Color, aroma and ______ of a dish are the joint standards that the Chinese use to evaluate the quality of the dish.
A: Oil
B: Taste
C: Shape
D: Freshness
A: Oil
B: Taste
C: Shape
D: Freshness
举一反三
- Color, aroma and shape of a dish are the joint standards that Chinese use to evaluate the quality of foods.
- Color, _______ and taste are the joint standards that the Chinese useto evaluate the quality of foods.
- Which of the following does not belong to the three essential standards of Chinese cuisine? A: Color B: Shape C: Aroma D: Taste
- Chinese cuisine is characterized by a sense of beauty, i.e. a harmonious combination of color, shape, aroma, taste and container.
- The essentials of Chinese cooking include color, aroma, and taste, with _________ being the most important. ( ) A: meaning B: aroma C: color D: taste