素有国粹之称的中国烹饪,是十分讲究菜肴质感的。各地在厨师考核和烹饪技术比赛中,均将菜肴的质感列为评分标准之一。但目前,烹饪界对这一专业术语,并没达成共识,未能准确表述其含义。作为一名从事烹饪教育的专业教师,笔者结合多年的教学参评体会,认为菜肴质感的概念应该是: 质感,亦可称为口感,它是指各种菜肴原料经加工烹调进入口腔后,经人们咀嚼食用时对舌面、牙齿、颊腭产生刺激而引起的触觉感受。如菜肴的脆、嫩、酥、松、浓、软、肥等均属于菜肴质感的范畴。 Known as the quintessence of Chinese cooking, is very particular about the texture of the dishes. In the chef assessment and cooking technology competitions all around, the dishes will be the texture as one of the grading standards. At present, however, the culinary community has not reached a consensus on this terminology and has failed to accurately state its meaning. As a professional teacher engaged in cooking education, the author combined with years of teaching experience, that the concept of texture dishes should be: texture, also known as the taste, it refers to a variety of dishes cooked into the mouth after the raw materials, by the people When chewing on the tongue, teeth, cheek palate to stimulate the resulting sensation. Such as the crisp food, tender, crisp, loose, thick, soft, fat, etc. belong to the category of the texture of the dishes.