margarine

简明释义

英[ˌmɑːdʒəˈriːn]美[ˈmɑːrdʒərən]

n. 人造黄油；人造奶油

复 数 m a r g a r i n e s

英英释义

单词用法

同义词

反义词

例句

1.Use trans-fat-free margarine.

使用无反式脂肪的人造黄油。

2.Furthermore, many servers have reported that a number of customers who ask for butter do not complain when they are given margarine instead.

此外，许多服务员报告说，许多要黄油的顾客在得到人造黄油时并没有抱怨。

3.Butter has now been replaced by margarine in Happy Pancake House restaurants throughout the southwestern United States.

在美国西南部的快乐煎饼屋餐厅里，黄油已经被人造黄油所取代。

4.Sunflower margarine has the same fat content as butter.

葵花籽人造黄油跟黄油的脂肪含量一样。

5.Foods that contain only medium levels of sodium are bread, cakes, milk, butter, and margarine.

含钠量仅为中等水平的食物有面包、蛋糕、牛奶、黄油和人造黄油。

6.Margarine can be substituted for butter in this recipe.

做这道菜可以用人造黄油代替黄油。

7.In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

在一个大煮锅里，将牛奶、香草香精和1汤勺黄油或人造黄油混合。中火加热，烧开后从炉灶上取下。

8.Margarine has a grayish color and needs to be dyed to give it the color of butter.

人造奶油本身有一种灰颜色，需要染色来给它黄油的颜色。

9.Spread some margarine on your toast for a delicious breakfast.

在你的吐司上涂一些人造黄油，享受美味的早餐。

10.The recipe calls for margarine instead of oil.

这个食谱要求使用人造黄油而不是油。

11.I prefer to use margarine for baking instead of butter.

我更喜欢在烘焙时使用人造黄油而不是黄油。

12.You can substitute margarine for butter in most recipes.

在大多数食谱中，你可以用人造黄油替代黄油。

13.Many people choose margarine as a healthier alternative to butter.

许多人选择人造黄油作为黄油的更健康替代品。

作文

In the world of culinary arts, the choice of ingredients can make a significant difference in the flavor and texture of a dish. One such ingredient that has sparked much debate among chefs and home cooks alike is margarine. 人造黄油 is often used as a substitute for butter in various recipes, but its role in cooking goes beyond mere substitution. Understanding the characteristics and uses of margarine 人造黄油 can help one appreciate its place in modern cuisine.Traditionally, margarine 人造黄油 was developed in the 19th century as a cost-effective alternative to butter, primarily made from vegetable oils and animal fats. This versatility allows it to be used in baking, frying, and spreading. One of the most notable features of margarine 人造黄油 is its ability to remain stable at room temperature, making it a popular choice for many households. In contrast, butter tends to require refrigeration, which can limit its usability in certain situations.When it comes to baking, margarine 人造黄油 can yield similar results to butter, although there are some differences in taste and texture. For instance, baked goods made with margarine 人造黄油 may have a slightly different flavor profile, which can be advantageous or disadvantageous depending on the recipe. Many bakers have found that using margarine 人造黄油 in cookies and cakes can produce a softer texture, which is desirable in certain types of desserts.Moreover, margarine 人造黄油 comes in various formulations, including those that are lower in fat or enriched with vitamins. This adaptability makes it a suitable option for individuals who are health-conscious or have dietary restrictions. For example, some brands offer margarine 人造黄油 that is free from trans fats, which is a significant concern for many consumers today. Additionally, there are vegan options available, allowing those who avoid animal products to enjoy the benefits of margarine 人造黄油 without compromising their dietary choices.However, the debate over the health implications of margarine 人造黄油 versus butter continues to be a topic of discussion. While margarine 人造黄油 is often marketed as a healthier alternative, some studies suggest that certain types of margarine 人造黄油 may contain unhealthy trans fats, which can contribute to heart disease. Therefore, it is essential for consumers to read labels carefully and choose products that align with their health goals.In conclusion, margarine 人造黄油 holds an important place in both home kitchens and professional culinary environments. Its versatility, cost-effectiveness, and variety of formulations make it a valuable ingredient for many recipes. Whether one chooses to use margarine 人造黄油 as a butter substitute or as a primary ingredient, understanding its properties can lead to better cooking outcomes. Ultimately, the decision to use margarine 人造黄油 should be based on personal preferences, dietary needs, and a thorough understanding of its nutritional profile.

在烹饪艺术的世界中，食材的选择会对菜肴的风味和质地产生重大影响。其中一个引发了厨师和家庭厨师广泛讨论的食材是margarine。人造黄油通常用作各种食谱中黄油的替代品，但它在烹饪中的作用不仅仅是替代。理解margarine 人造黄油的特性和用途可以帮助人们欣赏它在现代烹饪中的地位。传统上，margarine 人造黄油是在19世纪开发的作为一种经济实惠的黄油替代品，主要由植物油和动物脂肪制成。这种多功能性使其能够用于烘焙、煎炸和涂抹。margarine 人造黄油最显著的特点之一是它在室温下保持稳定，这使其成为许多家庭的热门选择。相比之下，黄油往往需要冷藏，这可能限制其在某些情况下的使用。在烘焙方面，margarine 人造黄油可以产生与黄油相似的效果，尽管在味道和质地上有一些差异。例如，使用margarine 人造黄油制作的烘焙食品可能具有略微不同的风味特征，这在某些食谱中可能是有利或不利的。许多烘焙师发现，在饼干和蛋糕中使用margarine 人造黄油可以产生更柔软的质地，这在某些类型的甜点中是理想的。此外，margarine 人造黄油有多种配方，包括低脂或富含维生素的产品。这种适应性使其成为注重健康或有饮食限制的个人的合适选择。例如，一些品牌提供不含反式脂肪的margarine 人造黄油，这是当今许多消费者关注的重大问题。此外，还有素食选项，允许那些避免动物产品的人在不妥协饮食选择的情况下享受margarine 人造黄油的好处。然而，关于margarine 人造黄油与黄油的健康影响之间的争论仍然是一个讨论话题。虽然margarine 人造黄油常被宣传为更健康的替代品，但一些研究表明，某些类型的margarine 人造黄油可能含有不健康的反式脂肪，这可能导致心脏病。因此，消费者仔细阅读标签并选择符合其健康目标的产品是至关重要的。总之，margarine 人造黄油在家庭厨房和专业烹饪环境中都占有重要地位。它的多功能性、成本效益和多种配方使其成为许多食谱中宝贵的食材。无论一个人选择将margarine 人造黄油作为黄油替代品还是作为主要成分，理解其特性可以带来更好的烹饪效果。最终，使用margarine 人造黄油的决定应基于个人偏好、饮食需求以及对其营养成分的全面理解。