《西式烹調(diào)工藝與實訓(xùn)三-工藝提升》 課件 第四周 蘑菇湯、維也納青豆湯

西式烹調(diào)工藝與實訓(xùn)DELICIOUSFOODContents目錄010203教學(xué)目標(biāo)蘑菇湯維也納青豆湯教學(xué)目標(biāo)知識目標(biāo)：通過本節(jié)課的學(xué)習(xí)，掌握蘑菇湯和維也納青豆湯的制作方法能力目標(biāo)：通過本節(jié)課的學(xué)習(xí)，使學(xué)生了解并掌握西餐湯菜的種類情感目標(biāo)：通過本節(jié)課結(jié)合教學(xué)，對學(xué)生進(jìn)行規(guī)范教育，培養(yǎng)優(yōu)良工作作風(fēng)奶油蘑菇湯creamofmushroomsoup原料Ingredients雞基礎(chǔ)湯chickenstock洋蔥onion大蒜garlic干牛肝菌bolete香菇shiitate口蘑mushroom杏鮑菇kingoyster白玉菇whitebeechmushroom面包塊croutons牛奶milk淡奶油whippingcream黃油butter調(diào)味Seasoning面粉flour鹽salt胡椒粉pepper裝飾Garnish面包丁croutons杏鮑菇kingoyster白玉菇whitebeechmushroom番芫荽parsley制作流程：（1）沙司鍋內(nèi)下黃油，洋蔥末，蘑菇片，香葉炒香，烹入少許干白。（2）放入面粉稍炒，倒入雞基礎(chǔ)湯煮沸，轉(zhuǎn)小火保持微沸，煮約20分鐘，加入牛奶燒沸，揀出香葉，倒入攪拌機中，加入少量打發(fā)奶油攪成蓉湯。（3）將湯倒回少司鍋中，燒開，調(diào)入鹽，胡椒粉。（4）將炒熟的蘑菇片放在湯盤中，倒入奶油湯，配上烤面包丁并用少許打發(fā)奶油裝飾即成。Directions：（1）Placethepanontothehob,addthebutterandmeltit.Thenaddtheshreddedonion,scallion,mushroomsandbayleaf,stirthemuntilthefragrancereleased，addalittlewhitewine.（2）Addflourstirwellandthenpourinthechickenstockandstirringoccasionally,simmerfor20min,addmilk,afterboilingpickoutthebayleaf,andladlethesoupintotheblender,addsomewhippingcream,pulsethesoupforjustafewseconds.（3）akeitbacktothepanandbringtotheboilagain,seasonwithsaltandpepperifnecessary.（4）Sautethemushroomsliceandplaceinthesoupplate,pourinthesoup,garnishwithalittlewhippingcreamandcrouton,enjoy.維也納青豆湯

Greenpeasoupwithbaconandsausage主輔料：Ingredients:100ggreensoyabeans,1gbacon,10gonion,5gshallot;springonion,20gpotato(5ggarlicbolt,5gcelery,5gcarrot)Accessories:chickensoup100ml,breaddiced10gSeasoning:bayleaf;1piece,oliveoil,basil,S/Prightamount.1、面包切成1cm的丁烤/炸上色。2、鍋內(nèi)放橄欖油加熱炒洋蔥、香葉、羅勒、培根炒香加入土豆、青豆繼續(xù)炒香，再加入雞湯煮熟至軟。（青豆可以不用炒，直接