第二届北京清真烹饪服务技能大赛隆重开幕

2007年7月7日,第二届北京清真烹饪服务技能大赛在北京市民族文化艺术职业学校隆重开幕。原北京市副市长、北京烹饪协会名誉会长郭献瑞,市民委副主任、北京清真烹饪专业委员会主任马中璞,市商务局副局长王卫平,市旅游局副局长     

挖掘、创新清真传统美食文化——第二届北京清真烹饪、服务技能大赛即将举行

以“奥运美食、绿色餐饮、创新实用、营养健康”为主题,以“提高清真餐饮企业烹饪技艺和服务水平,挖掘、创新清真传统美食文化”为宗旨的第二届北京清真烹饪、服务技能大赛将于2007年7月7日至7月8日在北京市民族文化艺术职业学校举行。本届大赛为期两天,由北京烹饪协会主办,北京市民委、北京市商务局、北京市旅游局大力支持,东来顺集团、北京市民族文化艺术     

彰显清真餐饮力量突出奥运健康主题——第二届北京清真烹饪服务技能大赛圆满落下帷幕

备受瞩目的第二届北京清真烹饪服务技能大赛于8月5日圆满落下帷幕.来自首都清真餐饮界40多家单位和200多名选手参加了比赛闭幕式暨颁奖仪式.下午两点半,牛街街道办事处会议室内掌声雷动、欢声笑语,在喜庆激昂的乐声中,获奖单位和选手纷纷上台受奖……     

第二届中国大锅菜烹饪技能大赛在北京启动

8月18日,"‘首钢实业杯’第二届中国大锅菜烹饪技能大赛暨第三届大锅菜高峰论坛"新闻发布会在北京新闻大厦举行。本次发布会上,大锅菜专委会副会长、国家级烹饪大师杜广贝针对夏季食堂、团膳特点,公布了首批大锅菜夏季推荐菜谱,即:东安仔鸡、酱爆鸭片、     

北京清真烹饪大赛金牌名花有主

北京申奥运2000年清真烹饪技术大赛12月17日在北京会议中心召开了闭幕式。全国政协副主席、北京烹协名誉会长、本届大赛组委会名誉主任孙孚凌,商业部原副部长、世界中国烹饪联合会名誉会长、北京烹协名誉会长姜习,北京市原副市长、北京烹协名誉会长郭献瑞,北京市人大常委会副主任、北京烹协顾问范远谋,国家民委经济司副司长胡毅力,中国伊斯兰教协会副会长于珍贵,中国烹饪协会副会长李鸣德,市人大民族宗教侨务委员会主任陈兴波,市旅游局副局长熊玉梅,北京市政府原副秘书长、北京烹协顾问丁维俊及市烹协会长杨登彦,秘书长杜长友等领…     

第二届挪威海产烹饪大赛决赛作品选

2007年12月8日,第二届挪威海产中国厨师烹饪技术大赛决赛在北京市商务管理学校圆满举行.预赛胜出的来自北京、成都、沈阳、杭州的22名优秀厨师齐聚北京,参加了最后的角逐.本次比赛由挪威大使馆渔业处(挪威海产外贸局)主办,以挪威海产和北京奥运为主题,在保持挪威海产特点的基础上,将考验选手们的创新能力.本次比赛的评委由中国烹饪协会副会长孙应武大师担任裁判长,中国烹饪大师董振祥(大董)先生,中国烹饪大师、中央电视台《天天饮食》栏目厨艺顾问李铁钢先生担任裁判.     

清真烹饪大师作品选

冷拼金鱼用松花蛋等造型拼摆而成。(乔淑兰制作)烤羊脊羊脊剁成长方块，洗净焯透，放汤锅内调味煮熟捞出控净，放入烤箱200-250度烤30分钟呈金黄色即成。质地酥嫩，咸香浓郁。(李宝亮制作)红烧驼掌驼掌去皮去毛洗净，放水锅内煮1小时，捞出去骨，换锅加入鸡、姜、八角小火煮17小时左右。烹制时改刀，入碗加料蒸熟，再配香菇、菜心烧制。(乔书田制作)烤羊背将加工好的羊背1条(约6-9公斤)洗净，放烤盘内加入各种调料，用不同的温度烤180分钟至240分钟。色泽红亮，皮脆肉嫩，咸香味美。(炼润开制作)清真烹饪大师作品选…     

北京清真烹饪大师

佟建国 1952年生，中式烹饪高级技师，鸿宾楼饭庄副总经理兼总厨师长。从厨25年，曾师从蒋学仁、王继德、马永海、杨国桐、马占甫等清真名师。代表作品鸡茸鱼翅、白蹦鱼丁、红烧蹄筋、葡萄蹄筋、鲍汁羊肉、时蔬全素等。2000年12月获北京申奥运清真烹饪技术大赛金奖。李宝亮 1949年7月22日生，中式烹饪高级技师，鸿宾楼饭庄厨师长。从厨30年，曾师从高维恭、马永海、苑树堂、王继德等清真名师。代表作品砂锅鱼翅、红烧牛尾、芫爆散丹、烤羊脊、烤羊排、汆千里风等。2000年12月获北京申奥运清真烹饪技术大赛金奖。乔淑兰 1956年生，高级烹调师…     

