Slicing, chopping, and path conditions with barriers

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写关于烹饪的英语作文

写关于烹饪的英语作文

Cooking: An Art of Flavor and CreativityCooking, often overlooked as a mere domestic chore, is in fact an art that combines flavor, creativity, and tradition. It is not just about throwing ingredients together but about understanding their properties, interactions, and how to bring out their best flavors. Each dish, whether simple or complex, tells a story of its origin, culture, and the chef's own personal touch.The journey of cooking begins with the selection of ingredients. Freshness is paramount, as it ensures the maximum retention of nutrients and flavor. The chef must be discerning, knowing which ingredients complement each other and how to balance the sweet, sour, bitter, salty, and umami tastes. This requires not just knowledge but also a sense of intuition and experimentation.The preparation of ingredients is equally crucial. Cutting, chopping, slicing, and dicing are not just about making the ingredients fit into the dish but about enhancing their flavor and texture. The way a vegetable is cut affects how it cooks and how it interacts with other ingredients.The cooking process itself is where the magic happens. The heat, time, and technique all play a pivotal role in transforming raw ingredients into delicious dishes. The chef must be attentive, adjusting the heat, stirring, and tasting periodically to ensure the dish reaches its desired flavor and texture.But cooking is not just about following recipes. It is about understanding the principles behind them and using that knowledge to create new dishes. A true chef is not afraid to experiment, to push the boundaries of flavor and texture. They understand that cooking is not just about satisfying hunger but about satisfying the senses and the soul.In conclusion, cooking is much more than a skill; it is an art that requires passion, dedication, and continuous learning. It is about understanding ingredients, mastering techniques, and creating dishes that are not just delicious but also beautiful and satisfying. Cooking is an expression of love, culture, and tradition, and it is something that everyone can enjoy and appreciate.**烹饪:风味与创意的艺术**烹饪,这一常被忽视的家务琐事,实际上是一种将风味、创意和传统相结合的艺术。

制作食品的过程英文作文

制作食品的过程英文作文

制作食品的过程英文作文The Craft of Culinary Creation.The art of food preparation is as ancient ascivilization itself, and it remains a vibrant and evolving expression of human culture. From the simplest ingredients to the most elaborate dishes, the process of transforming raw materials into delicious meals is a journey that requires skill, patience, and a deep understanding offlavor combinations.The journey begins with selecting the freshest ingredients. The foundation of any dish is built upon the quality of its components. A cook must be discerning, able to identify the peak ripeness of fruits and vegetables, the freshness of meats and seafood, and the purity of spices and seasonings. This is a crucial step as it sets the tone for the entire culinary experience.Once the ingredients are chosen, they must be prepared.This often involves cleaning, chopping, slicing, and dicing, all of which require precision and attention to detail. The way ingredients are handled at this stage can significantly alter their final flavor and texture. For instance, the careful slicing of an onion can release its juices more evenly, enhancing the depth of flavor in a dish.The next step is the assembly of the dish. This iswhere the cook's creativity and understanding of flavor combinations come to the fore. They must decide which ingredients will be combined, how they will be layered, and in what order they will be added to the pan or oven. This phase requires a deep understanding of how various flavors will interact with each other, both during the cooking process and in the final dish.The cooking process itself is a dance of temperatures and timings. Whether it's the gentle simmer of a stock or the searing heat of a stir-fry, each dish requires aspecific temperature range and cooking duration to achieve the desired results. A skilled cook can sense when an ingredient has reached its optimal doneness, adjusting theheat or adding more ingredients to bring out the desired flavors.Finally, the plating of the dish is an art form in itself. The presentation of a meal is often as important as its taste, as it is the first thing that diners see and experience. Careful arrangement of ingredients, the use of color and texture contrasts, and even the choice of plates and utensils can all contribute to the overall dining experience.Throughout the entire process, attention to detail and a respect for the ingredients are paramount. The cook must be able to read the subtlest cues from their ingredients, understanding how each one will react under heat, and how their combinations will affect the final flavor. This requires not only a keen sense of taste and smell but also a deep understanding of the science of cooking.In conclusion, the craft of food preparation is much more than a simple task of combining ingredients. It is a complex and rewarding process that requires skill,creativity, and a deep appreciation for the art of flavor creation. It is through this process that cooks transform raw materials into the delicious meals that nourish our bodies and satisfy our palates, connecting us to the rich tapestry of human history and culture.。

