羅恆主編書籍。
基本介紹
- 書名：知味
- 作者：羅恆
- ISBN：978-7-5647-3144-1
- 頁數：152
- 出版時間：15-08-25
- 裝幀：平裝
- 開本：1/16
書籍信息,內容簡介,圖書目錄,
書籍信息
作 者：羅恆主編 ISBN: 978-7-5647-3144-1
出版時間：15-08-25
出版時間：15-08-25
- 版 次：1
- 頁 數：152
- 字 數：180千字
- 印刷時間：15-08-25
- 開 本：16開
- 紙 張櫻府頁：膠版紙
- 印 次：1
- 包 裝：平裝
內容簡介
如果說“品味”是一種享受，那么“知味”就是一門學問了。美味是如何產生的?川菜有多少種味型墊鞏雅?有多少種經典的川菜品種?怎么樣品鑑川菜?其夜踏背兆他菜系有什麼經典菜品?……我們嘗試著在本書中解答這些問題，並希望能借宙趨諒戲助一些經典川菜的製作，幫助大學生們漿煮掌握川菜製作的部分技能，為自己的生活帶來更好的滋味。
圖書目錄
目 錄
第一章 概述.............................................................................................................1
學習要點.....................................................................................................1
第一節 中國飲食概論殃檔尋.....................................................................................1
一、中國飲食發展.....................................................................................1
二、中國飲食特點.....................................................................................2
三、中國飲食內涵.....................................................................................3
四、中國飲食獨特之處.............................................................................4
第二節愉您乎 中國八大菜系及特點.........................................................................5
一、川菜.....................................................................................................5
二、魯菜.....................................................................................................6
三、粵菜.....................................................................................................6
四、蘇菜.....................................................................................................6
五、閩菜.....................................................................................................6
六、浙菜.....................................................................................................7
七、湘菜.....................................................................................................7
八、徽菜.....................................................................................................7
第三節 川菜特色與流派.................................................................................7
一、川菜特色.............................................................................................7
二、川菜的流派.......................................................................................10
知識小結...................................................................................................11
第二章 原料知識...................................................................................................12
學習要點...................................................................................................12
第一節 蔬菜原料...........................................................................................12
一、蔬菜原料的分類...............................................................................12
二、常見蔬菜品種介紹...........................................................................13
第二節 家畜類原料.......................................................................................23
一、常見家畜分類...................................................................................23
二、常見家畜介紹...................................................................................23
三、畜肉製品...........................................................................................27
四、乳及乳製品.......................................................................................29
第三節 水產品類...........................................................................................31
一、魚類...................................................................................................31
二、蝦、蟹類...........................................................................................38
第四節 調輔料...............................................................................................44
一、調味品和輔助原料...........................................................................44
二、調味料...............................................................................................44
三、調香料...............................................................................................49
知識小結...................................................................................................54
第三章 川式熱菜製作工藝...................................................................................55
學習要點...................................................................................................55
第一節 熱菜常見的烹調技法.......................................................................55
一、炒.......................................................................................................55
二、爆.......................................................................................................57
三、熘.......................................................................................................57
四、燴.......................................................................................................58
五、煮.......................................................................................................58
六、蒸.......................................................................................................58
七、燒.......................................................................................................59
八、燉.......................................................................................................59
九、烤.......................................................................................................59
十、乾煸...................................................................................................60
十一、乾燒...............................................................................................60
第二節 經典川式熱菜的製作.......................................................................61
一、回鍋肉...............................................................................................61
二、魚香肉絲...........................................................................................62
三、宮保雞丁...........................................................................................63
四、麻婆豆腐...........................................................................................64
五、水煮牛肉...........................................................................................65
六、乾燒臊子魚.......................................................................................66
七、粉蒸肉...............................................................................................67
八、乾煸四季豆.......................................................................................68
九、糖醋脆皮魚.......................................................................................69
十、丸子湯...............................................................................................70
十一、魔芋燒鴨.......................................................................................71
知識小結...................................................................................................73
第四章 川式冷盤製作工藝...................................................................................74
學習要點...................................................................................................74
第一節 川式冷盤中常見的味型...................................................................74
一、紅油味...............................................................................................74
二、麻辣味...............................................................................................75
三、糖醋味...............................................................................................75
四、五香味...............................................................................................75
五、怪味...................................................................................................76
第二節 常見川式冷盤的製作.......................................................................76
一、紅油三絲...........................................................................................76
二、魚香豌豆...........................................................................................77
三、怪味雞絲...........................................................................................78
四、糖醋排骨...........................................................................................80
五、麻辣土雞...........................................................................................81
六、五香豆筋...........................................................................................82
七、花仁拌兔丁.......................................................................................83
八、酸辣蕎面...........................................................................................84
知識小結...................................................................................................85
第五章 火鍋及滷水製作.......................................................................................86
學習要點...................................................................................................86
第一節 火鍋...................................................................................................86
一、火鍋簡介...........................................................................................86
二、火鍋製作...........................................................................................87
第二節 家常滷水製作...................................................................................88
一、滷的概念...........................................................................................88
二、家常滷水製作...................................................................................88
知識小結...................................................................................................90
第六章 四川風味小吃...........................................................................................91
學習要點...................................................................................................91
第一節 常見四川風味小吃的成熟方法.......................................................91
一、蒸.......................................................................................................91
二、煮.......................................................................................................92
三、炸.......................................................................................................92
四、煎.......................................................................................................93
五、烤.......................................................................................................93
第二節 常見四川風味小吃的味型...............................................................94
一、鹹鮮味...............................................................................................94
