The level of moisture in food affects the color, aroma, taste and shape of the food.
举一反三
- 4. Western diet emphasizes more on the_______________, materials, shape and color match of the food than the taste of the food.
- What are the roles of fats and oils in food? A: Contains nutrients B: provide energy C: Improve the color, aroma, and taste of food D: Changing the operating characteristics of food
- Chinese people attach particular importance to a triple-principle of their food, namely,___ , ____ and ____. A: Color B: Aroma C: Taste
- Chinese cuisine is characterized by a sense of beauty, i.e. a harmonious combination of color, shape, aroma, taste and container.
- Keep food original color, flavor and taste sensory properties is one of the principle of Food Fortification.