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烹调技术是专门研究菜肴的原料性质、用途、刀工、烹制、调味方法和菜肴的色、香、味、形、器以及如何保护和提高食物营养价值的一门学科。烹,就是对原料加热,使之成熟;调,就是调和滋味。烹调就是烹和调的结合。通俗地讲,烹调技术就是制作菜肴的技术。烹调技术是烹饪技术的重要组成部分,它涉及的范围很广,与植物学、动物学、化学、美学、物理学、食品商品学和营养卫生学知识都有密切联系,并从而构成了它的科学基础和依据。
Cooking technology is a discipline that specializes in the raw material properties, uses, knife, cooking, flavoring, and the color, aroma, taste, shape, and how to protect and enhance the nutritional value of food. Cooking, is the heating of raw materials to make it mature; tune is to reconcile the taste. Cooking is the combination of cooking and cooking. In short, cooking techniques are the technique of making dishes. Cooking technology is an important part of culinary technology and it covers a wide range of fields and is closely related to the knowledge of botany, zoology, chemistry, aesthetics, physics, food commodity science and nutrition hygiene and thus constitutes its Scientific basis and basis.