cuisine要點

1、FoodCulture(Seetextbookpp104111舊版舊版pp93106)I.Chineseculinaryart1.Histy:Earliestcookbook1500yearsagoinSouthernNthernDynasties另說《呂氏春秋?本味篇》PublicrestaurantinSpringAutumnWarringStates2.ChineseculinaryartPreparationofingredie

2、ntse.g.HangzhouWestLakeFishinVinegarSauceCuttinggarnishingslicesstripsshredscubessegmentsdicegrainsballsmincedmashedcarvedCookingtemperaturehighmoderatelowCookingtechniquesdeepfryingstirfryingroastingbakingbraisingsimmer

3、ingsmokingstewinginsoysaucesyrupII.ChineseCulinaryStyles?ShonCuisine:therepresentativedishofnthernChinawhichinfluencedtheimperialcooking–Ji’nandish:goodatuseofbroth(清湯)milkysoup（奶湯）–Jiaodongdivision:cookingseafoodwithfre

4、shlighttasteSichuanCuisine：Chinashottestspiciestcuisine?Spicyfoodhelpsonetodispersedampnessinhothusummerwhilekeepsonewarminwinter.?IfsavyCantonesefoodmakesyourmouthwaterspicySzechwanfoodmakesyoureyeswater.?Variousflavs:y

5、uxiangflavmalaflavyanxunflav?famousdishes:spicydicedchickenfriedwithpeanutsFishFlavedShreddedPkMaPosBeanCurd(Beancurdwithmincechilioil)TwiceCookedPkTwiceCookedSpicyPkSlicesTeaSmokedDuck樟茶鴨hotsoursoup(suanlatang)Guangdong

6、Cuisine:garnishingTypicalCourses:SharksFinSoupRoastedPigletFujianCuisine:?ConsistingofFuzhouCuisineQuanzhouCuisineXiamenCuisine?TypicalCourses:SteamedAbalonewithShark’sFinFishMawinBroth(佛跳墻)PrawnwithDragonsBodyPhoenixsta

7、il龍身鳳尾蝦oysteromeletsFujianfishballsHunanCuisine:acterizesitselfbythickpungentflav.?Chilipeppershallotareusuallynecessary.?Typicalcourse:smokedpkdriedpk臘肉SteamedSmokeChickenDuckPkFish臘味合蒸HuaiyangCuisineJiangsuCuisine?fres

8、hnessofmaterialsdelicatecarvingtechniquesSteamedCrabmeatmincedpkballs清燉蟹粉獅子頭squirrelshapedMarinfish松鼠鱖魚AnhuiCuisine:meattentiononthetemperatureincooking?Oftenhamswillbeaddedtoimprovetastesugarcyaddedtogainfreshness.1.Tab

9、lewareUseofsoupspoon2.Sittingder男女主人居中而坐時位次的排列男女主人分坐于兩側位次的排列男女配偶坐成斜對角3.ServingderofDishesstarter(appetizer)→soup→salad(cheese)→maincourse(fish→meat)→Dessert→teacoffee→Fruits(1)Appetizers(前菜、頭盤、開胃品)?hotgowithaperitif開胃酒(r

10、edwinebrywhiskyvodkachampagnesherry…)?shellfish貝類、snail…caviar(魚子醬)、gooseliverpaste、smokedsalmon、snail…?具有特色風味，以咸和酸味道為主，數(shù)量少，質量高。(2)soups?hot&cold?preparingfhotdishes?Consomme(清湯法國)，Creamsoup(濃湯北歐人)，蔬菜湯和冷湯…–牛尾清湯、各式奶油湯、海鮮湯

11、、意式蔬菜湯、俄式羅宋湯、法式局蔥頭湯。?Sometimeseitherappetizersoupischosenfconvenience.(3)MainCourse(主菜)?有魚、貝、肉、禽?Seafood:各種淡、海水魚類、貝類及軟體動物類?通常水產(chǎn)類菜肴與蛋類、面包類、蔬菜類均稱為副菜（sideders）?particularsourceffish?meat:取自牛、羊豬、小牛仔等各個部位的肉，pkchoplambchop?最有代

12、表性的是牛肉或牛排?牛排按其部位又可分為sirloinsteak西冷牛排、filetsteak菲利牛排、Tbonesteak“T”骨型牛排、thinsteak薄牛排等。肉的生熟度肉的生熟度Rare（R一成熟一成熟)，肉表面焦黃，中間為紅色生肉，裝盤后血水滲出。MediumRare（MR，三成熟，三成熟)，肉表面焦黃，外層呈粉紅色，中心為紅色，裝盤不見血，但切開后斷面有血流下。Medium（M，五成熟，五成熟)，肉表面褐色，中間呈粉紅色，

13、切開也不見血。MediumWell（MW，七成熟，七成熟)，肉表面深褐色，中間呈茶色，略見粉紅色。Welldone（W，全熟，全熟)，肉表面焦糊，中間全部為茶色。(4)Salads?Fruitsalad:befemaincourse?Vegetablesalad:servedwithmaincourseassideder–MainlymadewithVinegarsaucesaladoil?Meatsalad:acolddishinba