1. What is cooking?

"Cooking" means cooking, and "cooking" means cooking. Cooking in a narrow sense is the thermal processing of food raw materials, and the raw food raw materials are processed into mature food. Cooking in a broad sense refers to the reasonable selection and blending of food raw materials, processing and cleaning, heating and seasoning, so that its color, aroma, taste, shape, quality and nutrition are safe and harmless, conducive to absorption, healthy and strong physique, including seasoned cooked food and prepared raw food.

2. What is cooking? What's the difference between cooking and cooking?

Cooking refers to the process of making dishes with edible animals, plants, fungi and other raw materials through rough and fine processing, heat treatment and scientific seasoning.

The difference between cooking and cooking is that cooking refers to cooking alone, while cooking refers to cooking a whole meal including vegetables and staple food.

3. What are the basic skills of cooking?

Basic cooking skills include: 1. Knife skill; 2. Feeding technology; 3. Paste technology; 4. Master temperature technology; 5. Thickening and juice splashing technology; 6. Master the technology of seasoning time and quantity; 7. Spoon turning technology and plate loading technology.

4. What is a hot dish?

After the raw materials are processed and the knives are changed, the dishes cooked by various heat transfer methods, reasonable seasoning and proper heat have a heat that meets the physiological requirements of diners. This dish is hot.

5. What are the attributes of dishes?

The attributes of dishes are generally manifested in three aspects, namely "color, aroma and taste", which some people call "color, aroma, taste and food". More comprehensively, the attributes of dishes should be "quality, color, fragrance, taste, shape and cuisine". The so-called "quality" includes the nutritional value of dishes, the degree of maturity, tenderness, crispness and rottenness of digestion, and the sanitary requirements of sterilization and disinfection. The so-called "color" includes the color matching of main materials and auxiliary materials, the color matching of juice and the color matching of decorative materials; The so-called "fragrance" includes the smell of up-to-standard meat, fish, vegetables and fruits; The so-called "taste" is the unique salty, sweet and sour taste of dishes; The so-called "shape" includes not only the mature shapes of the main ingredients and auxiliary materials in the dishes, but also the image of the dishes in the container; The so-called "dishes" include that the shape and size of the utensils are commensurate with the quality of the dishes, the texture and color of the utensils are commensurate with the dishes and colors, and the shape, size, texture and color configuration of the whole table of dishes are commensurate with various utensils.

6. What are the conditions that constitute the attributes of dishes?

The conditions that constitute the attributes of dishes are cutting technology and cooking technology. Among them, cooking technology is the main condition that constitutes the attributes of dishes. The reason is very simple, in a word: the production of general dishes. They all go through eight processes: raw material sorting, grading and selecting subjects, cutting, blending, cooking, heating and cooking, seasoning and filling. The first four processes are the scope of cutting technology, and they are also very important to the attributes of dishes, such as careful arrangement of raw materials, appropriate grading and selection of subjects, appropriate cutting shape and uniform size, and reasonable collocation of main and auxiliary materials, but this is only the premise of dish attributes. Cutting and matching technology can only change the shape and quality of raw materials, more importantly, change the quality of raw materials, and finally form the perfect attributes of dishes.

7. What are the two categories of cooking atmosphere?

One is a cold dish and the other is a hot dish. Hot dishes are the main body of dishes, while cold dishes are the "pioneers", and neither can be neglected.

8. What is the function of cooking?

Cooking can generally be divided into the following aspects:

(1) Sterilization and disinfection. Raw food materials, especially the leaf walls of vegetables, no matter how fresh and clean, always contain some bacteria and various parasites. If you don't kill it, people will easily get sick after eating it. Bacteria and insects are afraid of high temperature and can be killed at about 80 degrees. Therefore, cooking is an effective measure for sterilization and disinfection.

(2) make it cooked. Cooking can make the main, auxiliary and seasoning change qualitatively after heating, that is, from raw to cooked. All kinds of food materials can become edible dishes only by cooking.

(3) promote the decomposition of nutrients and facilitate digestion. All food raw materials contain certain nutrients. Nutrients in food and nutrients in food must be decomposed before they can be absorbed by human body. Cooking can promote the decomposition of nutrients in food raw materials, such as: starch can be gelatinized when heated, which is beneficial to the decomposition of starch; When protein is heated, it solidifies in an indefinite shape, and the denatured protein is easily decomposed into amino acids, which is beneficial to human absorption; Fat can be hydrolyzed into fatty acids and glycerol when heated. Cooking can not only reduce the burden of human digestion, but also improve the digestibility of food.

