Open a caf with a light meal of 57 square meters What do you need to handle the EIA? 20

Judging from the situation you described, yours is a registration form, and the registration form can be done by yourself, and you can go through the EIA filing and registration with the local environmental protection bureau, and there is no need for an EIA.

Whether an EIA is required for a project or not, and whether the EIA is a report or a report form is based on the Ministry of Environmental Protection's "Catalogue of Classified Management of Environmental Impact Assessment of Construction Projects".

According to the provisions of the "Catalogue of Classified Management of Environmental Impact Assessment of Construction Projects", catering establishments involving 6 benchmark stoves or more in environmentally sensitive areas need to prepare an EIA report form, and your situation should not need to prepare an EIA report.

You can go directly to the local county environmental protection bureau for EIA filing and registration.

Environmental Protection Approval".

According to the new regulations for the catering industry, new restaurants with an area of 50 must be approved by the EIA, while those with an area of 50 no longer need to be approved by the EIA.

Environmental protection approval is an indispensable step in the process of opening large and medium-sized restaurants. Environmental protection examination and approval shall be handled by the local competent environmental protection bureau, and the main examination and approval items are: noise and pollutant discharge.

The restaurant operator shall provide a floor plan of the location of the restaurant, and mark the surrounding environment and the nature of the use of the adjacent buildings, and the competent environmental protection bureau shall send personnel to inspect it on the spot. After passing the inspection, the competent environmental protection bureau shall sign the "consent to commencement of business" in the column of "Opinions of Relevant Departments" on the application for business registration and affix the official seal (the application for business registration shall be obtained from the restaurant that handles the business registration with the "Notice of Pre-examination of Enterprise Name" from the registered industrial and commercial bureau).

The following approval materials shall be submitted to apply for the catering EIA:

1. Submit a report on the application for environmental protection approval procedures

Report content: project name, business and contact**, business location, business content, business area (number of diners), main business facilities (stove, wok, whether there is a fume purification device, chimney setting), use of fuel, fume, sewage, garbage disposal, discharge destination.

2. Proof of the use of legal business premises (housing property right certificate, lease agreement or copy of the drawings of the functional zoning of the development and construction unit, etc.);

3. Submit materials for soliciting opinions: The owner must obtain the written consent of the owner of the building within 10 meters of the kitchen upstairs and the neighborhood committee, property management committee or owners' committee where the kitchen is located.

4. Catering owners with fume pollution must install fume purification facilities and provide relevant materials (the fume purifier exempted from inspection by the State Environmental Protection Administration should provide the original basis for the inspection-free materials), and the non-exempt fume monitoring results report should be provided.

5. According to the scale of the operation, the site and other conditions shall be determined by the environmental protection department to submit the environmental impact report, report form or registration form after on-site inspection.

Approval process. The on-site survey determines the form of the EIA, and the owner submits the above materials, and in the case of complete materials, the report is completed within 15 days, the report form 7 days, and the registration form within 3 days (except holidays).

Conditions for the EIA procedures for the established catering industry:

1. Installation of fume purification equipment and equipment qualification certificate;

2. Installation of exhaust pipes to the roof;

3. Construction of oil-water separation facilities according to the design plan;

4. Proof that the sewage of the building enters the urban sewage pipe network;

5. Proof of public participation of residents within the affected area of oil smoke noise;

6. Catering waste oil agreement, waste oil disposal account;

7. Under normal operation conditions, the environmental monitoring station is entrusted to monitor the standard data sheet*;

Fragrant coffee bones:

Ingredients: small ribs (half a catty), eggs (2), instant coffee (1 bag), corn flour (250 grams), starch (200 grams).

Seasoning: Salt (1 2 teaspoons), lemon (1 piece), pork rib paste (3 tablespoons), tomato paste (3 tablespoons).

Method: 1 Blanch the ribs in a pot of boiling water to wash off the blood foam.

2 Whisk two eggs, 2 tablespoons of coffee, corn flour and starch into a paste.

3 Sprinkle the ribs with a pinch of salt, squeeze in the lemon juice and coat in the corn paste.

4 When the oil temperature is 56 hot, put in the pork ribs and fry them, and remove them for later use after they are formed.

5 Stir the pork rib sauce and tomato sauce in a 1:1 ratio and pour them into a wok to make a sauce.

6 Quickly pour the fried pork ribs into the pan and stir-fry with the sauce, and wait until the pork ribs are hung with the sauce.

For those two eggs, remove the egg whites.

Pour in a packet of instant coffee, stir well, and freeze in the refrigerator for 5 hours.

