What are the peripheral dishes in the cold current? Can you tell me how it works? It is better to have an introduction. You are thirsty for knowledge!

Pay attention to the "degree" in the number of auxiliary dishes, and keep the ratio of 1:2 or 1:3 with the core dishes.

Composition of banquet dishes

The structure of banquet food in China is said to be "dragon head, elephant belly and phoenix tail". It is not only like the pioneer, the Chinese army and the defender in the ancient army, but also like the prelude, climax and conclusion in the modern symphony. Cold dishes generally start with beautiful and exquisite shapes and play a leading role. Hot dishes show the best part of the banquet with colorful dishes; Ordering is icing on the cake.

The structure of Chinese banquet dishes must grasp three prominent principles and collocation requirements: highlight hot dishes in the banquet, highlight big dishes in the hot dishes and highlight the first dishes in the big dishes.

(1) Cold dishes Cold dishes are also called "cold dishes", "cold meat" and "cold dishes", which are relative to hot dishes.

The forms are: single platter, double platter, triple platter, platter, and attached platter.

1, single spelling: generally, 5-7 inch plates are used, each plate contains only one cold dish, and six, eight and ten single plates are provided for each table banquet according to the banquet specifications (singular is used in northwest China). Because of its shape and taste, it is the most commonly used cold dish in banquets.

2, platter: each dish consists of two kinds of raw materials, called "double spelling"; Made of three kinds of raw materials, called "three products"; It is called "assorted platter" and consists of ten kinds of raw materials. Banquets held in rural areas are mostly in the form of platters. At present, the middle and high-end banquets held by hotels are mainly single dishes.

3. Main course and peripheral dishes: more common in middle and high-end banquet cold dishes. The main course mainly adopts the way of "fancy chill", and the design of fancy chill should be designed according to the intention of the banquet.

Fancy cold current can't be served alone, but must be matched with surrounding dishes. Without peripheral dishes, fancy cold spelling is empty and impractical, which can enrich the flavor of banquet cold dishes and make up for the shortage of main courses. The weight of peripheral vegetables is generally around100g.

4. Cold dish platter for each guest: it refers to making a platter for each guest to better adapt to the requirements of the "separate meal system".

(2) Hot dishes Hot dishes are generally composed of stir-fried dishes and large dishes, which belong to the "backbone" of food and have high quality requirements, gradually pushing the banquet to a climax.

1, cooking is usually arranged after cold dishes and before big dishes, which plays an excessive role in connecting the preceding with the following.

Characteristics of dishes: bright and delicious, fresh and spicy and refreshing.

Material selection: use crisp and tender raw materials such as fish, poultry, livestock, eggs, fruits and vegetables.

Cooking characteristics: hot oil, sauce seasoning, crisp and refreshing.

Cooking methods: quick cooking methods such as frying, frying and frying. Most dishes are cooked in 30 seconds -2 minutes.

Shape of raw materials after processing: mostly small raw materials.

How to serve at a banquet: You can serve in a row or on a large plate. Generally, the high quality comes first, the poor quality comes later, the light taste comes first, and the heavy taste comes later. Generally, it is 4-6 lanes, each lane is 300 grams, with 8-9 inch boards.

Chinese food, also known as "main course", is the main course in the banquet. It usually consists of the first dish and hot meat dishes (delicacies, meat, eggs, fruits, etc.). ). The cost accounts for about 50%-60% of the total cost.

Composition of Chinese food: Most of the raw materials are the essence of delicacies and other raw materials. Generally, they are assembled in whole or large pieces (18 chicken wings, 12 quail) and put in large tableware. The dishes are rich, generous and spectacular.

Cooking method: Mainly roast, fry, stew, stew, roast and stew for a long time.

Product features: crisp, crisp, soft and rotten, superior to other dishes in quality and quantity.

Form of serving at a banquet: Generally speaking, we pay attention to modeling. Precious dishes are served in the form of "individual guests", with snacks, delicacies and a certain momentum. Each dish uses more than 750 grams of materials.

