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在学习面点这一年里,我有个最大的感受,具体体现在两个字上,那就是“精”与“勤”。 古往今来,无论是哪一行,大凡在事业上有所成就的人,必定在“勤与精” 字上下功夫,没有勤就没有精,只有勤才能升华为精。所以在学习面点中也少不了这两个字。面点制作要达到“精”,必须做到“准”。就是在面点制作中投放的调料、切配、摘剂、加热等都一定准确。制作面点时,无论是主料、辅料或是调料,如有一点不准确都会影响成品的质量,是不可有半点的马虎。所以在面点制作时,一定要做
In the past year to learn pasta, I have a maximum feeling, embodied in the two words, that is, “fine” and “ground”. Throughout the ages, no matter what line, people who accomplish something in their careers must work hard on the word “diligently and finely”, no diligence and no refinement, and only diligence can sublimate into fineness. So in learning pasta in the word of these two words. Noodle production to achieve “fine”, must be “prospective.” Is the production of noodles in seasoning, cut with, picking, heating, etc. must be accurate. When making pasta, whether it is the main ingredient, auxiliary materials or spices, if a little inaccurate will affect the quality of the finished product, is not sloppy slightest. So when making noodles, we must do