Kelly always has four types of cheese in her refrigerator.
凯莉的冰箱里总是放着四种奶酪。
单词 | Types of cheese |
释义 |
Types of cheese
原声例句
VOA慢速英语_单词故事 Kelly always has four types of cheese in her refrigerator. 凯莉的冰箱里总是放着四种奶酪。 历年英语四级听力真题(含译文) Great, so you could have different types of cheese. How much would you like to spend? 很好,所以你们可以吃不同类型的奶酪。你预算多少? 十万个为什么 So local resources in different parts of the Empire, made for different types of cheeses. 因此,帝国不同地区的资源造就了不同类型的奶酪。 BBC纪录片《老妈私房菜》 We've got five different types of cheese grater. First up is a real antique. 我们现在有五种,第一个是一种古董。 NPR音讯 2014年3月合集 Delaware company says it's now issued recall orders with 16 different types of cheeses in market. 德拉瓦公司表示,其将下令召回市场上销售的16种不同类型的奶酪。 6 Minute English 六分钟英语 This didn't go down well with officials in France, a country with over a thousand different types of cheese! 但法国官员并不接受,法国是一个有着一千多种不同种类奶酪的国家。 美食烹饪法 They love cheese but they eat a really different type of cheese. 他们爱奶酪,但他们吃的奶酪类型非常不同。 十万个为什么 The type of cheese is decided by the type of milk and bacteria used. 奶酪的类型取决于所使用的牛奶和细菌的类型。 十万个为什么 Taste, texture, flavors and colors, were all affected by local customs and over decades, Romans developed hundreds of different types of cheese. 味道、质地、风味和颜色都受到当地风俗的影响,经过几十年的发展,罗马人开发了数百种不同类型的奶酪。 全球美食试吃(爱尔兰腔) Now, what's interesting here is we have two different types of cheese strings. - 现在,有趣的是我们有两种不同类型的奶酪串。 Sway There's little kids in the Bronx that don't know there's over 500 types of cheese. 布朗克斯的小孩子不知道有 500 多种奶酪。 Listen to this 2 英语中级听力 At this stage in history, people weren't aware in a scientific way of the role of different micro-organisms and enzymes in producing different types of cheese. 在这个历史阶段,人们还没有科学地认识到不同微生物和酶在生产不同类型奶酪中的作用。 Engvid-Benjamin-课程合辑 Yup, there we are, " Red Leicester" , that's a red type of cheese, probably more orangey than red, but we'll call it red anyway. 是的,我们看到了“红莱斯特”,这是一种红色奶酪, 可能比红色更偏橙色, 但我们还是称它为红色。
英语百科
Types of cheese![]() ![]() ![]() ![]() There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, but with no single method being universally used. The combination of types produces around 500 different varieties recognised by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content. |
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