A dish tastes a guest to be able to eat smoothly go down, feel very comfortable, meaning still unexhausted dish is tasted
What applauds dish?
Agree with guest, agree with the dish of hotel standard
What applauds dish?
Dish is vivid can the hotel weapon that kinetic energy conversation can exchange with the guest, the member that order dishes should understand dish to taste, familiar dish is tasted, sentient to dish, will move with passion guest
One, the case inside kitchen product quality:
(1) the colour of color of skin that color is dish goes after nature, pursuit of colour and lustre is beautiful beautiful
(2) sweet the gas that is dish (dish is in pant, breathing) have life
(3) form the appearance that is dish, chef should have aesthetic view, should gift the form appearance of dish
(4) implement the garment that is dish, household utensils collocation can make his its social status times add, avoid by all means is drab.
(5) the bone that quality of a material is dish, crisp is soft, want careful.
(6) the phonic musical sound that sound is dish, communication speech is done by dish, noise criterion can be heard. Iron plate kind, boiler young.
(7) the blood that flavour is dish, condiment just does not reflect taste is the property that decides dish is tasted more.
(8) lukewarm the arteries and veins that is dish, temperature decides demeanour, the desk on hot food must be ironed, want to last, the desk on cold food wants cool and do not put on the ice.
(9) dish tastes nutrition this, the nutrient part that all sorts of crowds need is different, nutrition is the mankind to pay close attention to increasingly.
(10) sanitation is dish base, the ease of meal project, get ill by the mouth.
About be opposite dish tastes the mainest demand of the standard the 4th
One, master exceedingly ripe
1, eat raw want delicacy, assure wholesome, asepsis, 2, hot food wants ripe. Want sodden, crisp, soft, slippery, tender, clear, bright, fragile.
(1) green vegetables must assure namely ripe also fragile, color wants fragile bright of viridescence, mouthfeel, cannot have fried, most probably decoct can. Main fire relies on taste oil will highlight, the compound flavour that relies on a few compound oil (oil of green ginger oil, Chinese prickly ash, sesame oil, ) will reflect. Gorgon euryale juice wants thin should want less even, should encase, should have brightness, dish the bottom must not have oily juice having boiling water, put an end to green vegetables to give water phenomenon to happen. Xian Xianwei of taste of white bright food is hot, white bright juice cannot too much (the 1/5 of dish deepness) , irrigate oil to want heat little, dish is tasted should orderly and beautiful. Soup food taste wants milky white of juice of clear delicacy, soup on, raw material wants 2/3 immerge Shang Zhong, cannot appear float oily phenomenon.
(2) the flesh kind dish wants to rot, taste wants sweet and not be bored with, mouthfeel should be full of flexibility. Forbidden use inferior sodium nitrate
Chemical raw material. Control the soft flesh pink, dosage that feeds pink strictly.
(3) scamper kind dish is tasted should crisp, want golden look, oily cannot big, cannot be bored with. Individual outside the moisture content that Jiao Li's tender dish wants to carry good raw material and fresh and tender degree. The repetition that controls scamper oil strictly uses a number.
(4) seafood kind must fresh, taste is delicate, delicate, makings flavour cannot thick, hold former juice raw ingredient, cannot old, bite do not move. Absolutely cannot gritty, cannot raw meat or fish.
2, had mastered salty weak: Dish tastes taste to want lukewarm sex, neutral, should gentle and insipid, want body to reveal compound flavour to come. Absolutely cannot salty.
1, compound flavour is a few kinds of flavour compound be in, taste very comfortable, most person can be accepted, do not reflect give which kinds of specific ingredient to come, affect each other between flavour and flavour, overall taste is counteracted quite.
(1) right amount a bit candy is added in the food that allows to add candy to reflect compound flavour to be able to be in.
(2) souse: Raw material machines souse ahead of schedule, the flavour when be born by outside and enter inside, cooked food flavour by inside and excessive arrives outside, abound raw material connotation, basically agree with the raw material such as decoct, blast, bake in a pan, boil, evaporate
(3) condiment: Be familiar with the property of all sorts of condiment, study condiment according to the characteristic of each dish, the feature of use condiment will improve quality, abound taste, because condiment is newer faster, should absorb new condiment to promote dish to taste ceaselessly rise, study condiment is helpful for studying new course is tasted, rich food savors taste.
(4) sauce: Decide sauce of modulation of good standard scale, can stabilize dish to savor taste, suit hotel course to taste a standard, can form oneself characteristic.
