- 更多网络例句与烹饪相关的网络例句 [注：此内容来源于网络，仅供参考]
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In fact, Chinese cooking and Western-style cooking is very different, as a condiment in Chinese cooking stress, flavoring the control desk design requirements placed very reasonable, and not a Western-style cooking.
其实中式烹饪和西式烹饪是有很大的不同，如中式烹饪讲究用调料，调料的摆放要求操作台的设计非常合理，而西式烹饪则不大一样。
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Increasing the proportion of comprehensive and designable experiments in the culinary technological experimental teaching, and making experimental system perfect will enable the enhancement of students' culinary technological comprehensive skills and innovative a...
烹饪工艺实验教学中增加综合性、设计性实验比例，完善实验体系；以学生为主体，根据烹饪相关学科知识、餐饮市场的需求和学生的专业发展方向，实施综合性、设计性实验，能提高学生的烹饪工艺综合技术能力和创新能力。
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I know that Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking, but this is the first time I'm coming across a device that actually allows you to do some Molecular Cooking!
分子烹饪？我知道，分子美食是一个科学学科的研究涉及物理和化学过程中发生的烹饪，但这是第一次我碰到一个设备，实际上可以做一些分子烹饪！
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" Nouvelle cuisine Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the rich er and more calorie-laden classic haute cuisine."
新烹饪法：1960年代和1970年代在法国发展起来的一种国际烹饪技术，强调新鲜、清淡和味道纯正，以区别于油脂过多和热量过高的传统烹饪法。
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" Nouvelle cuisine Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine."
新烹饪法：1960年代和1970年代在法国发展起来的一种国际烹饪技术，强调新鲜、清淡和味道纯正，以区别于油脂过多和热量过高的传统烹饪法。
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" Nouvelle cuisine Style in international cuisine developed in France in the 1960s and '70s that stress es freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine."
新烹饪法：1960年代和1970年代在法国发展起来的一种国际烹饪技术，强调新鲜、清淡和味道纯正，以区别于油脂过多和热量过高的传统烹饪法。
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At the same time,Chinese cooking helps the formation of the tastiness of dishes in the course ofcooking and is characterized by its favoring and adding tastiness.
在中国烹饪的技法中，无论是传统的烹饪方法，还是近代的烹饪方法；也无论是菜肴的选料和配料，还是菜肴的不同调味手法，都十分有利于菜肴鲜美味的形成。
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It also have brief introduction of the threpsology ABC, the nutritive value of different food, the change of nutritional ingredient in different food by orthodox cooking method, and the compare of microwave cooking and orthodox cooking.
同时简单介绍有关营养学基础知识、各类食品的营养价值、各类食品的营养成分在常规烹饪中的变化以及微波烹饪与常规烹饪的比较。
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A rotisserie comprising a housing defining a cooking chamber, a rod member adapted to hold food in said cooking chamber for roasting, and a rotary motor drive provided at one side of said housing and adapted to rotate said rod member in said cooking chamber, wherein said rotary motor drive comprises: a motor case holding a motor, said motor case having an axle hole into which said rod member is inserted and coupled to said motor; coupling means adapted to secure said motor case to one side of said housing; a lighting fixture mounted on said motor case and adapted to illuminate said cooking chamber; and wherein said lighting fixture comprises a bellows support tube, said bellows support tube having a bottom end fixedly fastened to said motor case and a top end, and a lampshade fastened to the top end of said bellows support tube.
一个烤肉馆组成定义一间烹饪室的一个住屋，一个竿成员适应为烘烤在说的烹饪室中支撑食物，和一个旋转的马达发动提供了在边说居住而且适应在说的烹饪室中替换说竿成员，在何处说旋转的马达发动包含：一个马达的情形举行被说进入哪一个说竿成员被插入而且加倍说马达之内有一个轮轴洞的马达的情形的一个马达；联结方法适应说保护对边说马达的情形居住；一个照明固定物展开了在被说的马达情形上而且适应照明说烹饪室；而且在何处说点固定物包含风箱支持管，说固定有一个底部的结束的风箱支持管拴紧说马达的情形和最上面的结束，而且一个灯罩对说的风箱最上面的结束拴紧了支持管。
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October 11 to 13 by the International Institute of mushroom, the World Federation of Chinese cooking, Chinese Cuisine Association, the China Edible Fungus Association jointly sponsored the "fourth China International Cooking Contest Fangshan Mushroom Cup Tournament" held in Beijing's Fangshan .
中国厨师网记者北京报道：10月11日~13日，由国际蘑菇学会、世界中国烹饪联合会、中国烹饪协会、中国食用菌协会共同举办的&第四届中国国际食用菌烹饪大赛房山杯邀请赛&在北京市房山区举行。
- 更多网络解释与烹饪相关的网络解释 [注：此内容来源于网络，仅供参考]
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cookery-book：烹饪大全
convenient方便的 | cookery book烹饪大全 | cookery lesson烹饪课程
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Culinary Arts：烹饪术
Culinary Arts烹饪术 | culinary 烹饪的 | cookery 烹调法
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Culinary Concepts：烹饪理论
Culinary Arts 烹饪艺术 | Culinary Concepts 烹饪理论 | Wine knowledge and Bar Management 酒水知识与酒吧管理
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gastronomic：美食[烹饪] 学的
gastronomer /美食家/ | gastronomic /美食[烹饪] 学的/ | gastronomical /美食[烹饪] 学的/
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haute cuisine：(法国)高级烹饪,尤指烹饪考究的法国美食
Japanese cuisine 日本菜 | haute cuisine (法国)高级烹饪,尤指烹饪考究的法国美食 | ham火腿
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Taste of Home：(家的滋味) 烹饪
96 Gourmet(美食家) 烹饪 | 97 Taste of Home(家的滋味) 烹饪 | 98 Muscle Fitness(肌肉和健身) 健康
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gastronomical：美食法的; 烹饪学的 (形)
gastronomic 美食法的; 烹饪学的 (形) | gastronomical 美食法的; 烹饪学的 (形) | gastronomically 从美食法角度; 从烹饪法角度 (副)
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gastronomically：从美食法角度; 从烹饪法角度 (副)
gastronomical 美食法的; 烹饪学的 (形) | gastronomically 从美食法角度; 从烹饪法角度 (副) | gastronomy 美食法, 馋嘴, 烹饪法 (名)
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Tandoori：唐杜里烹饪法,泥炉炭火烹饪法(一种印度烹饪法)
Giffen inferior goods 居民收入增加时需求减少, 收入减少时需求增加的低价代用商品 | Tandoori 唐杜里烹饪法,泥炉炭火烹饪法(一种印度烹饪法) | polar tangential coordinates 切线极坐标
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Tandoori：泥炉炭火烹饪法 唐杜里烹饪法
**-oriented **导向 | Tandoori 泥炉炭火烹饪法 唐杜里烹饪法 | wound up 使紧张起来