Basic Chemistry of Cooking: National Culinary Professional Series Textbook

Author: Huang Gangping
Publisher:
Publish Date: 2005-11-01
Features: This book significantly reduces theoretical knowledge unrelated to food and cooking, striving to highlight practicality, simplicity, and applicability. This is reflected in the fact that every principle and concept presented in the book is tailored to specific phenomena in food processing, while speculating on cooking phenomena that current food science cannot understand or solve. At the same time, as a textbook, it emphasizes the guiding role of theoretical knowledge, intentionally introducing the application of scientific analytical methods to specific problems and purposefully cultivating students' comprehensive qualities rather than simply presenting isolated knowledge. The content of each chapter is arranged as needed, and the difficulty level of chemical basic knowledge is designed to progress from simple to complex. The book elaborates on phys theicochemical properties of food during cooking and processing, as well as the laws of material changes, linking the composition, state, and changes of food to its quality, especially to the sensory properties of cooking processes and dishes such as color, aroma, and taste. This effectively implements the principle of closely linking theory with practice. Additionally, the book offers novel perspectives, rich material, and easy-to-understand yet in-depth content, reflecting the latest advancements in food technology in cooking production and education. It can serve as a textbook or teaching reference for culinary vocational education, as well as a reference for professionals and technical personnel in related industries.