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烹调工艺学实验

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烹调工艺学实验. 周爱东. 实验一:切割深度与剞花效果. 实验材料:鱿鱼、猪腰. 实验一:切割深度与剞花效果. 实验工具:水锅、漏勺、厨刀、砧板 实验步骤: 一、将实验材料整理干净. 实验一:切割深度与剞花效果. 实验步骤: 二、将实验材料剞麦穗花刀,各切两种深度: 4/5 与 7/8 。. 实验一:切割深度与剞花效果. 实验步骤: 三、将切好的鱿鱼花与腰花分别放入沸水锅中烫熟。观察不同的剞花效果。. 实验一:切割深度与剞花效果. 思考: 切割深度与剞花效果有什么关系? 腰花与鱿鱼花的剞花深度有何不同? 就实验内容写出实验报告。.

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slide2
实验一:切割深度与剞花效果
  • 实验材料:鱿鱼、猪腰
slide3
实验一:切割深度与剞花效果
  • 实验工具:水锅、漏勺、厨刀、砧板
  • 实验步骤:
    • 一、将实验材料整理干净
slide4
实验一:切割深度与剞花效果
  • 实验步骤:
    • 二、将实验材料剞麦穗花刀,各切两种深度:4/5与7/8。
slide5
实验一:切割深度与剞花效果
  • 实验步骤:
    • 三、将切好的鱿鱼花与腰花分别放入沸水锅中烫熟。观察不同的剞花效果。
slide6
实验一:切割深度与剞花效果
  • 思考:
    • 切割深度与剞花效果有什么关系?
    • 腰花与鱿鱼花的剞花深度有何不同?
    • 就实验内容写出实验报告。
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