What do chemistry students think about cooking?

When it comes to cooking, I think anyone who is involved in organic chemistry has the potential to be a good chef. Every cooking is nothing more than checking the literature (recipes) and reasonably changing the reaction conditions (cooking conditions) according to the existing reaction starting materials (ingredients) and previous experience. Depending on whether the final taste meets expectations, the temperature, the amount of solvent (amount of water added), the ratio of various ingredients and the order of dosing are varied.

In the end, you can always make a satisfying dish! Of course, this does not mean that a chemical experimenter who has never cooked a meal can necessarily make a good dish the first time he cooks based on his experience in experiments. Seeing a pig running or not eating pork droplets But the experience of doing chemistry experiments helps to promote rational thinking when cooking and to make reasonable adjustments to the way of cooking.

Culinary chemistry is the study of the composition and structure of various food raw materials, as well as the chemical laws that occur through heating and seasoning during cooking. It is derived from general chemistry and food microbiology chemistry, and is a sub-discipline of chemistry. Culinary chemistry is an important basic theoretical course of culinary major, an important part of culinary theory, and an important theoretical basis for promoting the scientific cooking technology.

In addition to relying on sunlight, water and air, human survival also depends on the daily intake of food raw materials and the provision of energy through digestion and absorption in the body to maintain life. A reasonable diet and balanced nutrition can improve people's health level and strengthen the body's ability to resist diseases. However, improper diet, malnutrition.

It has adverse effects on the health of the body. We must apply modern nutritional science knowledge to make the nutrients contained in food.

The types and quantities can meet the needs of the human body's metabolism and maintain a healthy and long life. Therefore, we must pay attention to the study of culinary chemistry. To further understand the chemical components in the cooking raw materials of Huadan, the content of various components in different raw materials is different; At the same time, it is necessary to understand the chemical phenomena in the cooking process, the hydrolysis, decomposition, transformation, polymerization and other chemical changes of various substances, and these chemical changes happen to be the content of culinary chemistry.

Cooking is the processing and cutting of food raw materials into a variety of different cooking materials through knife technology, and the use of different cooking methods to heat the food to make the food raw until cooked, and then seasoning and coloring.

Thickening, embellishing color, fragrance and taste. type of dishes. The chemical composition of various food raw materials is also different, and the chemical composition of the same raw material is also different from different origins. Such as Guangdong Gaoyao.

The specialty Wenqi carp is different from the general carp, and Guangdong is closed.

The specialty Xinghua chicken is different from the general grass chicken, and the Zhaoqing specialty even the lotus root is different from the lotus root from other origins. Their meat structure is fatty, fresh, smooth, and fragrant, showing a unique flavor. It's all about location.

Water quality and soil quality are related. Analyze proteins, fats, glycated inclusions, water, minerals, and vitamins in a variety of foods.

and other chemical components, which are conducive to improving the nutritional value of dishes.

The formation of the flavor of cooking food, the hygiene quality of food, and the prevention of harmful substances in food are all directly related to people's health. The basic theory of culinary chemistry is used to study the phenomenon of various chemical changes in food raw materials in cooking and processing, preliminary processing in the production process, knife cutting, oil temperature and heat, seasoning, color matching, thickening, reasonable ingredients, and reasonable diet. When cooking ingredients are heated, various substances are hydrolyzed, transformed, and decomposed, reacting with each other to form many new substances. For example, stewed pork ribs will produce the fragrance of dog meat, which is called "stewed paparazzi pork ribs", and "steamed slippery dan" adds a few drops of white vinegar, which is easy to cook, fresh and fragrant, and tender; "Jinling.

"Goose" is mixed with fruit juice, tomato juice, and sweet and sour thickener, which has a fragrant taste and unique flavor. These phenomena and changes in flavor are the subject of research and development in culinary chemistry.

Not a single one. When I used to open my own restaurant, I didn't pay much attention to the chef's cooking, but then I wanted to eat it, so I just picked it up, and I could read some dishes once. There are also some spices that I know when I taste them, including some more special.

I am best at sauerkraut fish, secondly, I personally think that firewood, rice, oil and salt is a kind of life attitude that makes life return to simplicity and authenticity. The process of cooking can really settle down the impetuous heart, and the simpler it is, the more pure it is. This is an era of rampant materialism, when people have more material desires, the less satisfaction they have for life, so it is easy to cause anxiety and lose the original joy of life.

