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烹饪     
相关语句
  cuisine
     Study of HBVM Positive Rate in Students of Chinese Cuisine Major After Vaccination
     烹饪专业大学生HBVM阳性率调查
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     Practical specimens are often used in teaching of cuisine material.
     实物标本是《烹饪原料学》教学过程中经常使用的教学教具。
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     Green Cuisine and Food Safety
     绿色烹饪与食品安全
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     Creative Thinking and Experimental-class Teaching about Cuisine
     创造性思维与烹饪实验课教学
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     THE TRAINING METHODS AND USING OF CUISINE KNIFE SKILL
     烹饪刀工技能训练方法与运用
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  cooking
     There was a synergistic effect on development of lung cancer between NAT2 slow acetylator genotype and heavy oil fume in cooking(OR=1.96, 95%CI=0.95~4.07;ORadj=2.15,95%CIadj=1.01~4.57).
     NAT2慢代谢基因型与烹饪时厨房充满油烟味存在一定交互作用(OR=1.96,95%CI=0.95~4.07;ORadj=2.15,95%CIadj=1.01~4.57)。
短句来源
     The OR of lung adenocarcinoma for the variant XRCC1 399Gln allele with exposure to cooking oil smoke was 6.29 (95%CI 1.99~19.85).
     携带至少1个399Gln等位基因的烹饪油烟暴露者患肺腺癌的风险明显升高,调整OR值为6.29(95%CI为1.99~19.85)。
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     New technical gas cooking system
     新含气烹饪食品保鲜加工新技术
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     especially in the stomaches and intestines of fishes,the value reached 10 4.The cooking process did not impinge significantly on the transfer of 226 Ra , 228 Ra and 210 Pb in the food chain ( P >0 05),but did significantly influence the transfer of 210 Po,especially in the freshwater fishes and shrimps.
     水产食品烹饪加工过程226Ra、228Ra和210Pb在食物链中转移不明显,经配对显著性检验,差异无显著性(P>0.05);
短句来源
     Even though the bones (or shells) of aquatic organisms contained relatively higher levels of 226 Ra, 228 Ra and 210 Pb,the cooking process does not significantly increase the radioactive contents in the foodstuffs.
     虽然骨(壳)中226Ra、228Ra与210Pb含量较高,但在烹饪过程不会明显的向食物中转移;
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  culinary
     A Study of Chinese Higher Culinary Vocational Education in Recent 20 Years
     20年中国烹饪高等职业教育之研究
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     Probe into the Comprehensive and Designable Experimental Teaching for Culinary Technology
     烹饪工艺综合性、设计性实验教学初探
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     Cost of Culinary Teaching
     烹饪教学成本
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     Thoughts on the Perfection of Teaching Quality Supervisory and Controlling System for Culinary Specialty
     完善烹饪专业教学质量监控体系
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     Summing up the experiences and lessons met by Chinese higher culinary vocational education in more than 20 years and exploring the paths of development for Chinese higher culinary vocational education in the 21st century is of great significance for cultivating personnel with applied-style practical cooking skills for the new century.
     总结20多年来中国烹饪高等职业教育的经验和教训,探索21世纪中国烹饪高等职业教育的发展道路,对于培养新世纪实用型烹饪技术技能应用人才,具有十分重要的意义。
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  the cuisine
     From the point Of the writer' s teaching experience and teaching understanding, this article probes into several teaching methods which are adopted frequently in practice teaching of the cuisine techniques.
     文章主要从笔者几年的教学经验和教学体会出发,探讨了烹饪工艺专业实践课教学过程中几种常用的教学方法。
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     With cuisine specialty as case, the author analyses the demand of chemical knowledge in cuisine specialty and discusses emphatically about the links between the courses of the vocational chemistry and the specialized chemistry and designs the teaching contents and demands of the basic chemistry, the cuisine basic chemistry and comprehensive chemistry.
     以烹饪专业为例,分析专业对化学知识的需求,着重讨论了职业学校化学课程与烹饪专业课程在内容上的衔接,设计了烹饪专业的基础化学、烹饪基础化学和综合化学的教学内容和要求。
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     The cuisine thought of Sun Yat - sen mostly represents in three aspects: 1. China stands first in cooking all over the world;
     孙中山先生的饮食思想主要体现为三个方面:一是烹饪一道,中国为 冠;
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     With the theory of complex course and the theory "wide basic knowledge, flexible patterns", which is be advocating in secondary vocational school, the author practices layered teaching according to the graduated tendency of students and raises the course designs of the basic chemistry, the cuisine basic chemistry and the comprehensive chemistry.
     运用中等职业学校正在推广的“宽基础、活模块”的课程改革理论和课程综合化理论,针对学生的毕业去向,实施分层教学,提出了烹饪专业设立基础化学、烹饪基础化学和综合化学的课程方案。
短句来源
     By making experiments on the quantity of waterputting and the quantity of other ingredients in the course of rice cooking we obtained the best proportion of waterputting and the excellent proportion of other supplementing ingredients, which provides a scientific quantitative reference basis for the standardized and industrialized production for the cuisine trade.
     通过对煮饭过程中投水量和配料数量的实验 ,得出扬州蛋炒饭的最佳投水比例和最佳配料比例 ,为烹饪行业进行规范化和工业化生产提供科学的定量参考依据
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      cuisine
    Nous pouvons terminer cet exposé par l'énoncé que:1.Des directives sont absolument nécessaires en matière d'alimentation, pour les économes et le personnel de cuisine des instituts.
          
