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味道中國:冷菜制作(高等職業教育烹飪工藝與營養專業教材) 版權信息
- ISBN：9787518442270
- 條形碼：9787518442270 ; 978-7-5184-4227-0
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>
味道中國:冷菜制作(高等職業教育烹飪工藝與營養專業教材) 內容簡介
冷菜是中國烹調工藝中重要的一部分內容，其制作技藝多樣、用料取材廣泛、菜品內容豐富，體現了中國飲食文化的博大精深。全書共分為四章，分別是冷菜基礎知識、中式冷菜制作設備、中式冷菜制作技法和冷菜制作菜品 實例。前三章為理論知識，詳細描述了冷菜的相關知識，第四章為菜品制作實例，圖文并茂，分步驟詳細講解了每一道冷菜的制作過程，部分菜品配有制作視頻，掃描書內二維碼即可獲取。 本書是烹飪專業中英雙語教材，既可以作為高等職業教育烹飪工藝與營養專業教材，也可以作為烹飪行業從業人員參考用書。
味道中國:冷菜制作(高等職業教育烹飪工藝與營養專業教材) 目錄
**章 冷菜基礎知識
Fundamentals of Cold Dishes
**節 冷菜的概述
Introduction of Cold Dishes
第二節 冷菜工藝的制作要求
Preparation Requirements of Cold Dishes Technology
第三節 冷菜的衛生控制管理
Hygiene Control Management of Cold Dishes
第二章 冷菜制作設備
Utensils and Kitchen Devices for Cold Dishes
**節 冷菜制作的主要工具
Major Utensils for Cold Dishes
第二節 冷菜制作的設備
Kitchen Devices for Cold Dishes
第三章 冷菜制作技法
Cooking Methods of Cold Dishes
**節 冷菜制作技法分類
Classifications of Cold Dishes Cooking Methods
第二節 冷菜常用制作技法
Common Cooking Methods of Cold Dishes
第四章 冷菜制作菜品實例
Recipes of Cold Dishes
**節 蔬菜類冷菜制作
Preparation of Vegetable Cold Dishes
第二節 豆制品類冷菜制作
Preparation of Soybean Cold Dishes
第三節 雞肉類冷菜制作
Preparation of Chicken Cold Dishes
第四節 鴨肉類冷菜制作
Preparation of Duck Cold Dishes
第五節 牛肉類冷菜制作
Preparation of Beef Cold Dishes
第六節 魚肉類冷菜制作
Preparation of Fish Cold Dishes
第七節 豬肉類冷菜制作
Preparation of Pork Cold Dishes
第八節 河鮮類冷菜制作
Preparation of Aquatic Cold Dishes
第九節 海鮮類冷菜制作
Preparation of Seafood Cold Dishes
第十節 混合類冷菜制作
Preparation of Assorted Cold Dishes
參考文獻
Reference
展開全部
味道中國:冷菜制作(高等職業教育烹飪工藝與營養專業教材) 節選
“一帶一路”倡議為中國美食發展提供了巨大助力，中餐烹飪作為中國的一張美食金名片，為“一帶一路”沿線國家，了解中國文化、品嘗中國美食提供幫助。沿線國家可以充分利用現有的有利條件，深入餐飲文化交流，助力國家經濟社會發展。2008年開始浙江省歸國華僑聯合會、杭州市餐飲行業協會都積極推動浙菜走出國門，舉辦“講好中國故事，做好中國菜肴”美食交流活動，加速中餐業發展走向世界，讓世界人民了解中餐美食，學習中餐制作方法。2019年12月，浙江旅游職業學院廚藝學院10名同學赴塞爾維亞的中塞旅游學院交流一個 月，并展示中國美食技藝、傳播中華美食文化。在這些對外交流的過程中，我們發現，缺少相關的教材，尤其是適用于境外國家和地區的英文教材，給我們對外交流帶來了諸多不便。因此，浙江旅游職業學院廚藝學院聯合杭州西湖國賓館等企業共同開發了“味道中國”系列中英文雙語教材。 One Belt and One Road Initiative has generated a strong impetus for the promotion of Chinese cuisine overseas. Through Chinese cooking, a golden name card for Chinese cuisine, an opportunity is provided for the countries along the Belt and Road to improve their understanding of Chinese culture and sample the delights of Chinese cuisine. The countries along the routes should take full advantage to facilitate in-depth exchanges of food culture and boost social and economic development. Since 2008, the Zhejiang Federation of Returned Overseas Chinese, together with the Hangzhou Catering Industry Association, has actively promoted Zhejiang cuisine to go abroad, and hosted food and culture exchanges themed with “Telling Chinese Stories and Making Chinese Dishes” to accelerate the globalization of Chinese catering industry and enable people of the world to know Chinese cuisine and to learn Chinese cooking. In December 2019, 10 students from the School of Culinary Arts of Tourism College of Zhejiang went to Sino-Serbia Tourism Institute in Serbia for a one-month exchange program. During the program, they demonstrated the arts of Chinese cooking