WMF 厨房用品说明书

WMF 厨房用品说明书

Preparing with WMF WMF 5Resharpen your knife and move your chopping board into position.Get your spice, salt and pepper mills at the ready. Your helpers for cutting and grinding:12351 Electric salt/pepper mill battery-operated, housing made from oak, Cromargan®, acrylic, height 21.5 cm, 06 6737 45002 Chopping board with tray oiled oak, 36 x 26 cm, 18 7988 45003 Diamond sharpening steel stainless steel core with diamond coating, 37 cm, 18 8022 60304 Grand Gourmet santoku knife 32 cm, blade 18 cm, 18 9171 60325 Ceramill® Nature set of 2 spice mills with the exclusive ceramic grinding mechanism, upper part made from high-quality oak, height 14 cm, 06 5231 450046 WMFGet out your ingredients. Take your knife. Start to cut. Each cut has its own distinct sound. Onions crunch, peppers crack, parsley rustles. Carve your roasts into wafer-thin slices and savour the sensation of the blade cutting through meat as if it were butter. Our blades are processed with a forging hammer along their entire length, and thanks to Performance Cut technology they are extra sharp. The handles of our knives fit into your hand as if they were made to measure. Our knife ranges such as the Grand Class, Chef’s Edition, Grand Gourmet, Spitzenklasse Plus and Damasteel ensure there‘s the perfect knife for everyone.Chef’s Edition20 cm chef‘s knife18 8200 6032Hold your knife like a pro! Professional chefs hold knives with a wide cutting blade centrally over the bolster, with the blade lying between the thumb and index finger. The knife feels as though it is part of your body and with this knife-sharp extension of your hand you can even cut effort-lessly through thick meat and hard vegetables.Grand Gourmet20 cm chef‘s knife18 8039 6032For a beautiful and sharp cut:the wonderful Grand Gourmetknives are made from high-quality special blade steel. Eachknife has been processed with aforging hammer along its entirelength at our forge and thenground using Performance Cuttechnology, ensuring the bladestays very sharp for a very longtime. The Cromargan® handlesits in your hand as though itwere made to measure.Spitzenklasse Plus20 cm chef‘s knife18 9548 6031Extremely sharp: SpitzenklassePlus is the classic among theWMF knife ranges. The bladesare unbelievably sharp andremain so for a very long time.Touch the riveted handle: it hasbeen manufactured seamlesslyand sits so comfortably in yourhand that it could have beenmade just for you. The completeseries offers you the perfectknife to suit every choppingtask and challenge.Damasteel20 cm chef‘s knife18 8039 9998Take great pleasure in using themost beautiful blades – onesthat could have been producedin traditional Damascus steelworkshops. They incorporatethe latest technology, whichcombines different types ofspecial steel to create one singlesteel blade — each individualknife consists of 120 layers! Thismakes the blades unbelievablyhard and robust.Grand Class20 cm chef‘s knife18 9171 6030Feel the knife in your hand! The Grand Class handles have been manufactured seamlessly. The black handles with stainless steel rivets are reminiscent of traditional handcrafted forging. And the blades have been pro-cessed with a forging hammer along their entire length and then ground using Performance Cut technology, ensuring they stay very sharp for a very long time.WMF 78 WMF Steel / bladeSpecial blade steel, etched formula provides details of the composition.BolsterThe bolster provides the right balance and serves as a finger shield.Cutting edge Extremely sharp thanks to Performance Cut.Seamless transition from the bolster to the handle.HandleErgonomic handle, balanced weight,pleasant to hold.Craftsmanship and innovation. Performance Cut from WMF.Knives with Performance Cut technology are manufactured at our forge in Hayingen. The technique is based on a combination of traditional craftsmanship and innovative technology.First of all, the smith works along the entire length of each red-hot piece of steel with a hammer in the traditional way. The knives are then placed in the furnace: this heat treatment in a special furnace changes the structure of the blade steel. The steel becomes harder and can be sharpened to a sharper angle than was possible before. During the final sharpening process, our precision technology ensures that each blade is consistently sharpened to the ideal angle.The result is extremely sharp blades that last an extremely long time. We also run regular quality checks at our forge: our blades with Performance Cut technology achieve double the level that the DIN standard requires for cutting performance.Dish 9 x 9 x 6 cm06 8725 9440Dish 9 x 9 x 4 cm06 8724 9440Plate 9 x 9 cm06 8723 9440Bowl ø 26 cm06 8721 9440Hors d‘œuvre set, 2-pcOlive boat 34.5 x 3.5 x 4 cm Baguette dish 40 x 4 x 10 cm06 8738 9440Bowl ø 12 cmavailable in other sizes06 8738 9440VariousSet out your ingredients on the