历年成人高考高起点数学试题及答案汇总(1999)资料.ppt

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1、CN Cuisine第一页，共12页。Cooking methodsCook 烹饪(pngrn)Stir-fry 炒Steam 蒸Deep-fry 炸Simmer 慢炖、煨Braise 烧（to braise in soy sauce 红烧）Grill(barbecue)烤、煎Stew 炖、闷、红烧第二页，共12页。Toast 烤（面包(minbo)）bake 烤面包(minbo)Roast 烘烤（烤鸭）Poach 水煮Pure 煮成浓汤Broil 烧、烤Season 加调味料Pan-broil 用浅锅烧烤Marinate 腌卤、卤Smoke 熏Coating 上浆第三页，共12页。Slipp

2、ery-frying 熘Steaming in a container 隔水炖Stewing over medium,then high heat 烧Precooking and then stewing 烩Sauteing 煎Crisp frying with syrup 拔丝(b s)Quick boiling 焯水、汆水第四页，共12页。Condiments 调料Pickly ash 花椒Pepper salt 椒盐Monosodium Glutamate and chicken bouillon 味精 鸡精Fennel seeds 茴香(hu xin)Star anise 大茴香(hu

3、 xin)，八角，大料Coriander 芫荽，香菜第五页，共12页。Five spices 五香料(xinglio)Cinnamon 桂皮Cooking wine 料酒Thickening with mixture of cornstarch and water 勾芡Suffron 藏红花Cardamom 小豆蔻第六页，共12页。Cutting techniquesCutting techniques 刀工(do n)Slicing 片Shredding 撕、切丝Strapping 条Grain-sized dicing 切粒Dicing 切丁Mincing 磨Cutting into ch

4、unks 块Grate 磨Beat 打Knead 和Toss 拌Mash 捣，捣成泥Drain 捞Peel 削皮 第七页，共12页。Eight schools of CN CuisineSichuan川菜(chun ci)Shan Dong鲁菜Guang Dong粤菜Jiangshu苏菜Hu Nan湘菜Fu Jian闽菜An Hui徽菜Zhe jiang浙菜第八页，共12页。色香味Color AromaTaste第九页，共12页。满汉全席ManChu and Han banquet第十页，共12页。DianxinTo find a way into his heart thru his stomach第十一页，共12页。第十二页，共12页。