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“中西融合”是餐饮创新中重要的一种创新模式,特别是北京奥运的日益临近,奥运饮食备受关注之际,为了适应奥运的特别需要,北京京伦饭店在中餐制作中越来越多的西餐元素被采纳,洋为中用以中餐为主,引进西餐科学化标准化理念并创立菜品质量体系,对烹饪原料、烹饪工艺及主辅料进行了量化标准的管理,以确保菜的质量。在出品格式上,借鉴西餐个吃方式,单例上桌,既卫生又得体,现选部分“中西融合”创新菜刊出。
“Chinese and Western fusion” is an important innovation mode in catering innovation. Especially when the Beijing Olympics are approaching and the Olympic diet attracts much attention, in order to meet the special needs of the Olympic Games, more and more Beijing Jing Lun restaurants Elements of Western food were adopted, Western-style Chinese food mainly to the introduction of Western scientific and standardized concept of food quality and the establishment of the system, cooking ingredients, cooking process and the main and auxiliary materials for quantitative management standards to ensure the quality of vegetables. In the format of production, learn from Western food to eat, a single case table, both wholesome and decent, the selected part of the “fusion of Chinese and Western” innovative dishes published.