table. Chop, cut, fillet and clean whatever you are going to put in the pot. Sort everything into small dishes. Fresh vegetables, glazed onions, chopped meat: everything is spread out before you in cubes, slices and sticks — a colourful patchwork of promise. The Various system porcelain plates and bowls are suitable for all occasions and purposes: they can be stacked and placed in the oven or used for storing, chilling, heating up, serving and marinating food. The scratch-resistant porcelain stays warm for a long time, looks great on the table and what‘s more you can simply wash it in the dishwasher when you have finished.Can be combined in any number of ways, stackable to save space.Hard porcelain.Impact-, cut- and scratch-resistant.Suitable for use inthe microwave and oven.Dishwasher safe.Baking/soufflé dish 18 x 18 cm, 18 x 27 cmRectangular dishes, available in different sizes Rectangular plates, flat, available in different sizes06 8752 9440 06 8733 94401 Gourmet pestle and mortar porcelain, ø 12 cm, 06 4541 6040 2 Parmesan grater white, Cromargan®, plastic,grating surface ø 10 cm, 06 8609 1040 3 Depot salt/pepper mill upper part made from Cromargan®, height 13 cm, 06 6157 6040, upper part made from plastic, 13 cm, 06 6156 7630 4 Top Tools nutmeg mill Cromargan®, plastic, height 16.5 cm, 06 8603 6030 5 Spice cutter without contents, upper part made from Cromargan®, acrylic glass, height 11 cm, 06 4808 6030Open all the jars and take in the aroma of the spices! Get those mills grinding! Add grated parmesan to your dish and season with salt, pepper and anything else. Spice away:35412Grind the toughest of spices with the lightest of touches! Release those spicy essential oils with every twist. Take a sniff, have a taste – then add some more herbs and spices. The ceramic grinding mechanisms are extremely strong, durable and easy to adjust for different size grinds.Ceramill® de Luxe06 6771 6040 (unfilled)Spice mill with the exclusive ceramic grinding mechanism. The upper part is made from Cromargan®. Mill sold with or without contents: salt, sea salt, black pepper, mixed pepper-corns or chilli. Height 14 cm.Ceramill® Nature06 5230 4500 (unfilled)Spice mill with the exclusiveceramic grinding mechanism.Upper part in high-quality oak.Mill sold without contents.Height 14 cm. Also available asa two-piece set.Ceramill® Trend06 4790 7630 (white, unfilled)Spice mill with the exclusiveceramic grinding mechanism.Upper part in black or whiteplastic. Mill sold with orwithout contents: salt, blackpepper or mixed peppercorns.Height 14 cm.Ceramill® Nature06 5232 4500Salt/pepper mill with theexclusive ceramic grindingmechanism. Oak. Mill soldwithout contents. Height 18 cm.Also available as a two-piece set.Electricsalt/pepper mill06 6734 6030with the exclusive ceramicgrinding mechanism.Battery-operated, switches onautomatically when turned.Cromargan®, acrylic.Height 20 cm.All mills:ceramic grinding mechanism,harder than steel,abrasion- and corrosion-resistant,10-year guarantee.Top ToolsGrate and slice away! Grind whole, fragrant nutmeg seeds, slice cucumbers into wafer-thin slices and add a decorative green transparent touch to your salad. Create the finest potato salad! And throw in a sprinkle of bright chilli flakes too. Our graters and slicers are easy to clean and sit securely in your hand.Vegetable slicerwith three inserts06 8610 6040Finger shieldfor safe operation of the vegetable slicer06 8615 6030Blades made from special blade steel effortlessly chop evenhard vegetables.Interchangeable inserts for coarse and fine strips and slices. Can be adjusted toany thickness.Potato salad slicer06 8606 6040Nutmeg mill06 8603 6030Spice cutter06 4808 6030Flat grater, medium06 8618 6040Flat grater, fine,with safety holder06 8617 6040For boiled potatoesthat are used for a potatosalad or to make friedpotatoes.Grinds whole nuts. Thenut is held in place duringthe grinding process.With storage compart-ment. Cromargan®: 18/10stainless steel, matt,plastic.Knife-sharp teeth cut thespices instead of grindingthem. For spices such as chilli,caraway, coriander, fennel,aniseed, mustard seeds,sesame (black), cardamomor dried herbs and ginger.Cromargan®: 18/10 stainlesssteel, matt, acrylic glass.SchneidWerk® cuttingmechanism: stainless steel6 134251 Profi Plus spatula 26 cm, 18 7195 60302 Profi Plus pastry wheel 17 cm, 18 7135 60303 Profi Plus pizza cutter coated,21 cm, 18 7219 6030 4 Profi Plus melon baller 15 cm, ø 2.5 cm, 18 7126 6030 5 Profi Plus broth colander in ø 8, 12, 16 and 20 cm, 18 7172 6030 (ø 16 cm) 6 Mixing bowl with handle and stand ring, ø 20 cm, height 12 cm, 06 4565 6030Stir the ingredients together in your bowls and then thoroughly knead your dough! Use the spatula to get all the cake mixture from your bowls — and if nobody is looking you can lick off any that is left. Roll the pastry wheel over your pasta dough while the boiling