Sources

S1 — The Woks of Life: Chinese Tomato Egg Stir-fry

authority: authoritative-guide
supports: Lessons 01 and 06 — the two-stage method (scramble the eggs first, remove them, cook the tomatoes, then recombine), the working quantities (4 eggs, about 500 g tomatoes, 3 tablespoons oil total, 2 teaspoons sugar), and prep-first recipe structure.
key-fact: "Scramble the eggs and remove from the wok immediately. Set aside." The tomatoes and scallions cook separately with sugar, salt, and a little water until softened, and the cooked eggs return to the wok only at the end. The site is run by the Leung family (Sarah, Kaitlin, Judy, Bill), New York Times bestselling cookbook authors and James Beard Award nominees.

authority: encyclopedia
supports: Lesson 01 — the definition of mise en place and its role as the professional prep discipline done before cooking starts.
key-fact: Mise en place is a French culinary phrase meaning "putting into place"; "It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients ... that a cook will require for the menu items that are expected to be prepared during a shift."

authority: authoritative-guide
supports: Lesson 02 — the pinch grip on the blade and the claw grip that protects the guiding hand.
key-fact: "Rest your thumb on the flat side of the blade closest to the bolster; it will act as a guide and help stabilize the knife." For the other hand: "To create the claw grip, simply curl the fingers of your non-dominant hand slightly toward your non-dominant palm to create a claw-like shape."

authority: encyclopedia
supports: Lesson 03 — what browning is chemically and the temperature range where it proceeds rapidly.
key-fact: The Maillard reaction is "a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor," and it "typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F)."

authority: encyclopedia
supports: Lessons 01, 02, 03, and 06 — high heat with constant motion, cutting ingredients to a uniform size, and adding ingredients in stages ordered by cooking time.
key-fact: In stir frying, ingredients are "fried in a small amount of very hot oil while being stirred or tossed in a wok." Foods are cut to roughly the same size and shape for even cooking, and ingredients are added in succession — the longest-cooking items first — so everything finishes together.

authority: encyclopedia
supports: Lesson 04 — what seasoning is for and the sign that salt was used well.
key-fact: Seasoning is "the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour." Salt "may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate." "When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients."

authority: encyclopedia
supports: Lesson 05 — the temperature band where bacteria multiply and the time limit for leaving food in it.
key-fact: The U.S. Food Safety and Inspection Service defines the danger zone as roughly 4 to 60 °C (40 to 140 °F); "food that remains in this zone for more than two hours should not be consumed," and bacterial growth is fastest in the middle of the range, between about 21 and 47 °C (70 and 117 °F).

authority: encyclopedia
supports: Lesson 05 — doneness as a gauge of how thoroughly cooked meat is, why color is not a safety indicator, carryover cooking, and USDA temperatures for whole cuts and ground meat.
key-fact: Doneness is "a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature." USDA guidance holds that "color and texture indicators are not reliable"; whole cuts of beef, veal, and lamb go to 145 °F (63 °C) with a rest of at least a few minutes, ground meat to 160 °F (71 °C) because grinding distributes bacteria throughout, and "the interior of a cut of meat will still increase in temperature by 3–5 °C (5–9 °F) after it is removed from an oven or other heat source."

authority: authoritative-guide
supports: Lesson 05 — the single safe internal temperature for poultry.
key-fact: The USDA announced that cooking poultry to 165 °F (74 °C) ensures safety: this temperature destroys Salmonella, "the most heat resistant pathogen of public health concern in raw poultry," as well as Campylobacter and avian influenza viruses. Published by CIDRAP, the Center for Infectious Disease Research and Policy at the University of Minnesota.

authority: authoritative-guide
supports: Lessons 01 and 06 — the model of writing recipes as quantified, unambiguous procedures: exact ingredient amounts, calculated per serving, with explicit doneness statements. A community-maintained Chinese cooking guide (100k+ GitHub stars, Unlicense/public domain) written deliberately in a "clear and precise description" style for programmers.
key-fact: Recipes are organized as 必备原料和工具 (required ingredients and tools), 计算 (per-serving calculation), and 操作 (numbered operations) — the same anatomy this course teaches learners to read any recipe with.

authority: authoritative-guide
supports: Lessons 04 and 06 — cross-checked quantities and doneness cues for the terminal dish: about 180 g of tomato and 1.5 eggs per serving, 4 ml of oil per egg, 1.5–2 g of salt per serving, tomato pieces no larger than 4 cm, and roughly 15 minutes from prep to plate.
key-fact: "西红柿 = 1 个（约 180g） * 份数"; "食用油 = 4ml * 鸡蛋/个"; eggs are stirred "至鸡蛋结为固体且颜色微微发黄" (until they set solid and turn slightly yellow) and tomatoes cook "至西红柿软烂" (until soft and collapsed).

authority: authoritative-guide
supports: Lesson 03 — the hot-pan-cold-oil (热锅凉油) anti-stick method, judging when oil is hot, and oil safety rules.
key-fact: Heat the empty pan first, then add cold oil and swirl; visible vapor movement above the oil means it is hot. "倒油入锅前，务必确认锅的内部没有残余水份" (make sure the pan interior has no residual water before adding oil — water makes hot oil spatter dangerously), and "若油锅起火，切不可倒水灭火" (if an oil pan catches fire, never pour water on it) — turn off the heat and cover with the lid.