烹饪教学中的食品口感与风味调配技巧探索  

Exploration of Food Taste and Flavor Seasoning Techniques in Cooking Teaching

作　　者：杜林 DU Lin(Suzhou Higher Vocational and Technical School of Tourism and Finance,Suzhou 225000,China)

机构地区：[1]苏州旅游与财经高等职业技术学校,江苏苏州225000

出　　处：《现代食品》2024年第10期118-120,共3页Modern Food

摘　　要：随着信息技术的飞速发展,食品口感与风味调配在烹饪教学中的重要性日益凸显。然而,如何科学合理地进行口感与风味的调配仍然是一个亟待解决的问题。本文旨在深入探讨食品口感与风味的基本概念、烹饪教学中的调配技巧以及具体菜肴的案例分析,为烹饪教学提供理论指导和实践参考,以提升菜肴的品质和美学价值,促进烹饪艺术的发展。With the rapid development of information technology,the importance of food taste and flavor blending in culinary teaching has become increasingly prominent.However,how to scientifically and rationally blend taste and flavor is still an urgent problem to be solved.The purpose of this paper is to deeply discuss the basic concepts of food taste and flavor,the blending skills in culinary teaching,and the case analysis of specific dishes,so as to provide theoretical guidance and practical reference for culinary teaching,so as to improve the quality and aesthetic value of dishes and promote the development of culinary arts.

关 键 词：食品口感 风味调配 烹饪教学 菜肴分析 食材处理 

分 类 号：TS972.11[轻工技术与工程]