摘要
长期以来,人们所关心的烹饪质量具体表现在对肴馔的评价上,不仅看色、闻香、尝味,而且还要观形、感质。那么如何才能实现菜点的这些完美要求,本文从多方面进行了详尽的分析和阐述,并以科学的方法对其形成途径进行了本体的论证。
Cooking quality has been showing much concern for by the people. It is expressed as appraisal on sumptuous courses through such aspects as color smell tasle shape and texture. The author points out how to make these aspects perfect and discusses the forming path of the cooking quality.
关键词
质量表述
烹饪属性
形成途径
quality expression
cooking attribute
forming path