water bubbles away expectantly. Fire up the oven and fill your kitchen with the smell of cooking. Pop in a home-made pizza! All the essentials for your dough:All whisks:Cromargan®, stable,hard-wearing, waterproof, dishwasher safe, modern design, hanging loopfor the kitchen rail.Give your soup a good stir and beat cream to your heart‘s content until you forget everything around you! All our kitchen gadgets are specialist utensils: the flexi whisk makes everything fluffy andlump-free, while our flat whisk ensures that your soufflés will never collapse. Find your own rhythm as you mix away in your mixing bowl!Profi PlusFlat whisk 25 cm18 7110 6030Profi PlusFlexi whisk 32 cm18 7262 6030Profi PlusWhisk, silicone, 25 cm18 7265 6030Profi PlusWhisk 30 cm18 7115 6030Black LineFlexi whisk, plastic,heat resistant to 270°C, 32 cm18 7605 6040Chef’s Edition:Cromargan®,manufactured seamlessly,functional front parts.Serve up your creations! And then another ladle on top.The Chef’s Edition kitchen utensils are all made from hard-wearing, easy-care Cromargan® and can be washed in a dishwasher without hesitation.Chef’s EditionSpatula18 9083 6040Chef’s EditionSoup ladle18 9081 6040Chef’s EditionSauce ladle18 9082 6040Chef’s EditionWok spatula18 9084 6040Chef’s EditionMeat fork18 9085 6040Chef’s EditionSkimming ladle18 9080 60401 Universal lid ø 29 cm, 06 5072 6040 2 Depot storage jar with lid contents 1 l, WMF glass, Cromargan®, plastic, 06 6161 60403 Depot storage jar with lid contents 2 l, WMF glass, Cromargan®, plastic, 06 6163 60404 Top Serve bowl tall, ø 13 cm, 06 5499 60205 Depot Fresh bowl square, 19 x 19 cm, 06 5994 6630 6 Depot fine, coarse and universal shaker ø 5.5 cm,06 6154 6040, 06 6153 6040, 06 6152 6040 7 Bread bin with chopping board Cromargan®, bamboo, 45 x 28 x 18 cm, 06 3446 6040Prepare your food: cook, chop, roast or bake whatever dishes you like. Store your food: in bowls, jars, boxes or bread bins. Cook your favourite foods and take them along to a picnic; keep them fresh for longer in the refrigerator. Keep your food fresh:2357614Rectangular bowl13 x 10 cm, 400 ml06 5488 6020Bowl, flatø 13 cm, 250 ml06 5485 6020Bowl, tallø 13 cm, 500 ml06 5499 6020Bowl, flatø 15 cm, 700 ml06 5486 6020Bowl, flatø 18 cm, 1,250 ml06 5487 6020Rectangular bowl21 x 13 cm, 1,200 ml06 5489 6020Rectangular bowl26 x 21 cm, 3,000 ml06 5489 6020 Top ServeServe all your food in style! And simply close the lid to keep vegetables, fish andmeat fresh. The stay-fresh valve creates a slight vacuum which keeps the aromaslocked inside. The drip tray grid prevents the food from sitting in water.WMF glassServe and storein one container.Dishwasher safe.Silikon sealLocks in the aromas.Cromargan®Dishwasher safe,sturdy, hard-wearing.Stay-fresh valveCreates a vacuum in thecontainers.StackableFor space-savingstorage in therefrigerator.Drip tray gridPrevents the foodfrom coming into contactwith any condensationthat has built up.Square bowl15 x 15 cm, 800 ml06 5993 6630Rectangular bowl13 x 10 cm, 400 ml06 5990 6030Rectangular bowl21 x 13 cm, 1,200 ml06 5991 6630Rectangular bowl26 x 21 cm, 3,000 ml06 5992 6630Square bowl19 x 19 cm, 1,500 ml06 5994 6630Square bowl22 x 22 cm, 2,800 ml06 5995 6630Depot FreshStore all your food in these glass bowls with black plastic lids.Not only does your food remain fresh but it also looks good. And if you have any leftovers, store them in the same aroma-tight bowls and place in the refrigerator. Thanks to the Easyfresh ventilation valve you can even regulate how much oxygen flows into the containers.WMF glassServe and store in one container. Dishwasher safe.Silicone sealLocks in aromas.Plastic lidDishwasher safe.Easyfresh valveRegulates the flow of oxygen.StackableFor space-saving storage in the refrigerator.WMF ScalaRoom thermometer with hygrometerø 11 cm06 0869 6030WMF ScalaFridge/freezer thermometerø 6.7 cm06 0865 6030WMF ScalaOven thermometerø 6.7 cm06 0864 6030WMF ScalaMeat thermometerø 6.3 cm18 9083 6040WMF ScalaWine thermometerø 5 cm06 0866 6030WMF ScalaThermometer with instant displayø 6.3 cm06 0868 6030WMF ScalaSteak thermometerø 2.5 cm06 0867 6030 Measuring and weighingPlace a bowl on the scales, pour in some sugar and watch as the displayindicator slowly rises. Add a couple of pinches of salt to see how much theyweigh! Then pop everything in the oven and set the timer. As you wait eagerlyin anticipation, the aromas fill the kitchen and finally the timer goes off!WMF 31Profi Plus Kitchen thermometer Length 23 cm, display –40°C to +200°C, measuring period 4–10 sec 18 7238 6030Weighing spoon Displays up to max. 300 g with clock and timer 06 0835 6030Kitchen scales 20 x 20 cm, displays up to 5 kg 06 0871 6030Digital cooking timer 7.5 x 7.5 cm, plastic, includes batteries 06 0890 1040Premium One Cooking timer Measuring range 0–60 min, ø 5 cm 07 9976 6040WMF Group GmbH Eberhardstraße 35 73312 Geislingen/Steige Germany。

