T/CZSPTXH 066-2018 Chaozhou cuisine artistic platter techniques and skills of knifework

Scope

Scope: This standard specifies the knife and hand techniques for cutting, slicing, carving, piling, arranging, sorting, and folding in the art of Chaoshan cuisine platters. This standard applies to the knife and hand techniques for art platter presentation in Chaoshan cuisine. Main technical content: Knife and hand techniques for art platter presentation in Chaoshan cuisine 1. Scope This standard specifies the knife and hand techniques for cutting, slicing, carving, piling, arranging, sorting, and folding in the art of Chaoshan cuisine platters. This standard applies to the knife and hand techniques for art platter presentation in Chaoshan cuisine. 2. Art platter knife and hand techniques 2.1 Art platter knife techniques 2.1.1 Cutting Cutting refers to using a knife to vertically divide raw materials into strips, cubes, or slices. Cutting can be divided into straight cutting, push cutting, and push-pull cutting (sawing). In the production of art platters, push-pull cutting is most commonly used. When cutting, attention should be paid to the movement of the knife. The knife should be lowered slowly, and excessive force should be avoided, because many cooked foods used in cold dishes are easily fragile and prone to spoilage. If not careful, the cut raw materials will lose their aesthetic appearance. 2.1.2 Piling Piling refers to using a knife to obliquely divide raw materials into piles. Piling can be divided into positive piling, reverse piling, and flat piling. The piled raw materials are limited to "slices" (hence piling is also called slicing). Piling is widely used in the production of art platters, and almost every art platter cannot do without it. In the production of art platters, positive piling and flat piling are more commonly used. When piling, the knife should be steady, and attention should be paid to the angle of the knife relative to the cutting board. It is required that the thickness and size of the piled slices be uniform. 2.1.3 Carvin

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