中西式面点制作的差异及融合创新  

Differences and Fusion Innovation in Chinese and Western-style Pastry Making

作　　者：计冬梅 JI Dongmei(Xiangshui Secondary Vocational School,Jiangsu Province,Yancheng 224600,China)

机构地区：[1]江苏省响水中等专业学校,江苏盐城224600

出　　处：《现代食品》2024年第1期21-23,共3页Modern Food

摘　　要：面点制作作为中职教育中重要的学科组成之一,涵盖了中式面点和西式面点两种面点类型。中西式面点在原料选择、制作工艺和面点造型等方面都存在一定差异,能够彰显出中西方面点制作方面的鲜明特征。因此,面点制作专业的教师应秉承师夷长技、推陈出新的教学理念,在充分把握传统面点制作工艺的基础上,明确中西方面点的差异,并以创新的视角进行融合创新设计,帮助学生进行创新思维的构建和学科基础的巩固,推动我国面点餐饮行业的发展与进步。Pastry making,as one of the important subjects in secondary vocational education,covers two types of pastry:Chinese pastry and Western pastry.There are some differences between Chinese and Western pastry in the selection of raw materials,production technology and pastry shape,which can show the distinctive characteristics of Chinese and Western pastry production.Therefore,teachers of pastry making specialty should adhere to the teaching concept of teaching and innovating,fully grasp the traditional pastry making technology,clarify the differences between Chinese and Western pastry,and integrate innovative design from an innovative perspective to help students build innovative thinking and consolidate the discipline foundation,so as to promote the development and progress of China’s pastry catering industry.

关 键 词：面点制作 制作差异 融合创新 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]