T/CZSPTXH 055-2018 Chaoshan Cuisine: Basic Principles and Requirements for Food Serving

Scope

Scope: This standard specifies the general principles, requirements, and precautions for serving dishes at Chaoshan cuisine banquets. This standard applies to the serving of dishes at Chaoshan cuisine banquets. 2. Main Technical Content: 2.1 General Principles and Requirements for Serving Dishes at Chaoshan Cuisine Banquets This standard specifies the general principles, requirements, and precautions for serving dishes at Chaoshan cuisine banquets. It applies to the serving of dishes at Chaoshan cuisine banquets. 2.2 Precautions for Serving Dishes 2.2.1 Color, Fragrance, Flavor, Shape, Main Ingredients, and Cooking Methods When serving dishes, it is necessary to avoid creating a monotonous feeling due to consecutive serving of similar dishes. 2.3 Control the Pace and Speed of Serving Based on Guests' Dining Situation and Requests Generally, the pace of serving at high-end banquets should be slower. 3 Requirements 3.1 Serving Cold Dishes (Marinated Meats, Roasted Meats, Sashimi, etc.) 3.1.1 Clear the space before serving and place the dishes between the deputy host and deputy guest, fixing a serving spot. 3.1.2 Announce the dish name. 3.1.3 Pay attention to the color and ingredient combination, ensuring a proper balance between density and sparseness. 3.2 Serving Soup 3.2.1 Serve promptly to ensure the temperature meets the specified requirements. 3.2.2 Announce the dish name and briefly introduce its characteristics. 3.2.3 Serve soup by position, passing it to guests on their right in a clockwise direction. Large pots of soup should be actively distributed to guests. The serving order follows that of the plated dishes. 3.3 Serving Hot Dishes 3.3.1 Serve dishes promptly. 3.3.2 Serve meat dishes before vegetable dishes, and seasonings before main dishes. 3.3.3 Announce the dish name and briefly introduce its characteristics. 3.3.4 Before serving, reserve a space for placing dishes and then proceed with serving. 3.3

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