摘要
菜肴质量的控制是餐饮生产过程中的重要环节,菜肴质量的评价指标取决于外部指标和内部指标两个方面,从这两大指标入手实施全面的质量控制,是制作优质菜点的重要保证。
The important link in the production of cooked dishes is their quality control. The evaluation index of dish quality depends on two aspects; outside and inside indexes. If we carry out overall quality control, proceeding from both of them, it will be the key guarantee of the preparation of high\|quality dishes.
出处
《扬州大学烹饪学报》
2002年第3期40-43,共4页
Cuisine Journal of Yangzhou University
关键词
菜肴质量
评价指标
质量控制
dish quality
evaluation index
quality control