    The popularity of Western and Chinese cuisine in interwar Japan denotes the cultural implications of imperialism in East Asia.
          
    Umami is a Japanese word introduced by Ikeda in 1909 referring to the taste of monosodium glutamate (MSG), an essential taste effect of sea tangle which has been traditionally used in Japanese cuisine.
          
    Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine
          
    These finds mark the prehistoric origins of a foodstuff widely used in Mediterranean cuisine.
          
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      cooking
    Rheological properties of wheat flour were studied in the course of its processing (cooking and saccharification).
          
    This paper reports on the results of research in the field of enameling of aluminum cooking utensils with low-melting lead-free enamels based on glasses in the R2O-Al2O3-B2O3-P2O5-TiO2 system.
          
    Possible sites of cooking of the lavas which are the sources of formation of the polychromatic ceramics were identified at upper levels of the destroyed Fourth Block.
          
    The degree of hydrophilicity-oleophilicity of solid lignin recovered from cooking liquors of deciduous and coniferous wood at various pH and its influence on the aggregative stability of water-tall oil emulsion were estimated.
          
    The surface activity and sedimentation stability of organic substances passing into solution in kraft cooking of pine wood were studied.
          
    更多          
      culinary
    SAMI ZUBAIDA and RICHARD TAPPER, eds., Culinary Cultures of the Middle East.
          
    A full diallel cross among four diverse homozygous strains of dry edible beans (Phaseolus vulgaris L.) was evaluated for yield, protein content, and culinary quality traits in the F2 and F3 generations in two locations.
          
    Phureja Group consists of potato landraces widely grown in the Andes from western Venezuela to central Bolivia, and forms an important breeding stock due to their excellent culinary properties and other traits for developing modern varieties.
          
    Chemical composition and classification of culinary and pharmaceutical garlic-based products
          
    Elucidation of the formation of CO2 in culinary dry products
          
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      culinary art
    Traditionally, aerated foods have represented the height of culinary art.
          
    The city of Fez also boasts an international festival of sacred music and, from 1997, a festival of culinary art.
          
      其他


    During the Qing Dynasty,the court banquet fell into two categories- one of the Man dishes and the other of the Han dishes.But,in the official circles,the feast consisted of both dishes of Man and Han nationalities.This is so called“Man Hart Quan Xi”,which has been handed down to this day. With both features of Man and Han cooking,it epitomizes good dishes and delicacies and reached the top of cooking art of China.

    清代宫廷宴筵有满席与汉席两种,后来演变为官场设宴的满汉全席,并流传至今。它兼俱满族和汉族烹饪的特点,集名菜佳(?)之大成,是我国烹调艺术的精华。

    It is known that the membrane process is a natural phenomena.Thispaper dealing with some historical facts we have found from the extanthistorical source,such as use of the leaves of cattial to thicken the winetastes and the bamboo cooking utensil to thin bittern and desalination of seawater with a sea-well,etc,these discoveries proved that our ancestor hadknown the membrane separation process in the practice of the wine-making,cooking,make pills of immortality and pharmacy as early as two thousandyears ago.

    膜分离技术作为一门新兴的高技术学科日益受到人们的重视,并在世界范围内得到了蓬勃的发展。膜过程是一种自然现象,在我国的酿造、烹饪、炼丹和制药实践中,先民们很早就知道利用膜的分离特性。从现存的古籍史料中发掘出部分有关膜分离技术的史实证明膜技术的发现和利用源远流长。从“莞蒲厚酒”,“弊箪淡卤”到利用“海井”淡化海水的记载说明,早在2000多年前,中国已开始利用膜技术,是最早开发利用膜技术的国家。

    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。

     
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