(4) Adjust the color to increase the aesthetic feeling. Cooking can make the color of raw materials more beautiful, for example, leafy vegetables will become greener when heated; Fish fillets will be whiter; Shrimp will be bright red and so on. If you mix various shades and ingredients, the color will be more brilliant. There are also some raw materials, such as squid and kidney, which can be cooked into various beautiful shapes and will give people beautiful enjoyment.

(5) to harmonize tastes and promote appetite. Raw food ingredients have their own tastes, and some tastes are not suitable for people's taste requirements. Especially the fishy smell of fish and sheep makes people even more annoying. Through cooking, condiments "diffuse", "penetrate" and interact with each other in heating, which will make some fishy smells or many single tastes become compound delicious foods that people like, thus promoting appetite, such as "sweet and sour fish" and "mushroom chicken".

(6) adjust the juice to enrich the dishes. When food raw materials are heated, some water overflows and evaporates, which makes the main and auxiliary materials unsaturated. In this way, when fresh soup and seasoning are added to cooking, it is easy to be sucked into the main and auxiliary materials, making the dishes more delicious. Of course, in the cooking process, it is necessary to scientifically grasp the best time to add fresh soup and seasoning to dishes.

9. What is speculation? How many cooking methods are there for frying?

After preliminary processing, the boneless and tender animal and plant raw materials are cut into blocks, dices, strips, silk or spatula according to the requirements of cooking temperature, then the frying spoon is put on high fire and heated with base oil, then the cut main material is quickly turned over or the frying spoon is heated to about 120 degrees with appropriate amount of white oil, and the main material pushed into the sizing inlet is smoothed and the remaining oil is drained.

10. What are the requirements for cooking?

Stir-fried dishes are usually cooked with fast and fierce fire. In order to maintain the freshness and unique moisture of raw materials, cooking must be fast and short, to prevent soup from coming out and to preserve nutrients to the maximum extent.

1 1. What is fried? Give examples to illustrate the characteristics of dishes.

The main and auxiliary materials are all made of raw materials. After processing and changing the knife, put it into a hot frying spoon with bottom oil and fry it quickly. Add a little seasoning before taking out the spoon and put oil on the plate, which is called fried. For example, fried green peppers with sliced meat are characterized by salty mouth, reddish meat, green peppers, crispy and palatable, and pleasant fragrance.

12. What is cooked fried? Give examples to illustrate the characteristics of dishes.

The raw materials must be cooked, and the operation method is the same as that of frying. For example, cut cooked pork and cooked pork are fried with proper amount of oil until they are half-cooked, that is, 150 degrees. Add the cut main ingredients, push them into a colander, drain the remaining oil, stir-fry the original spoon with bean paste, onion, garlic slices and main ingredients, add various seasonings to cook, and then take out the spoon with starch. This method of cooking is also used for cooking. The dishes are reddish, oily, salty, spicy and slightly sweet, and the aroma is not greasy.

13. What is raw and cooked frying? Give examples to illustrate the characteristics of dishes.

Raw and cooked raw materials are cooked. Cooking procedure: add base oil to the frying spoon and heat it. Stir-fry the raw materials until they are half cooked, and then add clinker and seasoning to stir fry quickly. Such as: fried, reddish in color, salty but not greasy.

What is water frying? Give examples to illustrate the characteristics of dishes.

Water frying is only used for scrambled eggs. When cooking, put a proper amount of water into the frying spoon to boil, add seasoning, find out the salty mouth, slowly pour the beaten eggs into the spoon, push them with the spoon while pouring the main ingredients, so that the main ingredients are solidified and cooked thoroughly. Before serving, put coriander segments and order sesame oil to enhance the flavor. Such as: water fried yellow vegetables, characteristics: golden color, salty taste, tender quality, light but not greasy.

