T/CZSPTXH 057-2018 Chaozhou cuisine general requirements for shaping

Scope

Scope: This standard specifies the terminology and definitions of Chaoshan cuisine styling, the requirements for making full use of the natural attributes of raw materials, the selection of serving utensils, and the requirements for plating dishes according to their shape, color, and characteristics, as well as hygiene requirements. This standard applies to the styling requirements of Chaoshan cuisine. Main Technical Content: General Requirements for Chaoshan Cuisine Styling 1. Scope This standard specifies the terminology and definitions of Chaoshan cuisine styling, the requirements for making full use of the natural attributes of raw materials, the selection of serving utensils, and the requirements for plating dishes according to their shape, color, and characteristics, as well as hygiene requirements. This standard applies to the styling requirements of Chaoshan cuisine. 2. Terminology and Definitions The following terms and definitions apply to this document. 2.1 Styling Art Under the guidance of basic aesthetic theories, styling art is a skill that utilizes the characteristics of raw materials and the processing techniques of Chaoshan cuisine to create artistic beauty in dishes. 3. Making Full Use of the Natural Attributes of Raw Materials All edible vegetables, aquatic products, meats, dried goods, and fruits can be processed through knife work, beautification, cooking, and arrangement to create various styles. In Chaoshan cuisine dish styling, the natural attributes of raw materials (color, texture, shape, etc.) should be fully utilized to preserve the natural beauty of the raw materials themselves. 4. Requirements for Serving Utensils 4.1 Matching the Volume of Dishes with the Size of Serving Utensils The size of serving utensils plays a certain role in restricting the portion of dishes. When serving dishes, there should be appropriate space left around the edge of the utensil. If the dish completely fills the utensil, it will giv

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