【正文】 ......................................................36 二、影響熱膨脹漲發(fā)工藝的因素 ........................................................................37 三、熱膨脹漲發(fā)工藝實例 ..................................................................................38 第四節(jié) 其他加工制品的處理 ................................................................................39 一、冷凍原料的解凍處理 ..................................................................................39 二、腌臘制品加工 .............................................................................................40 三、罐頭原料的處理 .........................................................................................40 第五章 烹飪原料的精加工 ...........................................................................................40 第一節(jié) 刀工工藝概述 ...........................................................................................40 一、刀工的目的和意義 ......................................................................................40 二、刀工工具的種類、使用特點 ........................................................................40 三、砧板的選用與保養(yǎng) ......................................................................................41 四、刀工前的準備 .............................................................................................41 第二節(jié) 刀法種類及適用范圍 ................................................................................42 二、斜刀法 .......................................................................................................42 三、直刀法 .......................................................................................................43 四、原料的質(zhì)地性能與刀法的運用 ....................................................................44 第三節(jié) 剞花刀工藝 ..............................................................................................44 一、剞花的目的與原料選擇 ...............................................................................44 二、剞花的基本刀法 .........................................................................................44 三、剞花刀法 ....................................................................................................45 四、剞花工藝的注意事項 ..................................................................................45 第四節(jié) 基本料形及應用特征 ................................................................................45 一、塊的加工 ....................................................................................................46 二、段的加工 ....................................................................................................46 三、片的加工 ....................................................................................................46 四、條的加工 ....................................................................................................46 五、絲的加工 ....................................................................................................46 六、特殊料形的加工 .........................................................................................47 七、基本料形加工的注意事項 ...........................................................................47 第五節(jié) 肉糜的制作及應用 ....................................................................................48 一、肉糜的形成機理 .........................................................................................48 二、肉糜制作的工藝流程 ..................................................................................48 附：蛋白質(zhì)的熱變形及刀工對菜肴的影響 ..........................................................49 第六節(jié) 花色熱菜的胚形加工 ................................................................................50 一、卷入法 .......................................................................................................50 二、包裹法 .......................................................................................................50 三、填餡法 .......................................................................................................51 四、鑲嵌法 .......................................................................................................51 五、夾入法 .......................................................................................................51 六、穿制法 .......................................................................................................52 七、串連法 .......................................................................................................52 八、疊合法 .......................................................................................................52 九、捆扎法 .......................................................................................................52 十、扣制法 .......................................................................................................53 十一、模具法 ....................................................................................................53 十二、滾粘法 ....................................................................................................53 十三、擠捏法 ....................................................................................................53 十四、復合技法 ................................................................................................53 第六章 淀粉膠體的性質(zhì)及烹調(diào)應用 .........................................................................54 第一節(jié) 淀粉膠體的性質(zhì) ......................................................................................54 一、淀粉膠體的熱變化性質(zhì) ...............................................................................54 二、淀粉膠體在烹飪中的應用 ...........................................................................55 三、烹飪中常用的淀粉種類及特點 ....................................................................55 第二節(jié) 掛糊和拍粉技術(shù) ................................................................................56 一、粉糊的種類 ................................................................................................56 二、掛糊的成品標準與操作關(guān)鍵 ...................................................................