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Analysis of the Amount of Water Used in Different Stages of Cooking and the Effect of Water-saving Actions
Journal of Home Economics of Japan
The effect was analyzed of reducing the water consumed in four different stages of cooking with two model menus, and the amounts of water, gas, and raw waste were measured. These four stages were while washing hands and materials, while cooking, while washing tableware and cooking utensils, and while cleaning the worktop and gas stove. The most water used was while washing tableware and cooking utensils and while cooking. The greatest water saving of about 50 liters could be achieved. Thedoi:10.11428/jhej.61.729 fatcat:poxrcx4zf5cyxjdk7mvrds7zie