\nT/CZSPTXH 061-2018: Preparation of a Banquet Menu for Chaozhou Cuisine

Scope

Scope: This standard specifies the principles of menu compilation and menu-compilation techniques for Chaoshan cuisine banquets. This standard applies to the compilation of menus for Chaoshan cuisine banquets. Main technical content: Menu compilation principles for Chaoshan cuisine banquets. 1. Scope This standard specifies the principles of menu compilation and menu-compilation techniques for Chaoshan cuisine banquets. This standard applies to the compilation of menus for Chaoshan cuisine banquets. 2. Menu Compilation Principles 2.1 Design with Intention The intention and purpose of hosting the banquet are the fundamental basis for menu compilation. The theme of the banquet is the core concept, and every dish and accompanying service in the banquet must meet the theme's requirements. First, arrange suitable dishes and use appropriate dish names to express the intention and purpose of the banquet. 2.2 Seasonal Menu Arrangement People have different living habits in different seasons, which requires banquets to have distinct seasonal characteristics. The seasonality of banquets can be manifested in three aspects: first, selecting seasonal ingredients; second, ensuring the flavors of the dishes match the seasonal preferences; and third, considering the combination of food and medicine. 2.3 Diverse Ingredient Selection The use of a variety of ingredients in a banquet makes people feel abundant, and "abundance" is a common expectation of banquets. Therefore, the selection of ingredients should be diverse. 2.4 Varied Cooking Techniques To enhance the appetite of diners, the cooking techniques of the banquet should not be too monotonous, and the use of flavors should also vary. 2.5 Coordinated Color and Varied Shape The dishes on the banquet should strive to have diverse styles and varied shapes, and the contrast and rhythm between various colors and shapes should be clear and harmonious, so that diners can appreciate the artistic beauty of cooking

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