barbecued meat 中文意思是什麼

barbecued meat 解釋
燒烤肉
  • meat : n. 1. （食用）肉。2. 〈古語〉食物；〈古語〉餐。3. （蛋、貝、果子等的）肉；（蟹、蝦等的）肉。4. （書的）內容，實質。adj. 〈美俚〉重要的，基本的。
  1. Menu choices range from local favorites, like barbecued ribs, italian beef and deep - dish pizza, to more unusual items, such as cajun alligator meat

    菜色從當地最受歡迎的菜如烤肋排、義大利牛肉和厚比薩餅，到像凱郡風味短吻鱷魚肉等較不尋常的菜色都有。
  2. The company was setup in early 1970 for manufacturing of barbecued meat products

    公司自1970年初期開始製造肉乾，並於1988年正式注冊為合眾號食品工業有限公司。
  3. The award - winning dishes for poultry : roasted chicken with garlic sauce and seafood crab : deep - fried stuffed crab meat in shell with sauteed crab claws were presented by chef mak wai ming, sous chef of golden bauhinia while the dim sum : steamed shrimp dumplings with a green coat, deep - fried spring rolls with roast duck and preserved vegetables, baked egg tarts, and steamed barbecued pork buns were presented by chef li kam sing, no 1 dim sum cook. as part of its two - year city of life : hong kong is it ! campaign, the hktb organised the best of the best culinary awards to reward the finest of chinese cuisine

    經過第一及第二輪由臥底試食大使多次秘密突擊測試，金紫荊粵菜廳于所參加的三個組別均順利入選決賽，由麥偉明師傅所烹調的金牌蒜香吊燒雞、黃金乾坤蟹及李錦星師傅精心炮製的點心（大會指定參賽點心：蝦餃、叉燒飽、春卷及蛋撻）先奪取金獎，再於十月十六及十七日的第三輪比賽中，各參賽者即場一顯身手，最後麥師傅的金牌蒜香吊燒雞及李師傅的巧手點心榮獲至高榮譽金獎。
  4. The study on polycyclic aromatic hydrocarbons in barbecued meat is reported to the legco panel on food safety and environmental hygiene

    向立法會食物安全及環境?生事務委員會匯報有關燒烤肉類含多環芳香族碳氫化合物的研究結果。
  5. Do not buy any food that is not properly protected e. g. barbecued meat hanging outside the shops and cooked food that has not been covered properly. buy food from licensed and reputable shops

    不要購買那些沒有受到適當保護的食物，如掛在店鋪外邊的燒鹵味和沒有蓋好的熟食麵包糕點或水果等。
  6. During 2003, the department embarked on risk assessment projects on acrylamide in food, dietary exposure to mercury of secondary school students salmonella in egg and egg products, polycyclic aromatic hydrocarbons in barbecued meat, patulin in apple juices and 3 - monochloropropane - 1, 2 - diol in savoury products other than soy sauce. the last two projects were conducted in collaboration with the consumer council

    年內，本署進行的風險評估研究有： 「食物的丙烯胺含量」 「中學生從食物攝取到汞的情況」 「蛋及蛋製品內的沙門氏菌」 「烤肉內的多環芳香烴」 「蘋果汁含黴菌毒素」及「調味醬料不包括豉油的氯丙二醇含量」 。
分享友人
分享到 Line

分享到臉書