蒜泥白肉套餐的设计与标准化制作摘要.docVIP

四川旅游学院 毕业论文(设计) 题目: 蒜泥白肉套餐的设计与标准化制作 2015年 5 月 20 日 目 录 摘要 Ⅰ Abstract Ⅱ 1前言 1 2套餐的设计与标准化制作 ………………………………………………………………1 2.1套餐的菜品组成与菜品特点…………………………………………………………2 2.2蒜泥白肉的标准化制作 3 2.3蚝油生菜的标准化制作 4 2.4一品豆腐汤的标准化制作 5 2.5金银饭的标准化制作…………………………………………………………………5 3结果与分析 …………………………………………………………………………………6 致谢 ………………………………………………………………………………………… 7 参考文献…………………………………………………………………………………… 9 附录：产品图片………………………………………………………………………………10 蒜泥白肉套餐的设计与制作 摘 要 随着我国经济的飞速发展，人们的消费水平越来越高，正是这样人们对饮食的要求也越来越精益求精，渐渐地各种各样的时令餐饮也产生。所谓的时令餐饮也就是分四季的餐饮，每个季节都各不相同，那每个季节的饮食也不一样。我所选的夏季时令套餐之蒜泥白肉套餐正是在夏季特有的特点下产生的。“民以食为天，食以安为先！”，现在出现的各种各样的食品安全问题使人们对食品原料的要求也越来越严格，要求选择安全营养的。我国的餐饮随着规模的不断扩大，产品数量的急剧增加，产品的种类的不断更新与发展，产品的各种信息量也会成倍增长。为了适应这一现状，餐饮企业通过标准的工艺流程，进行严格的关键点控制，都在采取这种标准化的产品制作方式。 关键词:套餐 原料选择 工艺流程 标准化制作 Suannibairou design and production ABSTRACT With Chinas rapid economic development, Peoples living standards rising, Increasingly high levels of consumption, It is this awareness of dietary requirements are increasingly excellence, Gradually also produced a wide variety of seasonal food. That is, the so-called four seasons seasonal food catering, Every season is different, That diet is not the same every season. I selected course of the summer season is in the summer “Suannibairou ”packages produced under peculiar characteristics.Food to safety first!, Now theres a wide variety of food safety issues so that people on food materials requirements are more stringent. Asked to choose safe and nutritious.As the size of the restaurant continues to expand, Sharp increase in the number of products, Constantly updated range of products and development, The amount of information will be a variety of products to grow exponentially. To accommodate this situation, Catering enterprises through the standard process, Strict control of key points, Many companies are taking this standardized product production methods. Keywords: Courses Choice of raw materials Crafts pro