T/CZSPTXH 052-2018 Chaoshan Cuisine: Types, Methods, and Requirements for Side Dishes

Scope

Scope: This standard specifies the terminology and definitions of side dishes in Chaoshan cuisine, the classification of side dishes, and the basic methods and requirements for side dishes. This standard applies to side dishes in Chaoshan cuisine. Main Technical Content: Types and Methods of Side Dishes in Chaoshan Cuisine and Their Requirements 1. Scope This standard specifies the terminology and definitions of side dishes in Chaoshan cuisine, the classification of side dishes, and the basic methods and requirements for side dishes. This standard applies to side dishes in Chaoshan cuisine. 2. Terminology and Definitions The following terms and definitions apply to this document. 2.1 Side Dishes Side dishes refer to the process of appropriately combining various processed raw materials according to the quality requirements of dishes to create a finished dish or a set of dishes suitable for cooking or direct consumption. 3. Classification of Side Dishes 3.1 Classification by Object According to the object, side dishes can be divided into two types: hot side dishes and cold side dishes. 3.1.1 Hot Side Dishes Hot side dishes refer to the selection of raw materials for cooking into hot dishes and the subsequent side dish preparation. The requirements for hot side dishes are to ensure the aesthetic appearance of the finished product and lay a good foundation for the next process. 3.1.2 Cold Side Dishes Cold side dishes refer to the arrangement of processed cooked materials on a plate to form a finished dish. Since cold side dishes need to directly complete the plate-level shaping of the finished product, they must meet the requirements of neatness and aesthetics, and ensure food hygiene. 3.2 Classification by Purpose 3.2.1 Design Side Dishes Design side dishes refer to the selection and processing of raw materials for new dishes, which is a creative process. Therefore, design side dishes should grasp the flavor characteristics of new dishes a

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