烹饪课(国外英文资料).docVIP

烹饪课(国外英文资料) Cuisine Technology 1. Chinese cooking technology comprehensive exposition of the various processes and the theory of China cuisine, can master the main links of cooking and cooking process theory, and the key to making the theory to guide the various China dishes. 2. Chinese Cooking: more than 4 (1) (2) cooking material; cooking operation method; (3) cooking schools (4) there are many kinds of food 3. four marine fish: small yellow croaker, hairtail, threadfin, chub mackerel 4. of the four largest freshwater fishes: black carp, silver carp, bighead carp, grass carp Not to scale 5. when eating shad. 6. test of freshness of fish: it mainly depends on whether the body surface is clean, mucus less, fish scale is complete, fish balls protrude, cornea is transparent, fish gills are bright red, fish are tight and elastic. 7. kinds of chicken meat, there are generally three types: meat, eggs and chicken egg type chickens 8. Beijing roast duck: ribs open Four stages of 9. livestock and poultry slaughter after ripening, rigor mortis, autolysis, corruption 10. good pig, meat cattle and mutton (beef red color is dark red), fat white shiny, thin skin and thin, fleshy tightly pressed by a hand, not sticky, elastic, exudes a normal odor. 11. dry raw materials: dried and dried by fresh raw materials. 12., the purpose of raising dry goods is to facilitate transportation, easy storage, easy to adjust the season, but also to increase the unique flavor of raw materials. Rise 13. sea cucumber: first fire, after the water. 14. making soup (1) material selection: choose the same animal material as protein and fat (2) furnace temperature: the furnace temperature is always controlled in big and medium fire 15. make clear soup (1) material selection: choose protein rich, fat raw materials as little as possible (2) temperature: raw materials into cold water pot, boil skim feeding, with small fire or fire cooking, heat is not large. 16 knife: refers to the cooking and food require