西式烹饪的原理和方法.ppt

1、Methods of Heat Transfer热的传递方式,Heat can be transfer by three methods 热的传递有三种方法 Conduction 传导 Convention 对流 Radiation 辐射,Conduction传导,Is the process in which heat is transferred to the food by- direct contact with the cooking vessel 是指热的传递直接通过烹饪器具作用于食品上,Convention对流,When food is cooked through the co

2、nvention process, the heat passes through 当食品的烹饪通过对流的形式 则热的传播是通过： Another medium 其它的媒介 Either liquid or gas 液体或气体,Radiation辐射,heat transference directly onto the food being cooked. 是通过热量直接作用于食品之上而完成的 Electromagnetic waves 通常是电磁波 Microwaves and infrared waves 诸如像微波和红外线,But但是,Cooking some food, two or

3、 three of these methods maybe combined. 烹饪一些食品时，两种或三种热的传递方法会混合使用,Cooking Methods烹饪方法,Moist Cooking Methods 带有水分的烹饪 Dry Cooking Methods 干燥式烹饪 Others cooking Methods 其他烹饪方法,Moist Cooking Methods带有水分的烹饪,Blanching Boiling Poaching Steaming Pressure Braising Vacuum Pack Stewing Simmering,抄 煮 卧 蒸 加压烩 边烤边煮

4、 真空包装 炖 煨,Dry Cooking Methods干燥式烹饪,Roasting Grilling & BBQ Deep Fat Frying Pan Frying Saute Gratinateing Baking,烤 扒和烧烤 炸 煎 炒 焗 烤 （面包类）,Coatings for Fried Food被炸食品的覆盖,Coating before frying to: 炸制前的覆盖: Improve the appearance 增强食品的表现力， Retain a good shape 保持食品的形状 Enhance the taste of the food 加强食品的味道 P

5、revent fat soaking into the food by forming a crust on the food as it comes into contact with the fat 使食品的外部形成脆壳，从而避免过多的油进入到食品里,Types of Coatings used不同种类的覆盖物,Seasoned flour (flour, salt & pepper) 调味面粉 (面粉，盐和胡椒粉) Seasoned flour, egg wash & breadcrumbs (Pane)调味面粉, 蛋液和面包糠 Batter (a wet mixture of flou

6、r, egg and milk) 煎炸糊 (由面粉，鸡蛋和牛奶构成的混合物) Pastry, such as fillo, spring rolls 面食，如油面皮，春卷皮,Pan sear烙印煎,Is to used as little or no oil to pan cook food 通常用于少油或无油的烹饪,Other Cooking Methods其他烹饪方法,Vacuum Pack Cooking 真空包装烹饪 Microwave 微波炉烹饪 Marinating : is a process, seasoning. 腌泡: 是一个工艺流程，调味品 Smoke : cold and hot 烟熏: 冷熏和热熏,Preservation保存,Heat treatment 热处理 Dehydration 脱水处理 Accelerated Freeze Drying 快速凝固干燥 Freezing