二、鹹甜味...............................................................................................94
三、酸辣味...............................................................................................95
四、紅油味...............................................................................................95
五、麻辣味...............................................................................................95
六、家常味...............................................................................................95
七、怪味...................................................................................................95
第三節 常見四川風味小吃的製作...............................................................96
一、鐘水餃...............................................................................................96
二、龍抄手...............................................................................................98
三、月牙蒸餃.........................................................................................100
四、賴湯圓.............................................................................................101
五、玻璃燒賣.........................................................................................103
六、蛋烘糕.............................................................................................105
七、擔擔麵.............................................................................................107
八、口蘑小包.........................................................................................109
九、雞絲涼麵.........................................................................................110
十、春卷.................................................................................................112
知識小結.................................................................................................114
第七章 其他菜系經典菜品介紹.........................................................................115
學習要點.................................................................................................115
一、粵菜.................................................................................................115
二、湘菜.................................................................................................116
三、淮揚菜.............................................................................................116
四、閩菜.................................................................................................117
五、魯菜.................................................................................................118
六、徽菜.................................................................................................118
七、東北菜.............................................................................................119
知識小結.................................................................................................120
第八章 飲食營養與衛生.....................................................................................121
學習要點.................................................................................................121
第一節 原料營養素簡介.............................................................................121
一、水.....................................................................................................121
二、礦物質.............................................................................................122
三、糖類.................................................................................................123
四、蛋白質.............................................................................................123
五、脂類.................................................................................................124
六、維生素.............................................................................................124
第二節 烹調加工過程中營養素的流失.....................................................125
一、主食在烹調加工過程中營養素的流失.........................................125
二、副食在烹調加工過程中營養素的流失.........................................125
第三節 常見藥膳製作.................................................................................126
一、歸芪燉烏雞.....................................................................................126
二、紅棗蓮子羹.....................................................................................127
知識小結.................................................................................................127
第九章 西餐常識及禮儀.....................................................................................128
學習要點.................................................................................................128
一、西餐廳的“6M” ...........................................................................128
二、上菜順序.........................................................................................129
三、餐具的使用.....................................................................................130
四、調味品的使用.................................................................................131
五、裝飾配料的使用.............................................................................132
六、如何使用餐巾.................................................................................132
七、食用沙拉和湯類.............................................................................132
八、魚的吃法.........................................................................................133
九、肉類的吃法.....................................................................................133
十、如何取食帶骨食物.........................................................................134
十一、西餐中的酒水.............................................................................135
十二、甜點吃法.....................................................................................136
十三、西餐宴會中的座次安排.............................................................136
十四、宴會用餐禮儀.............................................................................136
知識小結.................................................................................................137
參考文獻.................................................................................................................138
三、粵菜.....................................................................................................6
四、蘇菜.....................................................................................................6
五、閩菜.....................................................................................................6
六、浙菜.....................................................................................................7
七、湘菜.....................................................................................................7
八、徽菜.....................................................................................................7
第三節 川菜特色與流派.................................................................................7
一、川菜特色.............................................................................................7
二、川菜的流派.......................................................................................10
知識小結...................................................................................................11
第二章 原料知識...................................................................................................12
學習要點...................................................................................................12
第一節 蔬菜原料...........................................................................................12
一、蔬菜原料的分類...............................................................................12
二、常見蔬菜品種介紹...........................................................................13
第二節 家畜類原料.......................................................................................23
一、常見家畜分類...................................................................................23
二、常見家畜介紹...................................................................................23
三、畜肉製品...........................................................................................27
四、乳及乳製品.......................................................................................29
第三節 水產品類...........................................................................................31
一、魚類...................................................................................................31
二、蝦、蟹類...........................................................................................38
第四節 調輔料...............................................................................................44
一、調味品和輔助原料...........................................................................44
二、調味料...............................................................................................44
三、調香料...............................................................................................49
知識小結...................................................................................................54
第三章 川式熱菜製作工藝...................................................................................55
學習要點...................................................................................................55
第一節 熱菜常見的烹調技法.......................................................................55
一、炒.......................................................................................................55
二、爆.......................................................................................................57
三、熘.......................................................................................................57
四、燴.......................................................................................................58
五、煮.......................................................................................................58
六、蒸.......................................................................................................58
七、燒.......................................................................................................59
八、燉.......................................................................................................59
九、烤.......................................................................................................59
十、乾煸...................................................................................................60
十一、乾燒...............................................................................................60
第二節 經典川式熱菜的製作.......................................................................61
一、回鍋肉...............................................................................................61
二、魚香肉絲...........................................................................................62
三、宮保雞丁...........................................................................................63