制作沙拉的心得体会英语

制作沙拉的心得体会英语

制作沙拉的心得体会英语My experience in making saladsDuring the past few months, I have developed a newfound interest in cooking and experimenting with various recipes. One particular dish that I have grown to love making is salads. Not only are salads healthy and refreshing, but they also allow for a great amount of creativity and customization. Through my experiences in making salads, I have learned a lot about different ingredients, techniques, and flavor combinations. In this essay, I will share my reflections and insights on the art of making salads.Firstly, selecting the right ingredients is crucial in creating a delicious salad. I have discovered that fresh and quality ingredients are paramount in achieving a great tasting salad. Whether it is the lettuce, vegetables, fruits, or proteins, using the best available options will significantly enhance the flavors and textures of the dish. When shopping for ingredients, I always look for vibrant colors, crisp textures, and an overall freshness. Moreover, I have realized that it is essential to select ingredients that complement each other. For instance, a classic combination would be the sweetness of strawberries with the creaminess of goat cheese and the crunchiness of almonds. By carefully choosing ingredients that harmonize well, I can create a balanced and enjoyable salad. Additionally, the way ingredients are prepared greatly influences the outcome of the salad. I have learned various techniques such as slicing, dicing, chopping, and julienning to create different textures. The size and shape of the ingredients also play a role in the overall presentation of the salad. For example, a thinly sliced cucumberadds a delicate touch whereas chunky carrots provide a satisfying crunch. Furthermore, I have discovered the significance of properly washing and drying the greens. This step ensures that the lettuce or spinach is clean and free from any dirt or impurities. The correct preparation of ingredients is essential in showcasing their flavors and textures.Furthermore, dressings are a crucial element in elevating the taste of a salad. I have experimented with a wide range of dressings, from classic vinaigrettes to creamy avocado-based ones. I have realized that the right dressing enhances the flavors of the ingredients and ties them together. The balance of acidity and sweetness in a dressing is what creates a harmonious flavor profile.I have also learned that a good dressing should coat the ingredients evenly without overpowering them. By experimenting with different ingredients and proportions, I have been able to create unique dressings that add a personal touch to my salads.Lastly, presentation is key in making a salad visually appealing. I have learned to consider colors, textures, and arrangement when plating a salad. The combination of vibrant greens, bright fruits, and contrasting textures creates an attractive and appetizing dish. I like to use a variety of ingredients of different shapes and sizes to create visual interest. I also pay attention to the arrangement of ingredients, ensuring that they are evenly distributed and that the salad is well-balanced in terms of flavors. A well-presented salad not only looks appealing but also enhances the dining experience. In conclusion, my experience in making salads has been both enjoyable and educational. Through experimentation and practice,I have honed my skills in selecting the right ingredients, preparing them correctly, creating delicious dressings, and presenting the salads attractively. It has allowed me to explore flavors, textures, and combinations in a healthy and creative way. Making salads has become a passion of mine, and I look forward to continuing this journey of culinary exploration.。

