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当人们在评价一道菜的时候,首先映入眼帘的是菜肴的颜色,有着鲜美的色彩,会大增人们的品尝食欲。可见,色彩在菜肴烹饪中占有重要的地位,对菜肴的质量有一定的影响。特别是在冷菜烹饪中,更加注重色彩的运用。因此,教师在以后的教学过程中要大大加强学生对色彩运用的培养,使制作出来的菜肴更具艺术性。从冷菜烹饪中色彩搭配特点出发进行阐述与分析,进而提出了几点有效的教学手段,以期帮助广大同仁提高学生烹饪冷菜中对色彩的运用力。
When people evaluate a dish, the first thing that catches the eye is the color of the dishes, with a great color, which will greatly increase people’s appetite. Visible, color cooking in the dishes occupy an important position, the quality of the dishes have a certain impact. Especially in cold dishes cooking, pay more attention to the use of color. Therefore, teachers in the teaching process in the future to greatly enhance the training of students to use color, making the dishes more artistic. This paper elaborates and analyzes the characteristics of color matching in cold dish cooking, and then puts forward some effective teaching methods in order to help the majority of colleagues to improve students’ ability to use color in cold dishes.