分类：教育/科学-外语学习-英语考试
问题：烹饪学科的翻译请帮忙翻译烹饪原料的干制及涨发概述烹饪原理的鉴别与 
请帮忙翻译原料的干制及涨发概述烹饪原理的鉴别与选择鲜活原料的初加工干制原料的涨发和加工制品的处理烹饪原料的精加工干制原料发制工艺发制原料烹调工艺热菜烹调法－油导热菜肴的装盘与美化工艺人体需要的热能和营养素烹饪卫生与食品安全烹饪添加剂及其使用方法几类主要烹饪原料的营养与卫生保护烹饪营养与合理膳食
回答：原料的干制及涨发概述  Brief Introduction on Dehydration and Steeping of Cooking Materials烹饪原理的鉴别与选择 On Judgment and Choices of Cooking Principles 鲜活原料的初加工 Initial Process on Fresh and Live Cooking Materials干制原料的涨发和加工制品的处理 Steeping of Dried Materials and Treatment on Processed Food烹饪原料的精加工 Fine Process on cooking Materials干制原料发制工艺 Steeping Technique of Dried Materials发制原料烹调工艺 Cooking Technique of Steeped Materials热菜烹调法－油导热 Cooking Method for Hot Dishes --- Cooking Oil’s Heat Conduction菜肴的装盘与美化工艺 Art Designing of Dishes人体需要的热能和营养素 On Human Body’s Heat Energy and Nutrient烹饪卫生与食品安全 Cuisine Hygiene and Food Safety烹饪添加剂及其使用方法 Cooking Additives and their Uses几类主要烹饪原料的营养与卫生保护 The Nutrition and Its Hygienic Protection of Several Main Cooking Materials烹饪营养与合理膳食 The Cuisine Nutrient and Reasonable Meals