从基本技能出发浅谈中式烹饪科学切配  

Talking about the Scientific Cutting and Matching of Chinese Cooking from the Perspective of Basic Skills

作　　者：高红兵 GAO Hongbing(Yangzhou Jiangdu District Party School,Yangzhou 225200,China)

机构地区：[1]扬州市江都区委党校,江苏扬州225200

出　　处：《现代食品》2022年第9期25-27,共3页Modern Food

摘　　要：随着生活水平与生活质量的提高,人们对自身健康问题更加关注,因而十分重视饮食的营养性与安全性,而食物的营养性与安全性取决于食物的成分含量与配比,科学的含量配比可以均衡人们的饮食,满足其营养需要。因此,食物的成分含量与配比成为人们所重点关注的要素,这一前提下对食物的烹饪提出了更加严格的要求。切配作为烹饪中初加工阶段的关键环节,其是否合理、是否恰当一定程度上影响着烹饪食物的质量。基于此,本文从基本技能出发对中式烹饪的科学切配进行分析与探讨。With the improvement of people’s living standard and quality of life,people pay more attention to their health problems,so they attach great importance to the nutrition and safety of diet,and the nutrition and safety of food depend on the composition and proportion of food,scientific content ratio can balance people’s diet and meet their nutritional needs.Therefore,the content and proportion of food ingredients become the focus of attention on the key elements of this premise on the cooking of food put forward more stringent requirements.As a key link in the initial processing stage of cooking,whether the cutting and matching are reasonable and appropriate affects the quality of cooking food to a certain extent.Based on this,this article analyzes and discusses the scientific matching of Chinese cooking from the perspective of basic skills.

关 键 词：基本技能 中式烹饪 切配 

分 类 号：TS972.11[轻工技术与工程]