What do Chinese cakes and western cakes include respectively?

Chinese cakes can be divided into the following categories:

1, according to the classification of raw materials, according to the main raw materials used in cakes, generally can be divided into wheat flour products, such as steamed bread, steamed bread, jiaozi, fried dough sticks, bread, etc. ; Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes, muffins, etc. Beans and bean powder products, such as mung bean cake and pea yellow; Miscellaneous grains and starch products, such as xiaowotou, yellow rice fried cake, burrito, water chestnut cake, etc. Other raw material products, such as taro horn, mashed potato cake, pumpkin cake, etc. Because the raw materials for making Chinese pastry are very extensive, and raw materials and auxiliary materials are used together, there are certain limitations in classifying them according to raw materials.

2. Classification by dough properties According to the dough properties used in cakes, it can generally be divided into water-mixed dough (cold dough, warm dough and boiled dough), puffed dough (biological puffed dough and physical puffed dough), crispy dough (layered dough and single crispy dough), rice flour dough (cake-shaped dough and dough-shaped dough) and other doughs. This classification is very helpful for learning and the formation principle of dough, and is often used in teaching.

3, according to the classification of mature methods According to the mature methods of cakes, it can be generally divided into boiling, steaming, frying, frying, baking, flipping, etc. This classification method is often used in teaching and pastry classification. Combined with the classification of dough properties, cakes can be classified systematically.

4. Classification according to morphology. This division is based on the basic switch of various noodles that people are used to, and it can also be called commodity classification. Generally, it can be artificial: cakes, cakes, jiaozi, cakes, jiaozi, zongzi, noodles, porridge, steamed dumplings, wonton and so on.

5, according to taste classification According to taste, pasta can generally be divided into three types: sweet, salty and compound. This classification method is of great significance to the configuration of banquet noodles and refreshments.

Western cakes can be classified as follows:

1, according to the temperature classification of snacks, it can be divided into normal temperature snacks, cold snacks and hot spots.

2. According to the purpose, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments.

3. According to the kitchen division of labor, it can be divided into bread, cake, frozen products, chocolate, exquisite care and craft modeling. This classification method has strong universality and basically contains all the contents of West Point production.

4. According to the product processing technology and blank properties, it can be divided into cakes, shortcakes, bread, puffs, biscuits, frozen sweets, chocolates and so on.

Extended data:

Pasta is the main part of cooking in China, which is famous for its long history, exquisite production, rich varieties and diverse tastes. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet and pockmarked seeds. They are called five, nine and one hundred. Among them, wheat can be divided into barley and wheat, as well as millet, millet, rice and so on. Grain processing technology has developed from Chu Jiu, stone mill basin and cymbal to stone mill. With the production of oil and spices and the use of bronze cookers, fried and steamed cakes appeared at that time. Bronze cookers similar to stir-frying can be used to bake cakes.

References:

Noodle Baidu encyclopedia