What does a caterer do in a restaurant? particular thanks

Side dishes are an important link in the whole diet production, and also an important measure to realize balanced nutrition and reasonable diet structure. Scientific side dishes are reasonably matched according to the shape, structure, chemical composition, nutritional value and physical and chemical properties of food raw materials, so as to meet the needs of consumers for the color, aroma, taste, shape and nutritional components of each dish. This method of side dishes is scientific side dishes. When two or more kinds of food are properly matched, a series of physical and chemical changes will take place between the nutrients contained in them, resulting in synergy, complementarity and reinforcement, thus improving the nutritional value and edible value. This is the mixing effect, also known as mashup. Food collocation should combine the requirements of nutrition with those of cooking, which should not only be colored, fragrant, delicious and shaped, but also have the types, quantities and mutual proportions of nutrition, give full play to the characteristics and complementary functions of various foods in nutritional value, and make the nutritional components of foods more comprehensive and reasonable to meet the needs of the human body. ◎ Arrange recipes to meet the human body's demand for various nutrients. We should choose various suitable foods according to the age, occupation, labor, life and eating habits of family members, and arrange recipes according to the standards of human nutritional supplement, and distribute foods according to the standards that breakfast, lunch and dinner each account for 30%, 40% and 30% of daily calories. ◎ It is necessary to consider the change of seasons, which will cause changes in human physiology and taste, such as physiological function and active metabolism in spring; In summer, people's appetite generally declines; In autumn, people's appetite increases; The human body needs more calories in winter. So use different side dishes. To adapt to people's eating habits, we should pay attention to adapt to the good eating habits that people have developed for a long time. For unscientific and unreasonable eating habits, such as partial eclipse, picky eaters, single food and different food, we can change and correct them through food collocation. ◎ Scientific method of side dishes ● Quantity collocation. In the quantity of ingredients, the main course should be highlighted, supplemented by ingredients, so that the ingredients complement, set off, set off and coordinate with each other. The ratio of main course to auxiliary course should be appropriate, generally 2: 1, 4: 3, 3: 2, etc. Texture matching. According to the taste and texture of food, it should be soft in the middle, crisp in the middle, tough in the middle, tender in the middle, and more importantly, pay attention to nutrition. ● Color matching. No matter whether the same color or different colors are matched, the colors of food should be coordinated, which makes people fondle it and attract appetite. ● Taste matching. Generally, it can be divided into shade collocation, light collocation and extraordinary fragrance collocation. Light collocation should choose the main and auxiliary foods with light taste but can set off each other, such as "mushroom tofu". Match the depth, that is, the main course should be strong and the dishes should be light, such as "burning elbow with cabbage" Match different flavors, that is, the main course should be rich and mellow, and the two flavors should be matched to make the food have different flavors.