幼儿所需要的能量和各种营养必须通过每日膳食得到供应和补充。然而,食物一般要通过烹饪才可食用。烹饪的目的,一方面是杀灭细菌和消毒;另一方面是改善食物的性状,使之便于食用,易于消化吸收。提高营养的利用率。因此,应尽量设法保存食物中原有的营养素,减少损失。这就要求厨师在烹饪过程中进行合理烹调,以免营养素受 The energy and various nutrients that young children need must be supplied and replenished through the daily diet. However, food is generally consumed by cooking. The purpose of cooking, on the one hand to kill bacteria and disinfection; the other is to improve the characteristics of food, making it easy to eat, easy to digest and absorb. Improve nutrient utilization. Therefore, we should try our best to preserve the original nutrients in food and reduce losses. This requires the chef in the cooking process for reasonable cooking, so as to avoid nutrients