the kitchen is an important part of catering management, and the management of food processing procedures is an important part of kitchen management. To ensure the quality of restaurant products, we must start from every process. Dishes need to go through many processes, and the combination of multiple processes is referred to as a term, which is called cooking term. Xiaobian collates technical terms about cooking, please see below. Come on, study hard and make progress every day! )

frozen? Crystal? It refers to the cooking method of adding agar or pigskin to boiled food, then cooking it into soup, and then putting it in the refrigerator for freezing and freezing.

flying water puts food into boiling water to make it half-cooked and quickly picked up, which provides a good cutting-edge basic processing method for subsequent cooking.

A cooking method in which food soaked in ice is shredded and quickly put into ice water to make the food crisp. This method originated from Japanese version.

A cooking method in which the shredded food is starched and fried, then put into the boiled syrup and mix well, so that the food can be pulled out when it is picked up.

A cooking method in which the frosted food is fried, mixed with boiled syrup and scattered or directly sprinkled with powdered sugar.

fried salt and pepper food is cooked and dried, and then mixed with pepper rice and refined salt in advance? Salt and pepper? Stir-fry and mix well.

oil bubble is a cooking method that uses a lot of hot oil to cook food quickly.

also known as "running oil"? Towing oil? Take the oil? Running oil? ; It refers to the processing method that the processed raw materials are quickly dragged in the boiling oil to provide the cutting-edge foundation for the subsequent cooking.

A cooking method in which fresh seafood is put into a glassware by flame, and cooked by the heat generated by igniting a high amount of liquor.

_(z? )_(z? ) food and ginger onions are put into the extremely hot tile _ (pot) to make the food out? __? Cooking methods of sound and aroma.

after the kebabs are sliced and marinated, string beggars with bamboo sticks and put them in hot oil? Bubble? And the cooking method of eating. Or the meat is sliced, strung with iron brazing, cooked on charcoal, and then sprinkled with spices such as ZΟ (ZΟ).

iron plate was originally a western cooking method; That is, food? Take the oil? After that, together with the onion-based spice heads and sauce, they are put into an extremely hot iron plate to cook and make the food fragrant.

sauna is also called? Stone cooking? Wait; After dragging the oil, the food is put into burning hot stones (mostly rain flower stones), and then the prepared sauce or soup is saved, and the food is cooked or sprayed with aroma by steam.

fried seal in the north is also called? Fried? , generally suitable for more fish; That is, after the fish is marinated with seasoning, it is fried thoroughly with hot oil over slow fire, and then it is sealed with the sauce (qi? N) cooking methods to make it taste good.

wotie genus? Half fried? What about the marinated meat? Nest paste? Stick it on the fat and use it? Fierce yin oil? A cooking method that makes meat crisp and soft at the same time.

nest collapse (tā) will the pickled food be good? Egg paste? A cooking method in which food is fried first and then fried, and then fresh soup with good taste is added and cooked thoroughly.

soft-fried genus? Half fried? Mix the marinated meat with it? Egg paste? A cooking method in which the meat is cooked by frying first and then frying, and then cut into pieces and drenched with sauce.

the fried meat with eggs should be used first? Flying water? Or? Oil bubbles? Pre-cooked, then put into the flavored egg paste and mix well, and then fry the bottom of the egg paste with slow fire until golden brown.

Gillette is the transliteration of English CUTLET; That is, the cooking method of dipping food in egg paste, sticking bread crumbs and frying in hot oil. This practice originated from western chefs.

A cooking method in which crispy fried food is marinated with seasoning, and then dipped in wet flour paste, dried raw flour, fried in hot oil, and then fished in sauce.

hot pot is also called? Shabu shabu? , Guangdong said? Edge furnace? , about fresh meat? Film? 、? Cut? Sliced, or meat tarted into pills, balls, stuffing, etc., and sent to the guests with vegetables, so that the guests can put them into boiling water or boiling soup to cook.

after the meat is marinated in a steamer, it is added with the medicinal materials into a special boiling seasoning soup. Gas cooker? Cooking method of cooking in medium and fine.

cold salad: after cutting cooked food or fruits and vegetables, add seasonings and mix them evenly.

Raw fish is a cooking method in which fresh raw aquatic products are bled, sliced, mixed with shredded ginger, shredded onion, crispy lemon, etc., and then dipped in light soy sauce.

sashimi was originally a Japanese cuisine, which originally referred to raw meat slices. It was quoted by Chinese food as saying that fresh aquatic products or marine products were peeled and cleaned, sliced thinly, dipped in lemon juice and dipped in Japanese mustard (ji? ) spicy cooking method.

the ancient name of bamboo tube? _(zēng)? , refers to the use of bamboo tubes as vessels, and then? Roast? Burn? Steamed? Stew (d? n)? Cooking methods such as cooking food.

Honey juice refers to melting sugar, honey, maltose, etc. into thick juice, adding processed raw materials, and processing. Endure? 、? Steamed? And other methods to make the texture soft and waxy (nu? ), sweet penetration, moistening the cooking method of sugar juice.

water: chāo known as? Out of the water , is a method of putting raw materials in boiling water or cold water pot for preliminary cooking treatment.

The method of cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also known as? Lubricating oil? ; Large raw materials pass through Wangyou, also known as Wangyou? Take the oil.

the process of uniformly coating raw materials with a layer of paste before hanging paste cooking.

the process of mixing starch, eggs, salt, etc. for sizing with raw materials, so that the outer layer of raw materials is wrapped with a thin slurry.

try to process it into velvet (r? Ng) mud (n? ) at the end (m? ) animal raw materials are added with refined salt, water, starch and other auxiliary materials, and then repeatedly stirred to make them bright in color, tender in meat, unsinkable in water and non-dispersible.

tick (g not u) (qi? N) The process of adding starch aqueous solution to the pot in the cooking process to make the dish soup have a certain consistency. /Also known as? Tired of it 、? Hey? 、? Long (lǒng) Qiu (qi? n)? .

warm oil is commonly called 31% to 41%, and the temperature is generally 71℃~111℃.

hot oil is commonly known as 51% to 61%, and the temperature is generally between 111℃ and 171℃.

wangyou is commonly known as 71% to 81%, and the temperature is generally between 181℃ and 221℃.

a method of boiling a pan with a sliding pan, pouring a little oil over the pan, and then pouring the oil.

is the wok also called? Fryer? It refers to a method of putting ginger, onion, pepper powder or other spices with fragrance into hot base oil, stir-frying in the pot to get the fragrance, and then adding the ingredients in time.

soup is also called? Clear soup? 、? Soup? 、? Top soup? , refers to the raw materials such as pig bone, chicken bone, duck rack, minced meat, etc., which are boiled into a rough soup, and then added into a thin paste of unsalted chicken or minced meat to make it clear as water and rich and fresh.

milk soup is also called? White soup? A milky white soup made by simmering raw materials with clear water.