中餐英语3catering资料.pptVIP

Tourism Six factors 表示调味品和味道 Salad oil soybean oil ketchup vinegar Oyster sauce curry power gourmet powder Jam mayonnaise cube/brown sugar honey Butter mustard gravy brown sauce Tomato sauce olive oil 烹调方法 Fried stewed with brown sauce Deep fried stir-fried pan-fried Boil steam roast smoked braised Stewed grilled Shred Slice Cube dice 蔬菜名 Leek asparagus lettuce cabbage carrot Chinese cabbage dry/golden mushroom Water spinach chili green pepper celery onion Chestnut eggplant bean cucumber pea broccoli cauliflower Taro radish garlic ginger lotus root peanut sweet-potato pumpkin Leaf of mustard 水果名称翻译(见饭英179-180页) Apricot black/blue/mul/straw berry cherry Date grape grapefruit haw honey melon Jack-fruit kiwi lemon longan lychee Mango olive papaya peach honey peach Pineapple plum sugar-cane walnut Watermelon musk melon 中国菜系 一、Eight classes of Chinese cuisine Sichuan Cuisine Shandong Cuisine Cantonese Cuisine Jiangsu Cuisine Fujian Cuisine Hunan Cuisine Anhui Cuisine Zhejiang Cuisine 中国菜系 二. Main four classes of Chinese cuisine Sichuan cuisine Features: Sticky-hot and strange flavor （麻辣味浓), tongue-numbing, spicy, pungent Pay attention to condiments (注重调味), use Chinese red pepper, Chili and pepper Main materials are poultry, bean taste and vegetables 中国菜系  二. Main four classes of Chinese cuisine Sichuan cuisine Famous dishes: Pork shreds with fish seasoning Sauted chicken with roasted chilli-peanut (diced chicken with peanuts) Twice-cooked pork slices Sliced pork in grated garlic 中国菜系 二. Main four classes of Chinese cuisine 2. Shangdong cuisine Features: Salty, fresh, non-greasy, tender and crisp Be good at quick fry, stir-fry, frying and simmering and deep-fry 中国菜系 二. Main four classes of Chinese cuisine 2. Shangdong cuisine Famous dishes: Braised sea-cucumber in brown sauce Beijing roast duck Roasted pork intestine Sweet-sour carp 中国菜系 二. Main four classes of C