness is beautiful

Refers to military training dishes, army style, mainly hardware. Make sure that within the specified area, the tableware is uniform, the supports are consistent, the sealing film is flat, the dishes are neatly sighted, the intervals are standard, the top and bottom are flush, and the tablecloth is flat, so that a line is neat and uniform when viewed from a distance.

(2) Brightness is beauty

The effect of lighting, to make the most beautiful dishes appear in the most perfect way, depends on the lighting effect. It should not be too dazzling, refracting or irritating the eyes. It is too dark and cannot reflect the color and brightness of the dishes.

(3) Fresh is beautiful

This is the basis for placing open stalls. All must be changed at least once a day (except for those with special filing approval), keeping vegetables, meat, The freshest color of seafood is the basic color.

(4) The best selection of ingredients is beauty

The bright side is the face of the dish. It is necessary to put out the most exquisite ingredients to prevent the vegetables from being dull, bugs, and debris. The meat is not fresh, the ingredients are not well selected, and the seafood is spoiled, discolored, and dehydrated.

(5) Fine and uniform knife work is beautiful

Make sure the raw materials are neat and uniform, and the knife work meets the craft standards of the dishes, and must not be shoddy.

(6) Reasonable combination is beautiful

The main ingredients of the dish should not exceed 5 colors, and should not be too fancy or overpowering the guests. The main ingredients should be highlighted. Parsley, flowers or garnishes cannot be placed on the ingredients of the dishes. The garnishes should not be numerous, messy or mixed, but should be bright.

(7) Generous styling is beautiful

Styling is based on fresh raw materials, exquisite selection of materials, fine knife skills, and reasonable matching. Otherwise, no matter how decent the styling is, it will be lost. Daya. The shape must correspond to the price and quantity, and it must change with the shape of the different dishes, and cannot be the same.

(8) Appropriate utensils are beautiful

Utensils must first be hygienic and must not be oily or damaged. When using utensils, you must take into account the nature and overall effect of the dishes. Never replace tableware with changes. Dishes with pots, soups, casseroles, and clay pots are not allowed to be placed on the top of the open stall to avoid blocking the view of the dishes and only looking at the containers.

(9) Fixed location is beautiful

We have many dishes, so fixing the regional location is a must. Position: Fixed to facilitate inspection, promotion, recording and adjustment, and resolutely prevent random replacement of large and small areas.

(10) Hygiene is beauty in every detail

Hygiene must be detailed and thoroughly clean up blind spots, such as the high brightness and overall appearance of menu boards, mirrors, tablecloths, and plastic wrap. Hygiene provides a sense of security and class.

(11) Paying attention to efficiency is beauty

Paying attention to efficiency means paying attention to the whole. We must place high-quality and high-level dishes in the specified area within the specified time, with high efficiency. The work must be based on the first 10 details, and we must not only focus on efficiency but not quality. Efficiency and quality coexist.

Only by achieving all the above eleven beauties can we basically enter the lobby of the art dish booth, otherwise the art dish will be an empty talk.