1. What is cooking?

"Cooking" means boiling, "cooking" means cooked, in a narrow sense, cooking is the thermal processing of food materials, raw food materials will be processed into mature food; in a broader sense cooking refers to a reasonable selection of food materials, processing, processing, heating and seasoning, so that the color, aroma, taste, shape, texture, nutrition and the beauty of the safety of the food. Processing net, heating and seasoning, so that it becomes color, aroma, taste, shape, texture, nutrition and the beauty of the safe and harmless, conducive to absorption, beneficial to people's health, strong people's physical condition of the meal dishes including seasoned cooked food, including modulation of raw food.

2. What is cooking? What is the difference between it and cooking?

Cooking refers to the process of preparing dishes by roughing up edible plants, animals, mushrooms and other raw materials, heat treatment and scientifically placing seasonings.

The difference between cooking and cooking is that cooking refers to the production of dishes alone, while cooking is a whole meal production that includes dishes and staple foods.

3. What are the basics of cooking?

The basic skills of cooking technology include: 1. knife technology; 2. throwing technology; 3. sizing, hanging paste technology; 4. mastering the fire technology; 5. thickening and splashing technology; 6. seasoning time and the number of mastery of technology; 7. turn the spoon technology and plating technology.

4. What is hot food?

The edible raw materials are processed and rewritten, through a variety of heat transfer methods or methods, by the reasonable seasoning and appropriate fire cooking dishes, eating with the physiological requirements of diners with the degree of heat, such dishes, is hot dishes.

5. What are the properties of a dish?

The attributes of dishes are generally manifested in three aspects, namely: "color, aroma, taste", but also called its attributes: "color, aroma, taste, dishes", more comprehensively, the attributes of dishes should be "quality, color, aroma, taste, shape, dishes", "color, aroma, taste, shape", "color, aroma, taste, shape", "color, aroma, taste, shape", and "taste". More comprehensively, the attributes of dishes should be "quality, color, aroma, flavor, shape, dish" six aspects. The so-called "quality" includes the nutritional value of the dishes, digestible cooked, tender, crispy, rotten degree of fire, in line with the sterilization health requirements; the so-called "color" includes the main ingredients and auxiliary materials with the color, material and juice color, as well as decorative materials with the color; the so-called "aroma" includes the main ingredients and auxiliary materials with the color, material and juice color, and decorative materials with the color; the so-called "aroma" includes the main ingredients and auxiliary materials with the color, material and juice color. The so-called "aroma" includes the smell of meat, fish, vegetables, fruits and other aromas that meet the standards; the so-called "flavor" is the unique taste of the dish can be tasted salty, sweet, sour and other flavors; the so-called "shape" includes the dish's color, color and color. The so-called "shape" includes the main ingredients in the dishes, the shape of the ripe auxiliary ingredients, as well as dishes served in the container image; the so-called "vessel" includes the shape and size of the vessel with the quality of the dishes commensurate with the quality of the vessels, the texture and color of the vessels and dishes and texture and color commensurate with the whole table of dishes and a variety of vessels between the shape, size, texture and color configurations commensurate. Color configuration proportional and so on.

6. What are the conditions that constitute the attributes of a dish?

The conditions that make up the attributes of a dish are the cutting and preparation techniques and cooking techniques. Among them, cooking technique is the main condition that constitutes the attributes of the dish. The reason is very simple, in a nutshell: the production of general dishes. We must go through eight processes: raw material organization, classification and selection, cutting into shape, ingredients, cooked, heating and cooking, seasoning, and serving. The first four processes are cut with the scope of the technology, the composition of the attributes of the dishes, although it is also very important, such as raw material finishing delicate, gear selection section appropriate, cut the shape of the appropriate size and uniformity, the main ingredient and auxiliary materials with a reasonable combination, etc., but it only constitutes a variety of attributes of the prerequisites of the dishes. Cutting and matching technology can only make the dish raw materials, "shape: the change, more importantly, the raw materials, "quality" of the change, and finally constitute the perfect attributes of the dish.

