T/CZSPTXH 067-2018 Chaozhou cuisine and food carving

Scope

Scope: This standard specifies the definition of food carving in Chaoshan cuisine, the characteristics of food carving, the role of food carving in cooking, the types and forms of food carving, the requirements for food carving, the identification and selection of raw materials for food carving, the commonly used tools for food carving, the techniques of food carving, knife skills, the process of food carving, semi-finished and finished products of food carving, and the requirements for preserving finished products. This standard applies to food carving in Chaoshan cuisine. Main technical content: Chaoshan cuisine 1. Scope This standard specifies the definition of food carving in Chaoshan cuisine, the characteristics of food carving, the role of food carving in cooking, the types and forms of food carving, the requirements for food carving, the identification and selection of raw materials for food carving, the commonly used tools for food carving, the techniques of food carving, knife skills, the process of food carving, semi-finished and finished products of food carving, and the requirements for preserving finished products. This standard applies to food carving in Chaoshan cuisine. 2. Terms and definitions The following terms and definitions apply to this document. 2.1 Food carving Food carving is a carving technique that uses special knives and various carving techniques to carve certain cooking raw materials into beautiful and auspicious shapes of flowers, birds, fish, landscapes, figures, etc. 3. Characteristics of food carving 3.1 Food carving is a special art form. The reason why food carving is called a "special art form" is that such works are rarely used in other occasions and can only be used in cooking, placed on the table, and used to decorate and beautify dishes. 3.2 The design is ingenious, aimed at highlighting the theme, and the carved products are adapted to dietary customs, full of life charm, conveying people's beautifu

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