Cooking is an activity that human beings process edible raw materials into finished products for direct consumption in order to meet their physiological and psychological needs. It includes cooking production, food consumption and various related cultural phenomena. The word "cooking" first appeared in the book Yijing Ding 2700 years ago. The original text is "fire with wood is also delicious." The Book of Changes is one of the classic works of Confucianism. Under the cloak of religious superstition, the social situation at that time was introduced, and some ancient ideas of simple dialectical methods were retained. Ding was an instrument for cooking and eating in the pre-Qin period. It is shaped like an incense burner in a temple. It was first made of pottery, then copper, and it was also a sacrificial container. "Wood" refers to fuels, such as firewood and grass. The original meaning of "smoking" is wind, which means igniting with the wind. "Heng" was often used in cooking in the pre-Qin period, which means cooking. "Cooking" not only refers to the maturity of food, but also includes the raw and cooked standards of food. Is the floorboard of ancient cooked food. "Make a fire with wood, and you can cook well" is:
Put the food ingredients into a cooker, add water and seasoning, and cook with firewood. Therefore, the concept of ancient cooking includes cookware, fuel, food raw materials, condiments and cooking methods, which reflects the living conditions of ancestors in slave society and their understanding of drinking. In ancient times, there was no obvious division of labor in kitchen affairs. Chefs are responsible for both cooking and cooking, as well as wine making, sauce making, slaughtering and storage. So the word cooking is actually a general term for food processing technology in ancient times.
Cooking, the technique of making dishes and food. Generally, it includes the whole process of material selection, rough machining, finishing, cooking, burning, seasoning and plate loading. The word cooking appeared in the Tang and Song Dynasties. For example, Lu You's "Jian Nan Shi: Growing Vegetables": "Qing Xiang dishes, black beans cooked with salt." At this time, "cooking" is heating and frying, and "adjusting" is seasoning. Cooking technology is the general name of all processing technologies and processes for making various foods. Its main function is to make the cooking materials into delicious food, that is, to cut, mix, season and cook the cooking materials purposefully, planned and programmed, so as to make it a standardized method of dishes that can meet people's dietary needs.
Second, vegetables, vegetables, vegetables.
Vegetables, vegetables and vegetables all refer to cooked food. However, according to the language usage habits of the catering industry, there are some subtle differences in their meanings. The meaning of a dish is very wide, sometimes it is called singly (such as this dish) and sometimes it is called repeatedly (such as soup dish), and its connotation depends on the specific language environment. Cuisine refers to the variety and color of dishes (such as barbecue dishes), mainly in the south. Vegetable is the general term for handmade food, including vegetable and soup. For example, Mongolian food is divided into "red food" and "free food"; Now the word "vegetable" mainly distinguishes light industrial food from natural food.
Three, pasta, snacks, snacks, staple food
Pasta is a kind of food made of rice, wheat, beans and potatoes. Taking meat, egg milk, fruits and vegetables and condiments as auxiliary materials, it goes through the processes of embryo making, stuffing, molding, cooking and so on. Its extension is the widest, including mid-point and west point, road snacks and banquet snacks, daily snacks and seasonal snacks, popular and local cakes, as well as historical famous spots, sacrificial spots and ethnic snacks. Its characteristics are: a long history, rich varieties, many types of help, timely and flexible, and far-reaching influence at home and abroad.
Dim sum, also known as fine point or flower point, is a major category of cakes. Its characteristics are: paying attention to style and grade, paying attention to modeling and collocation, exquisite and exquisite, with high ornamental value, and can be used as snacks or refreshments. Some areas, such as Shanghai and Guangdong, collectively refer to cakes as dim sum. Snacks, also known as snacks and snacks, refer to foods or other foods used to satisfy hunger and relax besides meals and staple foods. It can also be used as breakfast or dinner. The formula of snacks is mainly Sichuan cuisine and northern cuisine, and its characteristics are as follows: First, the ingredients are both vegetarian and large. Second, most of them are road varieties with low grades. Third, it is often made by manufacturers.
Make it and sell it on the street. Fourth, the local flavor is strong and there are many customers. The staple food is pasta. Include rice, porridge, noodles, cakes, steamed stuffed buns, jiaozi, cakes and cakes. It can be used as a dinner, usually made in family or collective canteens, and its characteristics are also very distinct: First, most of the materials are single, with few ingredients, mainly providing sugar, which occupies a dominant position in the dietary structure. Second, the variety is basically fixed, and the three meals in the four seasons have not changed much, and people have become accustomed to eating. Thirdly, the process is simple and feasible.
Master, now cook and eat, and side dishes. Fourth, the cost is low, every meal is necessary, and there is obvious regional orientation.
Four, cooking history, cooking (pastry) technology, cooking.
Cooking history is the history of cooking. This paper mainly studies the development course and law of cooking. This paper mainly introduces the cooking materials, cookers, cooking techniques, dish attributes, banquet patterns and the evolution of cuisines in past dynasties. It also answers questions about the food market, food folklore, dietotherapy, fitness and cooking, outlines the food styles of each era, and discusses its achievements and shortcomings. This science is closely related to social and economic history, agronomy history, animal husbandry history, fishery history, food preservation history, biochemistry history, food utensils development history, nutrition history, dietotherapy history, diet custom history, national culture history, Chinese and foreign economic exchange history, etc. It is an important field of cooking research. Cooking (pastry) technology is a discipline to study cooking technology, and it is also a science to study the laws and regulations in vegetable (pastry) cooking technology. It focuses on the role of ingredients, taste, water, fire, stove, utensils, knives and spoons in cooking, and their restriction or influence on the texture of dishes (pasta); It should summarize the laws of various techniques to make the cooking process scientific; And put forward the quality inspection of food (cakes).
And study how to make dishes (points) that help to strengthen the national physique and meet the needs of the times and national conditions; It is also necessary to analyze the origin of the flavor characteristics of dishes (cakes) and establish a scientific cooking system. At present, the research on cooking (pastry) technology in China has just started, and the existing teaching materials are not perfect, which needs the development of several generations.
At present, there are different opinions about the nature of cooking science. Some people think that this is the science of studying food sources, cooking, preserving and improving edible value; Some people think that this is a science that studies cooking history, cooking principle and cooking technology. Some people think that this is a science that studies Chinese food and its production and consumption laws, and it has the attributes of comprehensive science and marginal science. Now, the third view has been recognized by more and more scholars, and many practitioners have also devoted themselves to this research. Considering the purpose of this textbook, this book only briefly expounds the main principles of China's cooking from the perspective of overview.