摘要
本文主要从概念、设备、工艺流程、成菜特点、关键技术要领和菜品应用案例等方面进行比较,从而研究西方烹调方法“烤”和“焗”的区别与联系,以增进对这两种烹调方法的认识和掌握。
This article mainly compares the concept,equipment,technological process,characteristics of finished dishes,key technical essentials and application cases of dishes,so as to study the differences and connections between the two and improve our understanding and mastery of the two cooking methods.
作者
安朋朋
AN Pengpeng(Xinjiang Changji Vocational and Technical College,Changji 831100,China)
出处
《现代食品》
2023年第2期48-50,共3页
Modern Food
关键词
概念设备
工艺流程
成菜特点
技术要领
菜品案例
concept equipment
technological process
characteristics of finished dishes
technical essentials
cases of dishes
