厨

基本解释 (translations)

hutch

与厨相关的网络例句 [注：此内容来源于网络，仅供参考]

In the northern exhibition meal abundant convention area's 12th exhibition hall, on afternoon also will have every day will come from "the master chef four valuable China kitchen skill unique skill performance group" the cooking unique skill unique skill to perform, like the manufacture will need 90 meter long radish silk which several dozens people will pick up together, will carry on the carving manufacture with the bean curd "Shui Fuyu the bird play peony", will also have "rides the bicycle to clutch the piece, the top of the head knife bevel","on the balloon to cut the shredded meat","to play blindman's buff the carving", to succeed reported that Guinness the world record "the hand will roll the gold thread surface".

在北展餐博会展区的12号展馆内，每天上下午也都会有来自"大厨四宝中华厨艺绝技表演团"的烹饪绝技绝活表演，如制作需几十人共同托起的90米长的萝卜丝，用豆腐进行雕刻制作的"水腐玉鸟戏牡丹"，还有"骑单车揪片、头顶刀削面"、"气球上切肉丝"、"蒙眼雕刻"、已成功申报吉尼斯世界纪录的"手擀金丝面"。

In order to ameliorate the dewater ability and degrease performance of restaurant garbage,and to improve the treatment effect,a complete trail series with 2 factors on 5 levels was implemented.

为了改善餐厨垃圾脱水和脱油性能，提高处理效果，对餐厨垃圾湿热工艺中的温度和加热时间等主要影响因素进行了2因素5水平的完全试验，分析了湿热处理产物的比阻、脱水率和可浮油含量等指标的变化规律，构建了餐厨垃圾固相脂质浸出反应动力学模型，研究了湿热处理参数对餐厨垃圾脱水和脱油性能的影响机理。

We understand that their products:"cabinet is a cultural, kitchen cabinet is an art, kitchen is a better life," This is our concept of corporate culture.

我们对自己产品的理解是："厨柜是一种文化，厨柜是一门艺术，厨柜是美好的生活"，这也是我们企业的文化理念。

This study combines multivariate statistics analysis with SWOT method to simulate the best way in handling food waste resources recycling.

摘要本文依据国内厨余资源化处理方法之营运状况及内外部环境指标进行问卷调查，再利用多变量统计并配合SWOT分析方法模拟出最适合厨余处理之处理方式，并且探讨各种厨余资源化处理之间的特性及其优劣性。

Journalist witnessed the first of the early Apple community planning, community Floor fundamental for the construction, constituted by three kinds of products: 50-100 square meters of youth apartments, 120-170 square meters of the明厨明卫accommodation and the whole floor without walls beamless Amitostigma free to partition the "space montage."

问的第一个亲眼目睹的早期苹果社区规划，社区楼根本的建设，构成了三种产品： 50-100平方米的青年公寓， 120-170平方米的明厨明卫住宿和整个楼无墙无梁无柱自由分割&空间蒙太奇&。

In order to study the composting mechanism of restaurant garbage,and to promote the application of the aerobic compost ing technology to China's restaurant garbage treatment,the process parameters of composting such as temperature,pH,dissoluble C/N,moisture content and organic content of the composting material were investigated by theoretical analysis and experimental research.

为了探明餐厨垃圾好氧堆肥机理，促进好氧堆肥技术在我国餐厨垃圾处理领域的应用和推广，通过理论分析和实验研究，对餐厨垃圾堆体温度、pH值、可溶性碳氮比、含水率和有机质等好氧堆肥过程参数随时间的变化规律进行了研究。

In order to study the composting mechanism of restaurant garbage, and to promote the application of the aerobic composting technology to China＇s restaurant garbage treatment, the process parameters of composting such as temperature, pH, dissoluble C/N, moisture content and organic content of the composting material were investigated by theoretical analysis and experimental research.

