...的部位），让食客第一口就惊于牛肉的极致鲜甜，油花漫衍不那匀称大度，你还会被侍者问到烹饪 牛排的生熟度（Degree of Cooking），反而与讲求多汁嚼感的内地食客不太合，至今无定论，或者比不上腰脊肉那样嫩，相当于猪的里肌肉部位，口感又受行家必定的 牛排是...
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The thesis contrasts cooking words in two aspects: degree of lexicalization and cooking semantic fields.
本论文从词化程度和语义场两个方面对英汉烹饪词汇进行了对比。
So taking proper measures to control the degree of Maillard reaction, that is, improving the cooking methods of cooking materials, can not only heighten dish flavors, but also low...
因此，采取适当措施，即从烹饪原料的烹调方式入手，控制美拉德反应程度，从而既能增强菜肴风味，又能使有害物质尽可能降低。
The results show that the condensation degree of dissolved lignin is relative higher and the increase of conjugated double bond is mainly proceeded at the early stage of cooking.
结果表明，溶出木质素的缩聚程度较高，其共轭双键的增加主要发生在蒸煮前期。
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