How to plate cold dishes?

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

(1) The three steps of board assembly: whether it is "single board", "double board" or "splicing board", it should be used reasonably according to the original shape of raw materials and the different shapes of blocks, sheets, strips and lines processed by tools. Generally, there are three steps when loading plates: 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 called "fan", that is, surround the broken materials at the bottom with relatively neat clinker; The third step is to install the surface, and arrange the clinker with the best quality, the neatest cutting, the most uniform arrangement and the most beautiful appearance on the disk surface.

(2) Six loading methods: 1. Row: Clinkers are arranged in rows in the dish, and the raw materials of the dish row are mostly rough squares, waist blocks and ellipses. Row, there can be a variety of different row methods, such as "ham", zigzag stacked, stacked layer by layer, can discharge a variety of colors. 2. Accumulation: Clinker is accumulated in a pallet, which is generally used for a single pallet. 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 trapezoidal shape. 4. Surrounding: arrange the cut clinker in a circle 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 edge. Some use flowers to surround the main ingredients, and the middle is decorated with auxiliary materials to form a flower heart, which is called a row. 5. Pendulum: it is to use a variety of knife methods, with clinker of different shapes and colors, to put into various shapes or patterns. This method requires skilled technology to pose vivid and vivid shapes. 6. Cover material: first put the clinker in the bowl or on the knife surface, and then turn it into a dish or put it on the dish surface.

4. What should I pay attention to when cooking cold dishes?

Pay attention to 6 points when arranging cold dishes: 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, with moderate hardness. Raw materials that can be molded should be placed neatly on the surface, and small raw materials can be at the bottom; 3. Pay attention to diversification. The cold dishes in the banquet should not be the same, but should be varied; 4. Pay attention to the matching of tastes. 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 are in harmony. "