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Making the cut入廚基本功：刀工
Get PDFSkilled use of the knife is essential in cooking whatever the cuisine. Perfecting the art of slicing and dicing ensures dishes always have great texture -- and also look sharp. Here we highlight five basic cuts that every chef should have in their armoury.
不管是哪個地方的廚藝，都非常著重刀工。事實上，食材切片還是切粒會影響菜餚的口感以至賣相，刀工是炮製任何菜式都必須具備的技巧。以下特別介紹五種每位廚師都需要熟習的基本切工
Green planet 綠色地球
Get PDFFrom Paris to New York, across Asia, Africa and beyond, vegetarian dining is no longer purely the preserve of hippies and hipsters. Award-winning chefs are creating plantbased dishes that are imaginative, tasty and subtly sophisticated, as well as being healthful and environmentally friendly.
從巴黎到紐約，從亞洲到非洲，席捲全球的素食潮流已不再是趕時髦的玩意，在不少屢獲殊榮的名廚努力下，各種以植物為主的菜式不但創意滿溢和精緻可口，更符合健康和環保之道
Character building
Get PDFIn a stage production, something as simple as the silhouette of a character\u27s costume can communicate to the audience in a way that words simply cannot. HKDI\u27s Higher Diploma in Costume Design for Performance programme leader Mr. CY Cheung and Ms. Mandy Tam explain the secrets of the trade to SIGNE
Correlations between structural changes of seawater organic matter and DBP formation in seawater chlorination
No full textChlorination pretreatment of seawater upon intake in seawater desalination systems changes the structures of seawater organic matter (SOM) and forms disinfection by products (DBPs). This study investigated the changes of specific ultraviolet absorbance (SUVA) and fluorescence excitation emission matrix (FEEM) of SOM seawater chlorination under different conditions, and their correlations with the DBP/total organic halogen (TOX) formation. Most SUVA values and all FEEM values decreased, suggesting that SOM was degraded in chlorination. Changes in SUVA/FEEM of SOM had strong correlations with the concentrations of the identified DBP/TOX at different chlorine dosages and temperatures, and had moderate correlations at different contact times, suggesting changes of aromatic fractions and soluble microbial byproduct-like and humic acid-like components in SOM at different chlorine dosages, temperatures and contact times led to the DBP/TOX formation
