What are the particulars of cold dishes, and what are the requirements for the production of cold di

Food Safety Practice Practices for Food and Beverage Services.

Article 24 Cold dishes.

Preparation requirements: 1. The food to be processed should be carefully inspected before processing, and if it is found that there is spoilage or other abnormal sensory properties, it shall not be processed.

2. The special room should be processed and produced by a special person, and non-operators are not allowed to enter the special room without authorization. The operators in the special room shall meet the requirements of item 4 of Article 12 of this specification.

3. The air and the operating table should be disinfected before each meal (or each use) in the special room. Use a UV lamp for disinfection.

should be turned on for more than 30 minutes when no one is working, and make a record.

4. Special equipment, tools and containers should be used in the special room, which should be disinfected before use, washed and kept clean after use.

5. Vegetables, fruits and other food raw materials used for the preparation of cold dishes shall not be brought into the cold vegetable room without cleaning and treatment.

6. The prepared cold dishes should be used up as much as possible. The remaining need to be used should be stored in a special refrigerator for refrigeration or freezing, and those to be heated before eating should be reheated in accordance with the provisions of Article 30, Paragraph 3 of this specification.

7. Vocational schools and general secondary schools.

Elementary schools, special education schools.

Canteens of childcare institutions are not allowed to produce or sell cold dishes.

Kimchi, pickled radish, cold cucumber, cold tomato, cold jellyfish, braised spiced peanuts, five-spice vegetarian chicken, fried peanuts with coriander, raw boiled radish, mixed yuba, cold salad moss, etc. Cold dishes, commonly known as cold meat or cold cuts in the catering industry. It is a dish with a unique style and strong technical arrangement, and it is eaten cold for several hours, which is called cold dish.

Most of the main ingredients used in cold dishes are clinker, so this is very different from the method of cooking hot dishes. <

Kimchi, pickled radish, cold cucumber, cold tomato, cold jellyfish, braised spiced peanuts, five-spice vegetarian chicken, fried peanuts with coriander, raw boiled radish, mixed yuba, cold salad moss, etc. Cold dishes, commonly known as cold meat or cold cuts in the catering industry. It is a dish with a unique style and strong technical arrangement, and it is eaten cold for several hours, which is called cold dish.

Most of the main raw materials for cold dishes are clinker, so this is completely different from the hot dish cooking method, and its main characteristics are: fine material selection, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, neat and beautiful shape, and harmonious and pleasing to the eye. In the order of meals, cold dishes are usually placed at the front, which plays a role in starving and appetizing.

Cold dishes include: cold tomatoes, cold salad Yuba, cold fungus, etc.

Cold tomatoes are a delicacy made of tomatoes, sugar-based or important ingredients, and the production method is to blanch the tomatoes in boiling water for a few minutes, peel off the outer skin, cut into pieces, put them in a bowl, put in sugar, stir evenly and eat.

Cold bean curd salad is a side dish and a cold dish to cool off in summer. The main ingredient of cold yuba is yuba, and then mixed with soy sauce, vinegar, sesame oil and other ingredients to make it.

Cold fungus is a home-cooked dish made with fungus as the main ingredient and carrots, coriander, onions, red peppers, and bell peppers as accessories. It has the characteristics of refreshing and palatable, rich in nutrients, and is especially suitable for summer consumption.

Coleslaw is a dish made of cucumbers, leeks, bean sprouts, fungus, yuba and other ingredients after preliminary processing and blanching, and then adding red oil, soy sauce, garlic and other ingredients.

It is a dish made by adding ingredients such as red oil, soy sauce, and garlic after preliminary processing and blanching treatment. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy and five-spice; Sichuan-style salad is the most common in the country, mostly spicy and spicy, and the taste is also the best. The more representative Sichuan salad are:

Liao Ji Bangbang Chicken, Liao Pork Ribs, Xiangya Fang.

Cold dishes include celery mixed with bean curd, cold fungus, mixed peel, mixed mung bean sprouts, mixed cabbage, coriander mixed with fried peanuts, raw boiled radish, mixed with yuba, cold salad moss and other dishes. Celery mixed with bean curd: It is a traditional famous dish in Zhejiang Province, the main ingredients are celery and bean curd, which are made by cold dressing.

Cold fungus: Cold fungus is a home-cooked dish made with fungus as the main ingredient and carrots, coriander, and onions as accessories. Mix Lift:

Mixed peel is a home-cooked cold dish, and the main raw materials for making peel, cucumber and sesame paste. <

Cold dishes include celery mixed with bean curd, cold fungus, mixed peel, mixed mung bean sprouts, mixed cabbage, coriander mixed with fried peanuts, raw boiled radish, mixed with yuba, cold salad moss and other dishes.

1. Celery mixed with yuba: It is a traditional famous dish in Zhejiang Province, the main ingredients are celery, yuba, and the seasoning is monosodium glutamate, salt, etc., which is made by cold dressing.

2. Cold fungus: Cold fungus is a home-cooked dish made of fungus as the main ingredient and carrots, coriander, onions, red peppers, bell peppers, and garlic as accessories. It is refreshing, delicious and nutritious, especially suitable for summer consumption.

3. Mixing and raising: Mixing and pulling is a home-style cold dish, and the main raw materials for making it are rapi, cucumber and sesame paste. It is a summer delicacy.

4. Mixed mung bean sprouts: Mixed mung bean sprouts is a delicacy made with mung bean sprouts, cucumbers and other main ingredients. Fresh, delicious and nutritious.

5. Mixed cabbage: Cold cabbage refers to a dish made by directly adding cabbage with various ingredients and sauces. Cabbage, also known as cabbage, is rich in various vitamins and trace elements, especially the trace elements molybdenum and manganese.