西式烤法辨析

• 作 者: 李祥睿
• 出 处: 中国食品
• 发表日期: 2005年13期

在英语中,西餐烹法“烤”的表达方式有很多,如:Roast、Bake、Broil、Grill等,乍一翻译成中文,都是烤法,似乎没有差别,其实,细细研究,却不尽相同。首先,“Roast”一词,常被译为“烤”,是指将食物原料放入烤炉内,借助周围的热辐射和热空气对流使之成熟的方法。为了使之加热均匀,上色均匀,常常采用边烤边旋转的方式。传统的制作方法是将铁钎叉入原料内,用明火将原料翻转烤熟;

In English, Western cooking “roasted” many ways to express, such as: Roast, Bake, Broil, Grill, etc. At first glance translated into Chinese, are roasted, it seems no difference, in fact, careful study, but not Do the same. First, the term “Roast” is often translated as “roasted” and refers to the method of placing food ingredients in an oven and maturing by convection of surrounding heat and convection of hot air. In order to make it heated evenly, uniform color, often using the side roasted rotation. The traditional production method is to fork into the raw materials, with open flame will be turned over roasted raw materials;