and spread the culture of Chinese cuisine. In the course of international cooperation and exchange, the lack of textbooks for Chinese cuisine, especially English textbooks for foreign countries and regions, has posed problems for our communication. Therefore, the School of Culinary Arts of Tourism College of Zhejiang, West Lake State Guesthouse and other enterprises jointly developed a series of Chinese-English bilingual textbooks named “A Taste of China”. 中餐在國外受歡迎情況 The Popularity of Chinese Cuisine Abroad 據相關數據統計，目前海外中餐館數量超過40萬家。海外中餐館的經營，已經漸漸開始從華人的謀生手段向規；洜I轉變，越來越多的國內餐飲企業也已開始進軍海外。同時，為維護中餐業發展的健康環境和合法權益，抱團發展，遍布世界各地的中餐行業組織近年來也雨后春筍般不斷出現和發展，為海外中餐業的生存與發展創造了很好的環境生態，也為中國餐飲企業進軍海外市場，充當“領路人”和“參謀官”的重要角色。關于中餐品牌的連鎖化、中餐烹飪技藝的標準化問題，成為中餐海外發展的重點研究課題。 According to statistics, there are more than 400,000 Chinese restaurants overseas. Chinese restaurant, which used to be a means of earning a living for overseas Chinese, has gradually become a large-scale industry. More and more domestic catering companies have begun their business in foreign markets. At the same time, in order to maintain a healthy environment and legitimate rights and interests of the development of the Chinese food industry, and develop in a group, Chinese food industry organizations all over the world have sprung up and developed in recent years, creating a good environment for the survival and development of overseas Chinese food industry, and also serving as an important role of “guide” and “staff officer” for Chinese food and beverage enterprises to enter overseas markets. The development of chain stores for Chinese restaurant brands and the standardization of Chinese food cooking are two keys to Chinese cuisine promotion overseas. 在塞爾維亞，浙江旅游職業學院廚藝學院的同學們在其首都貝爾格萊德給到場嘉賓制作了中國傳統宴席，受到了到場嘉賓的一致好評，嘉賓們接連發出“amazing”的聲音，新華社、人民網、學習強國等媒體平臺對此進行了相關報道。在上課的過程中，塞爾維亞的老師經常讓學生制作中國菜肴來品嘗。在當地，中餐館更是數不勝數，往往餐廳里都擠滿人，有的餐廳甚至成了當地的網紅餐廳。 In Belgrade, the capital of Serbia, students from the School of Culinary Arts of Tourism College of Zhejiang cooked traditional Chinese banquets for the guests, which is highly praised. Media including Xinhua News Agency, People’s Daily Online and Xuexi. cn reported the event. In the class, Serbian teachers often ask Chinese students to make Chinese dishes for them to taste, while here in local, there are countless Chinese restaurants crowded with people, some of which are well received all over the social media. 未來，從打開國門到走出國門是中國餐飲必然的發展方向。“一帶一路”覆蓋了全球約2/3的人口，影響力可見一斑。這加快了我國餐飲行業與國際接軌，走向全球市場的步伐。 It is a trend for the domestic catering industry to run business in the international markets. The Belt and Road Initiative covers about 2/3 population of the world, which has accelerated the pace of China’s catering industry towards the global market.
味道中國:冷菜制作(高等職業教育烹飪工藝與營養專業教材) 作者簡介
程禮安，浙江旅游職業學院廚藝學院烹飪工藝與營養教研室主任、講師，中式烹調高級技師、中國烹飪名師、浙江省烹飪大師、杭菜表演大師，中式烹調國家級技能競賽三級裁判員，中式烹調高級考評員。 金曉陽，浙江旅游職業學院廚藝學院院長、副教授、中式烹調高級技師、中國烹飪大師、浙江工匠、浙江省技術能手，國家級大賽注冊裁判員，國家級“金曉陽廚藝傳承大師工作室”領辦人。 王玉寶，浙江旅游職業學院廚藝學院副院長，副教授，中式烹調高級技師，中式烹調國家級技能競賽二級裁判員，中式烹調高級考評員，中國烹飪名師，浙江烹飪大師。
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