T/CZSPTXH 053-2018 The role and basic requirements of knife skills in Chaozhou cuisine

Scope

Scope: This standard specifies the terminology and definitions of Chaoshan cuisine knifework, the role of knifework, and basic requirements. This standard applies to knifework techniques in Chaoshan cuisine. 2. Normative Reference Documents The following documents are essential for the application of this document. For referenced documents with a specified date, only the version on that date applies to this document. For unspecified-date referenced documents, the latest version (including all amendment sheets) applies to this document. Q/CZCC 002 Basic Terminology of Chaoshan Cuisine 3. Terminology and Definitions The terminology and definitions established in Q/CZCC 002 apply to this document. 4. Role of Knifework 4.1 Fine Processing to Facilitate Consumption Chinese cuisine uses chopsticks rather than knives and forks for eating, so food needs to be processed and cut into small pieces for convenience. 4.2 Segmenting Ingredients to Facilitate Cooking and Obtain Ideal Texture Various cooking ingredients have different natural forms and textures, and different cooking methods require different heat levels, which requires that the form of the ingredients match the needs of cooking. 4.3 Incising and Cutting Blocks to Facilitate Flavor Absorption If large whole ingredients are not cut open, the seasonings added during cooking will not easily penetrate into the ingredients. They must be finely chopped or incised with knife marks on their surface to facilitate flavor absorption. 4.4 Beautifying Dishes and Stimulating Appetite After knifework processing, the ingredients are cut into neat and beautiful shapes, and the cooked dishes will appear more harmonious. 5. Basic Requirements of Knifework 5.1 Uniformity and Consistency The thickness and size of the ingredients after knifework processing should be uniform. Whether it is diced, shredded, sliced, strips, blocks, or other shapes, each unit volume of each form should be similar in thick

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