Chen Jun's View on Western Food

Western food is the general name of western food for China people and some people in other eastern countries and regions, and it can also be said to be the general name of Fang Ding food culture in a broad sense.

The so-called "West" customarily refers to European countries and regions, as well as the vast areas of North America, South America and Oceania where these countries and regions are the main immigrants. Catering mainly refers to the catering culture in the above areas.

In fact, the food culture in China countries also has its own flavor characteristics. French people think they are cooking French food, while China people think they are cooking English food. Westerners themselves have no clear concept of "western food", which is the concept of Chinese and other orientals. The development of western food culture is closely related to the whole history of western civilization. Western civilization develops along the Mediterranean coast.

Characteristics of western food technology

A. the general process of western food technology

Western food technology, as the sixth technology, is composed of certain scientific theories, experiences, knowledge, operating skills, design ability, energy, appliances, equipment and other elements. In the process of making western food, the combination of various elements needs to follow certain methods and procedures. Western food technology is a method and procedure to process all kinds of raw materials and semi-finished products with cooking tools, and finally make western food products.

The technological process of western food depends on the requirements of specific finished products, because there are many flavor schools in Xizang Autonomous Region. There are many kinds and manufacturing processes. For the convenience of research, we can make a rough summary of the technological process of western food production by drawing.

Second, the research content of western food technology

Western food technology is a subject that studies the methods and procedures of making western food. It mainly takes each link in the process of western food technology as the research object, and studies the mechanism, method and law of the transformation of western food cooking raw materials into finished products.

1. Organization, equipment and tools of the kitchen

Western-style kitchen is the operating place of western-style technology, which makes various western-style raw materials into specific western-style finished products. Therefore, it is necessary to understand the personnel organization and structural layout of western-style kitchens, and master the types, performance, use and maintenance methods of commonly used equipment and tools for western-style crafts.

2. Selection of western food raw materials

Raw materials are the material basis of western food industry. In order to accurately implement the western food technology, we must scientifically select and reasonably use all kinds of food raw materials in Xizang Autonomous Region, including ingredients and accessories, according to the edible intention and specific varieties.

3, raw material processing technology

Raw material processing technology is an important part of western food technology, which provides the required molding raw materials for the subsequent cooking technology, including the basic principles and technological requirements of western food raw material processing technology, partial unloading technology, deboning technology, meat processing technology, knife cutting technology, finishing molding technology and so on.

4. Cooking skills

Cooking technology is the main content of western food technology. This paper mainly studies the specific cooking technology of different types of western food products, including the making technology of western food (soup, cold food and hot food), the making technology of western food and the making technology of western drinks, and studies the making methods, definitions, classifications, specific technologies and principles of each sub-category of finished products.

Step 5: Dressing process

Packaging technology is the last process of western food technology. It studies the specific process of loading finished western food into a specific container, and the rules and requirements of decoration and beautification.

3. The basic characteristics of dietary technology

1. Advanced equipment

The kitchen equipment and tools used in western food technology are efficient, energy-saving, safe and hygienic, such as microwave oven, induction cooker, adjustable electric oil pan, computer automatic frying pan, intelligent robot chef and so on. Many technologies have developed from mechanization to electronization, and most of their raw materials are processed by sophisticated food machinery, such as meat cutters, vegetable cutters, meat grinders, etc., until the machinery is complete, the cut raw materials are uniform and tidy, and the degree of scientific standardization is high.

2. The nutrition collocation is scientific and strict.

Western food technology is scientific and strict in raw material collocation, uniform in formula and specification, balanced and reasonable in nutrition, and the flavor and quality of the same product are not affected by quantity and production speed. In western food, there are also strict rules about what kind of meat should go with what kind of light cheese and vegetarian dishes.

3. The cooking method is unique

The cooking methods commonly used in western food technology are frying, frying, roasting, roasting, stewing, roasting, smoking, iron frying and iron plate frying, among which iron frying, roasting and frying are more distinctive in western food. Many high-end dishes are cooked by iron roasting, roasting, iron frying and other methods. Due to the thick raw materials of western food dishes, various seasonings are not easy to taste when cooking, so most of them have less sauce. Sauce is usually cooked separately from the active ingredients. Xizang Autonomous Region's food market is mature, except for some meat and vegetable varieties.

Fourth, the significance and requirements of learning western food technology

1) Proficient in the basic skills of West Rail.

As a foreign-related food and beverage course, western food craft has high requirements for foreign languages. If you don't know a foreign language, you won't know foreign professional books and documents, you won't be able to communicate directly with foreign chefs, and you won't be able to understand and master the truth of western food technology, so as to conduct in-depth research.

2) Familiar with the basic skills of western food.

The technical operation of western food is a heavy physical labor, and it is also a complicated and meticulous technical work. Because of the variety of western food, operators must master solid basic skills, such as the correct use and maintenance of western food processing equipment and tools, the identification and preservation of raw materials, the processing technology of raw materials, the production of basic soup materials, the production of small sauces, and basic cooking methods. Only when the basic skills are solid can we talk about improvement and development.

3) Integrate theory with practice.

As a skill, western food craft also has certain scientific theory and experience knowledge. In learning, we must take theory as the basis and practice as the means to understand and understand some basic concepts and principles involved in western food technology, and practice deeply on the basis of learning theory well. Only through practice can we find problems, enrich theories and truly master western food technology.

Western style kitchen organization and equipment

First, the kitchen organizational structure

Reasonable kitchen organization can improve the efficiency and quality of kitchen work. Almost all kitchens are organized according to the principle of professional division of labor. Chefs assign kitchen work according to professional requirements and give it to chefs with corresponding technical expertise, a department or group responsible for kitchen production.

The division of labor and the number of posts in the kitchen depend entirely on the type, workload and organizational structure of the kitchen.