The main contents of cooking materials science include the resources and classification of cooking materials, the biological basis of cooking materials, the color, fragrance, shape and cooking characteristics of cooking materials, the principle of quality inspection and preservation of cooking materials, the cooking materials of grains, vegetables, fruits, flowers and herbs, the cooking materials of livestock and poultry, the cooking materials of eggs and dairy products, and the cooking materials of fish.

As well as the safety of other aquatic cooking raw materials, dry cooking raw materials, semi-finished cooking raw materials, seasonings and food additives, auxiliary cooking raw materials and cooking raw materials.

Extended data:

Learning objectives of cooking materials science;

1, flexibly take "cooking materials science" as the foundation and bridge of other professional courses, and develop cooking science;

2. Improve the ability of data collection, sorting and induction, and gradually form a set of effective methods suitable for learning specialized courses;

3. Enhance professional learning interest.

4. Be familiar with the nicknames, classifications and varieties of cooking materials;

5, familiar with the shape, texture, texture, flavor and physical and chemical properties of cooking materials;

6, familiar with the chemical composition of cooking materials, nutritional value and therapeutic effect;

7. Understand the changing rules of cooking materials during cooking;

8, master the quality inspection of cooking raw materials, selection criteria and storage methods;

9. Master the use, usage and precautions of cooking materials in cooking;

10, flexibly take "cooking materials science" as the foundation and bridge of other professional courses, and develop cooking science;

1 1, improve the ability of data collection, sorting and induction, and gradually form a set of effective methods suitable for your professional courses;

12, to enhance professional learning interest.

References:

Baidu Encyclopedia-Cooking Material Science