15. What is frying? Give examples to illustrate the characteristics of dishes.

Select tender animal raw materials and cut them into shreds, slices, diced strips, etc. with a knife changer, size them with egg white and starch, smooth them with warm oil, pour them into a colander to drain the remaining oil, put onions, ginger and auxiliary materials in the original spoon, and pour in the slippery main materials. Clear juice, cook and fry quickly. Because of the initial heating of warm oil, it was named fried. Such as smooth fried shredded chicken, features: white color, clear juice, tender quality and salty taste.

Cooking is the sum of material wealth and spiritual wealth created and accumulated by human beings in cooking and eating practice. It includes cooking technology, cooking production activities, all kinds of food produced by cooking, food consumption activities and many spiritual products derived from it.

China's cooking culture has unique national characteristics and strong oriental charm, which is mainly manifested in the harmony and unity with taste enjoyment as the core and diet as the purpose.

Cooking Art China's cooking art is gradually formed, developed and enriched during the development of cooking history. It has the characteristics of close connection between practical purpose and aesthetic value. For example, the shape of ceramic cookstoves is designed for practical needs, which is intended to be placed stably and heated evenly, but it gives people a sense of symmetry and balance. The continuous evolution of pottery, copper and iron is not only the improvement of technology and performance, but also the intention of pursuing formal beauty. With the development of material production and the progress of social life, cooking has become more and more aesthetic, until it develops into a variety of colorful dishes and rich and gorgeous banquets with both practicality and aesthetics. Although China's cooking art is limited by cooking materials, cooking techniques, practical functions of food and other factors, compared with other art types, it has its own artistic characteristics, that is, it integrates painting, sculpture, decoration, gardens and other art forms.

There are various forms of expression of China cooking art, mainly through the combination of color, shape, fragrance, taste, taste and feast of Yaozhuan itself. People often call the former the art of taste; Call the latter the art of banquet.

The art of taste and the art of banquet boil down to the art of taste. China's cooking not only pays attention to the beauty of physical taste, but also pays attention to the beauty of psychological taste (that is, the taste other than taste), so that people can get the satisfaction of blending material and spirit in the diet prepared by the chef. This is the essence of China's culinary art.

Taste artists have long since got rid of the dependence on innate instinct in the choice of food, mainly relying on the experience gained from acquired education, including natural, physiological, psychological and habitual factors, and its core is the practical and aesthetic choice of taste. Cooking art refers to the art of taste, and refers to the broad sense of taste of aesthetic objects. Taste in a broad sense is complicated. The taste and smell of delicious food that people feel, including simple salty, sweet, sour, bitter, spicy and ever-changing compound taste, belongs to chemical taste; The soft hardness, stickiness, elasticity, cohesiveness, powdery, granular, blocky, flaky and foamy appearance and tactile characteristics of food belong to physical taste. People's feelings about food formed by their age, health, mood, occupation, dining environment, color, sound, light and eating habits belong to psychological taste. The cooking and blending of Chinese cuisine is just facing the complicated taste phenomenon. With seasoning materials, cooking materials and water as carriers, it expresses the personality of taste, combines people's psychological taste needs, and subtly reflects the taste and nostalgia beyond taste, so as to meet people's physiological and psychological needs and show the core of cooking art-taste art, which combines practicality and aesthetics. Cooking technology is a means to realize the art of taste. Its main idea is "smell makes it come out, but tasteless makes it come in"

Banquet art is another manifestation of China cooking art. A well-designed banquet menu carefully arranges the combination of color, shape, fragrance, taste and taste, the configuration of tableware and drinking utensils, the application of cooking technology, the arrangement of dishes, soups and snacks, and the expression of the overall flavor characteristics of delicious dishes. It is a comprehensive reflection of the era, region, restaurant (or restaurant) cooking technology and cooking art level. The appetite, mood and psychology of the aesthetic subject-as well as the banquet-are all influenced by the culinary artistic effect of the banquet menu design.

Banquet art follows the general aesthetic principles of realistic beauty (including social environment, social things and natural things) and artistic beauty for artistic creation. The creative activities of banquet art inherited to this day mainly focus on the following two points: ① The banquet pattern is centered on dishes, reflecting the diversity and unity of artistic forms. Feast dishes are diversified through various techniques, such as frying, frying, frying and baking. , a variety of meat and vegetable raw materials, there are diced, shredded, blocks, strips, slices and other forms, yellow, red, white, green and other colors, crisp, crisp, tender, soft and other textures, salty, sweet, fresh and fragrant. ② The combination and arrangement of dishes show artistic sense of rhythm and melody. The ups and downs of the taste of banquet dishes, including the strength of rhythm, speed and melody in music melody, make the aesthetic subject and banquet more interesting and interesting.