(5) soup juice: The different property that tastes according to dish is applicable all sorts of soup juice, raise cooked food compound flavour, have condiment dish is tasted sapid, good Shang Cai is tasted have intention, be like Bai Shang, clear soup, hoosh, milk boiling water, soup of sheep, flesh, chicken, fishbone
2, requirement dish is tasted reflect former juice former taste, especially clear opening green vegetables and seafood dish, taste avoids overweight, (if pass too too too too salty, hot, acerbity, sweet, bitter more not raw meat or fish of peculiar smell of be patient of, the smell of mutton, stink) the flavour that cannot pin itself with the flavour of condiment, aniseed, outstanding requirement taste (sweet-and-sour, acid is hot wait) .
3, condiment has go peculiar smell, itself of harmonic raw material is accepted not easily olfactory action. Cannot make give priority to makings body to reveal main body flavour, be sure to keep in mind edible excessive condiment to be able to affect health badly.
4, Shang Cai's requirement
(1) Shang Caicheng enters vessel in cannot too full, with 8 minutes full or 8 minutes full advisable
(2) the scale of Shang Cai raw material and soup, differ according to the property of dish, scale is different also, but the scale of raw material
Cannot exceed the scale of soup
(3) taste requirement of Shang Cai
Dish of ① clear soup tastes: Give priority to with delicacy, the entrance reflects little taste to want to reflect saline taste or other taste after that above all, must reflect former juice former taste, cannot have oil or oil absolutely cannot big
② hoosh dish tastes: With sweet give priority to, the entrance reflects fragrance to want to have saline taste or other taste after that above all, but cannot cheer absolutely will reflect, the bright fragrance that should rely on Shang Zhiao to go out and stuff of relevant Zun Fu will reflect
Dish of soup of ③ other taste: Give priority to in order to highlight requirement taste, but cannot too intense, must most person can be accepted, add a few oil to reflect compound flavour and fragrance
④ is sweet Shang Cai tastes: Sweet degree cannot too too big, thick, had better not cheer
(4) soup kind if dish ticks off Gorgon euryale thick consistency to just do not sink with raw material to spend, cannot too stiff or too rare, a few pepper can be added to reflect bright fragrance in allowing to add peppery boiling water
(5) quality check out procedure samples Shang Shi, if feel taste just in time, explain taste of this soup food is heavy, if taste is a bit small, show just in time, if insipidity wants many times, and anatomize
3, notice modelling wants beautiful, should bright-coloured, should orderly.
1, cut: The appearance that tastes a requirement to cut raw material a regulation according to raw material property, dish and should agree equably.
2, match: The requirement that tastes according to dish and the property of all sorts of raw material do the collocation of good raw material in respect of appearance, color, nutrition, mouthfeel. Ban because of deck influence taste, juice of the taste that notices to nod to use little material, burden, adornment, juice cannot be tasted to dish influential.
3, fry: Body reveals the itself color of raw material, give priority to with natural look and adjacent and natural look. Forbidden use pigment reachs any additive agent for food to wait. Viridescence, golden, sauce red, purplish red a few kinds can stomachic but the key wants fresh.
4, outfit: Dish act the role of an ornament to want delicate, the simple, fresh, characteristic that should cooperate good cooked food, ornament raw material should be abounded be sure to keep in mind to cannot be installed because of the ornament dish and quantity of influence food quality, dish is tasted, dish adorn should coordinate consistent, want be in harmony to be an organic whole, sculpture, dish is tasted, big Xiaopan cannot have isolated feeling. Attention dish act the role of the scale with dish, have the effect that make the finishing point, big room (above of 14 people stage) with dish of 14 inches of above, use grail to cover pannikin, put large sculpture to adorn; In room (10, 14 people) add sculpture to adorn with dish of 12 inches of above.
4, hot food must be heated up, want to iron. Mixing is the ability law of cold dish. Frying is heat is fried, explode fry should use flourishing fire, conflagration, cook quickly manufacture, dish not only want heat to should be ironed more.
5, dish is tasted should notice food is wholesome, put an end to an eyewinker to appear, food sanitation is the first element forever.
1, tableware must be disinfected, hot food tray must want heat or very hot hand.
2, after green vegetables should wash F first, cut, before washing, should immerse 30 minutes.
