Lee Kyung-ae et al.: Cooking principles

The importance of food is increasing and the taste of healthy foods is growing in concern for modern people who live healthy and happy lives, as the rise in families and the entry into old-fashioned societies, the Westernization of diets and other foods, and so on. We feel happy and happy with a delicious diet and are assured of a rich life, including emotional stability and social ties, so we want to get not only food nutrition majors, but also information about food, general Indian food and food. Foods are eaten as they are, but most of them use a variety of recipes to make and eat a variety. To achieve the original purpose of cooking, you need to understand the nature of food and the physical and chemical properties of food, and understand the complex and diverse changes that take place in the food preparation process. Not only are those who are a major food nutritionists, food nutrition and food engineering, but the general public who are trying to get information about the ingredients of cooking and food, has been trying to provide scientific evidence and information that will help them understand basic kinds of foods and the changes they make in the process, and is designed to apply this knowledge in real life. The book dealt first with the basic water and heat of cooking. Also, sugars and starches, rice and bread, paper and flour, head and head, hand meats and fish, fish,chops, milk and dairy, vegetables and fruits, algae and mushrooms, introduced each food and explained the changes that would occur as these foods were prepared.

Korean title: 조리원리

Korean author: 이경애 외

Korean publisher: 파워북

ISBN-13: 9788981603922