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菜肴     
相关语句
  dish
     The art of dish naming and the dietetic culture
     菜肴命名艺术与饮食文化
短句来源
     According to heat balance principle, a best skill for ingredient arrangement for blanch dish can be acquired through the determination, quantitative and half quantitative analysis of many factors as specific heat, lowest cooked temperature, limit heat loss and so on of ordinary meterials in heating process of blanch.
     根据热量平衡原理 ,通过对水瀑加热过程中常用原料的比热容、最低熟化温度、极限热损失等诸多要素的测定和定量、半定量分析 ,得出水瀑菜肴的最佳工艺配伍。
短句来源
     The Influence of Maillard Reaction on the Dish in Cooking Process
     烹饪过程中美拉德反应对菜肴的影响
短句来源
     By making realistic analysis of the present situation of kitchen production and seeking out corresponding countermeasures we can effectively keep the kitchen productive amount at a relatively stable level and help have the dish preparation standardized so that the diversified needs of customers could be met.
     切实分析厨房生产的现状,找出相应的对策,能有效地控制厨房产品量的相对稳定,使菜肴制作逐渐标准化,从而不断满足顾客的多样化需求。
短句来源
     These data provide the basis for studying the optimum technology of dish.
     这些数据为菜肴最佳工艺的研究提供了依据。
短句来源
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  dishes
     The suitable doses are 0.8%~1.2% for soup dishes and 1.5%~2.0% for stewing dishes.
     普通食盐制作汤类菜肴时,最适添加量为0.8%~1.2%; 煮、炖食物时,最适添加量为1.5%~2.0%。
短句来源
     On Quality Evaluation Index and Production Control for Cooked Dishes
     菜肴质量评价指标及生产控制
短句来源
     The Development of Baishu 1 Stem Tips Health Dishes
     百薯1号茎尖保健菜肴的研制
短句来源
     2. Beef-contained convenient dishes.
     2 牛肉菜肴类方便食品 中式方便菜肴的工业化一直是个重要课题。
短句来源
     Starter was propagated using Aspergillus oryzae Huniang 3.042 and Aspergulus niger As3.350, which proportion was 5:1 in koji, with the raw materials′ proportion of soybean meal to bran = 6:4. The utilization rate of protein increased 12% in comparison with singly strain fermentation of A. oryzae Huniang 3.042. And the end-product of soy sauce with light color and good taste was fit for cold dishes.
     试验以豆粕:麸皮=6:4,利用沪酿3.042米曲霉和As3.350黑曲霉分别制曲,以两者成曲比例5:1混合发酵,原料蛋白质利用率同单独使用沪酿3.042米曲霉相比提高了12%,成品酱油色淡味鲜,适合凉拌菜肴使用。
短句来源
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  menu
     Then computer is used to select dish randomly from the menu and compose the sample and evaluate the nutrition.
     结果表明 :单个菜肴无法满足膳食营养平衡需要 ,优化组合后的菜谱 ,三大营养素供给趋于平衡 .
短句来源
     We detected the bacterial counts and flora of the uncooked raw fish material, condiments and in the uncooked fish\|piecs menu making process. The results showed that: the uncooked fish\|piece even has the bacterial counts more than 10 5 cfu/g.
     对生鱼片、鱼类原料、调味品及生鱼片菜肴的制作过程进行细菌菌落总数、菌相的测定 ,结果表明民间生鱼片菜肴制成品中的细菌数多达 10 4 cfu/ g以上。
短句来源
     Menu pricing, it fact, is a course of determining dish values according to the market condition of supply and demand.
     菜单定价是餐饮企业通过市场供求状况,对菜肴价值进行标定的过程。
短句来源
  cooked dishes
     On Quality Evaluation Index and Production Control for Cooked Dishes
     菜肴质量评价指标及生产控制
短句来源
     Belgium Cooked dishes
     精心烹制的比利时菜肴
短句来源
     The effect of radiation sterilization of cooked dishes was studied.
     研究了14个品种即食菜肴辐照杀菌保鲜效果,结果表明:①适宜辐照剂量为4~6kGy;
短句来源
     Main Factors Affecting the Thickening Results of Cooked Dishes
     影响菜肴勾芡效果的主要因素
短句来源
     The results showed that Suitable dose was 4kGy to 6kGy,there were four cooked dishes suitable for radiation,and the index of microbe of the four cooked dishes after radiation were conformed to the national food-health standards.
     ②适宜辐照的菜肴品种为:酥皮鸭、蒸牛肉、腌菜肉丝、炒双菇; ③这4种菜肴辐照后微生物指标达国家卫生标准。
短句来源
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      dish
    Two coverslips were placed side by side in a Petri dish, one coverslip covered with apoptogen-treated cells (the inducer) and another with non-treated cells (the recipient).
          