3, raw material is put an end to cankered, degenerative, discrepant content
4, strengthen " 5 cloth " management, disinfect strictly
5, forbidden raw material is shoddy
6, strict sanitation checks an order, before insisting to examine food, the result that full back of medium, eat gives birth to eat. (Tool, hair, rub silk, freezer, disinfection, ash-bin, sewer, wash one's hands the) such as fluid, Ma Dou.
Taste the measure that turns subtly about raising vegetable
1, controller should raise oneself height, enhance responsibility heart, pass high level, strict requirement will raise food quality to measure, want responsible move only, conscientious, it is controller, the sense of responsibility that each employee of each link want to have height is to open Chan Shen to buy calm level no matter, still examine goods anthology makings -- machine first -- fine treatment -- make up -- cook -- manufacture -- guard a pass -- feedback -- research, it is to strengthen responsibility heart, only complete member sense of responsibility is strong, made dish gift is successful.
2, groom: Deepen the understanding that tastes to dish and understanding from theory, rise complete member integral level, take an exam to learn in order to take an examination of hurried ceaselessly at the same time, with learning to promote, raise kitchen dish to taste essence of life to refine, why to groom, not be the kitchen does not have ability, do not have a level, however the standard is skimble-scamble, do not know which kinds of dish is good food. What is good food? Suit to applaud dish, suit our guest, suit us the position level of whole public house, this is good food, so, can ask only through grooming chef, understood groomed content to master only, skilled applied, what just can reflect a dish taste then is careful change come.
3, try dish: Search the question of existence, place a standard, unite a requirement, try to ask one succeeds, quantify a standard one, the purpose solves the laziness of most person to raise quantity of stimulative food quality to refine, the problem administrator of discovery dogs after all, appear to implement penalty directly again. Qualitative check ministry sets branch " dish is tasted rectify and reform register this " , daily at least 5 times the examination rectifies and reform the effect.
4, strengthen with the examination in eat, the problem of discovery is recorded in time, rectify and reform, comparative. Report of judgement of occurrence problem of the examination in eat is rapid, decisive, determined, "Would rather the fault sentences, cannot let off a dish " , when scrutator tastes your dish go back, as chef due a kind of appreciative mood, if the loss of many will be caused after the desk on this dish otherwise, the manner is very so crucial, the manner decides your behavior, mood. Mood good food is tasted more outstanding.
5, take stage of make one's rounds seriously, will search quality problem from the change of taste, investigate the quality problem that the guest did not reflect, look for the food quality with potential itself to measure, because the guest tastes taste to ask to had been been used to to the dish of our inn, cannot the opinion of sex of to table a proposal, only through us the effort of oneself raises food quality to measure, "Accomplish truly become without the thing occupied, bagatelle is become important matter, the important matter is become accident. " from taste most the initial sense that feels a guest, serious experience.
6, the dish that studies the guest has mirrorred tastes:
(1) study dish tastes: Why had mirrorred.
(2) study chef why what his dish does is good.
(3) research guest likes to take what kind of course.
Anyhow, make food attentively, strengthen responsibility heart, through grooming, standard of assessment, study, the retraining, assessment, iteration that implements technology what the process will raise dish to taste is careful change.
About fulfilling the specific requirement of craft standard
To increase the stability that hotel course tastes, implement craft standard seriously in the round, make craft standard fulfils each link, each detail; Make craft standard allows each employee can self-conscious, skilled control the detail of each technological process, tailor-made order specific requirement:
1, when declaring raw material, make clear the raw material requirement of important raw material.
2, buyer must strict according to " raw material explain buy sheet " explain the level that buys raw material will buy raw material, the kitchen examines goods the standard of the raw material that personnel gets raw material to must achieve a requirement.
3, machine first: Make the only material rate of wollens raw material; Of every kinds of raw material the standard is machined first (chopping block assists) .
4, chopping block: Raw material asks (brand, producing area) the level that raw material cuts (feet measures) , match quantify scale (weigh) too, the standard requirement of souse raw material and expiration period time (fry boiler to assist) .
5, fry pan: The program of the fried dish; The control of time; The standard of sauce; Drop the standard demand of makings; The brand of condiment, producing area; Manufacturing color, taste, characteristic; The note in edible process, manipulate technical key.
6, stage of carry on one's shoulder: Dish tastes household utensils collocation to want a standard, dish tastes dish of requirement to unite, dish is tasted hold the requirement level that place.
7, be in charge of writing a standard cookbook by the director, hutch division commander checks, general manager examine and verify, qualitative check ministry is supervised file.
