Color, aroma and shape of a dish are the joint standards that Chinese use to evaluate the quality of foods.
错误
举一反三
- 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
- 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
- Generally speaking, there are three essential standards by which Chinese cooking is judged, namely,color, aroma, and ____________.
- Chinese cuisine is characterized by a sense of beauty, i.e. a harmonious combination of color, shape, aroma, taste and container.
内容
- 0
中国大学MOOC: Generally speaking, there are three essential standards by which Chinese cooking is judged, namely, color, aroma, and taste, with ______ being the most important.
- 1
The level of moisture in food affects the color, aroma, taste and shape of the food.
- 2
Color, aroma and _________ are three essential considerations of Chinese cuisine.
- 3
The essentials of Chinese cooking include color, aroma, and taste, with _________ being the most important. ( ) A: meaning B: aroma C: color D: taste
- 4
无论如何，中餐是我的最爱。Anyway, Chinese foods are my ______ foods.