7. What are the two main types of cooking?

One is cold dishes and the other is hot dishes. Hot dishes are the main part of the dishes, cold dishes is the "pioneer", so both categories should not be ignored.

8. What is the role of cooking?

The role of cooking can be generally divided into the following aspects:

(1) sterilization. Raw food materials, especially the leaf wall of vegetables, no matter how fresh and clean, there will often be some bacteria and a variety of parasites, such as not killed, easy to cause disease after eating. Bacteria and insects are afraid of high temperature, generally at about 80 degrees, can be killed, therefore, cooking is an effective measure of sterilization.

(2) make raw become cooked. Cooking can make the main, auxiliary materials and seasonings heat qualitative changes, that is: from raw to cooked. Most of the various food ingredients to become edible dishes through cooking.

(3) Promote the decomposition of nutrients and facilitate digestion. All food ingredients contain certain nutrients, food nutrients, food nutrients, food nutrients, must be decomposed, in order to facilitate the body to absorb. Cooking can promote the decomposition of nutrients in food ingredients, such as: starch can be pasteurized by heat, which is conducive to the decomposition of starch; proteins heat, variable coagulation, denaturation of proteins easy to decompose into amino acids conducive to human absorption; fat can be hydrolyzed into fatty acids and glycerol, etc. Heating. Cooking can not only reduce the burden of human digestion, but also improve the digestibility of food.

(4) Mediate color, increase the sense of beauty. Cooking can make the raw material color more beautiful, such as leafy vegetables will become more green after heating; fish will be more white; shrimp will be bright red color. If with a variety of seasoning, ingredients, more colorful. There are also some raw materials, such as squid, cashews, etc. by the knife, through the cooking can become a variety of beautiful shapes, will give people the enjoyment of beauty.

(5) Combining flavors to promote appetite. Raw food ingredients each have a special flavor, some of the flavor is not suitable for human taste requirements. Especially fish, sheep fishy flavor, more people hate. Through cooking, seasoning in the heating of each other "diffusion", "penetration", mutual influence and other effects, will make some fishy and stinky odor or many single flavor into a composite flavor that people like, thus promoting appetite, such as: "Sweet and sour fish", "Sweet and sour fish", "Sweet and sour fish", "Sweet and sour fish", "Sweet and sour fish", "Sweet and sour fish", "Sweet and sour fish", "Sweet and sour fish". Sweet and sour fish", "mushroom chicken" and so on.

(6) adjusting the juice, prompting dishes rich and moist. Food ingredients in the heating, in part of the water overflow was evaporated, so that the main and auxiliary materials into an unsaturated state. In this way, adding fresh soup and seasonings in cooking, it is easy to be absorbed into the main and auxiliary materials to make the dishes taste more delicious. Of course, we must scientifically grasp the dishes in the cooking process to add fresh soup and seasoning the best time.

9. What is stir-fry? How many ways are there to cook stir-fry?

The boneless tender and brittle plant and animal raw materials, after preliminary processing, according to the requirements of the dish fire, cut into slices, dices, strips, silk or graver knife, frying spoon on a high flame, add the bottom of the oil is hot, put into the cut with a good mix of the main ingredients of the quick upside down or the frying spoon with an appropriate amount of white oil to about 120 degrees, pushed into the sizing to feed the mouth of the main ingredients slipped and cooked, drained off the residual oil, the original spoon to put the onion, ginger, and auxiliaries, with the right good white green sauce! Cooked out of the spoon, both practices are called fried.

10. What are the requirements for stir-fry?

Stir-fry is generally cooked with rapid, strong fire, in order to maintain the tenderness of the raw materials and the unique moisture, cooking must be fast, short time, to prevent the soup, to maximize the preservation of nutrients.