烹饪介绍作文英语

烹饪介绍作文英语

The Magic of Culinary Arts: An Introductionin English and ChineseCooking, an ancient art form that has transcended cultural and geographical boundaries, is a testament to the infinite creativity and adaptability of humankind. It is not merely a process of combining ingredients to produce edible dishes but also a medium of expressing culture,传统, and emotions. Every cuisine, whether it's the rich and complex flavors of Italian pasta or the subtle yetdelicious tastes of Japanese sushi, reflects the history, traditions, and lifestyle of a particular region.The foundation of cooking lies in the careful selection of ingredients. Each ingredient, whether it's a fresh vegetable, a lean meat, or a rare spice, plays a crucial role in determining the final outcome of a dish. The art of cooking demands precision and attention to detail, from choosing the freshest ingredients to mastering the techniques of chopping, slicing, and sautéing.The heart of cooking, however, lies in the blending of flavors. Just as a painter mixes colors to create a masterpiece, a chef combines various ingredients to createa harmonious and delicious dish. The use of seasonings, spices, and sauces is crucial in this process, as they add depth and complexity to the flavor profile of a dish.Cooking is also a form of therapy. The act of creating something delicious and nourishing for oneself or for loved ones brings a sense of fulfillment and happiness. It is a way of expressing care and love through food, a universal language that transcends all boundaries.In conclusion, cooking is not just a skill or a hobby; it is an art form that requires dedication, creativity, and passion. It is a way of connecting with our roots, understanding our culture, and sharing our stories through the medium of food. As we delve into the world of culinary arts, we embark on a journey of discovery, learning, and growth.**中华美食的魅力:英文与中文的介绍**烹饪,这一跨越文化和地理界限的古老艺术形式,是人类无穷创造力和适应性的见证。

关于厨房用具的英文单词

关于厨房用具的英文单词

关于厨房用具的英文单词Kitchen Utensils: An Essential Guide.The kitchen is the heart of the home, and it's where families come together to create delicious meals and share precious moments. To make cooking an enjoyable andefficient experience, it's crucial to have a well-stocked kitchen equipped with the right tools and utensils. In this article, we'll explore some of the essential kitchen utensils and their English names, discussing their purpose, usage, and why they are indispensable in the kitchen.1. Knives: Knives are the most fundamental cuttingtools in the kitchen. Different types of knives are designed for specific tasks, such as slicing, chopping, and dicing. A chef's knife is the most versatile, suitable for most cutting jobs. A serrated knife is excellent forcutting bread and other dense foods, while a paring knife is perfect for peeling fruits and vegetables.2. Cooking Pots and Pans: Pots and pans are essential for boiling, steaming, sautéing, and frying foods. They are made from various materials like stainless steel, cast iron, copper, and non-stick coatings. Each material has its own unique properties, making it suitable for specific cooking methods.3. Mixing Bowls: Mixing bowls are used for combining ingredients, preparing dough, and mixing salads. They come in different sizes, shapes, and materials like glass, plastic, stainless steel, and ceramic. Some bowls are even designed with lips for easy pouring and scraping.4. Measuring Cups and Spoons: Accurate measurement is crucial in cooking, as it ensures that recipes turn out as intended. Measuring cups and spoons are available in both metric and imperial systems and are made from plastic, glass, or metal.5. Whisks and Spoons: Whisks are used for beating eggs, whipping cream, and mixing dressings. They come indifferent sizes and shapes, including balloon whisks, wirewhisks, and French whisks. Spoons are essential for stirring, scooping, and serving foods.6. Spatulas: Spatulas are used for flipping foods, scraping bowls, and spreading sauces. They are typically made from rubber, silicone, or metal and have a flat, flexible blade.7. Cutting Boards: Cutting boards provide a solid surface for chopping and slicing ingredients. They are usually made from wood, plastic, or bamboo and come in various sizes and thicknesses.8. Colanders: Colanders are used for draining pasta, rinsing vegetables, and draining excess water from foods. They are typically made from metal, plastic, or wood and have perforated bottoms.9. Oven Mitts and Tongs: Oven mitts protect hands from hot oven surfaces, while tongs are used for handling hot foods, such as grilled meats or roasted vegetables.10. Graters and Zesters: Graters are used for shredding cheese, chocolate, and vegetables, while zesters are specifically designed for removing the zest (outer rind) of citrus fruits.In conclusion, having the right kitchen utensils can significantly enhance the cooking experience. These tools and utensils not only make cooking easier and moreefficient but also add a touch of elegance and professionalism to the kitchen. From knives and pots to measuring cups and graters, each utensil plays a crucial role in creating delicious meals. Investing in quality kitchenware is an investment in the heart of the home, where memories are made and families gather.。

