Cool and Refreshing Cold Dishes - 76 Types of Cold Dishes for You to Choose From

Author: Zhang Enlai / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features: In the preparation of cold dishes, cleanliness and hygiene are particularly important because cold dishes include both meat and vegetables, raw and cooked, and are served directly to the table after being plated. Sometimes, various raw and cooked carved foods are also used for decoration to enhance the presentation of the dishes. To ensure health, cleanliness and hygiene must be maintained during the preparation of cold dishes, and special attention should be paid to the following points:
1. Utensils for raw and cooked dishes must be strictly separated to prevent cross-contamination. Cutting boards and knives are carriers of contamination and disease transmission, especially in hot summer months, making it easier to contract acute gastroenteritis and intestinal infectious diseases. After use, cutting boards and knives should be immediately rinsed with water, then scalded with boiling water, and then placed in a well-ventilated, dry place to air dry. Sunlight exposure is even more effective.
2. Separate storage for meat/vegetable and raw/cooked ingredients. Raw or raw-cooked ingredients for cold dishes must not be mixed with raw fish, beef, poultry, etc. Semi-finished cold dishes should also be kept separate from other raw ingredients to prevent contamination.
3. Pay attention to personal hygiene. Before preparing cold dishes, trim your fingernails and thoroughly wash your hands with cleanser (or soap). If possible, it is best to disinfect your hands with an appropriate concentration of disinfectant.
4. Ingredients must be clean, fresh, and hygienic. The ingredients for cold dishes must meet the basic requirements of freshness, cleanliness, and hygiene. Vegetables often contain many bacteria and pesticides. Simply rinsing them with water is not enough to achieve disinfection. In households, dishwashing detergent or boiling water can be used for disinfection. When preparing cold dishes with animal-based ingredients, such as meat, fish, or poultry, boiling disinfection is necessary. Even pre-packaged cooked meat products should ideally be boiled to ensure safety and hygiene. P4