T/QLY 002-2021 Active Group standards

T/QLY 002-2021 Qian Cuisine Terminology and Definitions

T/QLY 002-2021

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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/QLY 002-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Scope: This document specifies the terminology and definitions of Guizhou cuisine. This document is applicable to restaurants, hotels, and catering leisure service institutions in Guizhou's tourism and catering industries for cooking and management, as well as culinary education and training materials. Main Technical Content: 3 **Terminology and Definitions** The following terms and definitions apply to this document. 3.1 **Knife Techniques** 3.1.1 **Knife Techniques** The various methods of processing raw materials using knife techniques. 3.1.2 **Knife-Edge Shapes** The various shapes of raw materials after being processed by knife techniques. 3.1.3 **Knife-Face Shapes** The various shapes of raw materials after being processed by knife techniques, which are neatly stacked according to the knife-edge. 3.1.4 **Straight Knife Technique** A knife technique where the blade is perpendicular to the cutting board or the raw material. 3.1.5 **Straight Cutting** The knife is aligned with the raw material, vertically inserted, without pushing forward or backward. The force is consistent throughout the cut. 3.1.6 **Pushing Cutting** The knife is aligned with the raw material, vertically downward, and pushed from the back to the front with consistent force to cut the raw material. 3.1.7 **Sawing Cutting** The knife is aligned with the raw material, first pushing forward and then pulling back, alternately inserting the blade until the raw material is cut. 3.1.8 **Shearing Cutting** Both hands grip the knife handle and the front of the blade. The knife is placed on the raw material, and the two hands take turns to shear the raw material. 3.1.9 **Rolling Cutting** The knife is aligned with the raw material, making straight cuts. After each cut, the raw material is rolled and cut again. 3.1.10 **Flat Knife Technique** A knife technique where the blade is parallel to the cutting board. 3.1.11 **Pushing Knife Technique** Also kn