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    菜谱设计该遵循什么特点你知道吗?
    2019-3-8 10:32:59
    规划、谋划菜谱不能凭空捏造,凭空想像。 一份菜谱规划虽然包含着规划者的创造成份,但更多的是依据自己的实际状况制定而成。 一般来讲,菜谱规划时要考虑以下要素,由于成为高 档菜谱规划制造的要素较多.。
    Planning and planning recipes can not be fabricated or imagined out of thin air. Although a recipe plan contains the creative elements of planners, it is more based on their own actual situation. Generally speaking, the following elements should be taken into account in the planning of recipes, because there are many elements in the planning and manufacturing of high-end recipes.
    首要菜谱规划第一个要满足的就是它的当地特征,餐食是人们的最基本的生活需求,同时也是民族的当地传统文化、风俗习惯及艺术的反映,这就是所谓的饮食文化。
    The first thing to be satisfied in the first recipe planning is its local characteristics. Food is the most basic life needs of people. It is also the reflection of the local traditional culture, customs and arts of the nation. This is the so-called diet culture.
    所以,菜谱的规划 要首要考虑当地特征。 很多家饭馆、餐厅就是靠这种当地特征吸引顾客。
    Therefore, the planning of recipes should first consider local characteristics. Many restaurants and restaurants rely on this local feature to attract customers.
    当地特征首要表现在菜食质料、烹调过程、色香形、食用方式,乃至餐厅环境等,保持必定的风格特征。 食物质料 的供给状况,俗语说的好巧妇难为无米之炊。 有了质料,才干烹制菜食。
    Local characteristics are mainly manifested in the food materials, cooking process, color, fragrance, eating methods, and even the restaurant environment, so as to maintain a certain style characteristics. The supply of food materials, as the saying goes, is difficult for a skillful woman to cook without rice. With material, we can cook food.
    假如质料的数量能保证供给,价格也合理,那么用该质料烹制的菜食就可上菜谱,不然就不能列入菜谱。

    If the quantity of the material can guarantee the supply and the price is reasonable, then the dishes cooked with the material can be put on the menu, otherwise they can not be included in the menu.

    在质料供 应上,要考虑经过正当途径,保证质料的正常供给的数量,知道经过努力能争取到多少、某种食物质料有无供给基地;要考虑食物质料的季节性,贮藏的难易程度;还要考虑到本饭馆的质料库 存状况。
    In terms of material supply, we should consider proper ways to ensure the normal quantity of material supply, know how much we can get through our efforts and whether there is a supply base for a certain food material, consider the seasonality of food material and the difficulty of storage, and also consider the material inventory situation of our restaurant.
    然后就是我们专业菜谱规划师的技能水平,技能水平是制定菜谱的要害。 没有技能力气的保证,菜谱只能是海市蜃楼。 技能力气包括厨师的烹调技能力气和服务员工的服务技能。
    Then there is the skill level of our professional Cookbook planner. The skill level is the key to the formulation of the cookbook. Without the guarantee of skill and strength, recipes can only be a mirage. Skills include cooking skills of chefs and service skills of employees.
    厨师 的烹调技能是首要的,有什么样的厨师,才能够列有什么菜的菜谱,假如要想开展或增设某些菜品,但厨师力气又不行,那么要先培育厨师。 有了技能力气,达到必定的技能水平之后再设 置相应的菜品。
    Cooking skills of chefs are the most important. What kind of chefs can list the recipes of what kind of dishes. If you want to develop or add some dishes, but the strength of the chefs is not good, you should cultivate the chefs first. Have the skill strength, after reaching the certain skill level, set up the corresponding dishes.
    许多中小餐厅的菜谱谁除了有上述这些要素外,有时还会呈现文字介绍过于简略、菜谱与菜品不符、人为省掉或粗心遗漏某些信息等问题。
    In addition to these elements, many small and medium-sized restaurant recipes sometimes present such problems as too brief introduction, dishes inconsistent with the dishes, artificial omission or careless omission of some information.
    这些对餐厅的经营都带来了不大不小的影响,所 以餐厅的管理者或经营者必定要注意对其查缺补漏,防止上述问题的呈现,使菜谱的规划和制造做到一无是处。
    All of these have a great impact on the operation of the restaurant, so the managers or operators of the restaurant must pay attention to their deficiencies and omissions, to prevent the emergence of the above problems, so that the planning and production of recipes are useless.