中国大学MOOC: The three main criteria for good Chinese food are: color, aroma and taste.
对
举一反三
- The three main criteria for good Chinese food are: color, aroma and taste. A: 正确 B: 错误
- 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.
- Chinese people attach particular importance to a triple-principle of their food, namely,___ , ____ and ____. A: Color B: Aroma C: Taste
- 中国大学MOOC: Chinese people attach particular importance to a triple-principle of their food, namely, color, aroma and ________________________.
- The essentials of Chinese cooking include color, aroma, and taste, with _________ being the most important. ( ) A: meaning B: aroma C: color D: taste
内容
- 0
Which of the following does not belong to the three essential standards of Chinese cuisine? A: Color B: Shape C: Aroma D: Taste
- 1
The level of moisture in food affects the color, aroma, taste and shape of the food.
- 2
The three essential factors, by which Chinese cooking is judged, are known as color, aroma and _____. A: pattern B: number C: taste D: form
- 3
Generally speaking, there are three essential factors by which Chinese cooking is judged, namely: “______, _______ and ______ ”. A: color B: aroma C: taste D: sweet
- 4
Generally speaking, the Chinese cooking，lays emphasis on the complete presence of color, aroma and taste.