Nutrition and Hygiene in Household Cooking

Author: Duan Fengdong
Publisher:
Publishing Date: 2003-02-01
Features: This book is part of the series textbooks for the key construction major in secondary vocational schools—Home Economics and Community Service. It has been approved by the Ministry of Education as a national unified textbook. "Food is the first necessity of the people" and "food should be refined to the utmost" are ancient teachings. Eating is one of the fundamental issues for human survival, and the quality of food is an important indicator of people's living standards. For ordinary households, eating well, eating nutritiously, and eating hygienically, striving to approach the ideal of "food refined to the utmost," only truly became a priority on the agenda of every family when China's economy and living standards approached a moderately prosperous society, especially after China joined the WTO. Chinese cuisine has a long history, spanning thousands of years, and has developed into a diverse culinary culture with many schools. The excellence of Chinese cooking holds the top position in the world. To inherit and promote China's culinary culture, benefit ordinary households, and improve people's health, this book introduces the main aspects of home economics work—cooking—through a comprehensive and accessible approach, considering China's vast territory, large population, and diverse dietary habits, while connecting with the practical needs of households. From food hygiene standards and nutritional components to ingredient selection, from preparation to finished dishes, it emphasizes operational skills. Case studies are used to solve difficult problems in cooking, and a step-by-step, repeated practice method enables readers to master cooking skills and techniques in a relatively short time. Therefore, this book is highly scientific, practical, and operable. It can serve as a textbook for various vocational schools and also as a self-study guide for home economics workers and housewives. We dedicate this book to every individual aspiring to work in home economics and every family. If it can improve family quality of life, enhance health levels, create a warm and harmonious home environment, and benefit the next generation, we will be immensely gratified. This book was co-authored by teachers from Henan Civil Affairs School, Chongqing Social Work Vocational College, Henan Vocational and Technical College, Changsha Civil Affairs Vocational Nutrition and Household Cooking Technology College, Henan Tourism School, and Henan Business School. The contributors include: Li Meixiang for Chapters 1, 2, and 3; Chen Feng for Chapters 4, 5, and 6; Liu Sufang for Chapter 2; Tian Lili for Chapters 3, 4, 5, 6, and 7; Bai Bing for Chapter 6; Liu Yongqiang for Chapters 7 and 8; Zhang Shuyu for Chapters 4, 5, 6, and 7; Tong Jinfan and Li Baoding for Chapter 5; Zhang Peng for Chapter 5; and Zhao Shulan for Chapter 6. It was finally compiled and edited by Duan Fengdong and Bai Bing. During the writing process, this book received assistance from Huang Yonghong of Chongqing Social Work Vocational College and strong support from China Renmin University of Political Science and Law. Additionally, it references the latest research findings of peers, for which we express our sincere gratitude.