| 水与菜品特色 |
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| 引用本文： | 周晓燕.水与菜品特色[J].扬州大学烹饪学报,2000,17(4):24-27. |
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| 作者姓名： | 周晓燕 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 水与烹饪的关系是十分密切的，它既与菜品物色有关，又与烹饪工艺流程有关，水的质量、水的性质以及水量的多少都将对菜品特色中的色、香、味、形产生影响，而所有这些又都是通过烹饪工艺流程来实现的。因此，水在整个烹饪过程中起着非常重要的作用。
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| 关 键 词： | 水 菜品特色 烹饪工艺 色泽 香气 风味 |
Water and Dish Features |
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| ZHOU Xiao-yan.Water and Dish Features[J].Cuisine Journal of Yangzhou University,2000,17(4):24-27. |
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| Authors: | ZHOU Xiao-yan |
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| Abstract: | Water is closely related to cuisine. It is related not only with the features of dishes, but also with the proces of cooking. The quality, nature and amount of water can affect directly the colour, fragrance, taste and shape. All these will be realized through the process of cooking, so water plays an important part in the whole process of cooking. |
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| Keywords: | water dish feature cuisine technology |
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