摘要
中国新菜点今后如何创新更加完善化、规范化,必须注重菜点名称、菜点原料、菜点形状、菜点口味、菜点味型等十四个方面的内容。
The Chinese new vegetables order from now on how the innovation is more perfect to turn, the norm turn, must pay attention to the vegetables roll call to call, the vegetables orders the raw material, vegetables to order theshape, vegetables to order the taste, vegetables to order a contents with 14 ete of flavor.
出处
《吉林商业高等专科学校学报》
2007年第1期48-50,共3页
Journal of Jilin Commercial College
关键词
菜点
菜点名称
菜点原料
菜点形状
菜点口味
菜点味型
the vegetables order
the vegetables roll call cal
the vegetables orders the raw material
the vegetablesorders the shap
the vegetables orders the taste
the vegetables orders the flavor type.