西餐中肉类烹调程度的控制

肉类经过烹调能够改善风味和外观,并易于人体消化吸收.干热烹调和湿热烹调为西餐中两种最基本的烹调法.肉类烹调程度受烹调时间和温度的控制.不同肉类的烹调要求不同,以"适度烹调"为主要原则,以测温法、记时法、辨色法、触摸法为确定肉类烹调程度的常用方法.

Control of Meat Cooking Degree in Western Cuisine

The flavor and looks of meat could be improved after its being cooked. And it is easy for human body to digest and absorb its nutritional compositions. There are two basic cooking methods in Western cuisine, that is, dry heat cooking and wet heat cooking. The meat cooking degree is controlled by cooking length of time and temperature. There are different cooking requirements for different kinds of meat. So "cooking in a proper way" is a main principle we should comply with. For determining the meat cooking degree the commonly used methods are thermometry method, time-keeping method, colour identifying method, and feeling and touching method.