Chinese translation for "cooking quality"
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- 烹调特性
食欲品质
Related Translations:
cooking: adj.烹调用的(水果、锅、炉等)。n.烹调(法)。
- Example Sentences:
| 1. | Effects of chalkiness on cooking quality and tastiness of japonica rice
粳稻米淀粉特性与食味间的相关性分析 | | 2. | The changes of eating and cooking quality of indica early rice in different cropping seasons
稻米淀粉粘滞性谱特征的表现及其遗传 | | 3. | Genetic correlation analysis between yield and its components and cooking quality by using a rice dh population
群体分析水稻产量与蒸煮品质的遗传相关性 | | 4. | Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages
早稻异季育种中稻米食用与蒸煮品质变化特征的研究 | | 5. | Durum wheat semolinas and alimentary pasta . estimation of cooking quality of spaghetti by sensory analysis
硬粒小麦粗面粉和面条制品.用感官分析评定意大利细面条的烹制质量 | | 6. | By adding different proportions of food fiber from wheat bran into flour , the effects on the cooking quality of noodles were analyzed
摘要通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。 | | 7. | This research provided a certain theory for noodle processing technology through discussing cooking quality and measuring texture profile analysis ( tpa ) of noodle
通过面条的质构特性及蒸煮特性分析，总结水质对面条品质的影响规律，为制面工艺质量控制提供一些参考。 | | 8. | As an example of the dishes with excellent color , good smell , delicious taste and delicate shape , the cooking quality of steamed pork with rice flour depends on its scientific and reasonable compatibility and ingenious cooking methods
摘要粉蒸肉作为色、香、味、形俱佳的菜品典范，取决于科学、合理的配伍和巧妙的烹制方法。 | | 9. | The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large
结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。 | | 10. | For example : 1 , the computer control master checkout order food technology ; 2 , operation and the use of modern tableware maintenance ; 3 , a combination of modern kitchen configuration and material energy management ; 4 , procurement and treasury management ; 5 , the restaurants , cafes gross margin , net profit , or support the master ; 6 , restaurant cooks quality of the services and the management
比如： 1 、掌握收银台的电脑控制点菜技术; 2 、操作现代餐具的使用与维修; 3 、现代厨房的组合配置及物质能源的管理; 4 、采购与库房的管理; 5 、整个酒楼、餐厅毛利、纯利、收支的掌握; 6 、餐厅服务与厨师素质提高的管理。 |
- Similar Words：
- "cooking pots for sterilizing instruments" Chinese translation, "cooking pouch" Chinese translation, "cooking pressure" Chinese translation, "cooking procedure" Chinese translation, "cooking process" Chinese translation, "cooking raglan sleeves" Chinese translation, "cooking range" Chinese translation, "cooking range (or stove)" Chinese translation, "cooking range hood" Chinese translation, "cooking reagent" Chinese translation
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