Cooking of food for processing, such as cutting, planing, cutting, etc. to allow the food to change broken and easy consumption, pickled, or by adding seasonings to make food more palatable, or heating food. Heating of food, usually make soft food, sterilization, food nutrients more easily absorbed by the body. 5-60 ° C is the temperature of a lot of food bacteria thrive. Chickens, ducks, fish, meat, milk should be avoided all kept in this temperature range. Refrigerated and frozen to kill bacteria, can only slow their growth, so that food can be stored longer period of time.
Cooking diet Art. Processing of food, making food more delicious, look better, better smell. A good food, color, flavor and shape is superb, not only to make people feel satisfied when eating, and allow food nutrients more easily absorbed by the body. In addition, Japanese cooking a defined cuisine "often in Taiwan use.
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