烹饪工艺
- 网络cooking technology
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这难道不是反对加工食品和提倡烹饪工艺的那批人吗?
Isn 't this the same crowd that rails against processed junk and champions craft cooking ?
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烹饪工艺示范教学中的心理学问题
The Psychological Problems in the Demonstration Teaching of Culinary Technology
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烹饪工艺实验是烹饪类专业的主要实践教学环节。
The experiment is the main practical training for cuisine technology specialty .
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在节目中,蔡尔德女士解释了简单的烹饪工艺和方法。
During each program , Ms. Child explained simple cooking skills and methods .
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嗯,再加上特色的烹饪工艺才能制成。
Yes , and add some special cooking craft .
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烹饪工艺实验教学内容和方法改革探索
A Probe into Reform of Contents and Methods of Experimental Teaching of Cuisine Technology
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烹饪工艺美术的特点
Features of the Art of Cuisine Technology
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烹饪工艺实践毕业(定级)考试结构改革初探
Preliminary Study on the Reform of Graduation ( Grade Appraisal ) Examination Structure for Cuisine Technological Practice
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烹饪工艺美术属于实用工艺美术范畴,而且是一种特殊的实用工艺,体现了自身的特点和创造规律。
Art of cuisine technology belongs to the category of practical technology art , and it is a practical skill and reflects its self features and creation law .
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中华饮食文化,素以历史渊源悠远,流传地域广阔,食用人口众多,烹饪工艺卓绝,文化底蕴深厚而享誉世界。
Chinese dish culture is famous around the world for its long history , going round wide area , large population , transcendence of cook and deep culture details .
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调味工艺是烹饪工艺中较重要的工艺手法之一,它不仅对菜品的口味有决定性的作用,对菜品的色。
Seasoning technology is one of the important skills in cuisine , which not only is decisive in taste , but also affect the color , fragrance , taste , form , quality and nuitrition .
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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;
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 ability .
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现行的烹饪工艺实验教学基本上是演示性实验教学,不能适应现代餐饮业的快速发展,培养烹饪创新人才。
The present culinary technological experimental teaching is a kind of demonstrative experimentation on the whole . By doing so it is difficult for modern catering industry to suit the need of its rapid development and cultivate innovative personnel .
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文章从提高教学质量、学以致用的角度,论述了烹饪工艺专业教学品种筛选的意义、程序,提出了教学品种筛选的原则、标准和注意事项。
The article mainly discussed , from the promoting of the quality of teaching and the role of application of studying , the sense and the procedure of selecting Dishes in cuisine teaching , and improving the rules , standards and points for attention of selecting dishes .
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烹饪高等院校工艺实验课的合理安排
On the Reasonable Arrangement of Technological Experimental Curriculum at Higher Culinary Schools
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目前,我国烹饪高等院校烹饪工艺实验课在课程设置、时间安排及与其他课程衔接方面都存在着一些问题。
Nowadays , there exist some problems in the aspect of course-setting , time arrangements and linking with other subjects .
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应依托食品学科基础研究,围绕烹饪文化研究、烹饪工艺研究、烹饪营养研究三个方向进行学科建设。
Relying on basic research of food discipline , we should focus on three directions such as cooking cultural research , cooking techniques research , cooking nutrition research .
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一是取消乙型肝炎表面抗原携带者不能录取学前教育、航海技术、飞行技术、面点工艺、西餐工艺、烹饪与营养、烹饪工艺、食品科学与工程专业的限制;
The restrictions have been removed on the admission of HBsAg carriers to such majors as preschool education , naval navigation , aviation and those concerning food engineering and food making .
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烹饪基本功训练是烹饪工艺专业的一门基础课程,它对烹饪实践教学起到非常重要的支撑作用。
Culinary skill training is a basic course set for cuisine majors , which plays an important role in culinary teaching practice .