酒店常用烹调方法中英文及术语.doc

酒楼常用之烹调方法及术语
Jargons and Glossary in Chinese Catering Industry

Heat Wok 烧镬
煎、炒及炸之基本步骤。洗净镬，用洁净的毛巾或竹帚清除镬内之水分，开火将镬烧至略红，放入所需之生油，令煎或拉油之材料不易黏着镬底。
This is a basic step for pan frying, stir frying and deep frying. Wash the wok. Dry the wok with a clean cloth or bamboo wok brush. Turn on fire to heat the wok until hot (but not smoking). Pour in oil. This can prevent ingredients from sticking to the wok during frying.

Heat oil 烧油
将油倾入镬内，煮至所需之热度。
Pour oil into wok. Heat oil to the desired temperature.

Pre-frying 拉油
又称「走油」。将材料倾入适温之油中，煮至所需之热度，盛起。此方法之好处是令材料均匀地受热，而且缩短烹煮时间。
Put ingredients into oil of the required temperature. Cook to the required doneness. This method ensures even heating of ingredients and shorter cooking time.

Parboil in Oil 油泡
做法大致与「拉油」相同，较有名之菜式在菜谱内会以「油泡」注明。
This is the same thing as pre-frying. It is just a fancy word for the same thing.

Soak in Hot Oil 油浸
将油烧至所需热度，下材料后关火，浸熟材料。好处是材料较软滑，不过油分较多，而且烹煮时间较长。
Heat oil the required temperature. Put in ingredients and turn off the heat. Soak ingredients in hot oil until done. Ingredients are cooked very slowly and they are more tender and smooth. However, the food would be more oily and cooking time is long.

Sam Pang Pin Lee (Executive Chinese Chef )
冯槟利（中餐行政总厨）

Deep Frying 油炸
分酥炸及炸后加上配料再炮制，如红烧、红焖等菜式，咕噜肉也用此烹调方法。
There are two kinds of deep frying techniques. For key ingredients coated in batter or breadcrumbs, simply drain off excess oil after deep frying. The other technique is for those dishes that cook with other ingredients or sauces, such as stewing, braising and the dish “Stir Fried pork with Sweet and Sour Sauce ”.

Drain Oil 沥油
将拉油、油浸或油炸后之材料盛于密筛，隔去油分。
Strain the oil of the ingredients after frying through a fine sieve.

Clean the wok 清油镬底
拉油后，用手杓（壳）倾热水进镬内，然后倾出，可彻底去除镬内之油分，避免菜式太油腻。
Pour a ladle of hot water into the wok then pour it out. This would significantly remove the oil and prevent the dishes are too oily.

Control Oil Temperature 油温之控制
控制油温是烹调过程中非常重要的一环，但炉具火力及油量之不同，烧油的时间也有别。现以酒楼之煤气炉具烧油的时间略作介绍。
调至最大火20秒后，见镬低呈红色，即倾入生油3手杓（壳）（每壳油约10两，共30两），以大火计：

时间
油温
状态
5秒
10秒
15秒
20秒
约60℃至80℃之间
约120℃至150℃之间
约180℃至220℃之间
约240℃至280℃之间
油面较平静
油中略见小珠点
镬边的油向中间滚动
油面见青烟，搅动油分会油

烧热油时，不要沾有水分，手杓（壳）要彻底抹干水分，因热油沾上水，轻则溅起油珠，重则起火。
Mastering the oil temperature is very important in the cooking process The time required for heating the oil varies due to different stoves and amounts of oil used. Here is a dasic introduction according to restaurant used gas stoves.
Turn the stove on high for 20 seconds until wok is red. Pour in 3 ladles of oil (each ladle weighs 380 g, whick comes to a total of 1.125 kg ). Keep the stove on high and start timing:

Sam Pang Pin Lee (Executive Chinese Chef )
冯槟利（中餐行政总厨）

Time
Oil Temp
Status
5sec
10sec
15sec
20sec
60℃-80℃
120℃-150℃
180℃-220℃
240℃-280℃
Oil surface is quiet.
Tiny bubbles appear
Oil starts rolling from the rim to the center
Oil starts to smoke.Oil sizzles when stirred

Do not drop any water into the oil when it is heated. Wipe off any water from the ladle. The smallest drop of water would cause the oil to splash and the oil might even catch fire.

Blanch (or Scald) 飞水
将材料放入水中略滚，有些材料可冷水放入，如煲汤用之肉类，令血水流出。海鲜类则待水滚后才加入。
Put ingredients into boiling water and cook briefly. Note that some ingredients (e.g. meat for soup) need to be put in cold water and warms up together with the water. This makes sure the blood drains out. Most other ingredients (as seafood) shoule be put in when the water is boiling.

Rinse in Running water 啤水
材料腌味后，用食水冲洗以食粉腌制的食物（令材料爽滑）或浸发的干货（可吸收水分）， 但却耗用大量食水，可免则免。
For the best result, chefs might rinse ingredients with running drinking water after the food is marinated with baking soda and soaked dried food. This method consumes lots of drinking water and therefore is not encouraged.

