T/YMCA 14-2020 Active Group standards

T/YMCA 14-2020 Skill of Making Charity Banquet for Nuns

T/YMCA 14-2020

Publish Date: 2020-03-25 Implement Date: 2020-03-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YMCA 14-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2020-03-25

Implement Date: 2020-03-25

Scope

Scope: This standard describes the "Ziguan Banquet Cooking Techniques" and cultural anecdotes, and specifies the terms and definitions of "Ziguan Banquet Cooking Techniques", as well as the menu, cold dishes, hot dishes, snacks, seasonal vegetables, staple foods, and fruit platters. This standard applies to the "Ziguan Banquet Cooking Techniques"; Main technical content: terms and definitions, menu, cold dishes, hot dishes, snacks, seasonal vegetables, staple foods, and fruit platters. The menu of the Ziguan Banquet includes: stir-fried lotus root shoots with yellow pepper, blueberry-flavored Ziguan, double-color salad cake, braised Ziguan with seafood sauce, Ziguan roll with flowers, Ziguan with seaweed crisp, Ziguan with pickles, and Ziguan with chili oil and parsley. The hot dishes include: silken tofu with Ziguan and three fresh ingredients, stir-fried Ziguan with fresh ingredients, Ziguan sandwich, eight-treasure Ziguan brew, Ziguan with soup base, Ziguan with lion head, ham with Ziguan, Ziguan with roast goose, and Ziguan with scallion and white fish. The snacks include: fragrant Ziguan roll and Ziguan crisp. Seasonal vegetables are arranged according to different seasons, with two seasonal vegetables per season. The staple foods include: boiled Ziguan with rice crackers. The fruit platters are also arranged according to different seasons, with one seasonal fruit platter per season.