Pre-prepared dishes refer to foods that have undergone certain processing, cooking, and packaging, requiring only cooking or heating before consumption. Widely used in modern catering, pre-prepared dishes are favored by consumers for their convenience, speed, hygiene, and safety.

The terminology and classification of pre-prepared dishes refer to the standardized naming and categorization of pre-prepared dishes in the catering industry. Below are some common terms and classification requirements for pre-prepared dishes:

1. Appetizers:

• Fruit Platter: A combination of various fruits providing a refreshing and appetizing effect.
• Salad: Mainly composed of fresh vegetables and fruits, with optional additions of meat, seafood, etc., offering rich flavors and nutrition.
• Clear Soup: Made from broth and paired with vegetables and other ingredients.
• Snacks: Examples include fried chicken wings, spring rolls, etc.

2. Staple Foods:

• Rice Dishes: Such as fried rice, rice with toppings, etc.
• Noodles: Such as zhajiang noodles, ramen, etc.
• Bread: Common types include white bread, whole wheat bread, etc.

3. Meat Dishes:

• Pork Dishes: Such as braised pork, stir-fried shredded pork in Beijing sauce, etc.
• Rib Dishes: Such as braised ribs, spicy ribs, etc.
• Chicken Dishes: Such as Kung Pao chicken, mushroom chicken slices, etc.
• Beef Dishes: Such as black pepper beef, cumin beef, etc.
• Lamb Dishes: Such as lamb skewers, roasted whole lamb, etc.
• Fish Dishes: Such as steamed bass, pan-fried fish, etc.

4. Vegetarian Dishes:

• Vegetarian Chicken: Made from tofu, wheat gluten, etc., with a tender texture, suitable as a meat substitute.
• Vegetarian Meat: Made from sweet potatoes, tofu, etc., offering a delicious taste as an alternative to real meat.
• Vegetarian Fish: Made from tofu, seaweed, etc., rich in nutrition, suitable for vegetarians.

5. Side Dishes:

• Vegetables: Such as stir-fried greens, stir-fried cauliflower, etc.
• Beans: Such as stir-fried green beans, five-spice dried tofu, etc.
• Mushrooms: Such as stir-fried porcini, mushrooms with bok choy, etc.
• Leafy Greens: Such as stir-fried romaine lettuce, broccoli salad, etc.

6. Soups and Stews:

• Fresh Soups: Such as hot and sour soup, seaweed fish soup, etc.
• Stews: Such as egg custard, clam stew, etc.

7. Desserts:

• Fruits: Such as fruit salad, fruit ice cream, etc.
• Pastries: Such as cakes, puddings, etc.

The classification requirements for pre-prepared dishes mainly involve two aspects: taste and cooking methods.

In terms of taste, pre-prepared dishes can be categorized by flavors like spicy, numbing, sour, sweet, salty, etc. Based on the restaurant’s style and customer preferences, different flavors can be combined to satisfy a variety of taste preferences.

In terms of cooking methods, pre-prepared dishes can be classified by methods such as stir-frying, boiling, roasting, frying, steaming, and pan-frying. Different cooking methods bring varied textures and nutritional characteristics to the dishes, enriching customer choices.

In summary, the terminology and classification requirements for pre-prepared dishes help standardize operations in the catering industry and improve efficiency while offering customers a diverse range of choices. Catering businesses should adhere strictly to relevant standards and requirements when managing pre-prepared dishes to ensure product quality and safety.