云南省第二届烹饪大赛获奖作品

团体金牌临沧临通大酒店“临沧情怀”第一次来昆明的两位佤族姑娘团体金牌“震庄迎宾馆”展台面点“金鸡归巢”仿宋庆龄主席赠品团体金牌热菜“菠萝肉”滇池大酒店制作团体金牌“云电之光”云南电力集团餐厅制作团体金牌冷拼“求知”昆明莲花集团制作曲靖大观园酒楼展台菜石林杯金牌云南省第二届烹饪大赛金牌热菜“山珍大鲍翅”王刚制作个人热菜金牌“两吃龙虾”王刚制作个人热菜金奖“金银虫草鱼方”张家麟制作个人热菜金牌“玉盏海皇松”危文祥制作金牌菜“菊花龙虾虎掌菌”郑奇琦制作个人冷拼金奖“白鹤迎春”余明制作个人冷拼金牌“大展…     

北京的清真小吃

北京小吃历史悠久、品种繁多、雅俗共赏,有人说,自打有了北京城就有了北京小吃,照这么说起码也有3000多年了。但真正具有北京地方特色的小吃,还要从公元1145年北京作为国都以后逐渐形成。而形成以清真风味小吃为主的这种格局也是有它的历史原因的。     

全国棉纺织行业细纱工职业技能竞赛的启示

2008年全国纺织行业职业技能竞赛"经纬–常山杯"细纱工竞赛圆满落下了帷幕。从各企业的预赛到各省市区的初赛再到全国总决赛的整个过程中,职工的参赛热情和在比赛过程中表现出来的努力拼搏的精神令人感动,选手     

南来顺 老北京清真小吃头一份

南来顺是北京有名的清真餐厅,创建于1937年,是有着近80年历史的著名老字号,以"爆、烤、涮"等特色菜肴闻名京城,其"小吃宴"更是别具特色,精美绝伦。南来顺的小吃风味传统,品种齐全,做工地道,价廉物美。2011年南来顺小吃成功申请列入世界非物质文化遗产名录,南来顺也正式成为非物质文化遗产的传承者和保护者。     

Effects of Ageing on Selected Cooking Quality Parameters of Rice

Ageing can improve cooking quality of rice by influencing major cooking quality parameters i.e., kernel expansion, water absorption, alkali digestion value, and gelatinization temperature along with changes in internal structure of rice grains. In this research, the effects of natural and artificial ageing on the selected cooking quality parameters of two Malaysian rice cultivars, named Mahsuri and Puteri, were studied. A relation was observed between water absorption and elongation ratio in both varieties under different aging conditions. Alkali digestion value and gelatinization temperature were also influenced by varieties and ageing conditions. This study revealed the potentiality of ageing for the improvement of rice cooking quality.     

Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes

Dry mature seeds of field pea (Pisum arvense), moth bean (Vigna aconitifolia) and pigeon pea (Cajanus cajan) were investigated for their chemical and cooking characteristics. The crude protein (N × 6.25) content was 24.5% for field pea (8.5% moisture basis), 22.7% for moth beans (10% moisture basis) and 21.3% for pigeon pea (10% moisture basis). Ratios of cooked weight/dry weight after cooking the whole and dehulled seeds were 2.14 and 2.18, 2.20 and 2.30, and 2.43 and 2.51 for the field pea, moth bean and pigeon pea, respectively. Dehulling increased the protein, fat and energy contents but decreased the ash and fiber contents as well as cooking times. On cooking, the true retentions of proximate principles were good.     

Effects of Soaking Treatments and Cooking Upon Selected B-Vitamins and the Quality of Blackeyed Peas

Commercially harvested blackeyed peas (cultivar Crimson) were divided into lots soaked 3 hr in 3 buffers (citrate, phosphate, bicarbonate) at 4 pH's (4.5, 5.5, 7.0, 8.5) with and without added ethylenediaminetetracetate (EDTA). Soaked peas were cooked by boiling and steaming. Vitamins, including pantothenic acid, niacin, and folacin, were more consistently stable to bicarbonate buffer, and were not affected by EDTA. None of the buffers showed a consistently negative effect on all vitamins lost. Soaking in phosphate and citrate buffers, especially at pH 4.5, decreased discoloration. Steam cooking retained more B-vitamins in peas, while boiling resulted in more tender peas. Soaking peas in buffers prior to pre-cooking reduced the time required for cooking.     

Impact of Vacuum Cooking Process on the Texture Degradation of Selected Apple Cultivars

ABSTRACT:  Thermal treatments are known to affect the textural properties of fruits and vegetables. This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 °C for 25 min. The raw material was characterized by penetrometry, uniaxial double compression, soluble solid content, and titrable acidity. Textural properties of processed apples were analyzed by uniaxial double compression. As expected, for all cultivars, fruit resistance was lower after processing than before. Results showed that texture degradation due to vacuum pasteurization was different from one cultivar to another. Indeed, some cultivars, initially considered as the most resistant ones, such as Braeburn, were less suitable for processing, and became softer than others after thermal treatment. Consequently, it is worth noting that the texture classification of the investigated apple cultivars was changed by the vacuum-cooking process.     

浅析辣椒对北京传统家常菜的影响因素

辣椒既是一种蔬菜,也是一种调料。20多年以前,辣椒多食用于四川、湖北、湖南各省。近10年,随着社会发展和人员大流动,辣椒也越来越多地食用于北方诸多省份,北京便是其中之一。北京传统家常菜的口味特点是咸鲜,目前,由于在许多菜中使用了辣椒,既丰富了北京传统家常菜的口味,也为其增添了活力。这是由诸多因素造成的。本文通过分析这些因素,可以对北京传统家常菜有一个新的认识。