ICS01.040.67X04T/FYCY团体标准T/FYCY009—2021汾州筵席配菜的原则和方法2021-01-01发布2021-02-01实施汾阳市餐饮旅游饭店行业协会发布T/FYCY009—20211目次前言.................................................................................21范围..............................................................................32配菜的一般原则....................................................................32.1量的配合......................................................................32.2色的配合。....................................................................32.3香和味的配合..................................................................32.4形的配合......................................................................42.5质的配合......................................................................43配菜的基本方法....................................................................43.1配一般菜......................................................................43.1.1配单一原料的菜............................................................43.1.2配主辅料的菜..............................................................43.1.3配多种原料的菜............................................................53.2配花色菜......................................................................53.2.1花色菜....................................................................53.2.2配花色菜的常用方法........................................................53.2.2.1叠....................................................................53.2.2.2卷....................................................................53.2.2.3扎....................................................................53.2.2.4包....................................................................5T/FYCY009—20212前言本文件按照GB/T1.1要求的规则起草。本文件由汾阳市餐饮旅游饭店行业协会提出。本文件由汾阳市餐饮旅游饭店行业协会负责解释。本文件起草单位为：汾阳市餐饮旅游饭店行业协会及各会员单位。本文件主要起草人：郭江林、尹建文...