Soak 浸
分为水浸、汤浸、卤水浸及油浸。煮滚后汤水后，放入材料，关火，用水、汤、卤水或油之余温令材料熟透，如白切鸡或贵妃鸡常用此法，食物较为软滑。缺点是耗用大量汤汁，时间也较长，难以掌握。
Ingredients can be soaked in water, stock, soy sauce-based marinade or oil. Bring liquid (water or stock) to the boil. Put in ingredients then turn off the heat. The food would then be cooked slowly by the heat of the liquid. Dishes like “Poached Chicken” are cooked this way. The meat would be very tender and smooth. But a lot of liquid is needed and cooking time can be very long.

Sam Pang Pin Lee (Executive Chinese Chef )
冯槟利（中餐行政总厨）

Stir 打
搅拌陷料或制作虾胶、鲮鱼胶之方法，包括拌、捽、推及挞制作过程。
It is a generic term referring to a series of actions in the production of filling, shrimp paste, or dace paste. Stirring, rubbing, kneading and throwing are needed.

Coddle∕Simmer 煨
材料用汤及调味料略煮后，浸于汤中备用。
It means briefly cooking ingredients in stock and seasoning. Then let the food soak in stock for later use.

油炸食品之名称
Glossary on Fried Food

Cutlet 吉列
沾上面包糠炸透后之食品。将材料先沾上鸡蛋生粉浆，再沾满面包糠才炸
Refer to deep fried food coated in breadcrumbs. Some food dipped into a batter of egg and caltrop starch before coated in breadcrumbs.

Battered Food 酥炸
沾上脆浆炸透之食品，上粉或面包糠同称为酥炸。
This refers to food coated in crispy batter and deep fried thoroughly. It also included food dusted with flour or coated in breadcrumbs.

Crispy Crust 脆皮
所指范围较广，很多油炸的食品均称为「脆皮」，如炸鸡。
It refers to a wide range of food. Many deep fried foods like “Deep Fried Chicken” is generically called crispy crust.

Dust∕Pat 拍粉
新鲜材料如生虾等毋须腌制，却怕肉汁流失，可于材料表面拍上生粉，再以拉油或油炸之方法炮制。
Some fresh ingredients like shrimps need not to be marinated. In order to retain the moisture, dust caltrop starch on the surface lightly. Then pre-fry or deep fry the ingredients.

Sam Pang Pin Lee (Executive Chinese Chef )
冯槟利（中餐行政总厨）

Battering 上粉
鸡蛋及生粉调成浆，与材料拌匀后拍上干生粉炸透。
Mix egg with caltrop starch to make batter. Stir in with ingredients. Then dust dry caltrop starch over ingredients. Deep fry thoroughly.

烹调之配料
Condiments for Cooking

Aromatics 料头
除主料及配料，料头能令菜式美味及卖相美观，主要材料如蒜头、干葱头、葱、肉姜、洋葱、干笋、青椒、红椒、陈皮、西芹、芫茜梗等，可配各式酱料如豆豉、XO酱、柱候酱等。
Besides main and side ingredients, aromatics enhance the flavour and presentation of dishes. Commonly used aromatics include garlic, shallot, spring onion, ginger, onion, carrot, green bell pepper, red bell pepper, dried tangerine peel, celery and coriander stem. You can pick different aromatics to match different sauces like fermented black bean sauce, XO sauce or Chu Hou paste.

Baking Soda 食粉
腌料之一，全名为「食用小苏打粉」，能分解材料的蛋白质，令材料吸收水分，软化肉质，但要注意份量。
Commonly used in marinade, baking soda dissolves the protein and moistens the ingredients, It also tenderizes meat texture. Yet, always use the amount according to the recipes.

Stir Frying Aromatics 炒料
包括甘笋花、姜花、鲜菇片、干葱片及蒜茸。
It includes chopped carrot, chopped ginger, fresh black mushroom slices, shallot slices and minced garlic.

Pre-frying Ingredients 油泡料
包括甘笋花、姜花、干葱片、蒜茸及葱度。
It includes chopped carrot, chopped ginger, shallot slices, minced garlic and sectioned spring onion.

Sam Pang Pin Lee (Executive Chinese Chef )
冯槟利（中餐行政总厨）

Braising Aromatics (full version) 红烧料（大料）
包括烧腩、熟冬菇、原粒蒜子、陈皮碎、干葱茸及蒜茸。
It includes roasted fatty pork, cooked black mushrooms, the whole clove of garlic, chopped dried tangerine peel, minced shallot and minced garlic.

Braising Aromatics (simple version) 红烧料（小料）
包括姜丝、肉丝、冬菇丝、蒜茸及干葱茸。
There are shredded ginger, shredded pork, shredded black mushrooms, minced garlic and minced shallot.

Aromatics for Steamed Fish 蒸鱼料
包括姜丝及长葱，然后加入葱丝及芫茜。
It means shredded ginger and whole stems of spring onion. Then add shredded spring onion and coriander.

Double-steamed Soup Aromatics 炖汤料
包括火腿粒、肉粒、厚姜片及长葱度。
The term refers to diced Jinhua ham, diced pork, thick ginger slices and long sections of spring onion.

Five-colour Aromatics 五柳料
包括五柳菜、青红椒及洋葱丝。
The term includes five-colour pickles, shredded green bell pepper, red bell pepper and onion.

Sam Pang Pin Lee (Executive Chinese Chef )
冯槟利（中餐行政总厨）
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