自助餐设计要点（Buffet design points）.docVIP

自助餐设计要点（Buffet design points） Buffet dishes, features, requirements | [] [] -------------------------------------------------------------------------------- Buffet dishes with fresh and pleasing to the eye, easy production, wide adaptability, convenient feeding as the main requirements. To study and grasp the characteristics of buffet dishes is the premise of making a buffet menu scientifically and reasonably. A color, pleasing, harmonious collocation The buffet dishes are displayed on the dining table directly and are eaten by the consumers after they have been recognized and approved. Therefore, the buffet dishes must be beautiful, pleasing, rich luster, rich colors, harmonious collocation. (1) to highlight the natural color based, giving consumers a sense of freshness and simplicity Natural color, that is, from the raw materials of their own color, color and luster. Green stems and leafy vegetables, colorful, rich vegetables such as peppers, tomatoes, radish processed cooked well, attractive green products. If by cleaning, sterilization is directly used as other raw food, nutrition, colors are best protected. Animal raw materials such as shrimp, crab, shellfish and other cooking to produce just perfect, attractive red, also let people be envious. (2) reasonable collocation of raw materials, optimize and beautify the dishes Single material can make the dish look neat, clean, and reasonable collocation, combination of raw materials, can make the dish color rich, pleasant and pleasing to the eye. For example, the tip of red pepper fried potato silk, bean curd soup, fried broccoli pickpurse sashimi and so on, not only to overcome the single raw material finished drab, and made into a dish add vigor and vitality. Buffet, a group of dishes, but also to organic, reasonable color combination, dining table is wonderful, to feast guests a beautiful feeling. For example, hot meal Taiwan green soy fried kale, fine yellow curry beef, with red burnished lilac ribs, red, green