chop

简明释义

英[tʃɒp]美[tʃɑːp]

v. 剁，砍，劈；大幅削减；强行废止，取消；削（球）；<英，非正式>变化无常（chop and change）

n. （羊或猪）排；剁，砍，劈；掌劈；（人或动物）嘴周围的地方；碎浪；动物饲料；<古>商标

【名】（Chop）（美、俄）肖普（人名）

复数 c h o p s

第三人称单数 c h o p s

现在分词 c h o p p i n g

过去式 c h o p p e d

过去分词 c h o p p e d

英英释义

To cut something into pieces with a sharp tool, such as a knife.	用锋利的工具（如刀）将某物切成块。
To reduce something in size or amount by cutting it.	通过切割减少某物的大小或数量。
A quick, forceful movement.	快速而有力的动作。
A term used in cooking to describe the process of cutting food into smaller pieces.	烹饪中用来描述将食物切成小块的过程的术语。

单词用法

chop down	砍倒
chop up	切碎
chop and change	频繁改变
chop vegetables	切菜
chop wood	劈木
chop someone's head off	斩首

同义词

cut	切	I need to cut the vegetables for the salad.	我需要切蔬菜做沙拉。
slice	片	Please slice the bread before serving.	请在上菜前把面包切片。
dice	切丁	Dice the onions for the stir-fry.	把洋葱切丁用于炒菜。
chop up	切碎	Chop up the herbs finely for the sauce.	把香草切碎放入酱汁中。
hack	砍	He used an axe to hack at the tree.	他用斧头砍树。

反义词

join

连接

We need to join these two pieces of wood together.

我们需要把这两块木头连接在一起。

combine

结合

Let's combine our efforts to complete the project.

让我们结合力量完成这个项目。

例句

1.The whole department has been given the chop.

整个部门的员工都已被解雇。

2.At least a pork chop would feed you.

猪排至少能让你填饱肚子。

3.Before enlightenment; chop wood, carry water.

在开悟之前，砍柴，挑水。

4.The simplest technique is to chop it up.

最简单的办法就是粉碎。

5.Chop shops stock chops.

印章店备有印章。

6.Customer: Waiter, is this a lamb chop or pork chop?

顾客：服务员，这是羊排还是猪排？

7.There's not much meat on this chop.

这块猪排上没什么肉。

8.The chef will chop the meat into small pieces.

厨师会把肉切成小块。

9.I need to chop some vegetables for the salad.

我需要切一些蔬菜来做沙拉。

10.She likes to chop her hair short every summer.

她每年夏天都喜欢把头发剪短。

11.He decided to chop down the old tree in his backyard.

他决定砍掉后院的老树。

12.Can you chop the garlic finely for the recipe?

你能把大蒜切得很细吗？

作文

Cooking is an art that requires both creativity and skill. One of the fundamental techniques in cooking is to chop (切) ingredients into smaller pieces. This technique not only helps in cooking food evenly but also enhances the presentation of the dish. When I first started cooking, I found the process of chop (切) quite challenging. I would often end up with uneven pieces, which affected the overall look and taste of my meals. However, with practice, I learned how to chop (切) vegetables and herbs efficiently.There are various methods to chop (切) ingredients, depending on the type of food and the desired outcome. For instance, when preparing a salad, I prefer to chop (切) lettuce into bite-sized pieces. This not only makes it easier to eat but also allows the dressing to coat each piece evenly. On the other hand, when making a stir-fry, I usually chop (切) the vegetables into uniform strips to ensure they cook at the same rate.In addition to improving my cooking skills, learning how to chop (切) properly has also made me more efficient in the kitchen. I can now prepare ingredients in a fraction of the time it used to take me. This efficiency is particularly important when I am cooking for a large group of friends or family. Instead of spending hours in the kitchen, I can quickly chop (切) everything I need and focus on the actual cooking.Another benefit of mastering the chop (切) technique is that it allows for greater creativity in the kitchen. Once I became comfortable with chop (切) techniques, I started experimenting with different types of cuts, such as julienne, dice, and chiffonade. Each cut brings its own unique texture and flavor to a dish. For example, a finely chop (切) garlic releases more oils and flavors compared to larger chunks, enhancing the overall taste of the meal.Moreover, chop (切) techniques are not limited to just vegetables. I have also learned how to chop (切) meats and herbs effectively. When preparing a meat dish, it's essential to chop (切) the meat against the grain to ensure tenderness. Similarly, when it comes to herbs, a quick chop (切) can release their aromatic oils, adding depth to my dishes.In conclusion, the ability to chop (切) ingredients correctly is a vital skill for any aspiring chef. It not only improves the efficiency of the cooking process but also enhances the quality and presentation of the food. With practice, anyone can master this technique and elevate their culinary creations. Whether you are a beginner or an experienced cook, taking the time to learn how to chop (切) properly will undoubtedly pay off in the long run.

烹饪是一门需要创造力和技巧的艺术。烹饪中的基本技巧之一是将食材进行切（chop）成较小的块。这种技术不仅有助于均匀烹饪食物，还能提升菜肴的呈现效果。当我第一次开始烹饪时，我发现切（chop）食材的过程相当具有挑战性。我经常会得到不均匀的块，这影响了我餐点的整体外观和味道。然而，随着练习，我学会了如何高效地切（chop）蔬菜和香草。根据食物的类型和所需的结果，有多种方法可以切（chop）食材。例如，在准备沙拉时，我喜欢将生菜切（chop）成适合一口吃的大小。这不仅使其更易于食用，还能让调料均匀地裹住每一片。另一方面，在制作炒菜时，我通常会将蔬菜切（chop）成均匀的条状，以确保它们能够同时熟透。除了提高我的烹饪技能，掌握正确的切（chop）技巧也让我在厨房中更加高效。我现在可以在原先的一小部分时间内准备好所需的食材。在为一大群朋友或家人烹饪时，这种效率尤为重要。与其花费数小时在厨房中，不如迅速切（chop）好所有材料，集中精力进行实际的烹饪。掌握切（chop）技巧的另一个好处是，它允许我在厨房中发挥更大的创造力。一旦我对切（chop）技术感到自信，我就开始尝试不同类型的切割方法，例如细丝、切丁和刀片切法。每种切法都为菜肴带来了独特的质地和风味。例如，细致的切（chop）蒜瓣会释放出更多的油和风味，相比大块蒜瓣，更能提升菜肴的整体味道。此外，切（chop）技术不仅限于蔬菜。我还学会了如何有效地切（chop）肉类和香草。在准备肉类菜肴时，关键是要沿着肉的纹理进行切（chop），以确保嫩滑。同样，对于香草，快速的切（chop）可以释放出它们的芳香油，为我的菜肴增添深度。总之，正确地切（chop）食材的能力是任何有志于成为厨师的人的一项重要技能。它不仅提高了烹饪过程的效率，还提升了食物的质量和呈现效果。通过练习，任何人都可以掌握这项技术，提升他们的烹饪创作。无论你是初学者还是经验丰富的厨师，花时间学习如何正确地切（chop）都会在长远中得到回报。

chop

相关文章