酒店烹饪方法 Cookery Methods.pptVIP

Cooking techniques methode 烹饪技巧方式方法  Deep Frying Print Deep-frying can be a lot of fun and is a great way to cook many treats like French-fries, potato chips, doughnuts, and hush puppies. However, deep-frying can be a very dangerous process because of the extreme temperature the oil must be heated to for frying. We cannot stress enough that you should be very careful when deep-frying. 1.概念:调味裹上保护层放入油中,油要浸没,加热上色. 2.特点:短时间内高温加热成熟,外焦里嫩. 3.适用范围:鱼\虾\嫩鸡嫩肉等. Deep Frying 炸 Grill 扒 1.concept:Gill the ingrident untie it has Nets uein,the temperature is ruled 2.Feature:Hige temperature,less water losing,good smelling. 3.Range:beef,fish,shrimp,poulty etc. 1.概念:把原料放在扒炉上,扒成带有网状的焦纹,达到规定火候的烹调方法. 2.特点:铁扒的烹调方法是用明火烤制,温度高,菜肴有明显的焦香味,多汁的特点. 3.适用范围:如牛外脊\鱼\虾\笋鸡等.  1.Concept:Dour little oil into a pan,then heat it until colourced.Achive the standard. 2.feature:put the flour around the food,then pan-fried,the inside of food will be tender 3.range:Normally to be used for the ingrideuts Which haue a lot of water or fresh.eg tendloin,fish,shrimp,chicken breast etc. 1.概念:用少量油,在平锅中加热至上色, 达到标准 2.特点:沾面粉煎表层结壳,外焦里嫩. 3.适用:适宜含水分多,鲜嫩原料,如里脊 \鱼\虾\鸡胸肉等. Pan fry 煎 Saute 炒 1.concept:use a little oil,high temperature in a short time make the food well cooked. 2.feature:less time,high temperature,usually do not put too much sauce. 3.Range:It’s a good method for the freshly ingredient.eg tenderloin,vegetable,rice,noodle etc. 1.概念:用少量的油,高温度,把原料加工 成熟的烹调方法. 2.特点:加热时间短,温度高,不加入过多 的汤汁,脆嫩\鲜香的特点. 3.适用范围:适宜制作质地鲜嫩的原料, 如里脊\外脊\蔬菜\米饭\面条等 Stew 烩 1.concept:put the food into sauce,then heat them at the same time,until well cooked. 2.Feature:keep flavor of food,beautiful colour. 3.Range:Because the time of this method is Very long,so it can be used for any meat,vegetable. 1.概念:烩是把原料原汁调成的浓少司内,加热至成熟. 2.特点:具有原汁原味\口味浓香\色泽艳丽的特点. 3.适用范围:加热时间较长,制作各种动物性原料\质地较嫩和较老的原料. Roast 烤 1.concept:put the food into