学习烹饪英语作文

学习烹饪英语作文

学习烹饪英语作文English: Cooking is not only a practical skill but also an art form that requires creativity and precision. When it comes to learning cooking, there are various aspects to consider. Firstly, understanding the basic cooking techniques is crucial. These include chopping, slicing, dicing, and mincing, which are all used to prepare ingredients. Other techniques such as sautéing, frying, baking, and grilling are employed to cook food. It is important to comprehend the differences between these techniques and when to use each one.Another essential aspect of learning cooking is familiarizing ourselves with ingredients. Knowing different types of meat, fish, vegetables, and seasonings is necessary in order to create well-balanced dishes. Furthermore, understanding the different flavors each ingredient brings and how they can be combined is vital. This knowledge enables us to experiment with different recipes and create unique and delicious meals.Additionally, learning about food safety and hygiene is a fundamental part of cooking. Knowing how to properly handle andstore ingredients, how to prevent cross-contamination, and how to cook food to the correct temperature are all crucial for preparing safe and delicious meals. Developing good hygiene practices, such as washing hands frequently, keeping the cooking space clean, and avoiding cross-contamination, is essential for maintaining a healthy environment in the kitchen.Furthermore, learning cooking also involves honing our taste buds and developing our palate. Tasting different ingredients, experimenting with seasoning combinations, and understanding the balance of flavors are all important skills to acquire. Being able to identify flavors and seasonings helps us to adjust and enhance the taste of our dishes. Additionally, learning about various cuisines from different cultures expands our culinary knowledge and broadens our cooking skills.In conclusion, learning cooking encompasses understanding cooking techniques, familiarizing ourselves with ingredients, learning about food safety and hygiene, and developing our taste buds. It is an ongoing process that requires practice, experimentation, and a passion for creating delicious meals. By continuously learning andimproving our cooking skills, we can not only satisfy our own cravings but also bring joy and enjoyment to others through the art of cooking.中文翻译: 烹饪不仅仅是一项实用的技能,也是一种需要创造力和精准度的艺术形式。

做饭步骤英语作文

做饭步骤英语作文

做饭步骤英语作文Title: Mastering the Art of Cooking: Step-by-Step Guide。

Cooking is not just a chore; it's an art form that allows one to express creativity and indulge in culinary delights. Whether you're a novice or a seasoned chef, mastering the art of cooking requires practice, patience, and attention to detail. In this comprehensive guide, wewill walk through the step-by-step process of cooking a delicious meal.Step 1: Plan Your Menu。

Before you begin cooking, it's essential to plan your menu. Consider the ingredients you have on hand and whatyou'd like to prepare. Choose dishes that complement each other and ensure you have all the necessary ingredients.Step 2: Gather Your Ingredients and Equipment。

Once you've decided on your menu, gather all the ingredients and equipment you'll need. This includes fresh produce, proteins, herbs, spices, pots, pans, knives, and utensils. Having everything prepared and within reach will make the cooking process much smoother.Step 3: Prepare Your Workspace。

