Formation and redutional measure of acrylamide during cooking;
烹饪过程中丙烯酰胺的形成与控制
The effects of cooking on the residue levels of monocrotophs,chlorpyrifos,malathion,parathion and dichlorvos in samples of French bean were determined by gas chromatography.
采用气相色谱法检测了久效磷、毒死蜱、马拉硫磷、对硫磷、敌敌畏5种有机磷农药在菜豆烹饪过程中残留量的变化。
The present-day flavorings playing a big role in the development of chinese cuisine;
现代调味品在中国烹饪发展中的作用
Thinking on the present condition of higher education of cuisine;
烹饪专业高等教育的现状与思考
Kenneth Lo,as an ambassador of Chinese cuisine culture,is irreplaceable in diffusing Chinese cuisine culture and plays an important role in Chinese-foreign catering culture communication history.
他撰写了四十本以上的中国菜谱等烹饪文化著作,在欧美等国有着广泛的影响。
The basic principles in cooking technology teaching are fundamental requirements that cuisine teaching program drafting and the teaching task implementing should abide by.
烹饪工艺教学的基本原则是制定烹饪教学计划和落实教学任务所必须遵守的基本要求。
The present cooking technology curriculum pattern fails to make theory and practice interconnected.
在现有的烹饪工艺专业教学课程模式中,课程内容未能将理论与实践很好地联系起来,导致理论与实践的脱节,从而不能适应新形势下社会对烹饪专业人才的需求。
Culinary technological experimental curriculum is of great importance for such an applied special ty as cooking technology.
烹饪工艺实验课对烹饪工艺这个应用型专业来说非常重要,学校、教师、学生均需重视烹饪工艺实验课。
The opening of laboratories in higher culinary schools is of specific significance and effect for culinary education.
烹饪高校实验室开放在烹饪教育中有其特殊的作用和意义。
According to the experience which the author obtained when he went to OSU to teach Chinese cooking, the paper tries to show the similarityies and the differences of the culinary education between the two countries.
从赴美国俄克拉荷马州大学讲授中餐烹饪的体验,对中美两国烹饪教育的发展进行比较。
With superior geographic and climatic conditions,Qinba area is abundant in animal and plant resources which provide with flavorful and nutritive cooking materials.
秦巴地区优越的地理气候条件,孕育了丰富的动植物资源,成为风味独特、营养丰富的烹饪原料。
Bullacta exarata,a kind of shell mollusk,lives on inshore tidal land as a cooking material popular in coastal region in China.
泥螺是生长在我国沿海滩涂的一种软体贝类动物,是沿海特有的烹饪原料。
The water-holding character of minced meat is closely related with the choice of cooking materials and the change of minced meat before and after being heated.
水的使用在肉糜制作中起到了举足轻重的作用,肉糜的持水性与烹饪原料的选择、肉糜加热前和加热后的变化密切相关,肉糜的持水性是形成肉糜类菜肴色白、细嫩、味鲜、入口软柔、化渣的主要因素。