介休菜谱制作(国外英文资料).doc

介休菜谱制作(国外英文资料) Zhuo fan recipe design and production Design: (1) the menu order has certain scientific and regularity, the stand or fall of a table, besides cooking level differences, mostly depends on order, a table for perfect dishes should meet the following conditions: A, each table should have: stew, stir-fry, halogen, steam, boil, fry, dish, slip, etc., every cooking method is as long as possible not to repeat. B, according to the taste should be: acid, sweet, bitter, spicy, salty, sour, sweet and sour, five fragrance, ginger juice, salt and pepper taste, homely, spicy, salty taste delicious, etc., mainly salty in the menu, to taste other is complementary, in addition to salty tastes the same table as far as possible to avoid other than 2 or more than two, too exciting taste type, generally a table only a collocation such as: spicy, hot and sour taste, etc. Except for special requests. You should pay attention to the various flavors of the dish. C, according to the dishes should be: home cooking type, special type, special type, dry pot, plate dishes, etc., when designing a menu to care fully, cant lay particular stress on one side. D, according to food raw materials can be divided into: seafood, poultry, livestock, meat, vegetable, such as in food collocation of the same type dont repeat too much, especially the main ingredient of the dish, the same cannot be repeated in a same menu (unless customer demand). E, general component is according to color: green, red, dark yellow, white, black, etc., combined can be divided into two kinds,, bright and dim on the colour collocation is given priority to with bright, bright and can give a person the sense of delicate, loss of appetite, in colors on the each table cant repeat 2 above. Foods that are predominantly dark colored are specifically prohibited. F, shape: slices, strips, grains, silk, antler, etc. G, cold and heat, meat: every table must be adjusted according to the number of guests and requirements. H, vesse