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1. Introduction Program slicing answers the question “Which statements may affect the computation at a different statement?”. At first sight, an answer to that question should be a valuable help to programmers. After Weiser’s first publication (Weiser, 1979) on slicing, almost 25 years have passed and various approaches to compute slices have evolved. Usually, inventions in computer science are adopted widely after around 10 years. Why are slicing techniques not easily available yet? William Griswold gave a talk at PASTE 2001 (Griswold, 2001) on that topic—Making Slicing Practical: The Final Mile. He pointed out why slicing is still not widely used today. One of the main problems is that slicing ‘as-it-stands’ is inadequate to essential software-engineering needs. Usually, slices are hard to understand. This is partly due to bad user interfaces, but mainly related to the problem that slicing ‘dumps’ the results onto the user without any explanation. Griswold stated the need for “slice explainers” that answer the question why a statement is included in the slice, as well as the need for “filtering”. This work will present such a “filtering” approach to slicing; it basically introduces ‘barriers’ which are not allowed to be passed during slice computation. Especially for chopping, barriers can be used to focus a chop onto interesting program parts. The next section will present slicing and chopping in detail. Section three will introduce barrier slicing and chopping together with examples. Path conMost of the work was done at Universität Passau, Germany This article appeared in the Software Quality Journal, Volume 12, Number 4, December 2004. The original publication is available at /openurl. asp?genre=article&id=doi:10.1023/B:SQJO.0000039792.93414.a5
Slicing, Chopping, and Path Conditions with Barriers
Jens Krinke
FernUniversität in Hagen∗ , Germany Abstract. One of the critiques on program slicing is that slices presented to the user are hard to understand. This is mainly related to the problem that slicing ‘dumps’ the results onto the user without any explanation. This work will present an approach that can be used to ‘filter’ slices. This approach basically introduces ‘barriers’ which are not allowed to be passed during slice computation. An earlier filtering approach is chopping which is also extended to obey such a barrier. The barrier variants of slicing and chopping provide filtering possibilities for smaller slices and better comprehensibility. The concept of barriers is then applied to path conditions, which provide necessary conditions under which an influence between the source and target criterion exists. Barriers make those conditions more precise. Keywords: program slicing, program dependence graph, path conditions
∗ †
c 2004 Kluwer Acadቤተ መጻሕፍቲ ባይዱmic Publishers. Printed in the Netherlands.
2 ditions are presented with their barrier variants in Section four. This work closes with a discussion of related work and conclusions. 2. Slicing and Chopping A slice extracts those statements from a program that potentially have an influence onto a specific statement of interest which is the slicing criterion. Slicing has found its way into various applications. Currently, it is probably mostly used in the area of software maintenance and reengineering. It is often a base technique to ensure the quality of the developed software, like in testing (Gupta et al., 1992; Binkley, 1992; Bates and Horwitz, 1993; Binkley, 1998), checking a program for robustness (Harman and Danicic, 1995), impact analysis (Gallagher and Lyle, 1991), and cohesion measurement (Ott and Thuss, 1989; Bieman and Ott, 1994; Ott and Bieman, 1998). Originally, slicing was defined by Weiser in 1979; he presented an approach to compute slices based on iterative data flow analysis (Weiser, 1979; Weiser, 1984). The other main approach to slicing uses reachability analysis in program dependence graphs (PDGs) (Ferrante et al., 1987). Program dependence graphs mainly consist of nodes representing the statements of a program and control and data dependence edges: − Control dependence between two statement nodes exists if one statement controls the execution of the other (e.g. through if- or while-statements). − Data dependence between two statement nodes exists if a definition of a variable at one statement might reach the usage of the same variable at another statement. The extension of the PDG for interprocedural programs introduces more nodes and edges: For every procedure, a procedure dependence graph is constructed, which is basically a PDG with formal-in and -out nodes for every formal parameter of the procedure. A procedure call is represented by a call node and actual-in and -out nodes for each actual parameter. The call node is connected to the entry node by a call edge, the actual-in nodes are connected to their matching formal-in nodes via parameter-in edges, and the actual-out nodes are connected to their matching formal-out nodes via parameter-out edges. Such a graph is called Interprocedural Program Dependence Graph (IPDG). The System Dependence Graph (SDG) is an IPDG, where summary edges between actual-in and actual-out have been added in order to represent transitive dependence due to calls (Horwitz et al., 1990). To slice programs with procedures, it is not enough to perform a reachability analysis on IPDGs or SDGs. The resulting slices are not accurate as the calling context is not preserved: The algorithm may traverse a parameterin edge coming from a call site into a procedure, may traverse some edges
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