《湘菜术语.doc

湖南省地方标准 DB43／T421.1－2009 湘菜基本术语、分类与命名 ? 第1部分：湘菜基本术语 Fundamental terms and classification and naming of Hunan Cuisine Part 1: Fundamental terms of Hunan Cuisine 2009一01一05发布 2009一01一05实施 ____________________________________________________________________________ 湖南省质量技术监督局发布 DB43／T421.1一2009 目 次 前言·······························································Ⅱ 引言·······························································Ⅲ 1 范围······························································1 2 一般术语 2.1湘菜····························································1 2.1.1湘式菜肴 ·····················································1 2.1.2湘点··························································1 2.2预包装湘菜······················································1 2.2.1预包装湘式菜肴················································1 2.2.2预包装湘点····················································1 3 原料术语 3.1湘菜烹饪原料····················································1 3.2湘菜主配原料·····················································2 3.3湘菜调味原料·····················································2 3.4湘菜佐助原料·····················································3 4 湘式菜肴制作工艺术语 4.1湘式菜肴制作工艺（红案）···········································3 4.2烹饪工艺·························································3 4.3凉菜制作·························································3 4.4热菜制作·························································3 4.5烹饪选料·························································3 4.6烹饪原料初加工···················································3 4.7烹饪原料精加工···················································4 4.8站炉子··························································6 4.9湘式菜肴熟制····················································7 5 湘点制作工艺术语 5.1点心制作工艺（白案）··············································12 5.2面团调制························································12 5.3面团加工······································