烹调技能辅导指南目录（页面排列与课程同步目录以烹调技法排序）第一章常用面点讲解第一节常用面点的理论知识水调面团..............................................................1膨松面团..............................................................1传统发酵面团..........................................................1采用生物膨松剂与化学膨松剂加工膨松面团................................2生物膨松剂面团加工基本配方(普通面团）.................................2各种发酵面团用途一览表................................................2发酵面团感观鉴定法一览表..............................................3油酥面团..............................................................4油酥类面团制作方法....................................................4米粉面团类............................................................4其它面团类............................................................5第二节常用面食、调和的加工制作面食部分刀削面................................................................5拉面..................................................................5剔尖..................................................................5调和部分小炒肉................................................................6肉炸酱................................................................6西红柿酱..............................................................6第三节常用糕点的加工制作大包子................................................................7油条..................................................................7孟封饼................................................................8三角饼................................................................8麻花..................................................................8葱花烙饼..............................................................9麻团..................................................................9菊花酥................................................................9眉毛酥...............................................................10龙须一窝酥...........................................................10第二章食品雕刻与艺术冷拼一．食品雕刻第一节食品雕刻基础知识一．食品雕刻常用工具.................................................11平口刀...............................................................11槽口刀...............................................................11其它刀具.............................................................12二.食品雕刻常用刀法有哪几种？.......................................12三.原料的成型方法有哪几种？.........................................14四.食品雕刻常用的原料有哪些？.......................................14五.食品雕刻的种类有哪些？...........................................17六.食品雕刻分哪几个步骤？...........................................18七.雕品如何保管？...................................................18八.雕品在菜肴中有哪些作用？.........................................19第二节常用花卉雕刻技法1.月季..............................................................212.牡丹..............................................................223.菊花[白菜菊]......................................................224.大丽花.............................................................225.马蹄莲.............................................................236.孔雀................................
