flavoring

简明释义

英['fleɪvərɪŋ]美[ˈfleɪvərɪŋ]

n. 调味品（等于 flavour）

v. 加味于……（flavor 的 ing 形式）

复 数 f l a v o r i n g s

英英释义

单词用法

同义词

反义词

例句

1.Syrup made from various sugars and flavored with maple syrup or artificial maple flavoring.

由各种糖制成，掺有槭糖浆或人造槭糖调味品的糖浆。

2.No artificial coloring or flavoring is added to this product.

本产品未添加任何人工色素及调味品。

3.It is used in desserts and sauces, as a sprinkling for ice cream, and as a flavoring for cake icings and fillings.

它可以用在甜点或甜酱里，也可以撒在冰淇淋上，制作蛋糕上的糖霜或馅料时也可以拿它来调味。

4."Yes," Bessie answered. "And I think I'm falling in love with the flavoring on this baked chicken."

“是很浪漫，”贝西回答，“而且我喜欢上了这种烧鸡上调料的味道。”

5.It is also flavoring Cointreau liqueur.

它也是药酒的调味品。

6.Foodstuff: cocoa, coffee, milk powder, juice of granule, flavoring and so on.

食品工业的造粒：可可、咖啡、奶粉、颗粒果汁、调味品等。

7.I bet you weren't even into food flavoring, were you?

我敢赌你对香料提取一点兴趣都没有，是吗？

8.She added a touch of vanilla flavoring to the cake batter for extra sweetness.

她在蛋糕面糊中加入了一点香草调味料以增加甜味。

9.The chef recommended using fresh herbs as a natural flavoring for the soup.

厨师建议使用新鲜草药作为汤的天然调味料。

10.Many commercial snacks contain artificial flavoring to enhance their taste.

许多商业零食含有人工调味料以增强其味道。

11.I prefer using spices as a flavoring agent instead of salt.

我更喜欢使用香料作为调味剂而不是盐。

12.Cinnamon is a popular flavoring in many baked goods.

肉桂是许多烘焙食品中流行的调味料。

作文

In the world of culinary arts, the importance of flavoring cannot be overstated. Flavoring refers to the various substances added to food and beverages to enhance their taste and aroma. It plays a crucial role in determining the overall experience of a dish, transforming simple ingredients into a delightful meal. Different cultures have their own unique approaches to flavoring, utilizing a variety of herbs, spices, and other ingredients that reflect their culinary traditions. For instance, Italian cuisine often incorporates basil, oregano, and garlic as primary flavorings, while Indian cuisine is known for its complex blends of spices such as cumin, coriander, and turmeric. The process of flavoring food is an art in itself. It requires a deep understanding of how different flavors interact with one another. A skilled chef knows that balancing sweetness, saltiness, bitterness, and acidity can create a harmonious dish. For example, adding a pinch of salt can elevate the sweetness of a dessert, making it more enjoyable. Similarly, incorporating a splash of vinegar can cut through the richness of fatty foods, providing a refreshing contrast. Beyond traditional herbs and spices, modern gastronomy has introduced innovative flavorings that challenge conventional palates. Chefs experiment with molecular gastronomy techniques to create unexpected flavor combinations and textures. For instance, using liquid nitrogen to freeze fruits and then powdering them can result in an intense burst of flavor that surprises diners. This kind of creativity not only enhances the dining experience but also invites guests to explore new culinary territories. Moreover, the rise of health-conscious eating has led to a demand for natural flavorings. Many consumers are now more aware of the ingredients in their food, seeking options that are free from artificial additives. As a response, food manufacturers are increasingly turning to plant-based flavorings derived from fruits, vegetables, and herbs. These natural alternatives not only provide authentic taste but also align with the growing trend towards sustainability and wellness. However, the use of flavoring is not without its challenges. The balance between enhancing flavor and maintaining the integrity of the original ingredients can be delicate. Over-flavoring a dish can mask its natural qualities, leading to a less enjoyable experience. Therefore, chefs must approach flavoring with care, ensuring that each addition complements rather than overwhelms the dish. In conclusion, flavoring is an essential aspect of cooking that significantly impacts how we experience food. From traditional methods to modern innovations, the ways in which we add flavoring to our meals are diverse and ever-evolving. As we continue to explore and appreciate the intricate world of flavors, we can better understand the artistry involved in creating memorable culinary experiences. Whether it’s a simple home-cooked meal or an elaborate dining experience at a fine restaurant, the role of flavoring remains central to our enjoyment of food. It is this very element that transforms eating from a basic necessity into a celebration of taste and culture.

在烹饪艺术的世界中，调味的重要性不容小觑。调味是指添加到食物和饮料中以增强其味道和香气的各种物质。它在决定一道菜的整体体验中发挥着至关重要的作用，将简单的食材转变为美味的餐点。不同的文化有自己独特的调味方法，利用各种草药、香料和其他反映其烹饪传统的成分。例如，意大利菜肴常常使用罗勒、牛至和大蒜作为主要的调味料，而印度菜肴则以其复杂的香料混合而闻名，如孜然、香菜和姜黄。 调味食物的过程本身就是一门艺术。它需要深入理解不同口味之间的相互作用。一位熟练的厨师知道，平衡甜、咸、苦和酸可以创造出和谐的菜肴。例如，加入一撮盐可以提升甜点的甜味，使其更加美味。同样，加入一点醋可以削弱油腻食物的丰富感，提供清新的对比。 除了传统的草药和香料，现代美食学引入了创新的调味，挑战传统的味蕾。厨师们通过分子料理技术来实验意想不到的味道组合和质地。例如，使用液氮冷冻水果，然后将其粉碎，可以产生强烈的味道爆发，令食客感到惊讶。这种创造力不仅提升了用餐体验，还邀请客人探索新的烹饪领域。 此外，健康饮食的兴起导致对天然调味的需求增加。许多消费者现在更加关注食品中的成分，寻求不含人工添加剂的选择。作为回应，食品制造商越来越多地转向植物基的调味，这些调味料源自水果、蔬菜和草药。这些天然替代品不仅提供真实的味道，而且与日益增长的可持续性和健康趋势相一致。 然而，使用调味并非没有挑战。增强味道与保持原始成分的完整性之间的平衡可能非常微妙。过度调味可能掩盖其自然品质，导致体验不佳。因此，厨师必须谨慎处理调味，确保每一种添加物都能补充而不是压倒菜肴。 总之，调味是烹饪中一个至关重要的方面，对我们如何体验食物有着显著影响。从传统方法到现代创新，我们为餐点添加调味的方式多种多样，且不断发展。随着我们继续探索和欣赏复杂的风味世界，我们可以更好地理解创造难忘烹饪体验所涉及的艺术性。无论是一顿简单的家常饭还是高档餐厅的精致用餐体验，调味的角色始终是我们享受食物的核心。正是这一元素将进食从基本的需求转变为味道和文化的庆典。