11. What is raw fry? Give an example of the characteristics of the dish.

The main and auxiliary materials are used raw materials, processed and reamed, put into the hot frying spoon with the bottom of the oil quickly fried, out of the spoon before adjusting the bottom of the thickening a little bit, pointing the bright oil on the plate, known as the raw frying. Such as: sliced meat fried green pepper, characterized by salty mouth, color meat slightly red, green pepper turquoise, crisp and tender mouth, fragrant and pleasant.

12. What is cooked? Give examples to characterize the dish.

The raw materials must be cooked, the operation method is the same as the raw fry. Such as back to the meat, cooked meat cut thin slices, frying spoon with the right amount of oil burning five mature, that is, 150 degrees, into the cut main ingredients, push the scattered pour into the funnel, drain the remaining oil, the original spoon to put the bean paste, green onions, garlic slices and the main ingredients stir-fried, plus a variety of seasonings cooking, out of the spoon before the use of starch to adjust the thickening of the sauce, the stir-frying method is cooking juice out of the dish. The dishes are slightly reddish in color, bright oil, taste salty and spicy slightly sweet, strong fragrance is not greasy.

13. What is raw and cooked fried? Give an example of the characteristics of the dish.

Raw and cooked fried raw materials are raw and cooked, cooking procedures: frying spoon with the bottom of the oil is hot, first put the raw material fried to six mature, and then put the cooked material and seasoning quickly fried. Such as: fried raw and cooked, color slightly red, taste salty and not greasy.

14. What is water fried? Give an example of the characteristics of the dish.

Water frying is only used for egg ingredients. Cooking in the frying spoon put the right amount of water to boil plus seasoning, find a good salty mouth, will be well beaten eggs slowly poured into the spoon, while pouring the main ingredients with a hand spoon to push, so that the main ingredients are solidified and cooked, put the coriander section before the dish, point of sesame oil to enhance the flavor. Such as: water fried yellow cabbage, features: golden color, taste salty, tender texture, light and not greasy.

15. What is stir-fry? Give an example of the characteristics of the dish.

The selection of tender animal raw materials after the knife cut into silk, slices, dices, strips and other shapes, with egg white, starch sizing, with warm oil slippery scattered, poured into the funnel drained off the remaining oil, the original spoon put onion, ginger and auxiliary materials, poured into the slippery cooked the main material speed with a good clear sauce cooking and frying on the plate. Because of the initial heating using warm oil slip, so the name slip fried. Such as slippery fried chicken, features: dishes white color, clear juice, tender texture, taste salty.

Cooking is the human cooking and dietary activities in the practice of creating and accumulating the sum of material and spiritual wealth. It contains cooking technology, cooking production activities, cooking production of various types of food, food consumption activities and the resulting spiritual products.

Chinese culinary culture has a unique national characteristics and rich oriental charm, mainly expressed in the enjoyment of taste as the core, the harmony and unity of the diet for the purpose of health.

Cooking art Chinese cooking art is gradually formed, developed and enriched during the development of cooking history. It is characterized by the close connection between practical purposes and aesthetic values. Such as pottery cookware vessel shape from the practical needs of the design, intended to be placed smoothly and evenly heated, but gives a person a symmetrical, balanced beauty. The continuous evolution of pottery, copper and iron ware is not only the improvement of craftsmanship and performance, but also contains the intention of pursuing the beauty of form. With the development of material production and the progress of social life, cooking is more and more aesthetic in nature, until it develops into a practical and aesthetic and a variety of colorful dishes and sumptuous feasts. Chinese culinary art, although constrained by cooking materials, cooking techniques, food practical functions and other factors, has relative limitations, but it is compared with other types of art, but has its own artistic characteristics, namely, the integration of painting, sculpture, decorative, garden and other forms of art in one.

Chinese culinary art has a variety of forms of expression, here mainly through the dishes themselves, color, shape, aroma, taste, nourishment and feast combinations to get a glimpse of it. People often generalize the former known as the art of taste; the latter known as the art of feast.

