改善烹調方法, 注意營養價值(一) (To change cooking methods to preserve nutrition) (1), 1955
改善烹調方法, 注意營養價值(一) (To change cooking methods to preserve nutrition) (1), author unknown, 1955
This poster instructs on preparing and cooking food safely without spreading disease. Raw vegetables consumed directly should be washed thoroughly whereas those meant to be cooked should not be soaked in water for too long or be exposed under the sun. Dishes should be prepared in a way that looks, tastes, and smells good. And lastly, vegetables should be cooked for a brief time with high heat do sanitize and remove any bacteria.
About the Book
This poster series made in 1955 specifically for chefs and others working in the food service industry provides detailed instructions on food safety and food preparation methods as well as personal hygiene education.