표제지
국문요약
목차
Ⅰ. 서론 8
Ⅱ. 재료 및 방법 10
1. 재료 10
(1) 야채류 10
(2) 육류 10
(3) 생선 10
(4) 향신료 10
2. 方法 11
Ⅲ. 결과 및 고찰 12
1. 조리식품의 정의 및 기본용어 12
(1) 조리의 의의 12
(2) 調理시 使用하는 基本 用語 14
2. 색으로 구분되는 기본 Sauce 21
(1) Sauce의 개념 21
(2) 대표 색으로 구분되는 기본 Sauce 23
3. Sauce의 향미를 더해주는 향신료 28
4. Main Dish의 식감 상실 40
Ⅳ. 결과 50
참고문헌 52
Abstract 53
감사의 글 55
Figure 1. Western Food Set Menual 15
Figure 2. Bechamel Sauce 23
Figure 3. Demiglace Sauce 24
Figure 4. Veloute Sauce 25
Figure 5. Hollandise Sauce 26
Figure 6. Tomato Sauce 27
Figure 7. Tarragon Spice 30
Figure 8. Caraway Seed Spice 30
Figure 9. Cumin Ground Spice 31
Figure 10. Paprika Spice 31
Figure 11. Thyme & Pink Thyme 32
Figure 12. Rosemary Spice 32
Figure 13. Turmeric Spice 33
Figure 14. Dill Seed Spice 33
Figure 15. White & Black Pepper 34
Figure 16. Bay Leaves 35
Figure 17. Curry Powder Spice 35
Figure 18. Majoram & Henrryoatmeal 37
Figure 19. Spices 38
Figure 20. Darkness of Vegetables after Cooked 40
Figure 21. Quantity of Water after Cooked Fish 41
Figure 22. Hardness of Fish after Roasting 42
Figure 23. Darkness of Fish a change of Time 42
Figure 24. Brittleness of Fish a change of Time 43
Figure 25. Quantity of Water after Roasted Beef Tenderloin 44
Figure 26. Hardness of Tenderloin a change of Time 45
Figure 27. Darkness of Tenderloin a change of Time 45
Figure 28. Brittleness of Hardened Tenderloin 46
Figure 29. Quantity of Water after Cooked RIbeye Steak 47
Figure 30. Hardness of Ribeye Steak out of Water 47
Figure 31. Darkness of Hardened Beef Ribeye 48
Figure 32. Brittleness of Hardened Ribeye Steak 48