3. The first course

It is the best raw material, the best quality, the most famous and the most expensive dish in the whole banquet. It is usually located in front of all the big dishes and dominates the whole banquet.

Pay attention to the side dishes:

(1) Too high or too low the cost of the first course will affect the configuration of other dishes, so the specifications of banquets are often based on the first course.

(2) In view of the position of the first course, delicacies or excellent varieties of ordinary raw materials should be selected as raw materials.

(3) The first course should be in harmony with the nature, specifications and flavor of the banquet, and take care of the tastes and hobbies of the guests.

(4) The first course should be eye-catching, combined with the technical advantages of our store, the utensils should be large, the dishes should be complete, and the shape should be exquisite. The waiter should focus on the introduction.

4, hot meat dishes

It is the main pillar of Chinese cuisine, and 2-5 dishes are often arranged in banquets, which are mostly composed of fish and shrimp dishes, livestock dishes, egg and milk dishes and delicacies. They are integrated with sweets and soup, and together with the first course constitute the backbone of the banquet.

Pay attention to hot meat dishes:

(1) No matter what grade, hot meat dishes can't surpass the first course.

(2) Hot dishes should be matched reasonably, avoid duplication, and choose larger containers.

(3) 750- 1250g each.

(4) Plastic hot meat dishes, such as roast duck and goose. Generally, they will not be restricted because they win by a big margin.

Beet Beet includes sweet soup and sweet soup, which refers to all the sweets at the banquet.

Beet varieties: according to the season, cost and other factors, there are many varieties such as lean, cold and hot, vegetarian and so on.

Materials: A wide range of fruits and vegetables, fungi, animal meat, eggs and milk are used. Among them, the top grades are rock candy bird's nest, rock candy turtle and rock candy frog; In the middle range, there are scattered stewed eight treasures and shredded bananas; Low-grade fruit soup, honey lotus root.

Cooking methods: wire drawing, honey juice, frosting, sugar water, steaming, frying, cold, etc.

Uses: improve nutrition, adjust taste, increase taste and sober up.

(4) Vegetarian dishes

Vegetarian dishes are indispensable in the banquet, and there are many varieties, such as beans, fungi and seasonal vegetables. Usually 2-4 courses are served, and the order of serving is relatively late.

Pay attention to vegetarianism when sitting:

One is to be timely, the other is to be meticulous, and the third is to cook carefully.

Cooking method: according to different raw materials, it can be fried, braised, roasted, grilled and stewed.

Uses: Improve the nutritional structure of banquet food, adjust the acid-base balance of human body, relieve boredom and hangover, change taste, stimulate appetite and promote digestion.

(5) Seats

Banquet snacks are characterized by paying attention to style and grade, modeling and collocation, exquisite and exquisite, and high ornamental value.

Arrangement of dim sum: generally, 2-4 dishes are arranged, and a menu is compiled together with large dishes and soup, with various varieties and cooking methods.

Serving order: generally interspersed between large dishes,

Requirements for seat allocation: first, few but fine, famous products; Third, we should invite experts to do it.

(6) There are many kinds of soup dishes. In traditional banquets, there are head soup, second soup, middle soup, seat soup and rice soup.

1, the first soup:

Also called "soup", this dish is served before the cold dish.

Ingredients: fresh and tender raw materials such as shrimp skin, shrimp, diced fish, clear soup, slightly soup-like.

Features: light taste, fresh, pure and fragrant.

Function: used to clear mouth and moisten throat before banquet to stimulate appetite.

Change: Toutang is mostly used in the south, such as Guangdong, Guangxi, Hainan, Hong Kong and Macao. Now hotels in the mainland are following suit, but this kind of soup is often arranged as the first course soup after cold dishes.

Erliang decoction

Originated in the Qing Dynasty, because the first course of Manchu banquet is mostly barbecue, in order to refresh the mind and moisten the throat, the first course is often accompanied by soup, which ranks second among hot dishes, hence the name. If the first dish is braised, the second soup can be omitted. If the second dish is roasted, the second soup will be moved to the third place.

