ICS 01.040.67
X04
T/FYCY
团体标 准
T/FYCY 001—2019
汾州名菜 基本术语
2019 - 05 - 01发布 2019 - 06 - 01实施
汾阳市餐饮旅游饭店行业协会 发布 T/FYCY 001—2019
I 目 次
前言 ................................................................................ IV
引言 ................................................................................. V
1 范围 .............................................................................. 1
2 烹调 .............................................................................. 1
3 筵席 .............................................................................. 1
4 宴席 .............................................................................. 1
5 配菜 .............................................................................. 1
6 刀工与刀法 ........................................................................ 1
6.1 刀工 .......................................................................... 1
6.2 刀法 .......................................................................... 1
7 调味 .............................................................................. 1
8 挂糊、上浆和勾芡 .................................................................. 2
8.1 挂糊、上浆 .................................................................... 2
8.2 勾芡 .......................................................................... 2
9 干料涨发 .......................................................................... 2
10 火候 ............................................................................. 2
11 炒 ............................................................................... 2
11.1 煸炒 ......................................................................... 2
11.2 滑炒 ......................................................................... 2
11.3 爆炒 ......................................................................... 2
11.4 干炒 ......................................................................... 3
11.5 清炒 ......................................................................... 3
12 炸 ............................................................................... 3
12.1 干炸 ......................................................................... 3
12.2 清炸 ......................................................................... 3
12.3 软炸 ......................................................................... 3
12.4 酥炸 ......................................................................... 3
12.5 板炸 ......................................................................... 3
12.6 松炸 ......................................................................... 3
12.7 脆炸 ......................................................................... 3
12.8 包卷炸 ....................................................................... 3
13 熘 ............................................................................... 4
13.1 焦熘 ......................................................................... 4 T/FYCY 001—2019
II 13.2 滑熘 .......................................................................... 4
13.3 糟熘 .......................................................................... 4
13.4 糖醋熘 ........................................................................ 4
13.5 醋熘 .......................................................................... 4
14 烧 ................................................................................ 4
14.1 红烧 .......................................................................... 5
14.2 干烧 .......................................................................... 5
14.3 葱烧 .......................................................................... 5
14.4 白烧 .......................................................................... 5
15 爆 ................................................................................ 5
15.1 油爆 .......................................................................... 5
15.2 葱爆 ...............................
T-FYCY 001—2019 汾州名菜 基本术语
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本文档由 思安 于 2022-12-18 17:35:09上传分享
T-FYCY 001—2019 汾州名菜 基本术语
