厨师必知的菜式选择和管理（The selection and management of cook dishes must know）.docVIP

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厨师必知的菜式选择和管理（The selection and management of cook dishes must know）.doc

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厨师必知的菜式选择和管理（The selection and management of cook dishes must know）

厨师必知的菜式选择和管理（The selection and management of cook dishes must know） The selection and management of cook dishes must know 1, dishes should be balanced To satisfy customers of different tastes, the menu selection should not be too narrow. The following factors should be considered when selecting a breed: (1) the price of each kind of dishes should be balanced. Because the customers level of consumption is different, the price of each kind of food should be high, medium and low in a certain range. (2) material collocation balance. As the saying goes turnip cabbage, all have love, each kind of food raw materials, each customer tastes different, some customers do not eat meat, some customers do not eat raw egg, and can make good collocation more customers to choose their own love varieties. (3) the cooking method of balancing all kinds of dishes is different, such as fried, fried, boiled, steamed and stewed. The texture of the finished product should be raw, old, tender and crisp. The taste should be salty, sweet, light and spicy. (4) nutrition balance. 2, often change dishes: A. first consider from an income point of view. In the replacement of dishes, restaurant operators should be based on the previous menu summed up Maori dishes, change to those unmarketable, small profit dishes. B. to seize the seasonal dishes, for some unseasonable dishes, add fresh seasonal vegetables. This allows customers to taste fresh dishes from time to time. C. adjust the price of different dishes. In this regard, mainly for the package or nutritional factors. For example, can not reduce the price of the original package, but the inside of the dishes can be more low price a little less expensive vegetable dish, dish, or increase your food in the gold content, reduce the price a little low vegetable dish. Some restaurants will be used to change the way to adjust food tableware. For example, the original three dishes, now can be made into a simple, affordable small pot or a hodgepodge of form