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第二篇：烹制技术篇 1.Grilled(烧烤) 代表菜：Grilled Stuffed Chicken Rolls(烧瓤春鸡卷) 2.Stewed/Braise(炖) 代表菜：Stewed Beef(红烩牛肉) 3.Sizzling(铁板) 代表菜：Sizzling Sirloin Steak(铁板西冷牛排) 4.Pan-fried/Deep-Fried(煎/炸) 代表菜：Deep-Fried Pork Chop(炸猪排) 5.Barbecued(烧烤) 代表菜：Barbecued Spare Ribs(烧烤排骨) 甜点烹制分类 1.Milk Shake(奶昔) 代表菜：Chocolate Milk Shake(巧克力奶昔) 2.Sherbets(冰霜) 代表菜：Mango Sherbets(芒果冰霜) 3.Pudding(布丁) 代表菜：Vanilla Pudding(香草布丁) 4.Mousse(慕斯) 代表菜：Passion Mousse(热情果慕斯) 5.Puff(泡芙) 代表菜：Puff with Fruit(水果泡芙) |
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