凯悦酒店-炖煮.pptVIP

TRAINING ACADEMY CULINARY MODULE “Basic Cooking Methods - Stewing” CULINARY 03-10 Introduction(介绍) The stewing process cooks food in its own juices, with little or no liquid added. 炖煮是用食物的原汁烹煮原料,添加一点或不添加液体 Deep sauce pan (casserole) 酱汁深锅 Sauté pan (sauteuse) 平底煎锅 Sauce pan with lid (sautoir) 有盖平底煎锅 Braising pot with lid (rondeau) 有盖炖锅 Stewing – Where ?(介绍) Deep Sauce Pan 酱汁深锅 Sauté Pan 平底煎锅 Sauté Pan with Lid 有盖平底煎锅 Rondeau 有盖蒸炖锅 Meat: fricassee, goulash.. 肉类:炖肉丁,菜炖牛肉 Vegetables: tomatoes, cucumbers, zucchini, spinach, mushrooms. 蔬菜:番茄,黄瓜,夏南瓜,菠菜,蘑菇 Fruits: apples, pineapples, apricot, peaches. 水果:苹果,菠萝,杏,桃子 Stewing – What ?(炖煮-什么?) Stewing – What ?(炖煮-什么?) Goulash 菜炖牛肉 Cucumbers 黄瓜 Tomatoes 番茄 Spinach 菠菜 Mushrooms 蘑菇 Zucchini 夏南瓜 Peaches 桃子 Apricots 杏 Apples 苹果 Pineapples 菠萝 Heat fat lightly 微微把油加热 Add food product and any additional ingredients 放入食物和材料 Stewing – How ?(炖煮-如何?) Depending on the food product, add liquid if necessary 根据不同的食物添加液体 Continue to cook, generally with the lid on 继续烹调,一般可以盖上盖子 Stewing – How ?(炖煮-如何?) Because browning flavors are weak, the products own flavor is most pronounced. 因为不影响食物的味道,食物的味道是最明显的 Stewing – Why ?(炖煮-为什么?) Pork Vegetable Stew 炖猪肉蔬菜 Stewed Peaches 焖桃子 Beef Stew 炖牛肉 Checking the standard (检查标准) Q: What is stewing? 什么是炖煮? Q: Where do we stew foods? 我们在哪里炖煮? Q: What kinds of food do we stew? 我们炖煮什么食物? Q: How do we stew foods? 我们如何炖煮食物? Q: Why do we stew foods? 为什么我们炖煮食物? Any Questions? * * * *