The art of taste and the art of feasts comes down to the art of taste. Chinese cooking not only pay attention to the beauty of physical taste, but also pay attention to psychological taste (that is, taste outside the taste) of the beauty, so that people in the cooker modulation of food and drink to get the material and spiritual integration of satisfaction. This is the essence of Chinese culinary art.

The art of taste People's choice of food has long escaped the dependence on innate instincts, and is mainly based on acquired experience gained through upbringing, including natural, physiological, psychological, and customary factors, the core of which is the practical and aesthetic choice of flavor. Culinary art refers to the art of taste, refers to the broad sense of taste of the aesthetic object. The broad sense of taste is intricate and complex. People feel the taste and smell of food, including simple salty, sweet, sour, bitter, pungent and ever-changing composite taste, is a chemical sense of taste; food softness, viscosity, elasticity, coagulation and powder, granular, block, flake, foam and other appearance of the form and the water content of the food, oily, fat and other tactile characteristics, is a physical sense of taste; by the age, health, emotion, occupation, and the environment of eating, color, sound, light and dietary customs, and the physical sense of taste; by the human age, health, mood, occupation, and the environment, color, sound, light and dietary customs. The sense of food formed by age, health, emotion, occupation, as well as the eating environment, color, sound, light and dietary customs is a psychological sense of taste. The cooking and seasoning of Chinese cooking is precisely to face the intricate phenomenon of taste, to use seasoning material, to use cooking raw materials and water as the carrier, to express the personality of taste, to carry out the combination of taste, and to combine with the needs of people's psychological sense of taste, to skillfully reflect the taste of the taste outside the taste and the countryside, to satisfy people's physiological and psychological needs, and to show the core of the art of cooking that combines utility and aesthetics, and the art of taste. Culinary technology is the means to realize the art of taste. The main idea is to "have the flavor to make it out, no taste to make it in".

Feast art is another form of expression of Chinese culinary art. A well-designed preparation of the feast menu, the dishes color, shape, aroma, taste, nourishment of the combination of tableware and drinking utensils configuration, the use of cooking techniques, dishes, soups, snacks, the arrangement of the overall flavor characteristics of the performance of the food, have a well-planned arrangements. It is the era, region, hotel (or restaurant) of the level of cooking technology and culinary arts level of the comprehensive reflection. The aesthetic subject - with the feast of the appetite, emotion, psychology, are subject to the feast menu design of the culinary art effect.

Feast art follows the general principles of aesthetics of realistic beauty (including the beauty of social environment, social things and natural things) and artistic beauty. The feast art creation activities that have been handed down to the present day pay attention to the following two points: ① The feast pattern is centered on the dishes, reflecting the diversity and unity of the art form. The diversity of feast dishes, through the frying, buttery, bursting, stir-frying, burning and other techniques, meat and vegetarian raw materials, a variety of selection, diced, shredded, blocks, strips, slices, and other forms, yellow, red, white, green and other colors, crispy, crunchy, tender, soft, and other textures, salty, sweet, fresh, fragrant, and other tastes to show its artistry. ② Combination of dishes arranged to show the artistic rhythm and melody. Feast dishes of this flavor of the ups and downs of change, if the music melody in the rhythm of the strong and weak, fast and slow, melodic high and low, so that the main body of aesthetics and the feast the more interested in eating, the more you eat, the more flavor.

Cooking science The scientific connotation of Chinese cooking is very rich, the center of which lies in meeting the nutritional requirements to achieve the effect of health cooking and eating the ultimate goal.

