What is it to garnish a grain of cold dish?

One by one in the garnish of cold dishes, it should be rice. It's also good to garnish dishes with rice, one by one.

What is the decoration just now, this should be that they have some different outfits, which should be able to be used in decoration, so this should still be very general, and it is still very good in the third year of high school.

What is it about garnishing cold dishes one by one? You have to take a picture of ** to help you judge, if you don't**, it's not easy to judge.

If such a situation occurs, it is likely to be due to the setting, normally you should pay attention to it, and under normal circumstances, it is likely to be due to the environmental influence of the outside world.

What is it about garnishing cold dishes one by one? Generally speaking, it belongs to some of the more common colored stones, and there are some bright.

The cold dish is served one by one, and this may be a product of some chocolate chips or some beans made from some food.

What is it to garnish a grain of cold dish? Thinking that this cold dish is a grain of one, he may be some carrot grains, or green bean grains.

If you decorate cold dishes, one grain at a time should be equivalent to peanuts such as beans.

Of course, there are a lot of cold dishes decorated one by one, for example, the red beauty persimmon looks like this.

But what is the decoration of one sentence, the words should be two sentences of real women.

At that time, he was an example, and I think this is also because there is a certain amount of truth, and this is still a good choice.

I washed it for a while last night, and I listened to you, and the Taiwanese girl said that she wanted to go back, and she couldn't ask for it, it was the same operation.

I put everything on TV in the central hospital, can I ask their boss? I'll ask him what he uses to be a man.

There are a lot of possibilities for him to hit the world, and there is an audition to make a corn, and he has the possibility of this as the ingredient of this tire.

I think what if you take them one by one? I think if your dad is this? You can ask me.

Basic etiquette for eating a buffet.

1) Pick up the food in the direction set by the restaurant, and you can't go backwards, and you can't cut the line.

2) Take the dishes according to the amount of personal food, do not take too much at a time, and then take it after eating a plate, and avoid placing multiple plates full of food in front of you at the same time.

3) In the case of a banquet or party, everyone at the table should take the food and sit down, and then start the meal together.

4) When picking up food again, do not use used utensils.

5) Do not take the food out of the restaurant.

When picking up food, it is not advisable to talk, cough, or sneeze to avoid saliva spilling into the dishes on the dining table.

Although the buffet is more free than eating regular Western food, it also has its own rules:

The order of picking up dishes is generally cold dishes, soups, hot dishes, desserts, fruits, ice cream, if there are many people, please queue up to receive the dishes;

Don't take too many dishes at a time, you can take them several times, and you should finish eating the dishes on the plate. It is most taboo to take too much at one time, and leave it in the end;

When a few friends dine together, they should take it for their own use, and avoid taking many plates together and eating them together like Chinese food;

If there are multiple sets of forks on the dining table, they should be used to eat cold dishes and hot dishes in order from the outside to the inside, and the forks and spoons placed horizontally are used to eat desserts;

After eating a plate, you can put the knife and fork on the plate in parallel and vertically, and then take the next plate, and the waiter will take the initiative to accept it;

Unless otherwise stated by the restaurant, the buffet generally does not contain alcohol The drinks in the hotel are generally more expensive, so you should pay attention to the wine list when ordering.

The gringos are very casual. Don't be too deliberate. It's not good. Draw a saucer. Juice spot twice. That's it

It is generally seen with fennel, dendrobium orchid, broccoli, Thai orchid, French incense, and cucumbers, carrots, coriander leaves, green onions. Brightly coloured combinations: celery (emerald green), carrots (orange-red), brine peanuts (milky white).

Noble and refined collocation: raw sea cucumber (green and black), fresh red shellfish (scarlet), fresh prawns (green and white).

Think for yourself. It is mainly to grasp the three links of diet, color and nutrition. You can serve a few slices of fresh lemon and a few pickled red peppers on top of each plate of cold dishes to whet the appetite of your guests.

This is what we do in our high-end western restaurant here. I don't know much about the specifics. Go out to eat by yourself and see what other people's dishes are made, or go out to eat and see other people's recipes**, if you want to be a good chef, accumulate it slowly!

No one becomes the best chef all at once!

Use whatever is good-looking and delicious.

First, the variety of flowers:

There are orchids, carrots, ivory radish, coriander, flange, roses, chrysanthemums, perilla flowers, gerberas, and carnations.

Second, the types of cold dishes on the plate:

It can be divided into two aspects: content and form.

1. In terms of content, there are three kinds of cold dishes: single plates, platters, and color cold dishes.

2 In terms of form, there are four types of arrangement: informal plating, neatly arranged plating, pictorial plating, and embellishment.

3. How to put cold dishes on the plate:

There are roughly six forms and methods of plating, such as rowing, stacking, stacking, encircling, pendulum, and compounding, all of which are closely related to the processing and forming of raw materials (strips, sheets, blocks, segments, etc.). Therefore, the preparation of cold dishes depends on the cooperation of knife workers.

4. Precautions for placing cold dishes:

1. Generally, 15 minutes before the feast, the neat order is cold dishes - hot dishes - soup.

2. Generally, cold dishes are placed symmetrically, around the main cold dishes, and pay attention to the collocation of meat and vegetables, color and taste.

3. When dining, there should be both cold and hot dishes, and when the guests order more cold dishes and less hot dishes, they will reduce their appetite.

Generally noticing this, nothing can go wrong. I hope that the cold dishes on the table are beautiful and delicious, and make people have an appetite.

Orchids, heartfelt radish, ivory radish, coriander, flange, rose, chrysanthemum, perilla flower, gerbera, carnation.