为了探明餐厨垃圾好氧堆肥机理，促进好氧堆肥技术在我国餐厨垃圾处理领域的应用和推广，通过理论分析和实验研究，对餐厨垃圾堆体温度、pH值、可溶性碳氮比、含水率和有机质等好氧堆肥过程参数随时间的变化规律进行了研究。

In order to study the composting mechanism of restaurant garbage,and to promote the application of the aerobic composting technology to China's restaurant garbage treatment,the process parameter s of composting such as temperature,pH,dissoluble C/N,moisture content and organic content of the composting material were investigated by theoretical analysis and experimental research.

为了探明餐厨垃圾好氧堆肥机理，促进好氧堆肥技术在我国餐厨垃圾处理领域的应用和推广，通过理论分析和实验研究，对餐厨垃圾堆体温度、pH值、可溶性碳氮比、含水率和有机质等好氧堆肥过程参数随时间的变化规律进行了研究。

" 94 Graduated from the Guangdong Provincial Tourism schools "Cantonese cooking and kitchen management for" professional; July 95 in Guangdong province,"95 red light cuisine Cup rookie" Competition, won first prize; November 28, 98 representatives were invited to participate in Zhuhai City,"98 'Guangdong Province Hotel Industry Skills Competition" to obtain a "personal project" third; July 99 cooking joined the Association of Guangdong Province, to become a member; July 02 was appointed as the fifth director of the Guangdong Association for cooking; December 1999 by the State Ministry of Personnel, the State Tourism Department as a "model workers nationwide tourism system," the honorary title; In December 2005 adopted a Chinese cooking technician vocational qualification certificate examination, as a "Chinese cooking technician"; In May 2007 granted "Guangdong, Hong Kong and Macao chefs honorary title"; Information in the "Guangdong chefs network - Guangdong, Hong Kong and Macao chefs," Han contained; August 2007 to join the "China Hotel Industry celebrity club" and become "platinum membership founding member"; I am proficient in the cuisine: the latest PRD popular products Guangdong, seafood stalls in high school, Yan shark, Hainan dishes, Hunan, Japanese-style plate cooking, Tanjiacai etc.; I thing kitchen concepts:"Honesty, dedication, love, innovation!

94年毕业于广东省旅游学校&粤菜烹饪与厨务管理&专业； 95年7月在广东省&95红灯杯厨艺新秀&大赛中，荣获一等奖； 98年11月28日应邀代表珠海市参加&98'广东省饭店业技能大赛&，取得了&个人项目&第三名； 99年7月加入了广东省烹饪协会，成为会员；02年7月被任为广东烹饪协会第五届理事； 1999年12月被国家人事部、国家旅游部评为＂全国旅游系统劳动模范＂荣誉称号； 2005年12月通过了＂中式烹调技师＂职业资格证书的考核，评为中式烹调技师； 2007年5月授予&粤港澳名厨&荣誉称号；资料在&广东名厨网-粤港澳名厨&上邗载； 2007年9月8日加入&中国饭店业名人俱乐部&，成为&白金会籍创会会员&； 2007年11月通过了＂中式烹调高级技师＂职业资格证书的考核，评为中式烹调高级技师；本人精通的菜系：最新珠三角流行粤菜、高中档海鲜、燕鲍翅、海南菜、湘菜、杭帮菜、日式铁板料理、谭家菜等等；本人的事厨理念：诚信、敬业、爱岗、创新！

