Optimize the use of ingredients at the source to stop waste

Original title: Optimize the use of ingredients to stop waste at the source
"Guangzhou City Anti-Food Waste Regulations" from today. Recently, the reporter visited the Guangzhou food and beverage market, found that catering enterprises to stop food waste "magic tricks" a lot, the store in a prominent position for written reminders, adjust the dishes to launch half a dish, provide packaging boxes to encourage leftovers takeaway ... In addition, experts suggest that restaurants also need to strengthen the management of frontal training, after-cooking to improve the chef's cooking skills and innovative ability, to achieve reasonable material delivery, reduce waste generation, more effective from the source of food savings.
Zan
adjust the ingredients, the introduction of half a dish or small dishes
Reporters in Guangzhou wine House Wenchang shop saw, in the store floor aisles in the prominent position pasted on the promotion of civilized dining posters, in the public electronic screen also scrolled to play the civilized table electronic posters, the table is also placed on the propaganda table card, the use of public chopsticks spoon, cherish food, promote the "CD" action in the shop high rate. In the jiu Mao nine stores, the reporter also saw the wall paste related posters.
some restaurants to adjust the dishes, for large dishes specifically set up half or small dishes. In the nine-mao nine restaurant, the reporter entered the scanning code ordering page, saw a "half bowl of rice" big red letter prompt. According to the store manager, because some girls appetite snacks do not have a whole bowl of rice, in order to avoid waste special introduction of half a bowl of rice.
in shunde restaurant porridge building, the reporter saw the plate made adjustments, most of the dishes set two specifications, one is "big", one is the regular specifications. Related person in charge of Miss Li told reporters that in recent years, couples or small families to eat more scenes, large dishes have gradually left the market, in order to allow diners to have a more diversified tasting opportunities, but also in order to better save food, especially for the same dish to introduce different specifications, according to the number of diners recommended a la carte. When diners finish their meals, the restaurant also offers free packing if there are leftovers. "With less water, our costs can be further reduced, and the total amount of water in these months is at least a quarter less." Internally, she said, employees are also strictly prohibited from wasting food, and a series of measures have been put in place to that end.
According to Guangzhou wine, these months have launched a small, small combination of specifications of dishes, while innovative banquet menu, according to the number of banquet customers and banquet categories, quantitative configuration of dishes.
three bullet
oral reminder is not in place, sweep code ordering is "heavy-hit areas"
visit, the reporter found that many restaurants there is a verbal reminder is not in place, especially during the peak meal. In Panyu's Wu-style dumpling restaurant, there are empty seats at noon, waiting for a moment before a position is vacated. Due to the large number of diners, the waiters were overwhelmed, and for a long time no one ordered new guests. Asked by reporters, the waiter side told the table there is a QR code, self-sweeping code can be ordered. During this process, no oral advice was made for "moderate meals". Reporters observed that next to just finished eating off the table there is still a fried rice, the stock has 3/4.
the same is true of another restaurant, The Sparrow. Reporters see, noon when the diners are many, waiters busy shuttle. Mr. Lin, who went to the restaurant to eat, told reporters that the waiter did not indicate how much the dishes were, but only told to go straight to the code to order. They ordered a group of 3 soy milk fish, stinky tofu, fried chicken, fried bacon four dishes, after the dishes found that the amount, soy milk fish finally failed to eat, had to pack.
, who did not want to be named, told reporters that the situation is very common. Despite the requirements for waiters in daily training, when peak meals arrive, they are often understaffed and difficult to take into account. But from the reality, Guangzhou diners generally regret food, ordering moderation, eat leftover packers accounted for a larger proportion.
Expert advice
from the source to stop food and beverage waste
" chef cooking skills and innovative ability, so that reasonable materials, can not produce or less waste, which is an effective way to save ingredients from the source. Feng Bingqiang, a Chinese culinary guru and member of the Expert Group on Professional Skills Identification in Guangdong Province, said.
Feng Bingqiang believes that in the post-cooking, from the processing, side dishes, cooking and production of these four processes to grasp. In the processing, for the initial processing process to remove parts such as meat bones, should be recycled as far as possible, improve its utilization rate, so that the best use, not waste. Processing quantity should be based on sales forecast, meet the needs as a prerequisite, retain appropriate storage turnover, avoid waste caused by excessive processing, and constantly adjust the amount of each process according to the remaining amount; Strive to achieve single side dishes (code), side dishes chefs only received orders from floor customers, or the provision of the relevant formal notice can be configured to ensure that the preparation of each dish has credentials, to prevent duplication, misalmation, etc., resulting in unnecessary waste; Master the cooking time and temperature, each chef should strive to improve cooking technology and innovation ability, reasonable materials, and strive not to produce or less waste, in order to effectively control the cooking process of the cost of dishes.
"post-production" process is often overlooked, Feng Bingqiang suggested that the kitchen team should compare the picking volume with the remaining raw material quantity, to find out the reasons for the difference, so as to take targeted measures to improve the practice, as far as possible to reduce waste.
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