3. China's soup is also called "follow the soup". After three rounds of wine, the food was half eaten, and the soup interspersed with hot dishes was China soup.

Function: eliminate the greasy front and open the beauty of the rear food.

4. Zuo Tang, also known as "main soup" and "tail soup", is the last dish in Chinese cuisine and the best soup.

Raw materials: table soup has high specifications, and can be made into clear soup or milk soup with plastic chicken and fish and precious accessories. In order to distinguish tastes, if the second soup is clear soup, then the table soup is milk soup, and vice versa.

Requirements: the pot should be filled with items, and hot pot should be used instead in winter. The size of the soup is second only to the first course, so as to draw a perfect ending to the hot dish.

5. Rice soup

At the end of the party, soup was paired with food. This soup has a low specification and can be made from ordinary raw materials. In modern banquets, rice soup is rare and only popular in some areas.

(7) staple food

The staple food is mostly whole grains and beans, which can supplement sugar-based nutrition and assist cold dishes and hot dishes, so that the nutritional structure of banquet food is balanced, and all foods are matched with Jackie Chan.

The staple food usually includes rice and pasta, and porridge is not used for banquets.

(8) Diet

Also known as "side dishes", it refers to the dishes used to eat after drinking.

Functions: clearing mouth, relieving boredom, sobering up, helping meals, etc.

Small dishes are served after soup, but some rich banquets, because there are many dishes, guests rarely take meals and often cancel meals; Some simple banquets can be served as snacks with meals because there are few dishes.

(9) Supplementary food

1, Handplate: Provide snacks such as fruits, candied fruit and melon seeds for the guests before the banquet.

2. Cake: It mainly highlights the purpose of the banquet and adds a festive atmosphere.

3, fruit: with fresh fruit-such as "smooth sailing" and so on.

4. Tea: First, pay attention to grades; Second, respect the customs and habits of guests, such as scented tea in North China, sweet tea in Northeast China, covered tea in Northwest China, green tea or green tea in the Yangtze River valley, mixed tea of ethnic minorities, green tea of foreign guests in East Asia, West Asia and Central Africa, black tea in Eastern Europe, Western Europe, Middle East and Southeast Asia, oolong tea and tea ceremony in Japan.

Second, the combination method of banquet dishes

1, reasonably share the cost of dishes.

2, the establishment of the core dishes

The core dish is the protagonist of every banquet. Generally speaking, the main course, starter, soup and starter are the "four pillars" of banquet dishes; Beets, vegetarian dishes, wine and tea are the basic components of the banquet, so we should pay attention to them.

Because the chef is the "head coach" and the main course is the "facade", beets and vegetarian dishes have special functions of relieving, regulating nutrition and sobering up; Soup is the best soup, and the first point is the best snack; Wine and tea can show the specifications of the banquet and should be given priority as the core.

3, auxiliary dishes equipped with

Once the core dishes are established, the auxiliary dishes will be blocked, so that the banquet can form a perfect cuisine.

Pay attention to the "degree" of auxiliary dishes in quantity, and keep the ratio of 1:2 or 1:3 with the core dishes; Pay attention to "proportion" in quality, and the grade can be slightly lower than that of core dishes, but not too different; In addition, side dishes should also pay attention to make up for the lack of core dishes.

4. Banquet dishes are arranged in order

Generally, the order of banquets is cold before hot, fried before burning, salty before sweet, light before thick. The first hot dish in the traditional banquet service sequence is the most expensive dish, followed by stir-fry, big dish, meal, beet, soup, dim sum and fruit. The arrangement of modern Chinese food is slightly different, generally cold cuts, hot fried, big dishes, soup, fried rice and pasta.

In short, the design of the banquet should be based on the type, characteristics, needs, people, events and times of the banquet. It takes a lot of effort.