Germany is the art of its variety, this will fundamentally a low-long-chef for the survival of their gold content of the market, the deepest feelings of their own kitchen-or the situation, with the same technology market was the lack of comparison to other cuisine The harmonization of norms of the market dynamic, first paid no attention to "the world such as small cooked fresh," it simply the word, creating the revitalization of Brand-kitchen-come first-served awakening chef de cuisine, not only upgrade skills, and spiritual needs of kitchen Germany, it is imperative that with the market screening, to be based from the start with, this matter is as essential to their kitchen to kitchen to self-cultivation, and the real chef who not only language but also to be used carefully Their situation to complete any of the beautiful dishes described, in recent years, talking about the catering industry within and outside the culture more and more, has also set up a wide range of research will be like, as an academic study, this, I think that deep Wei, Yi Utah 30 years ago, I followed as the father of one party chefs, chef at the outskirts of Chengdu Huayang a farm, his father Chef when I start, as was the object of that time, his father often As Niuguisheshen to criticized and denounced, is one of incrimination has been a well-known Zou Zipai private kitchen, and criticized and denounced Renru to accept the end of hope can be better comment to the rebels to their cooking, At that time my father often Fuzhao head repeatedly told, will do what is the other line cooks dry, but each time his father Renru for rebels who cook up the dishes are all highlights, Silk Bugou This Daorang adult years I shall understand that this may be the chef de bar, it is Yidebaoyuan Then, I really want to shake off family skills, dry point level, but overall I also can not cook to Wang Qing, the more its people despise and Bufen, who cooks for the next Jiu Liu said the people they do not know, the next Jiuliu What is not in all cooks, and why the system's contribution to cuisine, but also the people can not afford to do SUI I have suffered, Huang deep sense of business after I had promised a wish, I should not only serve the kitchen line, but also for the kitchen to the development and feel proud and elated, such as cooking guide me on it and make contribution to the cause of their fathers Hard work, in addition to the cause of prosperity Yan Wei, also comfort for the kitchen to numerous grievances life predecessors, that engage in this kind of a warning to clear the kitchen to cook things are by no means purely Shaocai Cook, but the real sentiment of the blending of life Wuwei is required for each entry-chef of a scholarship.

其艺其德可谓五花八门了，这样也就从根本上隆低了川厨们赖以生存的市场含金量了，感受最深的还是川厨们自身的处境，与之相同场竟技的其它菜系比较缺少了统一规范的市场活力，先不讲&天下事如烹小鲜&，那只是纯粹的一句话，打造川厨品牌形象振兴厨艺先得觉醒厨德，既提升技艺，更需要修行厨德，这是当务之急，有了市场的筛选，更需从基础说起了，这就是做为事厨者们必不可少的厨行修行了，而真正的厨者不是只用语言而是更要用心用情去完成自己任何一次美丽的菜品描述的，近年来，行业内外谈论饮食文化的越来越多了，还成立了各式各样的研究会之类，当作一门学问研究了，对此，我深以为慰，犹忆三十年前，我尾随作为一方名厨的父亲，就厨於成都华阳郊外的一家农场工作，父亲主厨我当下手，作为被那个年代改造的对象，父亲经常被当作牛鬼蛇神来批斗，其罪之一就是曾为某知名走资派做过私人厨事，而批斗完了还要忍辱接受可以被改造希望较好的评论，去给造反派们做饭，那时父亲经常抚著我的头顶一再叮嘱，干什麼都行，就是别乾厨师这一行，然而，每次父亲忍辱为其造反派们烹调出来的菜肴却都是可圈可点，丝丝不苟，这倒让我成年后多年都不得明白，这或许就是厨德吧，是以德报怨吧？再后来，我也的确想摆脱家传技艺，干点别的，可是，我总也忘情不了厨行，更为其被人鄙视而不忿，那些称厨师为下九流的人他们其实并不知道，下九流中什麼都有就是没有厨师，而为什麼制出美食贡献的人，却总也被人睢不起呢？我有身受，深感惶感，从业后我曾许了个心愿，我不仅要服务於厨行，更要为厨行的发展而扬眉吐气，如引导我走上为之烹饪事业贡献力量的父辈们努力工作，除了为事业的兴旺发达欣尉之外，还要告慰无数为厨行委屈终生的前辈们，搞明白了这样的一个忠告，才能清楚厨行的事厨者决非只是单纯的烧菜煮饭，而是真正感悟人生五味的调合才是每个川厨入门必修的一门学问。

与厨相关的网络解释 [注：此内容来源于网络，仅供参考]

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