四、麻婆豆腐...........................................................................................64
五、水煮牛肉...........................................................................................65
六、乾燒臊子魚.......................................................................................66
七、粉蒸肉...............................................................................................67
八、乾煸四季豆.......................................................................................68
九、糖醋脆皮魚.......................................................................................69
十、丸子湯...............................................................................................70
十一、魔芋燒鴨.......................................................................................71
知識小結...................................................................................................73
第四章 川式冷盤製作工藝...................................................................................74
學習要點...................................................................................................74
第一節 川式冷盤中常見的味型...................................................................74
一、紅油味...............................................................................................74
二、麻辣味...............................................................................................75
三、糖醋味...............................................................................................75
四、五香味...............................................................................................75
五、怪味...................................................................................................76
第二節 常見川式冷盤的製作.......................................................................76
一、紅油三絲...........................................................................................76
二、魚香豌豆...........................................................................................77
三、怪味雞絲...........................................................................................78
四、糖醋排骨...........................................................................................80
五、麻辣土雞...........................................................................................81
六、五香豆筋...........................................................................................82
七、花仁拌兔丁.......................................................................................83
八、酸辣蕎面...........................................................................................84
知識小結...................................................................................................85
第五章 火鍋及滷水製作.......................................................................................86
學習要點...................................................................................................86
第一節 火鍋...................................................................................................86
一、火鍋簡介...........................................................................................86
二、火鍋製作...........................................................................................87
第二節 家常滷水製作...................................................................................88
一、滷的概念...........................................................................................88
二、家常滷水製作...................................................................................88
知識小結...................................................................................................90
第六章 四川風味小吃...........................................................................................91
學習要點...................................................................................................91
第一節 常見四川風味小吃的成熟方法.......................................................91
一、蒸.......................................................................................................91
二、煮.......................................................................................................92
三、炸.......................................................................................................92
四、煎.......................................................................................................93
五、烤.......................................................................................................93
第二節 常見四川風味小吃的味型...............................................................94
一、鹹鮮味...............................................................................................94
二、鹹甜味...............................................................................................94
三、酸辣味...............................................................................................95
四、紅油味...............................................................................................95
五、麻辣味...............................................................................................95
六、家常味...............................................................................................95
七、怪味...................................................................................................95
第三節 常見四川風味小吃的製作...............................................................96
一、鐘水餃...............................................................................................96
二、龍抄手...............................................................................................98
三、月牙蒸餃.........................................................................................100
四、賴湯圓.............................................................................................101
五、玻璃燒賣.........................................................................................103
六、蛋烘糕.............................................................................................105
七、擔擔麵.............................................................................................107
八、口蘑小包.........................................................................................109
九、雞絲涼麵.........................................................................................110
十、春卷.................................................................................................112
知識小結.................................................................................................114
第七章 其他菜系經典菜品介紹.........................................................................115
學習要點.................................................................................................115
一、粵菜.................................................................................................115
二、湘菜.................................................................................................116
三、淮揚菜.............................................................................................116
四、閩菜.................................................................................................117
五、魯菜.................................................................................................118
六、徽菜.................................................................................................118
七、東北菜.............................................................................................119
知識小結.................................................................................................120
第八章 飲食營養與衛生.....................................................................................121
學習要點.................................................................................................121
第一節 原料營養素簡介.............................................................................121
一、水.....................................................................................................121
二、礦物質.............................................................................................122
三、糖類.................................................................................................123
四、蛋白質.............................................................................................123
五、脂類.................................................................................................124
六、維生素.............................................................................................124
第二節 烹調加工過程中營養素的流失.....................................................125
一、主食在烹調加工過程中營養素的流失.........................................125
二、副食在烹調加工過程中營養素的流失.........................................125
第三節 常見藥膳製作.................................................................................126
一、歸芪燉烏雞.....................................................................................126
二、紅棗蓮子羹.....................................................................................127
知識小結.................................................................................................127
第九章 西餐常識及禮儀.....................................................................................128
學習要點.................................................................................................128
一、西餐廳的“6M” ...........................................................................128
二、上菜順序.........................................................................................129
三、餐具的使用.....................................................................................130
四、調味品的使用.................................................................................131
五、裝飾配料的使用.............................................................................132
六、如何使用餐巾.................................................................................132
七、食用沙拉和湯類.............................................................................132
八、魚的吃法.........................................................................................133
九、肉類的吃法.....................................................................................133
十、如何取食帶骨食物.........................................................................134
十一、西餐中的酒水.............................................................................135
十二、甜點吃法.....................................................................................136
十三、西餐宴會中的座次安排.............................................................136
十四、宴會用餐禮儀.............................................................................136
知識小結.................................................................................................137
參考文獻.................................................................................................................138
