Cooking is an activity in which human beings, in order to satisfy their physiological and psychological needs, process edible raw materials into finished products for direct consumption, using appropriate methods. It encompasses the production of cooking and consumption of food and various cultural phenomena related to it. The word "cooking" was first used in the 2700-year-old book "I Ching - Ding", the original text of which reads, "With the wood Xun fire, Heng cooking also." The I Ching is one of the classical works of Confucianism. Under the cloak of religious superstition, it introduced the social conditions of the time and preserved some ancient ideas of simple dialectics. "Ding" is the pre-Qin era of cooking, food **** with the shape of the temple incense burner, initially made of pottery, and then made of copper, but also served as a sacrificial rituals. "Wood" refers to fuel, such as firewood, grass and so on. The original meaning of "xun" is wind, and here it means to light a fire with the wind. The word "heng" was commonly used in the pre-Qin period for cooking. "Cooking" refers to both the ripening of food and the standardization of the degree of rawness of food, which is the common name for cooked food in ancient times. It can be seen that the concept of cooking in ancient times, including cooking utensils, fuel, food ingredients, seasonings and cooking methods, reflecting the living conditions of the pioneers during the slave society and their understanding of food and drink. Also due to the ancient kitchen no obvious division of labor, the chef is in charge of cooking, but also in charge of cooking, but also brewing, sauce, slaughter, storage, so the word cooking, in ancient times is actually a general term for food processing and production technology.

Cooking, making dishes, food technology. Generally includes the selection of raw materials, rough processing, fine processing, the production of the stove, the fire, seasoning, as well as the whole process of the plate. Cooking word, in the Tang and Song dynasties have appeared. For example, Lu You's "Jiannan Poetry Script - Growing Vegetables" says: "Vegetable handles are green with medicinal seedlings, and black beans and salt are cooked by themselves." At this time, the "cooking" heating cooking and frying, "seasoning" that is, seasoning ingredients. Cooking process, is the production of all kinds of food processing techniques and the general name of the process. Its main role is to cook the raw materials into tasty food, that is, purposeful planning and procedures for cooking raw materials for cutting, grouping, seasoning and cooking, so that it can meet the dietary needs of people's standardized methods of cooking.

Two, dishes, dishes, dishes

Dishes, dishes, dishes all refer to food made through cooking. However, according to the catering industry's use of language, there are some subtle differences in their meanings. Dish, the meaning of the broader, sometimes a single name (such as this dish), sometimes a compound name (such as soup dishes), its connotation depends on the specific language environment. Cuisine, mostly refers to the variety of dishes (such as barbecue dishes), mainly in the South. Cuisine, is a general term for handmade food, including dishes soup, such as Mongolian cuisine in the "red food" and "white food" points; now use the word dish, mainly and light industrial food, natural food to distinguish.

Three, pastry, snacks, snacks, staple food

Pasta, is to rice, wheat, beans, potatoes, etc. as the main ingredient, meat, eggs and milk, fruits and vegetables, seasonings as auxiliary ingredients, through the embryo, filling, molding, cooked and other processes made of food. It has the widest extension, including Chinese and Western snacks, street snacks and feast snacks, daily snacks and seasonal snacks, common and local snacks, as well as famous historical snacks, sacrificial snacks and ethnic snacks. Its characteristics are: long history, rich varieties, many styles, seasonal, malleable, and far-reaching influence at home and abroad.

Desserts, also known as desserts or desserts, is a large category of pastry. Its characteristics are: pay attention to style and grade, pay attention to the shape and orchestration, exquisite, high ornamental value, more for the seat or tea to eat. Some areas such as Shanghai and Guangdong will be collectively referred to as dim sum. Snacks, also known as snacks, snacks, refers to the main meal and the main food outside, for hunger, leisure food products or other food. Also used as breakfast or midnight snack. Snacks mentioned mainly in Sichuan and the north, which is characterized by: First, meat and vegetarian ingredients, each portion of a large amount. Secondly, most of the road varieties, low-grade. Third, often made by vendors

made in the street sales. Fourth, the local flavor is strong, many customers. Staple food, that is, pasta. Including rice, porridge, noodles, cakes, bread, dumplings, cakes, poi and other food can be used as a meal, generally made by the family or collective canteen, its characteristics are also very distinctive: First, most of the single ingredient, less seasoning, mainly to provide sugar, in the dietary structure of the dominant position. Second, the varieties are basically fixed, three meals in four seasons, not much change, people have become accustomed to eating. Third, the process is simple, easy to

grasp, ready to eat, and with the dishes supporting. Fourth, the cost is low, every meal must be, there is a clear regional orientation.

Four, culinary history, cooking (pastry) technology, culinary

Culinary history, is the history of cooking. It focuses on the development of cooking and its laws. It has been cooking raw materials, cooking and drinking utensils, modulation techniques, dish properties, feast pattern and the evolution of the cuisine as the central theme, but also to answer the food market, food and drink folklore, therapeutic fitness and cooking and other aspects of the problem, and to delineate the dietary style of the times, on its achievements and shortcomings. This science is closely related to the history of social economy, agronomy, animal husbandry, fishery, food preservation, biochemistry, development of dietary equipment, nutrition, diet therapy, dietary customs, cultural history of various ethnic groups, and the history of economic exchanges between China and foreign countries, and it is an important field of culinary research. Cooking (pastry) technology, is the study of cooking technology, a discipline, is the study of dishes (points) in the cooking process of the laws and regulations of science. It focuses on the role of ingredients, flavors, water, fire, stove, utensils, knives, spoons and other elements in cooking, and their constraints or effects on the texture of dishes (pastry); it should summarize the protocols of various techniques, so that the cooking process of science; and put forward the quality of the dishes (pastry) testing

and evaluation of the physical and chemical indicators and aesthetic principles, and to study how to make the dishes (pastry) is conducive to the strengthening of the national constitution, in line with the needs and national conditions; but also to analyze the dish (pastry) quality inspection

and evaluation of the physical and chemical indexes and aesthetic principles, and study how to make dishes (pastry) in order to strengthen national physique, meet the times Demand and national conditions; but also to analyze the origin of the flavor characteristics of the dish (point), the establishment of a scientific culinary system, the study of China's cooking (pastry) technology is just beginning, the existing teaching materials are very imperfect, and need to be pioneered for several generations of hard work.

As for the attributes of culinary science, there are different opinions at present. Some people think that it is the science of studying the source of food, cooking, preserving and improving the value of food; some people think that it is the science of studying the history of cooking, cooking principles, cooking process; some people think that it is the science of studying the Chinese dishes and their production and consumption laws, and has the attributes of comprehensive science and fringe science. Nowadays, the third point of view has been recognized by more and more scholars, and many practitioners have devoted themselves to this research. Considering the requirements of the purpose of this textbook, this book only briefly explains the main principles of Chinese culinary science from an overview perspective.