饮食文化
取自 食品百科全书
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| [[category:Y]]饮食文化（Catering Culture） | [[category:Y]]饮食文化（Catering Culture） | ||
| - | VOCABLULARY | ||
| - | 烹调术 cookery | ||
| - | 色、香、味 color, aroma and taste | ||
| - | 佐料 seasoning | ||
| - | 刀功 slicing technique | ||
| - | 清炒 plain-frying | ||
| - | 煸 stir-frying | ||
| - | 爆 quick-frying | ||
| - | 炸 deep-frying | ||
| - | 煎 pan-frying | ||
| - | 焙 roasting< | ||
| VOCABLULARY | VOCABLULARY | ||
| + | |||
| 烹调术 cookery | 烹调术 cookery | ||
| + | |||
| 色、香、味 color, aroma and taste | 色、香、味 color, aroma and taste | ||
| + | |||
| 佐料 seasoning | 佐料 seasoning | ||
| + | |||
| 刀功 slicing technique | 刀功 slicing technique | ||
| + | |||
| 清炒 plain-frying | 清炒 plain-frying | ||
| + | |||
| 煸 stir-frying | 煸 stir-frying | ||
| + | |||
| 爆 quick-frying | 爆 quick-frying | ||
| + | |||
| 炸 deep-frying | 炸 deep-frying | ||
| + | |||
| 煎 pan-frying | 煎 pan-frying | ||
| + | |||
| 焙 roasting | 焙 roasting | ||
| + | |||
| 清蒸 steaming | 清蒸 steaming | ||
| + | |||
| 氽 quick-boiling | 氽 quick-boiling | ||
| + | |||
| 熏 smoking | 熏 smoking | ||
| + | |||
| 腌 salting | 腌 salting | ||
| 食谱 recipe | 食谱 recipe | ||
| + | |||
| 回锅肉 twice-cooked pork slices in brown sauce | 回锅肉 twice-cooked pork slices in brown sauce | ||
| + | |||
| 炸猪排 fried pork chop | 炸猪排 fried pork chop | ||
| + | |||
| 北京烤鸭 roast Beijing duck | 北京烤鸭 roast Beijing duck | ||
| + | |||
| 什锦炒蔬 stir-fried mixed vegetables | 什锦炒蔬 stir-fried mixed vegetables | ||
| + | |||
| 酸辣汤 hot and sour soup | 酸辣汤 hot and sour soup | ||
| + | |||
| 鸡茸蘑菇汤 cream of mushroom with chicken | 鸡茸蘑菇汤 cream of mushroom with chicken | ||
| + | |||
| 主食 staple food | 主食 staple food | ||
| + | |||
| 馒头 steamed bread | 馒头 steamed bread | ||
| + | |||
| 米饭 steamed rice | 米饭 steamed rice | ||
| + | |||
| 扬州炒饭 Yangchow fried rice | 扬州炒饭 Yangchow fried rice | ||
| + | |||
| 冷面 cold noodle | 冷面 cold noodle | ||
| + | |||
| 炒米粉 fried ground rice noodles | 炒米粉 fried ground rice noodles | ||
| + | |||
| 炸酱面 noodles with fried brown sauce paste | 炸酱面 noodles with fried brown sauce paste | ||
| + | |||
| 油条 fried twisted stick | 油条 fried twisted stick | ||
| + | |||
| 锅贴 pan-fried dumping | 锅贴 pan-fried dumping | ||
| + | |||
| 花卷 steamed twisted roll | 花卷 steamed twisted roll | ||
| + | |||
| 小笼包子 steamed meat dumpling | 小笼包子 steamed meat dumpling | ||
| + | |||
| 粽子 rice dumpling wrapped in reed leaves | 粽子 rice dumpling wrapped in reed leaves | ||
| 黑啤 dark beer | 黑啤 dark beer | ||
| + | |||
| 黄酒/花雕酒 yellow rice wine | 黄酒/花雕酒 yellow rice wine | ||
| + | |||
| 烈酒 spitits/ strong liquor | 烈酒 spitits/ strong liquor | ||
| + | |||
| 白干 white liquor | 白干 white liquor | ||
| + | |||
| 佐餐酒 table wine | 佐餐酒 table wine | ||
| + | |||
| （酒）加冰块的 on the rocks | （酒）加冰块的 on the rocks | ||
