烹调,通俗地说就是把经过刀工处理的原料加热、调味,从生制熟的一个工艺过程。烹调对菜肴的色、香、味、形起着决定性的作用,是构成菜肴多样化的主要手段,且在国内外一直为人所推崇。然而,我国的烹饪技术只注意荤菜的制作和山珍海味的应用,忽视了菜肴的营养组成和配合,与营养科学的发展不太适应。因此引起了烹饪界业内人士的关注。 Cooking, in layman’s terms, is the process of heating, seasoning and cooking raw materials that have been processed by knives. Cooking on the color, smell, taste, shape plays a decisive role, is the main means of diversification dishes, and has been respected at home and abroad. However, our country’s cooking technology only pay attention to the production of meat dishes and delicacies seafood applications, ignoring the nutritional composition and nutrition of dishes, nutrition and science development is not adapted. This has drawn the concern of the insiders in the cooking industry.