The gastronomic concept of harmony of the five flavors The Yellow Emperor's Classic of Internal Medicine says: "Heaven eats people with five qi, earth eats people with five flavors", "and five flavors, bone and tendon soft, blood to flow, the coupling to dense. If so, the bone gas to fine, careful road as the law, long have the life of heaven". Flavor is a general term for the five flavors of food and drink, and is the best state of the beauty of food and drink. This and, by modulation, can meet both the physiological needs of people, but also to meet the psychological needs of people, so that the physical and mental needs can be unified in the five flavors of harmony. The harmony of cuisine is the result of a deep understanding of the nature and relationship between food and drink. Taste is the foundation of harmony. The balance of yin and yang is necessary for the health of the human body. The harmonization of the five flavors of food and drink is a principle of gastronomy in accordance with the order of time. Chinese culinary science is based on the principle of harmonizing the four seasons, and both harmonization and preparation of dishes are concerned with the right season and making dishes according to the time of the day. The pursuit of food tastes good, it should be the one that tastes good for the treasure.

Dessert

Yogurt and honey ice cream

Ingredients: one bottle of Danone yogurt, two boxes of ice cream (vanilla flavor, chocolate flavor, one box), honey, kiwi, strawberries

Practice: clean the kiwi, peel the skin, cut into small pieces. Wash the strawberries, remove the tips, and cut each strawberry into four pieces.

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

, during which time it should be stirred several more times.

Scoop out two different flavors of ice cream with an ice cream scoop and place them in a small round dish, then sprinkle the strawberries and kiwis cut into small pieces randomly on the dish, and then drizzle the well-stirred honey yogurt on top of the ice cream.

Features: The taste is new and unique, and the visual effect is also first-class Oh

Cheesecake DIY steps

Cheesecake can be divided into two kinds of cold and hot, here we will see the specific production steps.

Cold

1, slice the cheese sticks, and then put the cheese into an electric whisk and stir to soften, stirring for about 30 to 60 minutes.

2: Add the chocolate powder and coffee liquor and mousse one at a time, remember, it must be one at a time so that it can be well mixed. Then pour it into the cake mold and put it into the refrigerator to freeze.

3. After freezing for about 4 to 5 hours, you can take it out and decorate it. Feel free to put your favorite fruits or cookies or chocolates.

HOT PROCEDURE

1: Slice the cheese, then soften the cheese in an electric mixer for about 30 to 60 minutes.

2. Add the chocolate powder and coffee liquor and mousse one at a time, remembering that it must be one at a time so that it is well mixed. Then in the baking mold under a layer of tinfoil, baking mold outside of the tinfoil has the role of water, to avoid the cake finally the bottom of the water steam to get a mess.

3, the cheese paste into the cake mold, with digestive cake crumbled rim, put in the oven to bake for half an hour, then take out to cool down.

4, when completely cooled and put in the refrigerator, continue to cool for 4 to 5 hours. Remove from the oven and decorate.

DIY necessary tools

Oven: the most important, remember the oven rather than the grill, it is best to buy the top and bottom of the fire temperature adjustable, of course, can also be used in place of the microwave.

Scales: the big difference between Western and Chinese cooking is that the portion of each ingredient should be accurate, and a little less is often easy to fail.

Flour sifter: the flour should be sifted more than a few times before mixing and stirring, so that the particles in the flour and the air in full contact with the cake texture will be fluffy.

Whisk: It is recommended to buy an electric one, and to beat it by hand, hand soreness needless to say, the effect and speed are not good. And for the novice electric easier to observe the egg whipping situation, which will determine the final cake good or bad.

Other supplies

Baking molds: It is recommended to buy the most commonly used round and square molds, the bottom of the movable easier to take out the cake.

Tin foil: Keep it out of the water to prevent sticking, and spread it inside and outside of the mold.

Other ingredients such as a mixer, butter spatula, measuring spoons and mixing spoons

Specialty coffee

Drunken coffee

A cup of hot coffee, about 8 full, is added with 10 ml of red orange liqueur, and then swirled around the top to add a layer of whipped cream and a sprinkling of cinnamon and finely diced orange zest. It's sweet, smooth and 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 put 2-3 drops of brandy (BRANDY), soak into the cube, then ignite the cube so that the sugar melts and the liquor evaporates a little, and then put it into the cup and stir to finish.

