especially in the stomaches and intestines of fishes,the value reached 10 4.The cooking process did not impinge significantly on the transfer of 226 Ra , 228 Ra and 210 Pb in the food chain ( P >0 05),but did significantly influence the transfer of 210 Po,especially in the freshwater fishes and shrimps.
Even though the bones (or shells) of aquatic organisms contained relatively higher levels of 226 Ra, 228 Ra and 210 Pb,the cooking process does not significantly increase the radioactive contents in the foodstuffs.
Summing up the experiences and lessons met by Chinese higher culinary vocational education in more than 20 years and exploring the paths of development for Chinese higher culinary vocational education in the 21st century is of great significance for cultivating personnel with applied-style practical cooking skills for the new century.
From the point Of the writer' s teaching experience and teaching understanding, this article probes into several teaching methods which are adopted frequently in practice teaching of the cuisine techniques.
With cuisine specialty as case, the author analyses the demand of chemical knowledge in cuisine specialty and discusses emphatically about the links between the courses of the vocational chemistry and the specialized chemistry and designs the teaching contents and demands of the basic chemistry, the cuisine basic chemistry and comprehensive chemistry.
With the theory of complex course and the theory "wide basic knowledge, flexible patterns", which is be advocating in secondary vocational school, the author practices layered teaching according to the graduated tendency of students and raises the course designs of the basic chemistry, the cuisine basic chemistry and the comprehensive chemistry.
By making experiments on the quantity of waterputting and the quantity of other ingredients in the course of rice cooking we obtained the best proportion of waterputting and the excellent proportion of other supplementing ingredients, which provides a scientific quantitative reference basis for the standardized and industrialized production for the cuisine trade.
Nous pouvons terminer cet exposé par l'énoncé que:1.Des directives sont absolument nécessaires en matière d'alimentation, pour les économes et le personnel de cuisine des instituts.
The popularity of Western and Chinese cuisine in interwar Japan denotes the cultural implications of imperialism in East Asia.
Umami is a Japanese word introduced by Ikeda in 1909 referring to the taste of monosodium glutamate (MSG), an essential taste effect of sea tangle which has been traditionally used in Japanese cuisine.
Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine
These finds mark the prehistoric origins of a foodstuff widely used in Mediterranean cuisine.
Rheological properties of wheat flour were studied in the course of its processing (cooking and saccharification).
This paper reports on the results of research in the field of enameling of aluminum cooking utensils with low-melting lead-free enamels based on glasses in the R2O-Al2O3-B2O3-P2O5-TiO2 system.
Possible sites of cooking of the lavas which are the sources of formation of the polychromatic ceramics were identified at upper levels of the destroyed Fourth Block.
The degree of hydrophilicity-oleophilicity of solid lignin recovered from cooking liquors of deciduous and coniferous wood at various pH and its influence on the aggregative stability of water-tall oil emulsion were estimated.
The surface activity and sedimentation stability of organic substances passing into solution in kraft cooking of pine wood were studied.
SAMI ZUBAIDA and RICHARD TAPPER, eds., Culinary Cultures of the Middle East.
A full diallel cross among four diverse homozygous strains of dry edible beans (Phaseolus vulgaris L.) was evaluated for yield, protein content, and culinary quality traits in the F2 and F3 generations in two locations.
Phureja Group consists of potato landraces widely grown in the Andes from western Venezuela to central Bolivia, and forms an important breeding stock due to their excellent culinary properties and other traits for developing modern varieties.
Chemical composition and classification of culinary and pharmaceutical garlic-based products
Elucidation of the formation of CO2 in culinary dry products
During the Qing Dynasty,the court banquet fell into two categories- one of the Man dishes and the other of the Han dishes.But,in the official circles,the feast consisted of both dishes of Man and Han nationalities.This is so called“Man Hart Quan Xi”,which has been handed down to this day. With both features of Man and Han cooking,it epitomizes good dishes and delicacies and reached the top of cooking art of China.
It is known that the membrane process is a natural phenomena.Thispaper dealing with some historical facts we have found from the extanthistorical source,such as use of the leaves of cattial to thicken the winetastes and the bamboo cooking utensil to thin bittern and desalination of seawater with a sea-well,etc,these discoveries proved that our ancestor hadknown the membrane separation process in the practice of the wine-making,cooking,make pills of immortality and pharmacy as early as two thousandyears ago.
Chinese cookery is iamous for its superb technique and rich and colourful art in the world. The colour, fragrance, taste and form of cooked food are extremely stressed for Chinese cookery.They are oonsidered as the standard of cooking and evaluating Chinese food. This paper, deals with the features of Chinese cooking from the colour, fragrance, taste and form of cooked food.