Make tiramisu ---

125 grams of Nescaine whipping cream, 2 egg yolks, caster sugar (25+25) grams, 3 gelatin slices, 250 grams of cheese, 10 grams of instant coffee powder, 20 grams of rum, 50 grams of hot boiled water, appropriate amount of cocoa powder, 2 slices of chiffon cake.

Preparation of Tiramisu:

1. Soak the gelatin tablets in water until soft;

2. Add 25 grams of caster sugar to the egg yolk, add the soft gelatin slices, heat and melt; (It should be heated over low heat, and the water temperature should not be too high and should not be boiled).

3. Add cheese, heat and melt until there are no particles;

4. Add 25 grams of caster sugar to the fresh cream and beat until six portions;

5. Mix the whipped cream and cheese paste evenly;

6. Mix instant coffee powder, rum and hot boiled water into coffee water;

7. Add a little coffee water to the cream cheese paste to taste;

8. Spread a layer of cake slices at the bottom of the mold, sweep with coffee water, pour in cream cheese paste, then spread a layer of cake slices, sweep with coffee water, pour in cream cheese paste, and smooth the surface with a spatula;

9. Refrigerate in the refrigerator for four hours;

10. Sprinkle a layer of ground coffee on top before serving.

Coffee ice cream.

Ingredients: 400 grams of milk, 50 grams of coffee, 100 grams of sugar, egg liquid (the amount of 2 eggs) Method 1: Boil the milk, remove from the heat, add coffee, cover and soak for 20 minutes.

2. Then filter, pour the white sugar into the egg liquid to make it a white mixture, add warm milk and mix thoroughly.

3. Stir and heat continuously on a slight fire, but do not boil, the foam disappears, the milk is cooked, and pour it into the sorbet mixer after cooling.

4. After the ice cream is ready, it is appropriate to add papaya, mango, honeydew melon and other fruits, and even lemon juice, orange juice, honey, honey bud candy, almond powder, and mint. If you are too troublesome, you can buy back monochrome ice cream and match it with all kinds of fruits, small desserts, etc.

You mean to talk about the difference between American, latte and cab, right?

American means espresso + water.

Latte and kabu are espresso + milk + milk foam, of course, the content is different, the difference in the method is to beat milk foam, make a latte when you beat it thinner, and make it out of it when you beat it thicker. There are 3 more intuitive diagrams below to show the difference between the 3 types of coffee.

Which of the top five cuisines in the world do you know?

Gourmet China: Peking Duck As a royal dish, Peking duck is one of China's most famous dishes. Roast duck is a must-have dish with crispy skin, red color, tender meat, sweet but not greasy.

Of course, the presentation of this dish is also unique, you can order a whole duck and the chef will show you the slices of the roast duck on the plate. First, you'll taste the sweet and crispy crust; This is followed by succulent slices of duck meat, served with thin pancakes, green onions, and sweet noodle sauce, and you can enjoy homemade roast duck burritos. If you're not full, you can enjoy the leftover duck stir-fried or stewed in soup.

Which of the top five cuisines in the world do you know?

Gastronomy France: Snails Snails have been eaten by the Romans since ancient times, and they are also being eaten in many parts of the world, but the French cooking snails in Burgundy wine are one of the most famous dishes. French snails are usually an appetizer cooked with a delicious garlic parsley cream.

As you might expect, the snail is tough but not sticky and chewy, and tastes a bit like mussels, making it a must-try dish beneath the garlic cream.

Which of the top five cuisines in the world do you know?

Gourmet Greece: Mushaka Mushaka is a traditional Greek delicacy and a must-try dish on a trip to Greece, and it is said that few people can resist its deliciousness. The Greeks adapted to the Italian lasagna, so, when making mushaka, various ingredients were mixed together with a cheese sauce and baked until the cream melted and the sides were golden brown.

No matter where you are in the world, this traditional dish is sure to warm you on a cold winter day.

Which of the top five cuisines in the world do you know?

Gourmet India: Masala Crepes This pancake is shaped like a plate and paper-thin and is usually made from rice and lentils. Baked in a hot frying pan and served with chopped diced cooked potatoes, sautéed diced onions and a thick garlic chutney, the crepes are a well-known vegetarian dish in South India.

Which of the top five cuisines in the world do you know?

Gastronomy in Italy: Gourd Blossom Anyone who has tasted this deep-fried gourd blossom in Italy's Tuscany region will fall in love with this delicacy. To make this dish, the delicate yellow zucchion flowers are filled with seasoned ricotta or mozzarella, and a batter is poured over the flowers as you would make tempura, then fried in olive oil.

The melon flowers are sweet and crispy, melt in the mouth, and should be eaten immediately after cooking.