烹饪美学在西式面点造型中的应用  

The Application of Culinary Aesthetics in Western Pastry Modeling

作　　者：孙凯 SUN Kai(Jiangsu Huishan Vocational School,Wuxi 214000,China)

机构地区：[1]江苏省惠山中等专业学校,江苏无锡214000

出　　处：《现代食品》2023年第19期89-91,共3页Modern Food

摘　　要：烹饪美学是美学的分支科学,是一门比较独立的科学,主要是应用美学原理使烹饪更符合美的规律,是烹饪和美学融合发展的必然成果。在西式面点造型中,烹饪美学的应用能给予面点各种各样的造型,提升面点品质,实现个性化表达。因此,本文主要阐述烹饪美学的概念,分析烹饪美学在西式面点造型中应用的重要性,进而探究烹饪美学在西式面点造型中的应用。Cooking aesthetics is a branch of aesthetics and a relatively independent science that mainly applies aesthetic principles to make cooking more in line with the laws of beauty.It is an inevitable result of the integration and development of cooking and aesthetics.In the Western style pastry design,the application of culinary aesthetics can provide various shapes for pastries,improve their quality,and achieve personalized expression.Therefore,this article mainly elaborates on the concept of culinary aesthetics,analyzes the importance of its application in Western pastry styling,and further explores the application of culinary aesthetics in Western pastry styling.

关 键 词：烹饪美学 西式面点 造型 应用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS972.1[轻工技术与工程—食品科学与工程]