西餐汤菜制作工艺及制作方法探讨  

Discussion on the Production Process and Method of Western Food Soup

作　　者：陆理民 LU Limin(College of Cuisine and Nutrition,Nanjing Institute of Tourism and Hospitality,Nanjing 211100,China)

机构地区：[1]南京旅游职业学院烹饪与营养学院,江苏南京211100

出　　处：《食品安全导刊》2023年第19期149-152,共4页China Food Safety Magazine

基　　金：2021年南京旅游职业学院重点教材建设项目“西式烹饪工艺”(2021XJJC014)。

摘　　要：本文探讨了西餐汤菜的制作工艺和方法,介绍了西餐汤菜的基本概念和特点以及不同类型,详细阐述了原材料的选择、切割和处理方法,不同烹调方法的选择和注意事项,并在装盘和调味方面提供了实用技巧和建议。本文旨在为制作口感鲜美、营养丰富的西餐汤菜提供参考和借鉴。This paper discusses the process and methods of preparing Western food soup.It introduces the basic concepts and characteristics of Western food soup and the different types,details the selection,cutting and handling methods of raw materials,the selection and precautions of different cooking methods,and provides practical tips and suggestions in terms of dish loading and seasoning.This paper aims to provide reference and reference for the preparation of delicious and nutritious Western food soup.

关 键 词：西餐汤菜 制作工艺 制作方法 

分 类 号：TS972.122[轻工技术与工程]