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        滾動開班 每月初一、十五開新課!可循環上課,包教包會!
        凡喜好或有志于從事和現已從事冰激凌制作工作人員,求職人員或在校學生。學校面向全國常年招生,隨到隨學,全部學習內容從零開始教。

        包教包會,本班送原材料.目前全國各地咖啡廳、西餐廳、酒吧、蛋糕房、冰激凌吧發展迅速,從業人員嚴重短缺。
        課程介紹:
        青島日韓料理培訓 青島日韓料理培訓學校
        日本料理
        一.日本料理 常用醬汁的制作1.沙拉醬2.本燒醬3.醋味噌4.三杯醋5.調味醋 6.柴魚湯7.照燒汁8.鰻魚骨照燒汁9.炸物蘸汁10.油炸面粉糊顆粒
         
        二.日本料理 壽司材料的制作1.壽司飯2.壽司醋3.壽司蛋4.壽司姜5.壽司香菇6.腌瓠瓜條
         
        三.日本料理 壽司制作
                                         1.大根壽司
                                         2.太卷壽司
                                         3.鮮蝦壽司
                                         4.什錦花壽司
                                         5.蛋皮卷壽司
                                         6.三文魚壽司
                                         7.天婦羅炸蝦壽司
                                         8.鮭魚卵軍艦壽司
                                         9.金槍魚軍艦壽司
                                         10.蝦握壽司
                                         11.三文魚握壽司
                                         12.烤鰻魚握壽司
                                         13.鰻魚手卷
                                         14.鮭魚卵手卷
                                         15.炸蝦蘆筍手卷
                          
        四.日本料理 沙拉1.苦瓜沙拉  2.土豆沙拉 3.西洋芹沙拉 4.金槍魚沙拉
         
        五.刺身
                                         1.鮮鮑刺身
                                         2.三文魚刺身
                                         3.甜蝦與生蠔
                                         4.蠔蛤與海螺
         
        六.燒物與煮物
                                         1.味噌魚
                                         2.雞肉照燒
                                         3.牛肉生姜燒
                                         4.鱸魚頭荒焚(干燒)
                                         5.日式土豆餅
         
        七.蒸物、汁物及鍋物
                                         1.味噌湯
                                         2.茶碗蒸
                                         3.鰻魚蒸蛋
                                         4.牛肉火鍋
                                         5.海鮮火鍋
         
        八.揚物(炸)及面、飯類
                                         1.蝦天(蝦天婦羅)
                                         2.菊揚
                                         3.紫蘇天
                                         4.蛋包飯
                                         5.炸豬排飯
                                         6.炒烏冬面
                                         7.味千拉面
         
         韓國料理
                                   一.韓式湯類
                                         1.參雞湯
                                         2.韓國大醬湯
                                         3.牛肉蘿卜湯
                                         4.韓式辣白菜湯
         
                                   二.韓式拌菜與泡菜
                                         1.拌魷魚
                                         2.拌豆芽
                                         3.韓式腌黃瓜
                                         4.韓式腌白蘿卜
                                         5.韓式腌大白菜
         
                                   三.韓式菜品類
                                         1.韓式泡菜餅
                                         2.韓式醬牛肉
                                         3.韓式咖喱飯
                                         4.韓國泡菜炒飯
                                         5.韓式香煎鲅魚
                                         6.韓式甜辣炒年糕
                                         7.韓國辣白菜燉豬肉
                                         8.韓國辣椒醬的調制
         
                                   四.韓國冷面、拌飯
                                         1.韓國冷面
                                         2.韓國冷面醬制作
                                         3.拌飯牛肉醬制作
                                         4.石鍋拌飯醬制作
                                         5.韓式魷魚拌飯
                                         6.韓國石鍋牛肉拌飯
         
                                    五.韓式燒烤
                                         1.肉類的腌制
                                         2.調料醬的調制
                                         3.韓式燒烤用料選擇
                                         4.配料的選擇與制作
                                         5.韓式燒烤實訓
        都是實際操作課,包教包會(隨到隨學)
                                                           
                                                            
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