Nutrition and Hygiene with Household Cooking (National Planning Textbook for Secondary Vocational Education)

Author: Duan Fengdong et al]
Publisher:
Publishing Date: 2003-02-02
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 nationally unified textbook. "Food is the first necessity of the people" and "food should be refined to the utmost" are ancient sayings. Eating is one of the fundamental issues of human survival, and the quality of food is an important indicator of people's living standards. For ordinary people, eating well, eating nutritiously, and eating hygienically, striving to approach the ideal of "food should be refined to the utmost," only became a real concern for 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 cuisine 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 simple and profound approach, considering China's vast territory, large population, and varying dietary habits, as well as the practical needs of families. From food hygiene standards and nutritional content to the selection of ingredients, from preparation to finished dishes, it emphasizes operational skills. Case studies are used to solve difficult problems in cooking, while a step-by-step and repeated practice method enables readers to master cooking skills and techniques in a relatively short time. Therefore, this book has strong scientific rigor, practicality, and operability.