    The species composition of the algae has been determined in water and dish cultures with fouling glasses.
          
    The innovative engineering concept and design pave a new road to realizing a huge single dish in the most effective way.
          
    After five Rhizobium strains (three efficient: P.SOM, P.1236, P.Mat.95 and two not efficient: P.OM1.92, P.MleTem.92) were investigated for their ability to control Orobanche crenata using pot and Petri dish experiments.
          
    The dust examined in the current study was collected by both deposit gauge and Petri dish methods at various sites of Quetta Valley.
          
    更多          
      dishes
    Better fusion results were obtained when mixed protoplast suspension was dripped in petri dishes in which PEG solution was previously placed.
          
    MPAS count found in the same dishes at incubation for mesophilic and subsequently strictly psychrophilic microorganisms was 56.9 CFU/ml on average.
          
    This represents 95.8% of total CFU sums of individual dishes at two temperatures.
          
    Use of two incubation temperatures, one after another with an identical set of dishes, enables us to exclude overestimation of results due to sporulates able to grow at both incubation temperatures.
          
    Concerning pupal weight, there was no difference in results achieved on Petri dishes with different larval population densities.
          
    更多          
      menu
    The resulting product offers custom functions as commands in a new menu or as tools on a new toolbar.
          
    Nevertheless, allograft infection may still occur, and the clinician must be aware of the rapidly evolving menu of therapeutic options.
          
    Screening tests for colorectal cancer: A menu of options remains relevant
          
    Average dietary B intake for the repeated menu days, days 1, 2, and 3, was 4.56, 1.87, and 4.75 mg/d, respectively.
          
    Provisions have been made to guarantee uninterrupted data uptake for these long-term measurements by including an auto-restart module and by providing extremely reliable software for the experimenter using menu techniques.
          
    更多          
      cooked dish
    But later on, both food types are usually submitted to culinary treatments which will transform the selected food into a cooked dish ready to eat.
          
      其他


    Chinese cookery is iamous for its superb technique and rich and colourful art in the world. The colour, fragrance, taste and form of cooked food are extremely stressed for Chinese cookery.They are oonsidered as the standard of cooking and evaluating Chinese food. This paper, deals with the features of Chinese cooking from the colour, fragrance, taste and form of cooked food.

    中国烹饪,以其精湛的技术和丰富多彩的艺术闻名于世。中国的烹饪技术,十分讲究菜肴的色、香、味、形,把这四个字做为烹制和评价菜肴的标准。本文从菜肴的色、香、味、形四个方面阐述了中国烹饪的特色。

    The paper described how the leaves of Brasenia schreberi Gmel., an economic aquatic plant and a Chinese favourite dish, were destroyed by the Chironomid larvae, especially those of Cricotopus trifasciatus panzer, and the characteristics and their growth environment of that species were introduced in detail as well. Besides, the morphology and distribution of the other two species of Chironomid, namely, Corynoneura scuteUata Winnertz and Polypedilum sp.were briefly introduced. At last, the authors discussed the...

    The paper described how the leaves of Brasenia schreberi Gmel., an economic aquatic plant and a Chinese favourite dish, were destroyed by the Chironomid larvae, especially those of Cricotopus trifasciatus panzer, and the characteristics and their growth environment of that species were introduced in detail as well. Besides, the morphology and distribution of the other two species of Chironomid, namely, Corynoneura scuteUata Winnertz and Polypedilum sp.were briefly introduced. At last, the authors discussed the prevention and treatment methods of those pests.

    莼菜为长江中下游地区民众喜爱的菜肴,具有较高的营养价值。本文重点叙述主要危害莼菜的三带环足摇蚊Cricotopus trifasciatur(Panzer)幼虫,记述了这种幼虫的特征和生长环境以及这类幼虫危害莼菜的过程和结果。同时亦简要介绍了另外两种对莼菜危害较轻的摇蚊幼虫,描述了它们的形态和分布。最后作者对防治方法提出了探讨性意见。

    This paper analyses the whole technological process of making dishes, and especially the four key steps of pasting, lbusing of paste temperature and time of frying. The optimum technological condition has been obtained through testing. The cooked dish has obvious improvement in volume, shape, colour, texture and nutrient. These data provide the basis for studying the optimum technology of dish.

    分析了菜肴制作的整个工艺流程,对其上浆、醒浆、油温、划油时间四个关键步骤作了进一步分析。通过正交试验法得到最佳工艺条件,研制后的成品无论从体积、形状、色泽、质感和营养成分上均有明显的提高。这些数据为菜肴最佳工艺的研究提供了依据。

     
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