Cooking Science The scientific connotation of China's cooking is very rich, and its central content lies in the ultimate goal of cooking and eating that meets the nutritional requirements and achieves the health-preserving effect.

Huangdi Neijing said: "Heaven eats people with five flavors, and the earth eats people with five flavors", "Five flavors are harmonious, bones and muscles are soft, qi and blood are smooth and dense". If so, the backbone is fine, the Tao is like the law, and there is a destiny. "Taste is the floorboard of the five flavors of diet, and harmony is the best state of the beauty of diet. This kind of harmony, obtained through modulation, can not only meet people's physiological needs, but also meet people's psychological needs, so that physical and mental needs can be unified in the harmony of five flavors. The harmony of food is the result of a deep understanding of the nature and relationship of diet. Taste is the foundation of harmony. The balance of yin and yang is a necessary condition for human health. The harmony of the five flavors of diet is based on the principle of time. The cooking science in China is based on the principle of adjusting the season, and pays attention to the appropriate season when mixing dishes and side dishes, so as to make dishes in time. In the process of pursuing palatability, palatable people should be cherished.

dessert

Yogurt honey ice cream

Ingredients: one bottle of Danone original yogurt, two boxes of ice cream at home (one box of vanilla and one box of chocolate), honey, kiwi fruit and strawberry.

Practice: Clean the kiwifruit, peel it and cut it into small pieces. Clean the strawberries and remove the pedicels, four times for each strawberry.

Take a clean glass, pour Danone original yogurt, add four spoonfuls of honey, stir well with chopsticks, and then leave it for about an hour.

Stir several times during the period.

Dig out two spherical ice creams with different tastes with an ice cream spoon, put them into a small disk prepared in advance, then scatter the strawberries and kiwis cut into small pieces on the disk at will, and then pour the evenly stirred honey yogurt on the ice cream.

Features: novel and unique taste, first-class visual effect.

DIY steps of cheesecake

Cheesecake can be divided into two kinds: cold and hot. Let's take a look at the specific production steps.

Cold practice

1. Slice the cheese strips, then put the cheese in electric egg beater and stir until soft, stirring for about 30 to 60 minutes.

2. Add chocolate powder, coffee wine and Mu Si one by one. Remember, you must come one by one, so that you can fully mix. Then pour it into the cake mold and put it in the refrigerator for freezing.

3. Freeze for about 4 to 5 hours, and you can take out the decoration. Feel free to put your favorite fruits or biscuits and chocolates.

Hot practice

1. Slice the cheese strips, then put the cheese in electric egg beater and stir until soft, stirring for about 30 to 60 minutes.

2. Add chocolate powder, coffee wine and Mu Si one by one. Remember, you must come one by one, so that you can fully mix. Then lay a layer of tin foil under the baking mold. The tin foil outside the baking mold has the function of waterproof to prevent the bottom of the cake from being messed up by steam.

3. Pour the cheese paste into the cake mold, wrap the cake with broken pieces, bake it in the oven for half an hour, and then take it out and cool it.

4. After completely cooling, put it in the refrigerator and continue to cool for 4 to 5 hours. Finally, take out the decoration.

DIY necessary tools

Oven: The most important thing is to remember that this is an oven, not an oven. You'd better buy a fire with adjustable temperature. Of course, you can also use a microwave oven instead.

Scale: The great difference between West Point and Chinese cooking is that the weight of each material must be accurate, and it is often easy to fail when it is almost the same.

Flour sieve: The flour should be sieved several times before mixing and stirring, so that the particles in the flour can fully contact with the air, and the taste of the cake will be soft.

Egg beater: it is recommended to buy an electric one and beat it by hand. Needless to say, the effect and speed. Moreover, for beginners, it is easier to observe the situation of delivering eggs, which will determine the final quality of the cake.

Other supplies

Baking mold: it is recommended to buy the most commonly used round mold and square mold, and it is easier to take out the cake completely at the movable bottom.

Tin foil: waterproof and anti-sticking, spread inside and outside the baking mold.

Others such as blender, butter scraper, measuring spoon, dispensing and so on.

