西餐热菜少司的演变及其应用研究  

Research on the Evolution and Application of Sauce for Hot Food in Western Cuisine

作　　者：陆理民 

机构地区：[1]南京旅游职业学院,江苏南京211100

出　　处：《现代食品》2017年第20期59-62,共4页Modern Food

摘　　要：西餐烹调中,少司的制作是一大关键技术,法国烹饪大师认为,少司是菜品滋味的灵魂,烹饪成败的关键。当今,少司烹饪样式以超乎想象的速度变化,就现今而言,少司的样式已经很难统计了。本文就传统少司打基础、特殊少司造特色、新潮少司求健康的少司演变过程进行探究。Sauce-making is a very critical technology in Western cuisine. French cuisine master believes that sauce is the soul of food taste and the key to success of cooking. Nowadays, less cooking styles change at a speed beyond imagination. For now, it＇s hard to count the styles. This paper made a exploration on the evolution and development of the development of the healthy less division based on the classical sauce, special sauce and contemporary sauce.

关 键 词：传统少司 特殊少司 新潮少司 

分 类 号：TS971[轻工技术与工程]