Egg yolk coffee

Put one fresh egg yolk, 10 ml of whipped cream and 300 ml of milk in a pan and stir well. Add 150 ml of dark-roasted coffee at 80 degrees Celsius, put the pan on the heat and stir well, do not boil is good. Remove from the heat, cup the coffee and sprinkle with a little chocolate powder.

Sweetheart Coffee

Make a cup of pure Mentholatum or Italian (in a U-shaped glass) in a mocha pot, place it in a large container of ice and water, and cool it sharply to freeze the flavors. Add a few drops of maple sugar, stir well, then add the beaten milk foam thickly on top, and finally sprinkle with fine chocolate powder. Suitable for dedicating to your lover - let him/her taste the bitterness of deep love and a refreshingly strong flavor.

Roma Black Coffee

Pour the brewed coffee into a cup 8 minutes full, add two tablespoons of granulated sugar; drop in 2-3 drops of rum (RUM) to complete! The taste is smooth and creamy, and the aroma is rich.

Mexican Sunset Coffee

Make a cup of iced coffee seven minutes full, then put a vanilla ice cream ball on top of the coffee, remove the whites of the raw eggs, add the yolks to the ice cream, and finally pour 30 grams of green mint liquor on top of the ice cream to make a mixture of flavors that are slightly fishy and wild.

Lemon Lime Coffee

Brew coffee in a cup; add 30 grams of brandy to the coffee; cut a thin slice of fresh lemon and let it float on the surface of the coffee. It is also known as "Maklan Coffee", and is characterized by a blend of coffee, lemon, and wine acidity.

Webworm Coffee

This is for the webworms who travel day and night. Make a large cup of coffee (Colombian or Brazilian) in a mocha pot, add pre-made coffee ice, then powdered creamer (or evaporated milk) and honey (or syrup), mix together in a blender and stir quickly, then pour into your large teacup for a refreshing and flavorful drink that will replenish the blood sugar you've lost from all that sleep and eating.

Chocolate cake

Necessary tools:

Stainless steel bowl (1), whisk (size of one), cake mold (according to the need to buy), oven or microwave (home oven does not need to be too big, medium size can be), a number of pieces of greaseproof paper.

Light Chocolate Cake

1 Mix 250g of eggs and 200g of caster sugar into a creamy foam.2 Mix 100g of flour and 60g of cocoa powder together, strain and add to the foam to make a mixture.3 Line a mold with greaseproof paper, pour in the above mixture, and bake in the oven. Bake at 200 degrees Celsius for 25 minutes, then remove from the oven and set aside.4 Using a whisk, beat about 250-450 grams of whipped cream (about a cup) and stir in 180 grams of authentic chocolate (Swiss or Belgian is good).5 Spread the whipped cream on top of the freshly baked cake and leave to cool. You can also cut the cake open and spread the cream in the sandwich or sandwich it with a layer of chopped fruit. It's the time of year when fresh strawberries are available, make a strawberry sandwich chocolate cake.

Dense Chocolate Cake

1 Prepare about 500 grams of butter, add about 400 grams of caster sugar, beat with a whisk, when it is white and slightly launched, add 500 grams of flour and about 200 grams of cocoa powder, and also add 2 to 3 eggs, make a batter.2 Pour the batter into a greased mold, bake and set aside (specific requirements). 3 Prepare 500g of dark chocolate and 100g of pure milk (the milk should be microwaved beforehand), stir into the chocolate sauce, spread it evenly on the cake, smooth it out and then cool it down, you will be surprised to find a thick chocolate crust on the surface of the cake, which looks very attractive.4 Cut the baked cake into 10 corners and serve it to your loved ones or friends! Imagine you and him/her lying on the sofa chatting with a few pieces of such delicious cakes around you, isn't it a luxury happiness?