T/CZSPTXH 054-2018 Chaoshan Cuisine Cooking Equipment Classification

Scope

Scope: This standard specifies the classification principles and detailed rules for cooking equipment used in Chaoshan cuisine. This standard applies to the classification of cooking equipment used in Chaoshan cuisine. Main technical content: Classification of Chaoshan cuisine cooking equipment 1. Scope This standard specifies the classification principles and detailed rules for cooking equipment used in Chaoshan cuisine. This standard applies to the classification of cooking equipment used in Chaoshan cuisine. 2. Classification principles Chaoshan cuisine cooking equipment is classified according to the usage of the equipment. 3. Classification details 3.1 Cooking equipment Chaoshan cuisine cooking equipment is divided into the following eight categories: a) Processing and cutting tools; b) Heating and cooking tools; c) Flour-based dishes and wrappers; d) Tableware; e) Initial processing equipment for cooking; f) Heat processing equipment for cooking; g) Refrigeration equipment for cooking; h) Auxiliary equipment supplies. 3.2 Processing and cutting tools They are divided into the following five categories according to the type of tool: a) Knives; b) Buckets; c) Cutting boards; d) Baskets; e) Others. 3.3 Heating and cooking tools They are divided into the following six categories according to the usage of the equipment: a) Stir-fry pans and spoons; b) Oil tanks and soup buckets; c) Seasoning jars and boxes; d) Filters; e) Hand spoons; f) Others. 3.4 Flour-based dishes and wrappers They are divided into the following four categories according to the scope of use of the tools: a) Decorative tools; b) Molds; c) Worktables; d) Mechanical tools. 3.5 Tableware They are divided into the following seven categories according to the material: a) Ceramics; b) Metals; c) Bamboo and wood; d) Glass products; e) Stoneware; f) Plastics; g) Others. 3.6 Initial processing equipment for cooking Th

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