1) cuisine skill laboratory
烹饪工艺实验室
2) cuisine laboratories
烹饪实验室
1.
By applying the HACCP system to management of raw materials in cuisine laboratories,this paper analyzes the negative factors in the management of cuisine raw materials,through which we can determine the key factors:the reliability of sources of raw materials,strict inspection of environmental safety and the safety of managers who are in charge of it.
本文运用HACCP体系,结合烹饪实验室的特点,通过对在烹饪实验室原料管理中的危害因素分析,确定了原料来源的可靠性、严格验收、保证环境安全、保证原料管理人员的安全性为关键控制点。
3) Cooking technology
烹饪工艺
1.
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。
2.
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。
3.
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。
5) cuisine technology
烹饪工艺
1.
The experiment is the main practical training for cuisine technology specialty.
烹饪工艺实验是烹饪类专业的主要实践教学环节。
补充资料：保险商实验室安全标准(见保险商实验室)
保险商实验室安全标准(见保险商实验室)
safety standards of UL: see Underwriters Laboratories; UL
Baoxianshang Sh啊nshi anquan bicozhun保险商实验室安全标准(saJ七ty stand助dsofUL)见保险商实脸室。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条