1) contemporary cuisine
当代菜肴
2) dishes
菜肴
1.
Chinese cooking helps the formation of the tastiness of dishes;
中国烹饪有利于菜肴鲜味的形成
2.
There have been various ways t o name dishes since ancient time, displaying the richness of Chinese cuisine.
菜名是菜肴的重要组成部分 ,具有商业价值和推销功能 ,中国菜肴命名方法多样 ,特别是艺术菜名 ,古已有之 ,体现了中国饮食文化的博大精深。
3.
The flower ingredients can not only add colors, flavors, tastes and shapes to dishes, but also has obviously specific value in nutriology, cosmetology and diet therapy.
鲜花是植物的精英,在我国以花入馔有着悠久的历史,花馔不但能增添菜肴的色、香、味、型,同时对人体具有独特的营养、美容和食疗价值。
3) dish
[英][dɪʃ] [美][dɪʃ]
菜肴
1.
The art of dish naming and the dietetic culture;
菜肴命名艺术与饮食文化
2.
Effects of Cooking Craft on the Nutritional Components of Dishes;
烹调工艺对菜肴营养成分的影响
3.
Smell and taste are both human olfactory cognition of dishes and the dialectical relations between them are unity of opposites which complement each other.
菜肴的香与臭同属于人体对菜肴嗅觉的认识范畴,他们之间是对立统一、相辅相成的辩证关系。
4) vegetable dish
蔬菜菜肴
6) dish quality
菜肴质量
1.
The advent of AIC brings a big challenge to the traditional dish quality evaluation system.
自动烹饪机器人(简称AIC)的问世,打破了传统的菜肴质量评价体系。
2.
The evaluation index of dish quality depends on two aspects; outside and inside indexes.
菜肴质量的控制是餐饮生产过程中的重要环节,菜肴质量的评价指标取决于外部指标和内部指标两个方面,从这两大指标入手实施全面的质量控制,是制作优质菜点的重要保证。
补充资料：当代
1.过去那个时代。
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