2. 职称英语
  3. 中国的烹饪艺术不仅限于满足人们的味蕾那么简单，它还强调体现食物的审美价值，所做菜品应该色、香、味俱全。菜品的色泽必须赏心悦目，而色彩的协调在准备的过程中

中国的烹饪艺术不仅限于满足人们的味蕾那么简单，它还强调体现食物的审美价值，所做菜品应该色、香、味俱全。菜品的色泽必须赏心悦目，而色彩的协调在准备的过程中

游客2023-06-18  24
问题     中国的烹饪艺术不仅限于满足人们的味蕾那么简单，它还强调体现食物的审美价值，所做菜品应该色、香、味俱全。菜品的色泽必须赏心悦目，而色彩的协调在准备的过程中就要了然在心。
    菜品中不同层次的味道也应像菜品的各种颜色一样保持协调。中国菜有五种基本的口味：酸、甜、苦、辣、咸。烹调时切忌出现令人不快的气味，或某一种气味盖过了其他气味。中国的烹饪艺术大致包含四个方面：配料的挑选、刀工和装饰、对火候的把握和烹调方法。
选项
答案     Chinese cooking art extends far beyond the simple need to satisfy people’s tastes. Attention is also paid to the aesthetic appreciation of food, and careful consideration is given to the appearance and aroma of a dish as well as its flavor. The color of a dish has to be visually pleasing, and the coordination of colors is kept in mind during its preparation.
Different tastes should coordinate with each other as the colors do. The Chinese cuisine is based on five basic tastes. They are sour, sweet, bitter, hot, and salty. The cooking should avoid all unpleasant smells, as well as those strong ones which might dominate the rest, Chinese cooking art basically includes four aspects; the selection of ingredients, cutting and garnishing, heat control, and cooking techniques.
解析
转载请注明原文地址:https://tihaiku.com/zcyy/2762767.html
相关试题推荐
随机试题
最新回复(0)