What are the contents of the three essentials of Chinese cooking?

The seasoning principles of Chinese cooking mainly include:

1. Edible raw materials.

Artificially cultivated raw materials, such as meat, milk, poultry, eggs, and fish for making meat vegetables: grains, vegetables, melons and fruits for making vegetables; Wild natural raw materials, such as terrestrial birds, animals and mushrooms, artemisia shoots, aquatic seafood, river fresh, lake fresh and pond fresh.

2. Seasoning raw materials.

natural flavorings, such as minerals such as salt and flowers and plants such as cinnamon; Artificial flavorings, including brewing, pressing, drying, distilling and synthetic seasonings.

3. Food additives.

Such as leavening agents, thickeners, colorants, flavoring agents, emulsifiers, preservatives and the like.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

The three main elements of my cooking are ingredients, article numbers, and seasonings, and I cook a variety of dishes through these three elements.

There are three elements of Chinese cooking, including heat, materials and workmanship.

The three elements of Chinese cooking are mainly raw materials, seasonings, and heat control.

The three elements of Chinese cooking operations include taste and aroma, and what else?

I don't know what the three elements are. I think it's all the color, the smell, and the smell.

Chinese cooking methods include frying, stir-frying, frying, steaming, boiling, shabu-shabu, boiling, stewing, simmering, marinating, sauce, smoking, roasting, boiling, pickling, mixing, and drawing.

There are many forms of expression in Chinese culinary art, which can be seen here mainly through the combination of color, shape, aroma, taste, nourishment and feast of the dish itself. The former is often referred to as the art of taste; The latter is called the art of feasting.

The art of taste and the art of feasting boil down to the art of taste. Chinese cuisine not only pays attention to the beauty of physiological taste, but also pays attention to the beauty of psychological taste (that is, the taste outside the taste), so that people can get the satisfaction of material and spiritual integration in the diet prepared by the chef. This is the essence of Chinese culinary arts.

Chinese culinary art is gradually formed, developed and enriched in the course of culinary history. It has the characteristics of a close connection between practical purpose and aesthetic value. For example, the shape of the pottery cookware is designed from practical needs, which is intended to be placed smoothly and evenly heated, but it gives people a symmetrical and balanced feeling.

The continuous evolution of pottery, bronze and iron is not only an improvement in craftsmanship and performance, but also contains 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 in nature, until it has developed into a variety of dishes and sumptuous feasts that pay equal attention to practicality and aesthetics.

Although Chinese culinary art is restricted by factors such as cooking raw materials, cooking technology, and practical functions of food, it has its own artistic characteristics compared with other types of art, that is, it integrates painting, sculpture, decoration, garden and other art forms.

1. Pay attention to the selection of materials;

2. Fine knife work;

3. The ingredients are ingenious;

4. Various cooking methods;

5. Be proficient in the use of heat;

6. Pay attention to the containers.

Chinese cuisine is not only food, cooking, but more culture is contained in it, people often say that Chinese food is to eat China's 5000 years of culture, so Chinese cooking methods can be described as many as cow hair, such as fried, stir-fried, fried, steamed, boiled, simmered, stewed, simmered, marinated, sauced, smoked, roasted, boiled, pickled, mixed, shredded, etc., the list goes on. Let me briefly introduce a few typical cooking methods.

1. Stir-frying. That is, the way we usually use stir-frying, is the first in Chinese cooking, indispensable, everyone uses a cooking method, but the techniques are different, stir-frying is one of the technical points, seemingly simple, in fact, contains a lot of content, belongs to every household must use the cooking method.

2. Cooking method. That is, one of the most primitive and ancient techniques that we usually use, such as boiling dumplings; Cooking in Chinese cooking includes a lot, cold pot boiling, boiling pot boiling, etc., there are still many skills in cooking time control, heat control, this is also a technique that every household must use, and it is also the most extensive cooking method.

3. Frying method. That is, we usually eat fried food when a cooking method, this is also the most common cooking method, used to be used in restaurants, and now it has entered every household, in which the amount of oil, oil temperature, pot, heat are full of techniques, this is also a more extensive cooking method.

4. Stewing method. That is, a technique we use for example, stewed soup, refers to the cooking method of adding food raw materials to soup and condiments, first boiling with a strong fire, and then turning to medium and low heat, and boiling for a long time. There are two types of cooking, and it's not a cooking method that everyone can grasp.

5. Baking method. That is, the barbecue we often eat is one of the cooking methods in the roasting method, which refers to the technique of putting the prepared food on a specific good baking tray for high temperature slow roasting, which includes many ways, such as barbecue, frying, etc., which belongs to high temperature and slow fire, and is a cooking method that pays attention to techniques, and ordinary people can not master it.

The above 5 ways are all our Chinese cooking methods, and the culinary culture of our Chinese civilization is too extensive, which is just a drop in the bucket.

Steamed, boiled, fried, stewed, stewed. These ways of cooking can make a good meal.

Frying, boiling, boiling, frying, stewing, and grilling are all Chinese cooking methods, and the dishes made in these ways are very delicious.

Steaming, boiling, frying, stir-frying, smoking, roasting, these are the more common ways in which many ingredients are cooked.

The more common ones are frying, stir-frying, frying, boiling, stewing, marinating, sauce, mixing, pickling, mixing, and you can also eat shabu-shabu.

The main courses of the culinary major are: Introduction to Food Culture, Food Hygiene, Fundamentals of Nutrition, Culinary Chemistry, Catering Business Management, Chinese Diet and Health Care, Practical Nutrition, Management, Psychology, Education, etc.