8, forbid practise fraud, the requirement is rigorous and serious, accomplish fine carve of carve of essence of life, excelsior. About be opposite bright archives dish tastes understanding and put the mainest demand the 7th
One, the importance that must make clear bright archives
(1) go up from layout, on the design, on dimensions, the class that gives a hotel and actual strength can be reflected on artistic appeal.
(What 2) tastes from dish is fresh degree, colour and lustre, pick makings, tie-in, knife a kitchen can be mirrorred to taste height to dish on each a bits such as labour, modelling, implemental, artistic, position, price, brightness, sanitation, the degree of frenzied pursuit and strict manner.
(The battlefield that 3) bright archives is sale and dish taste the base with tie-in nutrition, can reflect a business from which, advocate healthy diet and the exalted stance that guide guest consumption, also the can very good rule that finds out market sale and change, the discretion of integrated level is affecting bright file the discretion of turnover.
(4) bright archives is the kitchen is tasted to dish catch essence of life to do fine, go up height, a breach that spends quickly, after passing strict and active management, can be strengthened and raise the vocational level of chef, with integrated quality, also can the report of fan out from point to area gives a kitchen which segment gives an issue, accomplish adjust in time correct.
2, what to understand to be called the United States
(1) is orderly it is beautiful
Show military training dish is tasted, unit style of work, basically be hardware. Accomplish a regulation inside area, tableware is unified, support is unanimous, seal " velar level off, dish tastes the line of sight orderly, removed standard, rush up and down neat, tablecloth level off, accomplish read a line nearly far look uniform a face.
(2) is beautiful brightly
The effect of lamplight, taste the most beautiful dish the system that makes it the most perfect comes out now, be about to rely on lighting effects, cannot too dazzling, refraction stimulates an eye or too dark, do not reflect give dish to taste colour and lustre and brightness.
(3) is fresh it is beautiful
This is those who put bright shelf is basic, one day must be changed entirely the least (special put on record ratifier exception) , carry green vegetables, flesh kind, the facial expression with the newest seafood, namely primary color.
(4) choosing expects essence of life is beautiful
Bright archives is the face that dish tastes, be about to place the most elegant raw material, put an end to green vegetables not bright, have worm, sundry, the flesh kind not fresh, anthology do not expect on archives, seafood puts metamorphism, those who become angry, of dehydration.
(5) knife labour is beautiful equably subtly
Accomplish raw material uniform, knife labour fits the craft criterion that dish tastes, must not manufacture in a rough way.
(6) is tie-in and reasonable it is beautiful
Dish is tasted advocate burden is tie-in, cannot exceed 5 kinds of color, cannot flowery, a presumptuous guest usurps the host's role, should highlight advocate makings. Sweet Qin, flower or ornament content, cannot put in dish to taste raw material to go up, adorn cannot much, random, miscellaneous, want bright.
(It is beautiful that 7) modelling experts
Modelling is to be in raw material is new, choose makings is elegant, knife work is careful, build on tie-in and rational basis, otherwise, again decent modelling also has lose good taste. Modelling must want with the price, quantify answer each other, the modelling that tastes with be apart dish has change, cannot machine-made.
(8) appliance is decent it is beautiful
Appliance wants sanitation above all, cannot have smeary, damaged. Implemental use should take care of the property that dish tastes and integral effect, 10 thousand cannot change bright archives dinner service along with change. Take the Bao, cobalt that carry boiling water, course that takes son of earthenware pot, Bao not to allow to be placed in the coping of bright archives, the line of sight that avoids to hold off dish to taste sees vessel treat not clear food only.
(It is beautiful that 9) position is secured
Our dish is tasted much, position of fixed nice area must be done. The position: Had secured, facilitating examination, promote, record and adjust, what put an end to size extent stoutly is optional change.
(10) sanitation arrives every detail is beautiful
Wholesome must detail is changed, clear thoroughly blind angle, face of the card that be like dish, lens, tablecloth, last tall brightness of film and whole, wholesome ability has safe feeling, just have class.
(11) paying attention to efficiency is beautiful
Pay attention to efficiency, pay attention to whole namely, must accomplish taste the dish of high quality high level inside formulary time put in formulary district, efficient job must be built advanced in 10 detail, put an end to take efficiency ignored quality seriously only, efficiency and quality coexist.
Have an above only 11 beauty are accomplished, achieve, ability enters artistic dish basically taste the old hall that exhibits a stage, otherwise artistic dish is tasted will be an empty talk.
