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本課程介紹各類食物的基本特性，烹調法及其再烹調製備時所發生的物理、化學變化，期使有效利用於日常烹煮中，而達到菜餚色、香、味具全之效果。
《 課程簡介 -- English 》
This course is to introduce all kinds of food basic characteristics, cooking methods, the physics and chemical changes when cooking. The purpose is to
reach color, savory and flavor of the dishes, to make use of regular cooking effectively. The contents are (1) Learn food cooking methods and understand the
cooking utensils, (2) Select and store of all kinds of foods, and (3) Study all kinds of food cooking principle and heating changes.
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