基于火候优化的中餐烹饪技艺提升策略研究
Research on Strategies for Enhancing Chinese Culinary Skills Through Cooking Temperature Optimization
谢剑峰1
作者信息
- 1. 福建省莆田市高级技工学校,福建 莆田 351100
- 折叠
摘要
本文探讨了火候在中餐烹饪中对菜品口感、色泽和营养的显著影响,分析了中餐烹饪中火候运用存在的问题,包括传统师徒传承模式的局限性、现代烹饪设备带来的挑战以及厨师个体差异导致的火候不稳定.为此,提出了基于火候优化的中餐烹饪技艺提升策略,涵盖火候感知与判断的精准化、火候控制工具的创新运用以及火候控制培训与标准化管理的开展,以期为中餐烹饪技艺的提升提供理论支持和实践指导.
Abstract
This article discusses the significant impact of cooking temperature on the taste,color and nutrition of dishes in Chinese cooking,and analyzes the problems existing in the application of cooking temperature in Chinese cooking,including the limitations of the traditional master-apprentice inheritance model and the challenges brought by modern cooking equipment And the cooking temperature is unstable due to individual differences among chefs.To this end,a Chinese food cooking skill improvement strategy based on cooking temperature optimization is proposed,covering the precision of cooking temperature perception and judgment,the innovative use of cooking temperature control tools,and the development of cooking temperature control training and standardized management,in order to provide theoretical support and practical guidance for the improvement of Chinese food cooking skills.
关键词
中餐烹饪/火候/技艺提升/优化策略Key words
Chinese cuisine/cooking temperature/skill enhancement/optimization strategies引用本文复制引用
出版年
2024
NETL
NSTL
万方数据