What are the cooking ingredients and what kinds?

First, the basic knowledge of cooking materials.

Cooking materials: refers to the raw materials used to make various dishes through cooking. Requirements for cooking materials: non-toxic, harmless, nutritious and can be used for cooking. Nutrients in cooking materials are divided into two categories: organic and inorganic. Organic matter: carbohydrate, fat. Protein, vitamins. Inorganic substances: inorganic salts, water. 1. Carbohydrates mainly exist in plant raw materials, especially cereals, and vegetables and fruits contain more loyalty. The content in animal raw materials is less.

2.

The nutritional value of vegetable oil is higher than that of animal fat. There are generally two forms of fat at room temperature: solid and liquid. Animal fat is a solid, called fat. Vegetable fat is liquid, called oil) Animal fat and vegetable oil are collectively called oil. 3.

The content and quality of protein in cooking materials vary greatly. Animal raw materials are richer in content and better in quality than plant raw materials. Dietary structure should pay attention to the collocation of staple food and non-staple food, coarse grains and flour and rice. 4.

There are about 14 kinds of essential inorganic salts in human healthy tissues. Namely, iron, zinc, copper, iodine, cobalt, manganese, indium, nickel, selenium, tin, silicon, chromium, fluorine and vanadium. The lack of these necessary inorganic salts in human body will cause abnormal tissues and physiology. If you take too much, it will also affect your health. Animal raw materials mainly include calcium, phosphorus, iron and zinc. There are many kinds of inorganic salts in plant raw materials. 5.

Vitamins are indispensable for organisms to maintain growth and normal metabolism. Some water molecules and trace organic compounds in food are important nutrients.

There are about 30 kinds of vitamins in cooking materials. Different solubility can be divided into fat-soluble vitamins and water-soluble vitamins. Fat-soluble vitamins include vitamin ADEK. Water-soluble vitamins include B vitamins and C vitamins. Various vitamins mostly exist in plant raw materials, such as sugary bran, fresh fruits and vegetables. The content of animal raw materials is low, usually animal offal and eggs. More milk. Second, the classification of cooking materials:

According to the nature of raw materials, it can be divided into plant raw materials, animal raw materials, mineral raw materials and synthetic raw materials. According to processing or not, it can be divided into fresh raw materials, dry raw materials and replica raw materials. According to the classification of cooking application, it can be divided into main material, auxiliary material and seasoning. According to the commodity types of raw materials, it can be divided into grain, vegetables, fruits, meat and meat products, egg milk, aquatic products, dry goods and condiments.

Yellow food: vegetarian food containing sugar and calories. Red food: contains protein, which constitutes a vegetarian diet. Pickled vegetarian food (also known as green food, containing vitamins and chlorophyll) III. Quality Identification of Cooking Materials

Some fake and shoddy raw materials flow into the market, which not only affects the quality of dishes, but also poses a serious threat to health. Therefore, it is necessary and important to identify the quality of cooking materials.

A freshness of raw materials: the freshness of cooking raw materials refers to the change degree of the organizational structure of raw materials and the flavor substances of nutritional components. The higher the freshness, the better the quality of cooking materials. Morphological changes of 1: all cooking materials have certain shapes, and the fresher they are, the more they can keep their original shapes, otherwise they will be deformed. If stale vegetables are dry and sticky, stale fish will be deformed and deboned.

2 color change: cooking materials have natural color. Fresh pork is generally red, fresh beef is purple, fresh fish gills are bright red and fresh shrimp is turquoise. When the inherent color of raw materials turns gray, black or other colors, it shows that the freshness has been declining. 3 the change of water content, the more water loss, the lower the freshness.

4 weight change: the lighter the weight, the lower the freshness. Such as sheep and pigs, are wrapped with plastic wrap after slaughter. However, dry goods are different, but the heavier they are, it proves that moisture absorption leads to quality degradation.

5 changes in texture, the texture of fresh raw materials is mostly solid and full or full of elasticity and toughness. If the texture of raw materials becomes soft and inelastic, it means that the freshness is reduced. 6 odor change, peculiar smell, strange smell, bad smell and abnormal smell. Quality decline and deterioration. Quality appraisal method of cooking raw materials;

1 Olfactory inspection: meat flavor and clear flavor (vegetables) 2 Visual inspection: shape, color, cleanliness and maturity. 3 Listening test: eggs and watermelons 4 Taste test: fruit. Tactile inspection: thickness, elasticity, hardness and humidity, etc. Meat, fish and vegetables. Fruits, etc. Vegetables are mostly alkaline foods, so vegetables play an important role in maintaining the acid-base balance of human body fluids.

Eggplant and celery can reduce facial fat, cholesterol and hypertension. Bamboo shoots, spinach, celery and Philippine vegetables can promote intestinal peristalsis and keep defecation unobstructed. Ginger has the function of invigorating stomach and dispelling cold. Cooking can remove the smell of smell and tenderize the meat. Asparagus: It has certain curative effect on early cancer. Tricholoma and Lentinus edodes increase various amino acids in human body. Auricularia auricula and tremella fuciformis have the effect of lowering blood pressure. Reduce thrombosis. The role of preventing coronary heart disease.

Cucumber and wax gourd can lose weight. The role of beauty. Carrots can prevent cancer and prevent lung cancer. Onion has strong bactericidal, blood pressure lowering and arteriosclerosis preventing effects. Leek has an exciting effect. Leek has a lot of crude fiber, which is tough and difficult to digest. Therefore, you can't eat more at once.