underdone

简明释义

英[ˌʌndəˈdʌn]美[ˌʌndərˈdʌn]

adj. 半生不熟的；未煮透的

v. 不尽全力做；使……不煮透（underdo 的过去分词）

英英释义

单词用法

同义词

反义词

例句

1.She served us underdone bacon and burnt biscuits.

她用半生不熟的熏肉和烧焦了的饼干招待我们。

2.The beefsteak is underdone!

这份牛排还未熟透！

3.One finds the mission done and underdone and :he previous reincarnations pop in and out at this time.

他会发现已经完成和未完成的任务：在此期间，他的前世将反复来去。

4.Remember that the fish will continue to cook a little once it's off the heat, so you want it to be slightly underdone when you take it off.

记住，鱼将继续煮一点点的，一旦它的热的，所以你要要稍微嫩，当你把它关闭。

5.Remember that the fish will continue to cook a little once it's off the heat, so you want it to be slightly underdone when you take it off.

记住，鱼将继续煮一点点的，一旦它的热的，所以你要要稍微嫩，当你把它关闭。

6.The steak was a bit underdone, so I asked the chef to cook it a little longer.

这块牛排有点生的，所以我让厨师再煮久一点。

7.The chef emphasized that sushi rice should be slightly underdone for the best texture.

厨师强调寿司米饭应该稍微生一些，以获得最佳口感。

8.The cake came out of the oven underdone, leaving the center gooey.

蛋糕从烤箱里出来时是没熟透的，中心部分还很黏糊。

9.I prefer my pasta underdone because it will continue cooking in the sauce.

我喜欢我的意大利面稍微生一点，因为它会在酱汁中继续烹饪。

10.If you serve the chicken underdone, it can cause food poisoning.

如果你把鸡肉没熟透就上桌，可能会导致食物中毒。

作文

Cooking is an art that requires precision, timing, and a deep understanding of ingredients. One common mistake many amateur cooks make is serving their dishes when they are still underdone (未煮熟的). This can lead to a variety of issues, from food safety concerns to disappointing flavors. In this essay, I will explore the implications of serving underdone food and share tips on how to ensure your meals are cooked to perfection.When we talk about food being underdone (未煮熟的), we often refer to meats such as chicken or pork, which can harbor harmful bacteria if not cooked thoroughly. Undercooked chicken, for instance, can lead to salmonella poisoning, a serious illness that can cause severe gastrointestinal distress. This is why it is crucial to use a meat thermometer to check the internal temperature of your meat before serving. The USDA recommends that chicken should reach an internal temperature of 165°F (75°C) to be considered safe for consumption. Moreover, underdone (未煮熟的) food can also affect the overall dining experience. Imagine biting into a piece of steak that is still cold in the center or pasta that is too firm to chew. These textures can be unappetizing and can ruin a meal. It is essential to learn the right cooking times for different foods to avoid these unpleasant surprises. For example, pasta should be cooked until it is al dente, which means it should have a slight bite but not be hard or raw.In addition to safety and texture, the flavor of underdone (未煮熟的) food can be vastly different from well-cooked dishes. When food is properly cooked, flavors develop and meld together, creating a harmonious dish. However, when food is underdone (未煮熟的), the flavors can be disjointed, and the dish may taste bland or incomplete. For instance, vegetables that are only partially cooked can retain a raw taste that detracts from the overall flavor profile of a stir-fry. Therefore, understanding cooking techniques and the science behind them is vital for any aspiring chef.To avoid serving underdone (未煮熟的) food, there are several strategies one can employ. First, always read recipes carefully and follow the recommended cooking times. If you are unfamiliar with a particular dish, don’t hesitate to consult multiple sources for guidance. Second, invest in quality kitchen tools, such as a reliable meat thermometer and timers, to help monitor your cooking process. Lastly, practice makes perfect; the more you cook, the better you will become at judging when food is done.In conclusion, serving underdone (未煮熟的) food can lead to health risks and negatively impact the dining experience. By understanding the importance of proper cooking techniques and being mindful of cooking times, anyone can elevate their culinary skills. Remember, cooking is not just about following a recipe; it is about creating a delicious and safe meal that everyone can enjoy. So, the next time you step into the kitchen, keep an eye on your food to ensure it is perfectly cooked and never underdone (未煮熟的).

烹饪是一门需要精准、时机和对食材深刻理解的艺术。许多业余厨师常犯的一个错误是，在菜肴仍然处于未煮熟的状态（underdone）时就将其端上桌。这可能导致一系列问题，从食品安全隐患到令人失望的口味。在这篇文章中，我将探讨提供未煮熟的（underdone）食物的影响，并分享一些确保您的餐点完美烹饪的技巧。当我们谈论食物处于未煮熟的（underdone）状态时，我们通常指的是鸡肉或猪肉等肉类，如果没有彻底烹饪，可能会滋生有害细菌。例如，未煮熟的鸡肉可能导致沙门氏菌中毒，这是一种严重的疾病，会引起严重的胃肠道不适。因此，在上菜之前，使用肉类温度计检查肉的内部温度是至关重要的。美国农业部建议，鸡肉的内部温度应达到165°F（75°C），才能被视为安全食用。此外，未煮熟的（underdone）食物还会影响整体用餐体验。想象一下，咬一口中心仍然冰冷的牛排，或者太硬而无法咀嚼的意大利面。这些口感可能让人不愉快，毁掉一顿饭。因此，学习不同食物的正确烹饪时间，以避免这些令人不快的惊喜是非常重要的。例如，意大利面应煮至“意大利风味”（al dente），这意味着它应该有一点嚼劲，但不能硬或生。除了安全性和口感之外，未煮熟的（underdone）食物的味道也可能与烹饪良好的菜肴截然不同。当食物被正确烹饪时，风味会发展并融合在一起，创造出和谐的菜肴。然而，当食物处于未煮熟的（underdone）状态时，风味可能会不协调，菜肴可能尝起来平淡或不完整。例如，部分煮熟的蔬菜可能保留生味，削弱了炒菜的整体风味。因此，理解烹饪技巧及其背后的科学对于任何有抱负的厨师来说都是至关重要的。为了避免提供未煮熟的（underdone）食物，可以采用几种策略。首先，总是仔细阅读食谱并遵循推荐的烹饪时间。如果您对某道菜不熟悉，不要犹豫咨询多个来源以获得指导。其次，投资优质的厨房工具，如可靠的肉类温度计和定时器，以帮助监控您的烹饪过程。最后，实践使完美；您烹饪得越多，就越能判断食物何时完成。总之，提供未煮熟的（underdone）食物可能导致健康风险，并对用餐体验产生负面影响。通过了解正确的烹饪技巧的重要性并关注烹饪时间，任何人都可以提升他们的烹饪技能。请记住，烹饪不仅仅是遵循食谱；它是创造一道美味且安全的餐点，让每个人都能享受。所以，下次走进厨房时，请密切关注您的食物，以确保它被完美烹饪，而不是未煮熟的（underdone）。