1. Training requirements for the major:

This major enables students to learn the basic theories, basic knowledge and basic skills of cooking and nutrition, receive preliminary training in scientific research and modern education theory and practice, and initially have the basic ability in cooking, pastry and hotel management and the ability to engage in teaching, teaching and scientific research.

2. The core competencies that the major should have:

1. Proficient in the basic knowledge, basic skills and basic knowledge of cooking and nutrition;

2. Understand the development frontier of culinary discipline, and have the ability to use cooking and nutrition theory to solve practical problems;

3. The ability to use modern information technology to obtain effective information;

4. Have the preliminary ability to write science and technology and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.

Extended Profile: Culinary Career Prospects:

The culinary major cultivates skilled talents with skilled culinary skills and practical ability, and its employment prospects are very impressive, compared with other occupations, not only have a long career, but also have less employment pressure. Main employment directions:

1. Students who have graduated from related culinary majors can be qualified for kitchen-related catering jobs such as business hotels and well-known restaurants;

2. Students who have graduated from related culinary majors can have entrepreneurial abilities such as opening stores and operating independently;

3. Students who have graduated from related culinary majors can be in middle and higher culinary schools or related scientific research departments.

The essentials and research contents of culinary ingredient science.

1. The concept of culinary raw materials.

Culinary raw materials science is the science that studies the types, properties, functions and application value of culinary raw materials. Cooking ingredients are the material basis of cooking. All cooking activities are based on cooking ingredients.

Cooking raw materials play a key role in the guarantee of cooking quality, the play of cooking effect, the generation of cooking effect and the realization of cooking purpose. Our ancestors had extensive experience in the use of cooking ingredients. Now, we need to gradually understand and study the natural properties and application principles of cooking ingredients, so that they can form a systematic subject knowledge.

2. Research content of culinary raw materials.

The study of culinary ingredients includes the following:

about the variety, quantity, classification of cooking raw materials, as well as geographical distribution, production status, famous and special products and ** situation, etc.;

about the organizational structure and properties of cooking raw materials, the performance, characteristics, quality, use, and usage of cooking applications;

Regarding the composition and function of cooking raw materials, the role and effect of cooking and processing into various types of food after being eaten by people;

On the development process, change trend and expansion of cooking raw materials.

Among them, the nature and function of cooking ingredients, as well as the role and effect after consumption, are the main contents of this course. In particular, the mechanism of change of cooking raw materials in the cooking process should be studied as a key content.

The scientific connotation in Chinese cooking is very rich, and its central content lies in the ultimate purpose of cooking and eating that meet the nutritional requirements and achieve the effect of health preservation.

A gastronomic concept that harmonizes the five flavors.

The Yellow Emperor's Neijing says:"The sky cannibalizes people with five gases, and the earth cannibalizes people with five flavors"，"Be cautious and the five flavors, the bones are correct and the muscles are soft, the qi and blood are flowing, and the intestines are dense. If so, the backbone is fine, the way is like the law, and there is a destiny for a long time"。

Taste is the general name of the five flavors of food, and it is the best state of food beauty. This kind of harmony, obtained by modulation, can not only meet people's physiological needs, but also meet people's psychological needs, so that the physical and mental needs can be unified in the harmony of the five flavors. The harmony of food is the result of a deep understanding of the nature and relationship of food.

Taste is the basis of harmony. Yin and yang balance is a necessary condition for human health. The harmony of the five flavors of food is a principle of timeliness.

Chinese culinary science is based on the principle of adjusting the four seasons, and the blending and side dishes are all seasonally appropriate, and dishes are prepared according to the season. In the pursuit of palatable food, the palatable should be cherished.

The nutritional concept of health food treatment.

The Yellow Emperor's Neijing says:"The taste returns to the form, the form returns to the gas, the gas returns to the essence, and the essence is naturalized"。"The five flavors are hidden in the stomach and intestines, and the taste is hidden to nourish the five qis, and the qi is born in harmony with the liquid and the gods are autonomous.

This concept believes that the purpose of human diet is to make the human body full of energy, full of energy, vigorous, healthy and long-lived. Around this purpose, the traditional Chinese theory of health food treatment has gradually been formed. "The five grains are for nourishment, the five fruits are for help, the five animals are for the benefit, and the five vegetables are for the filling"This dietary structure has not only enabled the Chinese nation to survive and develop, but has also avoided many of them"Civilization disease"The problem is praised by overseas nutritionists.

Another harvest is medicinal diet, which can reap the effect of disease-free health preservation and disease-free food treatment. It is on a par with French cuisine and Turkish cuisine, and is known as the three major flavor systems of world cooking.

Cooking is the sum of material and spiritual wealth created and accumulated by human beings in the practical activities of cooking and eating. It encompasses cooking techniques, cooking production activities, all kinds of food produced by cooking, food consumption activities, and many spiritual products derived from it. Chinese culinary culture has unique national characteristics and strong oriental charm, which is mainly manifested in the harmony and unity with the enjoyment of taste as the core and the purpose of diet and health.

1. Meet the fundamental requirements of the attributes of the dish 2, meet the needs of the public 3, meet the health requirements of a balanced diet 4, meet the material requirements compatible with culture and art 5, and meet the requirements of the era of green catering.

The connotation is very rich, and its central content lies in the ultimate purpose of cooking and diet that meets the nutritional requirements and achieves the effect of health preservation. The concept of food with the harmony of five flavors "The Yellow Emperor.