western food is a general term for western food by Chinese people and some people in other eastern countries and regions, and it can also be said to be a general term for Ding Fang's catering culture in a broad sense.

The so-called "western" customarily refers to European countries and regions, as well as the vast areas of North America, South America and Oceania where these countries and regions are the main immigrants. Dining mainly refers to the catering culture of the above areas.

In fact, the catering culture of China countries also has its own flavor characteristics. The French think they are cooking French food, while the Yellow people think they are cooking British food. Westerners themselves have no clear concept of "western food", which is the concept of people and other orientals. The development of western food culture is inseparable from the whole history of western civilization. Western civilization developed along the Mediterranean coast.

the characteristics of western food technology

1. the general process of western food technology

western food technology, as a sixth technology, is composed of certain scientific theories, experience, knowledge, operation skills, design ability, energy, appliances, equipment and other elements. In the process of making western food, the combination of various elements needs to follow certain methods and procedures. Western food technology is a method and procedure to process all kinds of raw materials and semi-finished products with cooking tools, and finally make them into finished western food products.

the technological process of western food depends on the requirements of specific finished products, because there are many flavor schools in Xizang Autonomous Region. The categories are complicated and the production techniques are varied. For the convenience of research, we can make a rough summary of the technological process of western food production by drawing.

ii. research contents of western-style food technology

western-style food technology is a subject that studies the methods and procedures of western-style food production. It mainly takes all links in the process of western-style food technology as the research object, and studies the mechanism, methods and laws of the transformation of western-style cooking raw materials into finished products.

1. Organization, equipment and tools of the kitchen

Western-style kitchen is the operating place of western-style technology, by which various western-style raw materials are made into specific western-style finished products. Therefore, it is necessary to understand the personnel organization and structural layout of western-style kitchen and master the seeds, performance, use and maintenance methods of equipment and tools commonly used in western-style technology.

2. Selection of raw materials for western food

Raw materials are the material basis of western food industry. To accurately implement western food technology, we must scientifically select and reasonably use various sub-categories of Xizang Autonomous Region food raw materials, including ingredients and auxiliary materials, according to the eating intention and specific varieties.

3, raw material processing technology

raw material processing technology is an important part of western food technology, which provides the required forming raw materials for the subsequent cooking technology, including the basic principles and technological requirements of western food raw materials' primary processing technology, part unloading technology, deboning technology, meat discharging technology, knife-cutting technology, finishing and forming technology and other processes.

4. Cooking technology

Cooking technology is the main content of western food technology, which mainly studies the specific cooking technology of different types of western food products, including three major contents: western food (soup, cold food and hot food) making technology, western food making technology and western beverage making technology, and studies the making methods, definitions, classifications, specific technologies and principles of various sub-types of finished products.

5. Dressing technology

Dressing technology is the last process of western food technology, which studies the specific technology of putting the finished western food into a specific container and the rules and requirements of decoration and beautification.

III. Basic characteristics of meal technology

1. Advanced equipment

The kitchen equipment and tools used in western food technology are efficient, energy-saving, safe and hygienic, such as microwave ovens, electromagnetic cookers, adjustable electric oil pans, computer automatic cooking pans, intelligent robot chefs, etc. Many technologies have developed from mechanization to electronicization, and most of their raw material processing uses sophisticated food machinery, such as meat cutters, vegetable cutters and minced meat.

2. The nutrition composition is scientific and strict

Western food technology is scientific and strict in the composition of raw materials, with unified formula and specifications, balanced and reasonable nutrition, and the flavor quality of the same product is not affected by quantity and production speed. In western cuisine, what kind of meat should be accompanied with what kind of light cheese and vegetarian dishes, and there are also strict rules that can't be passed.

3. The cooking methods are unique

The cooking methods commonly used in western food technology include frying, frying, grilling, roasting, stewing, baking, smoking, iron grilling, iron plate frying, etc. Among them, iron grilling, roasting and grilling are more distinctive in western food. Many high-grade dishes are cooked by iron grilling, roasting, iron frying and other methods. Because of the thick raw materials of western dishes, various seasonings are not easy to taste when cooking, so most of them are accompanied by less sauce. Seasoning sauce is generally cooked separately from active ingredients. Xizang Autonomous Region food market is ripe except for a few varieties of meat and vegetables.

Fourth, the significance and requirements of learning western food technology

1) Be proficient in the basic skills of the West Railway

As a foreign catering course, western food technology has high requirements for foreign languages. If you don't know a foreign language, you won't know foreign professional books and documents, you won't be able to communicate directly with foreign chefs, and you won't be able to understand and master the truth of western food technology, so as to conduct in-depth research.

2) To be familiar with the basic skills of western food

The operation of western food technology is a heavy physical labor, and at the same time it is a complicated and meticulous technical work. Because of the variety of western food, operators must master solid basic skills, such as the correct use and maintenance of western food technology equipment and tools, the identification and preservation of raw materials, the processing technology of raw materials, the production of basic soup, the production of less food and basic cooking methods. Only when the basic skills are solid can we talk about improvement and development.

3) integrating theory with practice

as a skill, western food technology also has certain scientific theory and experience knowledge. In the study, we must take theory as the basis and practice as the means to understand and understand some basic concepts and principles involved in western food technology, and practice in depth on the basis of learning theory well. Only by practice can we discover the problems and enrich the theory, and we can truly master the western food technology.

Western-style kitchen organization and equipment

First, the kitchen organization structure

Reasonable kitchen organization can improve the work efficiency and quality of the kitchen. Almost all kitchens are organized according to the principle of professional division of labor, and the chef assigns kitchen work according to professional requirements to chefs with corresponding technical expertise, who are responsible for the work of a department or group of kitchen production.

The division of labor and the number of posts in the kitchen depend entirely on the type of kitchen, the workload and the organizational structure of the kitchen.