| + | |||
| （酒）不加冰块的 straight up | （酒）不加冰块的 straight up | ||
| + | |||
| 小啜 sip | 小啜 sip | ||
| + | |||
| 矿泉水 mineral water | 矿泉水 mineral water | ||
| + | |||
| 红茶 black tea | 红茶 black tea | ||
| + | |||
| 清咖啡 black coffee | 清咖啡 black coffee | ||
| + | |||
| 全脂/脱脂奶 whole/skim milk | 全脂/脱脂奶 whole/skim milk | ||
| + | |||
| 酸奶 yoghurt | 酸奶 yoghurt | ||
| 粟子 chestnut | 粟子 chestnut | ||
| + | |||
| 马蹄梨 water chestnut | 马蹄梨 water chestnut | ||
| + | |||
| 莲子 lotus seed | 莲子 lotus seed | ||
| + | |||
| 藕 lotus root | 藕 lotus root | ||
| + | |||
| 猕猴桃 kiwi fruit | 猕猴桃 kiwi fruit | ||
| + | |||
| 山楂 haw | 山楂 haw | ||
| + | |||
| 枣 Chinese date | 枣 Chinese date | ||
| 餐前开胃点心 appretizer | 餐前开胃点心 appretizer | ||
| + | |||
| 主菜 main course | 主菜 main course | ||
| + | |||
| 附菜 side dish | 附菜 side dish | ||
| + | |||
| 餐后甜食 dessert | 餐后甜食 dessert | ||
| + | |||
| 什锦色拉 mixed fruit salad with ham | 什锦色拉 mixed fruit salad with ham | ||
| + | |||
| 什锦水果圣代 mixed fruit sundae | 什锦水果圣代 mixed fruit sundae | ||
| + | |||
| 民族风味餐 ethnic food | 民族风味餐 ethnic food | ||
| + | |||
| 小吃 snack | 小吃 snack | ||
| + | |||
| 冷盘 cold dish | 冷盘 cold dish | ||
| + | |||
| 点心 pastry | 点心 pastry | ||
| + | |||
| 餐桌圆转盘 Lazy Susan | 餐桌圆转盘 Lazy Susan | ||
02:32 2008年1月23日的修订版本
饮食文化（Catering Culture）
VOCABLULARY
烹调术 cookery
色、香、味 color, aroma and taste
佐料 seasoning
刀功 slicing technique
清炒 plain-frying
煸 stir-frying
爆 quick-frying
炸 deep-frying
煎 pan-frying
焙 roasting
清蒸 steaming
氽 quick-boiling
熏 smoking
腌 salting
食谱 recipe
回锅肉 twice-cooked pork slices in brown sauce
炸猪排 fried pork chop
北京烤鸭 roast Beijing duck
什锦炒蔬 stir-fried mixed vegetables
酸辣汤 hot and sour soup
鸡茸蘑菇汤 cream of mushroom with chicken
主食 staple food
馒头 steamed bread
米饭 steamed rice
扬州炒饭 Yangchow fried rice
冷面 cold noodle
炒米粉 fried ground rice noodles
炸酱面 noodles with fried brown sauce paste
油条 fried twisted stick
锅贴 pan-fried dumping
花卷 steamed twisted roll
小笼包子 steamed meat dumpling
粽子 rice dumpling wrapped in reed leaves
黑啤 dark beer
黄酒/花雕酒 yellow rice wine
烈酒 spitits/ strong liquor
白干 white liquor
佐餐酒 table wine
（酒）加冰块的 on the rocks
（酒）不加冰块的 straight up
小啜 sip
矿泉水 mineral water
红茶 black tea
清咖啡 black coffee
全脂/脱脂奶 whole/skim milk
酸奶 yoghurt
粟子 chestnut
马蹄梨 water chestnut
莲子 lotus seed
藕 lotus root
猕猴桃 kiwi fruit
山楂 haw
枣 Chinese date
餐前开胃点心 appretizer
主菜 main course
附菜 side dish
餐后甜食 dessert
什锦色拉 mixed fruit salad with ham
什锦水果圣代 mixed fruit sundae
民族风味餐 ethnic food
小吃 snack
冷盘 cold dish
点心 pastry
餐桌圆转盘 Lazy Susan
PRACTICE Translate the following passage into English
评判中餐烹调的优劣可依据中餐的三大要素，即“色、香、味”。“色”作为“色、香、味”三要素中的首要标准，充分体现在宴会菜肴的装盘、摆放和图案上。最能显示色彩的是首先上桌的好道煞费苦心而精心制作的冷盘。“香”不仅是指鼻子对食物的直接感受，它还包括所选原料的新鲜成度以及佐料的合理搭配。“味”则体现了恰到好处的调味艺术，当然它也包括食物的质地，以及切菜的刀功。色、香、味这三大要素的高品质，只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤的细心协调，才能取得。
