ICS01.040.67X04T/FYCY团体标准T/FYCY001—2019汾州名菜基本术语2019-05-01发布2019-06-01实施汾阳市餐饮旅游饭店行业协会发布T/FYCY001—2019I目次前言................................................................................IV引言.................................................................................V1范围..............................................................................12烹调..............................................................................13筵席..............................................................................14宴席..............................................................................15配菜..............................................................................16刀工与刀法........................................................................16.1刀工..........................................................................16.2刀法..........................................................................17调味..............................................................................18挂糊、上浆和勾芡..................................................................28.1挂糊、上浆....................................................................28.2勾芡..........................................................................29干料涨发..........................................................................210火候.............................................................................211炒...............................................................................211.1煸炒.........................................................................211.2滑炒.........................................................................211.3爆炒.........................................................................211.4干炒.........................................................................311.5清炒.........................................................................312炸........................