Special coffee

Zui coffee

A cup of hot coffee is about 8 minutes full, add 10 ml red orange peel wine, add a layer of light cream, sprinkle with cinnamon powder and finely diced orange peel. Sweet and smooth, intoxicating.

Royal Coffee (Flame Coffee)

One of the classic fancy coffees. Pour the brewed coffee into a cup, put the whole cube of sugar on a special spoon, then drop 2-3 drops of brandy, immerse the cube of sugar in water, then light the cube of sugar to make the sugar melt and the alcohol volatilize a little, then put it into the cup and stir.

Yolk coffee

Put a fresh egg yolk, 10 ml of whipped cream and 300 ml of milk into a pot and stir well. Add150ml of deep roasted coffee at 80℃, put the pot on the fire, and stir thoroughly, without boiling. Turn off the fire, put the coffee in the cup and sprinkle a little chocolate powder.

Sweetheart coffee

First, soak a cup of pure mandolin or Italy in a mocha pot (U-shaped glass), put it in a large container mixed with ice water, and quickly cool it to solidify the fragrance. Add a few drops of maple sugar, stir well, then add the whipped milk foam to it thickly, and finally sprinkle with chocolate powder. Suitable for giving to a lover-let him (her) taste the bitterness of deep love and a refreshing fragrance.

Roman black coffee

Pour the brewed coffee into the cup for 8 minutes and add 2 tablespoons of sugar; Drop 2-3 drops of rum and serve! Smooth taste and rich aroma.

Mexico Ice Coffee

First, a cup of seven-full iced coffee, then put a vanilla ice cream ball on the coffee, remove the egg white from the raw egg, add the yolk to the ice cream, and finally pour 30 grams of green mint wine on the ice cream to mix it, which tastes slightly fishy and game.

Lemon Mixiang Coffee

Make coffee in the cup first; Add 30 grams of brandy to the coffee; Slice a fresh lemon and float it on the surface of coffee. Also known as "McLean Coffee", it is characterized by mixing the aroma of coffee, the aroma of lemon and the sour taste of wine.

Networm coffee

This is for internet addicts who run around day and night. Mix a large cup of coffee (Colombia or Brazil) in a mocha pot, then add pre-made coffee ice, then add creamer powder (or weak milk) and honey (or syrup), put it in a blender and mix it quickly, then pour it into your big cup to refresh yourself and taste, and at the same time replenish a lot of blood sugar lost due to insomnia.

Chocolate cake

Basic tools:

Stainless steel pot (1), egg beater (one for each size), cake mold (purchased on demand), oven or microwave oven (household oven doesn't need to be too big, just medium size), and several sheets of oiled paper.

Light chocolate cake

1 Mix 250 grams of eggs and 200 grams of sugar to make a paste foam. 2. Mix100g flour and 60g cocoa powder, filter, add into foam and stir to form a mixture. Put a layer of oil paper on the mold, pour in the above mixture and bake in the oven. Control the fire temperature at about 200 degrees Celsius, bake for 25 minutes and then take it out for use. 4 Beat about 250-450g (about one can) of light cream with an egg beater, add 180g of authentic chocolate (both made in Switzerland or Belgium) and stir. Spread the whipped cream on the freshly baked cake and let it cool. You can also cut the cake and spread cream on the interlayer or put a layer of fruit pieces on it. It's time for fresh strawberries to come on the market. Make a strawberry chocolate cake.

Thick chocolate cake

1 Prepare about 500 grams of butter, add about 400 grams of sugar, and beat well with an egg beater. When it turns white and starts slightly, add 500 grams of flour and 200 grams of cocoa powder, and add 2 ~ 3 eggs to make batter. 2. Pour the prepared batter into the mold with oil paper pad for baking preparation (the specific requirements are the same as above). Prepare 500 grams of dark chocolate and 100 grams of pure fresh milk (milk should be heated in microwave oven in advance), stir it into chocolate sauce, spread it evenly on the cake, smooth it and cool it. You will be pleasantly surprised to find that there is a thick chocolate skin on the surface of the cake, which looks very attractive. Cut the baked cake into 10 corners and give it to your lover or friend! Imagine that you are lying on the sofa chatting with him (her), accompanied by some such delicious cakes. Is it luxury happiness?