The essentials of Chinese cooking include color, aroma, and taste, with _________ being the most important. ( ) A: meaning B: aroma C: color D: taste
The essentials of Chinese cooking include color, aroma, and taste, with _________ being the most important. ( ) A: meaning B: aroma C: color D: taste
色香味俱全。? odor|fragrant|aroma|N/A
色香味俱全。? odor|fragrant|aroma|N/A
Color, aroma and _________ are three essential considerations of Chinese cuisine.
Color, aroma and _________ are three essential considerations of Chinese cuisine.
Aroma perception differs from taste perception in that:</p></p>
Aroma perception differs from taste perception in that:</p></p>
The smell of a food is often determined by the main few aroma components
The smell of a food is often determined by the main few aroma components
The level of moisture in food affects the color, aroma, taste and shape of the food.
The level of moisture in food affects the color, aroma, taste and shape of the food.
Beijing Roast Duck is a good example of the combination of color, aroma, taste and form.
Beijing Roast Duck is a good example of the combination of color, aroma, taste and form.
Color, aroma and flavor are not the only key elements in Chinese cooking; nutrition is also a priority.
Color, aroma and flavor are not the only key elements in Chinese cooking; nutrition is also a priority.
Color, aroma and shape of a dish are the joint standards that Chinese use to evaluate the quality of foods.
Color, aroma and shape of a dish are the joint standards that Chinese use to evaluate the quality of foods.
Generally speaking, the Chinese cooking，lays emphasis on the complete presence of color, aroma and taste.
Generally speaking, the Chinese cooking，lays emphasis on the complete presence of color, aroma and taste.