T/CZSPTXH 058-2018 Chaoshan Cuisine Cooking Techniques Fire Power

Scope

Scope: This standard specifies the terms and definitions, classification, requirements, and test methods for the heat in Chaoshan cuisine cooking techniques. This standard applies to the basic operations of Chaoshan cuisine cooking techniques. Main technical content: Chaoshan cuisine Cooking techniques Heat **1 Scope** This standard specifies the terms and definitions, classification, requirements, and test methods for the heat in Chaoshan cuisine cooking techniques. This standard applies to the basic operations of Chaoshan cuisine cooking techniques. **2 Normative References** The following documents are essential for the application of this document. For all referenced documents with a specified date, only the version on that date applies to this document. For all referenced documents without a specified date, the latest version (including all amendment sheets) applies to this document. Q/CZCC 002 Basic Terms of Chaoshan Cuisine **3 Terms and Definitions** The terms and definitions established in Q/CZCC 002 apply to this document. **4 Classification of Heat** Heat is classified into three types based on its intensity: - **Strong heat** (also known as Wufire, Wangfire, or Urgent Fire) - **Medium heat** (also known as Wenwufire) - **Slow heat** (also known as Wenfire or Small Fire) **5 Requirements** 5.1 For strong heat, the time required to boil 1L of water (T) shall be ≤90 seconds. 5.2 For medium heat, the time required to boil 1L of water (T) shall be 90 seconds to 180 seconds. 5.3 For slow heat, the time required to boil 1L of water (T) shall be ≥180 seconds. **6 Test Methods** Under normal temperature and pressure, place 1L of water in a cooking vessel, insert an electric thermocouple probe into the water, cover the vessel, ignite it, and use a stopwatch to measure the time it takes for the water to reach boiling point (100°C).

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