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1、第第7 7章章 烹飪烹飪烹飪前準備工作烹飪前準備工作-用具及器皿的準備用具及器皿的準備炒鍋:至少兩個菜刀:剁刀,薄刀/片刀及厚刀鍋鏟鐵杓漏杓網杓續續蒸籠點心蒸籠砧板捍麵杖盤，碗烹飪材料的選配及處理烹飪材料的選配及處理選配材料:如購買季節盛產的新鮮蔬菜,具可口性且營養好,顏色正常.材料的處理:宰殺,去毛,洗滌,醃漬,去皮,抽筋,出骨,漲發,上漿,刻花等.烹飪烹飪,刀工和火侯刀工和火侯刀工:片,塊,條,丁,絲,球,末,茸(絨)等形狀.火侯:微火,小火,中火,大火,猛火,中菜烹飪的方法中菜烹飪的方法1.1.炸炸2.2.煎煎3.3.炒炒4.4.蒸蒸5.5.燉燉6.6.燒燒7.7.滷滷8.8.汆汆9.9
2、.溜溜10.10.拌拌11.11.燻燻12.12.烤烤13.13.凍凍14.14.涮涮15.15.扣扣16.16.羹羹17.17.煨煨18.18.熗熗19.19.煲煲20.20.焗焗21.21.浸浸22.22.炔炔23.23.炊炊24.24.烘烘調味與配色調味與配色1.糖醋2.五香3.陳皮4.咖哩5.茄汁6.醬爆7.魚香西菜烹飪的方法西菜烹飪的方法1.清煮(Blanching)2.滾煮(Boiling)3.蒸(Steaming)4.慢煮(Poaching)5.油炸(Frying):Deep Frying/Pan Frying6.煎炒(Saute)續續7.烤(Grilling):Raw(生),R
3、are(三分熟),Medium Rare(3-4分熟),Medium(五分熟),Medium Well(七分熟),Well Done(全熟)8.焗(Gratineing)9.烘焙(Baking)10.烤(Roasting)11.燜(Braising)12.微波爐 參考資料參考資料參考資料參考資料Upper HalfUpper Half ChuckChuck one of the most common sources for one of the most common sources for hamburgershamburgers.RibRib Short ribsShort ribs,r
4、ib eyerib eye steak.steak.Short LoinShort Loin from which from which porterhouseporterhouse steaks are cut.(T-Bone)steaks are cut.(T-Bone)SirloinSirloin less tender than short loin,but more flavoursome.less tender than short loin,but more flavoursome.TenderloinTenderloin the most tender,from which t
5、he most tender,from which filet mignonfilet mignon is severed.is severed.Top sirloinTop sirloin RoundRound lean cut,moderately tough.Lack of fat and marbling does not lean cut,moderately tough.Lack of fat and marbling does not allow round steak to tenderize quickly allow round steak to tenderize qui
6、ckly Lower halfLower half BrisketBrisket often associated with barbecue beef brisket.often associated with barbecue beef brisket.ShankShank used primarily for stews and soups;it is not usually served any used primarily for stews and soups;it is not usually served any other way due to it being the to
7、ughest of the cuts.other way due to it being the toughest of the cuts.PlatePlate produces short ribs for pot roasting and types of steak such as the produces short ribs for pot roasting and types of steak such as the outside outside skirt steakskirt steak for,say,for,say,fajitasfajitas and and hange
8、r steakhanger steak.It is typically a cheap,.It is typically a cheap,tough,and fatty meat.tough,and fatty meat.FlankFlank used mostly for grinding,except for the long and flat flank steak,used mostly for grinding,except for the long and flat flank steak,best known for use in best known for use in Lo
9、ndon broilLondon broil.Once one of the most affordable steaks.Once one of the most affordable steaks on the market,it is substantially tougher than the loin and rib steaks,on the market,it is substantially tougher than the loin and rib steaks,therefore many flank recipes use marinades or moist cooking methods such therefore many flank recipes use marinades or moist cooking methods such as braising.Popularity and leanness have resulted in increased price.as braising.Popularity and leanness have resulted in increased price.