1.
Research on Preservation Conditions of Starched Cooking Materials
烹饪原料上浆后存放保鲜条件的研究
2.
Discussion on Curriculum Criterion of Culinary Raw Material and Processing Technology of Cantonese Food
论《粤菜烹饪原料与加工技术》的课程标准
3.
VEGETATIVE COOKING RAW MATERIAL ACTIVE CONSTITUENT HEALTH CAREFUNCTION AND REASONABLE MEALS
植物性烹饪原料活性成分的保健功能与合理膳食
4.
Application of HACCP System to Management of Raw Materials in Cuisine Laboratories
HACCP在烹饪实验室原料管理中的应用
5.
fill with a stuffing while cooking.
当烹饪的时候填满料。
6.
Get all the ingredients together before you start cooking.
把所有材料都放在一起再动手烹饪.
7.
Chicken is often cooked with a sage and onion stuffing .
烹饪鸡肉时常放洋苏叶、洋葱等填料。
8.
The Trend of Industrialized Development for Chinese Cuisine and its Principles;
中国烹饪产业化发展的趋势及其原则
9.
a cookery course, school, etc
烹饪课程、 学校等.
10.
a fossil fuel in the gaseous state; used for cooking and heating homes.
一种气态的化石燃料，用于烹饪和家用暖气。
11.
Can your father cook? No, he can't (cook).
你父亲会烹饪吗？不，他不会烹饪。
12.
Chinese cuisine is very different from European .
中国烹饪与欧洲烹饪有很大区别。
13.
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning.
叶、茎、花烹饪后可作为食物或调料的各种草本植物。
14.
Differences in Flour-food Cooking between Tang Dynasty and Song Dynasty--Survey Made in Central Plain Area
略论唐宋面食烹饪的差异——以中原地区为考察中心
15.
No, but I'm good at cooking.
不，但我对烹饪很在行。
16.
an uncooked vegetable.
未经烹饪加工的蔬菜。
17.
very large cooking apple.
个头非常大的烹饪苹果。
18.
The bible of French cooking.
法式烹饪的权威著作