Generally a saving in energy consumption is insufficient incentive for the consumer to purchase new cooking equipment unless other improvements (e.g. shorter cooking periods, fewer cleaning difficulties and improved appearance) are available as well. For the individual, there is a natural reticence to incur rapid changes because of the valid economic desire to exploit existing capital investment to the maximum: this is the major problem with many proposed energy-thrift measures. However, caterers should appreciate that by reducing energy wastages; they will not only be saving money, but also improving the working environment within their kitchens. Retro-fitting existing cookers with energy-conservation improvements in order to raise achievable efficiencies will occur only rarely. For the most immediate significant impact nationally, with respect to reducing the energy expended upon cooking, better management is recommended. Lawson suggested that about 16 PJ per year could be saved in the British catering sector by adopting improved operational practices. If only 10% of the energy used for catering purposes in the domestic sector could also be saved, overall national savings would amount to approximately 44 PJ per annum. To achieve this aim, a comprehensive and straight-forward program of energy-thrift education for housewives, cooks and kitchen managers is needed. This will require all concerned to exercise considerable personal discipline. The present approach, whereby individuals make purchasing decisions mainly on visual and first-cost grounds-partly because the cooking appliance and food manufacturing industries rarely provide adequate scientific data to support their claims should be supplemented by other considerations. Food is too fundamental to human life, health and happiness to be considered an unworthy subject by intellectuals. For example, even the typical Briton (who tends to be casual about eating compared with most of his foreign counterparts) spends between 5% and 13% of his waking hours preparing, cooking and/or cleaning away after meals. Nevertheless, energy wastage prevails both on a national scale (e.g. storing vast quantities of food at sub-ambient temperatures in so-called food mountains); and on an individual scale (e.g. performing hob operations without placing lids on the pans employed).

单选题 If energy wastages are to be reduced, cooks______.

单选题 What does "reticence" in the first paragraph mean?

单选题 Which of the following statements is NOT true according to the text?

单选题 To save energy, cooks and kitchen managers should receive______.

单选题 Food is so fundamental to human life that_______.