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面点制作技术是中国烹饪技术的重要组成部分,而宴席点心属于一种讲究制作工艺的高档点心。随着社会经济的发展,饮食业的竞争越来越激烈,食品质量决定着酒店的生死存亡。由于中外交流的增加,中点受到西点的冲击,因此,中国面点尤其是宴席点心,必须不断改革、创新,满足人们百吃不厌的心理需求,这样,才能使酒店在饮食界中立于不败之地。惟有改革创新,才能使中国面点立足世界,走向未来。
Noodle production technology is an important part of Chinese cooking technology, and feast dessert belongs to a high-end dessert craftsmanship. With the development of society and economy, the competition in the catering industry is more and more fierce. The quality of food determines the life and death of the hotel. Due to the increase of the exchange between China and foreign countries, the midpoint is hit by the West Point. Therefore, the Chinese noodles, especially the banquet snacks, must constantly reform and innovate so as to satisfy the never-ending psychological needs of the people so as to make the hotel unimpeded in the catering industry place. Only by reform and innovation can we make the Chinese noodles point to the world and go to the future.