英语翻译从烹饪的常理来讲,评价菜肴的标准是由感觉器官对菜肴的感受来确定的,它们就是色、香、味.色是指菜肴的色彩.是通过视觉来感受和评价菜肴,也是我们对菜肴的第一感受.这个感受

英语翻译从烹饪的常理来讲,评价菜肴的标准是由感觉器官对菜肴的感受来确定的,它们就是色、香、味.色是指菜肴的色彩.是通过视觉来感受和评价菜肴,也是我们对菜肴的第一感受.这个感受
英语翻译
从烹饪的常理来讲,评价菜肴的标准是由感觉器官对菜肴的感受来确定的,它们就是色、香、味.
色是指菜肴的色彩.是通过视觉来感受和评价菜肴,也是我们对菜肴的第一感受.这个感受很重要,因为尽管还没有吃菜肴,但菜肴的颜色对于增加食欲,唤起胃口起着很大的作用.
香是指菜肴成熟时候所散发的香气,它给我们带来的是嗅觉感受.这里的香包括原料的香,比如香菇,香菜,也包括调料的香味,比如辣椒,大蒜等.
在看和闻之候就是吃了,口味便体现出来了.味是菜肴的灵魂.可以这么说无论菜肴多么好看,如果味道不好,那就等于零,这样的菜肴是不会受到人们欢迎的.

英语翻译从烹饪的常理来讲,评价菜肴的标准是由感觉器官对菜肴的感受来确定的,它们就是色、香、味.色是指菜肴的色彩.是通过视觉来感受和评价菜肴,也是我们对菜肴的第一感受.这个感受
上面那位,机器译的吧
From the perspective of cooking,our senses are used to judge the dishes.The three important points are the colour,the smell and the taste.
Colour means the colour of the dish,it is based on our eyesight to judge,it is also the first impression hte dish igves us.Although we may not have tasted the dish,but the colour of the dish definitely will help to increase our appetite.
The smell means the fragrance of the dish after it is cooked.It brings us the sense of smelling.The smell here refers to the smell of the ingredients,for example mushrooms,coriander,and the seasonings like chillies and garlic.
After looking and smelling will be the eating.the taste of the dish will then be presented out.Taste is the spirit of the dish,we can say that no matter how nice the dish look,if it taste aweful,then it's consider zero.This kind of dishes will not be appealing to the people.

Says from the cooking common sense, the appraisal cooked food standardis by the sense organ, they which determined to the cooked foodfeeling are the color, the fragrance, the taste.
The color is ...

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Says from the cooking common sense, the appraisal cooked food standardis by the sense organ, they which determined to the cooked foodfeeling are the color, the fragrance, the taste.
The color is refers to the cooked food the color. Is feels and theappraisal cooked food through the vision, also is we to the cookedfood first feeling. This feeling is very important, because althoughhas not eaten the cooked food, but the cooked food color regarding theincrease appetite, arouses the appetite to play the very major role.
The fragrance which the fragrance is refers to cooked food mature timesends out, it brings to us is the sense of smell feeling. Herefragrance including raw material fragrance, for instance shiitakemushroom, coriander, also includes the seasoning the fragrance, forinstance hot pepper, garlic and so on.
Was looking and heard the period of five days was has eaten, the tastethen manifested. The taste is the cooked food soul. May such sayregardless of the cooked food is attractive, if the flavor is notgood, that is equal to zero, such cooked food is cannot receive thepeople to welcome.

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In normal principle of cooking,the criterion of judging dishes is decided by that how our sensory organ response to the dishes,they are colour,flavor and taste.
Colour is the appearance of the dis...

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In normal principle of cooking,the criterion of judging dishes is decided by that how our sensory organ response to the dishes,they are colour,flavor and taste.
Colour is the appearance of the dish.We feel and judge it by our eyes,this is also our first feeling about the dish.This feeling is very important,although we don't taste the dish,the colour of the dish play a important role in boosting our appetite,excitating our desire to eat.
Flavor is that how the dishes smell,it brings us the sense of smell.This flavor includes the smell of material,such as pasania fungus,caraway,also the smell of flavouring substance such as hot pepper,garlic and so on.
After looking and smelling ,we begin to eat when the taste is realized.Taste is the soul of dishes.So to say that however pretty the dish looks,it scores zero if it doesn't taste well,this kind of dishes will not be popular with people.

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