CUISINE相关论文
在高校期刊编辑部改革被普遍关注的当下，《扬州大学烹饪学报》积极主动谋划，进一步依托在全国具有影响的烹饪专业和各级烹饪餐饮行业......
There has been a Chinese saying that “people regard food as their prime want” . This is what Chinese have been holding......
鲜味与甜味、苦味、酸味、咸味一样同属于基本味。中国烹饪十分注意和讲究菜肴的鲜美可口,这已成了评判菜肴质量高低的基本要求之......
《周礼》对周天子饮食的记载主要见于天官膳夫以下职官的职文。羞是一类不可忽视的食品,在周王馈食、祭祀、宾客等场合发挥了重要......
烹饪专业的示范教学为学生今后参加社会实习,具备扎实的专业技能提供了基础。在长期的实践中,总结了一些示范教学的方法,希望可以......
陕南菜历史悠久,其特殊的地理环境及气候因素,决定了陕南菜肴不可多得的特点和优势,努力开发陕南菜肴,对陕菜的振兴及经济的发展不......
结合烹饪实验教学的特点，探讨了培养学生创新能力的做法。...
从传承优秀传统文化的角度,以"淮扬菜系"为中心和标本,对"菜系"的相关基础理论作初步探讨。包括:"菜系"概念的溯源及其标志性意义......
根据教育部关于开展学徒制试点工作的要求,辽宁现代服务职业技术学院烹饪工艺与营养专业凭借师徒传承的传统优势,借鉴国内外现代学......
烹饪院校科学研究的使命是靠专业教师来完成的,而烹饪(餐饮)专业教师科学研究能力是决定这一使命能否完成的前提条件。文章在简要......
利用河南科技学院培育的百薯1号茎尖，结合科学的烹饪技术，研制出乌龙翡翠银丝、香辣翡翠等系列保健菜肴。菜品鲜嫩清香，深受广大消费......
IT is a common notion that Cantonese seldom make noodles because the climate of southern China’s Guangdong Province is ......
THE evergreen Sichuan Province is known as “Nature’s Storehouse” due to its abundance of food and natural resources， i......
BEIJING is an ancient capital， home to six dynasties over the ages， famous for both exquisite imperial court cuisine and v......
Chinese food is not only characterized with its special cooking methods but its cultural implications.However,the status......
烹饪中等职业教育和高等职业教育的衔接,首先要进行培养目标的定位;其次要实现课程的标准化,搞好课程设置和教学内容的衔接;此外还......
Guangdong, as one of the many tourist attractions in China, has gained increasing popularity among travelers around the ......
Chinese cuisine is the main reflection of our country’s cuisine culture.It contains profound historical and cultural ba......
The traditional culture concerning the Chinese cuisine has already diffusely permeated every aspects of people’s dailyl......
针对银联餐饮商户无法进行菜系划分的问题,引入外部餐饮数据,首先利用结巴分词对外部餐饮数据进行分词,然后对分词后的外部餐饮数......
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