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为了解决中国传统烹饪温度以“成”计量的模糊的非标准化计量方法,推进中国烹饪现代化、科学化、定量标准化的进展,国内贸易部饮食服务行业管理司于1996年11月6日至12日,在北京召开了“全国首期烹饪温度测控与以“度”计量技术研讨班”。会议代表来自北京、天津、河北、江苏、湖北、内蒙、新疆等全国各地,有烹饪高等院校、烹饪科研院所、烹饪专业学校的专家、学者、教授,有大型餐饮企业的高级烹调师和企业家,有国内大型厨具生产公司的经理,有《中国烹饪》杂志社、中国商业出版社、《光明日报》、《工人日报》等新闻出版部门的同志参加。
In order to solve the ambiguous non-standardized measurement method of “traditional Chinese cooking temperature” and to promote the progress of Chinese cooking modernization, scientificization and quantitative standardization, the catering service management department of the Ministry of Domestic Trade, from 6 to 12 November 1996 , Held in Beijing, “the first national cooking temperature measurement and control and” degree “measurement technology seminar. The delegates from Beijing, Tianjin, Hebei, Jiangsu, Hubei, Inner Mongolia, Xinjiang and other parts of the country, cooking colleges and universities, cooking research institutes, cooking school experts, academics, professors, senior restaurant division and senior cooks and Entrepreneurs, managers of domestic large-scale kitchenware production companies, participated in the press and publication departments of ”China Cuisine“ magazine, China Commercial Press, ”Guangming Daily“ and ”Workers’ Daily".