What is the definition of cold dish?

Cold dishes are also called cold meat and cold dishes. So it is called cold meat because the catering industry mostly uses chicken, duck, fish, meat, shrimp and offal and other meat ingredients; so it is called cold meat, because after the cold dishes are prepared, they need to be cooled and plated, such as double or triple combination. , assorted platters, flat assorted platters, high-end cold dishes, fancy cold basins, etc. Cold dishes are a major category of dishes second only to hot dishes. They form a unique technique system for cold dishes. According to their cooking characteristics, they can be divided into stir-fried, boiled, steamed, grilled, grilled, and fried. There are 10 categories including sugar paste type, frozen type, rolled stuffed type, and dehydrated type. There are also some specific methods in the major categories. It shows that there are many cooking techniques for cold dishes, which are not inferior to hot dishes. Therefore, it is customary to rank it as the two major cooking techniques along with hot dish cooking techniques. 1. Characteristics of cold dishes 1. Stable taste Cold dishes are not limited by temperature when eaten cold, and the taste will not be affected after being stored for a long time. This is suitable for the guests and hosts eating and drinking at the wine cluster, chatting with each other. So it is ideal for drinking. 2. Often the first dish is served at the table, which plays a leading role. Cold dishes are often served as the first course, and the plating process is very particular. Its beautiful shape and color have a certain impact on the evaluation of the dishes on the table. In particular, some patterns decorate the cold dishes, which make people feel refreshed and full of interest with their ornamental splendor. They not only seduce the appetite, but also play an icing on the cake to enliven the banquet atmosphere. 3. Because cold dishes have different flavors and have a unique style, they can also be served independently. Such as cold meals, banquets, cocktail parties, etc., are mainly composed of cold dishes. 4. Can be produced in large quantities for easy stocking in advance. Since cold dishes are not as fried and eaten as hot dishes, they can be prepared in advance and made in large quantities. If you start a fast food business or hold a large banquet, cold dishes can alleviate the tension in cooking. 5. Easy to carry and easy to eat. Cold dishes are generally non-juicy and non-greasy, so they are easy to carry; they can also be given as gifts to relatives and friends. gifts. Eating on the go does not require heating and does not necessarily rely on tableware. 6. It can be used as a window display and plays an advertising role. Since cold dishes have no heat and can be stored for a long time, they can be used as ideal dishes for window display. . This can not only reflect the business outlook of the enterprise. It can also show the chef’s technical level. It has a certain positive effect on the business development of restaurants and promoting the prosperity of the catering market. 2. The difference between cold dishes and hot dishes. Compared with hot dishes, the preparation of cold dishes and hot dishes is basically the same except for the initial processing of raw materials. The obvious difference is that the former is usually cooked first and then the knife work; while the latter is the knife work first and then the knife work. After cooking. Hot dishes generally use the natural form of raw materials or cutting, processing and copying of raw materials to form the shape of the dishes; cold dishes use silk, strips, slices and blocks as the basic units to form the shape and shape of the dish, and have a single unit. They are divided into plates, platters and cold dishes with flower and bird patterns that are highly technical. The seasoning effect of hot dishes can generally be seen in time, and more use of hooks is used to make the seasoning evenly distributed. The seasoning of cold dishes emphasizes "taste", or additional edible condiments are added. Hot dishes must be heated to make the raw materials become dishes, and cold dishes Some varieties do not need to be heated to become a dish. Hot dishes use raw materials to heat up to emit heat and make people smell the fragrance. Cold dishes generally pay attention to the penetration of spices into the muscles, so that the more people chew, the more fragrant they become. Therefore, it is known as "hot dishes are fragrant" and "cold dishes are fragrant". Cold dishes are the same as hot dishes, and their varieties can be seen all year round, but also vary according to the four seasons. The seasonality of cold dishes is typically represented by "spring cured dishes, summer mixed dishes, autumn pickled dishes, and winter frozen dishes". This is because the cured meat made in winter needs to go through a "flavoring" process, and it can only taste delicious when eaten in the beginning of spring. Fruits and vegetables are abundant in summer, providing a wide range of raw materials for cold dishes. The bad fish in autumn is ideal for increasing appetite, and the cold climate in winter is good for cooking and freezing lamb and frozen hooves. It can be seen that the seasonality of cold dishes is formed with changes in objective laws. Nowadays, there are also off-season supplies, because restaurants are all air-conditioned, and sometimes winter varieties are served in midsummer, which are more popular with consumers. The flavor and texture of cold dishes are also obviously different from hot dishes.

Generally speaking, the main characteristics of cold dishes are rich aroma, cool and refreshing, less soup and less juice (or no juice), fresh and mellow but not greasy; specifically, they can be divided into two categories. The second category is fresh, crisp and tender. , Shuanghe, the first type is characterized by mellow, crispy, and thick flavor. The former type of preparation method is represented by mixing, blasting, and masking, while the latter type of preparation method includes braising, sauce, roasting, etc. Representatives, each with different content and style