Men can't cook, they don't count as men, men must be able to cook, this is not to enjoy the gifts of nature, this is the attitude of life, it is to take cooking as the pleasure of eating! Lin Yilun who sings, Liu Yiwei who hosts, Huang Lei who is an actor, Dong Hao who is hosted by children, and Ang Lee, who is directed, can all be called chefs. Add a singing chef Nicholas.

It is said that China has a long history, and in the era of male ploughing and female weaving, men were laborers to feed the family. When the sun rises and the sun sets, there is no time for laundry and cooking, so these things naturally fall on the woman.

This man, either don't do it, or the dishes made are terrible, that's how I came step by step, from not even washing a dish before, to now I can burn 2-3 tables of people to eat, the key is still very good! Men are gifted in cooking rice, and they must be guided and cultivated well! I have been cooking for myself since I was about 20 years old, I haven't learned, so I watch adults do it, or learn from the Internet, and I start to do it myself, maybe the first time I do it will not be too successful, and I am a little flustered, but practice makes perfect, and some practices will naturally do it over time, and it tastes great.

Slowly, I feel that it is a very happy and meaningful thing to buy groceries, cook and then eat with my family. That's why I did it all the time. It wasn't until later that a person was adrift and working outside, and eating was just to fill his stomach and reputation, so he used eating out instead.

I rarely cook.

Culinary chemistry is an important basic course of culinary major, which has formed a relatively systematic theoretical system and the direction of future development and extension. The development of culinary chemistry is inseparable from the support of theories and technologies from other disciplines, and will be further intersected and integrated with other disciplines. Culinary chemistry is closely related to the disciplines of culinary raw materials, culinary nutrition, culinary hygiene and safety, culinary technology, and pastry technology.

As cooking develops and advances, cooking materials must be constantly updated, so as to reflect the new achievements and progress of the discipline in a timely manner to meet the new needs of teaching. For both teachers and students, new knowledge and new perspectives are needed for the teaching and research of culinary chemistry. This textbook is based on the second edition, with reference to new monographs and textbooks on many related aspects.

The basic principle of our compilation of this textbook is to be able to adapt to the "sufficient" and "necessary" teaching of the culinary profession, so that it can keep pace with the development of the culinary profession. Each chapter in this textbook should be detailed when it is detailed and omitted, according to actual needs. Each chapter has its own by and large.

to meet the needs of the teaching practice. Strive to reflect the uniqueness and novelty of this textbook in the form of compilation; In terms of content, it strives to reflect the latest research results and development trends of culinary chemistry; When organizing the content of each chapter, it emphasizes the practical approach and strives to closely integrate the theory of culinary chemistry with the practice of cooking. These are the goals pursued by this textbook.

Therefore, this textbook pays attention to the rational arrangement of the structure and the connection between theory and practice in the content. The textbook has the teaching purpose and requirements before the chapter, and there are exercises at the end of the chapter to help students better understand and grasp the key points of the chapter.

1. Culinary chemistry is the study of the relationship between cooking raw materials and their chemical phenomena in cooking and processing and food quality.

2. The content of culinary chemistry research.

1. The material composition, physical and chemical properties of food and the relationship between water and the quality of dishes Moisture, protein, fat, sugar, inorganic salts and vitamins.

2. The change, utilization and action law of the material composition of food in cooking and processing.

As an essential textbook for the teaching of basic courses in the culinary major, focusing on the principle of sufficient principles and focusing on the combination of the actual operation process of cooking, the composition, structure, physical and chemical properties of the six major nutrients of water, inorganic salts, proteins, lipids, sugars and vitamins, as well as enzymes and hormones required by the human body are emphasized, and the application of these substances in cooking is highlighted. This paper introduces the chemistry of taste in cooking. In order to increase students' intuitive understanding of relevant knowledge, there are some experiments at the end, which are very practical. In addition, the language of this textbook is easy to understand, and it is equipped with teaching courseware to facilitate teaching and students' self-study.

Through the study of this book, students are required to learn how to use chemical principles to explain some cooking phenomena on the basis of mastering basic chemical principles, so as to achieve the integration of theory and practice, and lay a good foundation for future practical operations.

Similarities between cooking and doing biochemical experiments:

1.It's all reactions.

2.Different manufacturers, or different batches of the same manufacturer, or different transportation and storage conditions of the same batch of the same manufacturer, all affect the quality of the reagent, and then determine the success or failure of the reaction.

3.The same reagent, the same method, different people can make different results.