Cooking Principle

Author: Yan Xishuang
Publisher:
Publish Date: 2000-01-01
Features: This book is compiled according to the teaching syllabus for hotel management at the undergraduate level. It systematically and clearly elaborates on the fundamental theories of culinary science and cooking principles. From perspectives such as biology, physiology, biochemistry, nutrition, physics, heat transfer, and fluid mechanics, it scientifically explains the theoretical basis for selecting cooking techniques and various cooking phenomena. It comprehensively reflects the latest achievements in culinary science research, enabling traditional cooking techniques to move from relying solely on intuition and experience to being explained by scientific principles, thereby advancing the scientific and standardized development of Chinese cooking techniques. The book is divided into eight chapters: Introduction, Mechanics of Knife and Ladle Skills, Principles of Rehydration for Dried Ingredients, Cooking Heat Sources, Heat Transfer Media During Cooking and Preliminary Cooking of Ingredients, Thickening Agents, Seasoning, and Sensory Evaluation of Dishes, making a valuable attempt to scientifically interpret Chinese cuisine.