The present-day flavorings playing a big role in the development of chinese cuisine;

Thinking on the present condition of higher education of cuisine;

Formation and redutional measure of acrylamide during cooking;

The solutions of soy sauce blackening during cooking process

Kenneth Lo,as an ambassador of Chinese cuisine culture,is irreplaceable in diffusing Chinese cuisine culture and plays an important role in Chinese-foreign catering culture communication history.

The basic principles in cooking technology teaching are fundamental requirements that cuisine teaching program drafting and the teaching task implementing should abide by.

The present cooking technology curriculum pattern fails to make theory and practice interconnected.

Culinary technological experimental curriculum is of great importance for such an applied special ty as cooking technology.

The opening of laboratories in higher culinary schools is of specific significance and effect for culinary education.

According to the experience which the author obtained when he went to OSU to teach Chinese cooking, the paper tries to show the similarityies and the differences of the culinary education between the two countries.

With superior geographic and climatic conditions,Qinba area is abundant in animal and plant resources which provide with flavorful and nutritive cooking materials.

Bullacta exarata,a kind of shell mollusk,lives on inshore tidal land as a cooking material popular in coastal region in China.

The water-holding character of minced meat is closely related with the choice of cooking materials and the change of minced meat before and after being heated.