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1，英語鱈魚怎么說
2，小學五到六年級的食物類單詞有哪些
3，cod fish 主要指的是什么鱈魚
4，鱈魚肝油是什么味道是不是有很濃的海鮮味呢
5，一些廚房用的英語如煤氣灶nbspnbsp抽煙機啊nbsp怎么說nbsp
6，懂英語進

1，英語鱈魚怎么說

codfish

Cod fish

鱈魚 [Zoology] a cod; a codfish; a hake

英語鱈魚怎么說

2，小學五到六年級的食物類單詞有哪些

魚類codfish鱈魚．鯽魚crucian水果類Apple,蘋果，Banana,香蕉,Pear,梨,Straberry,草莓,lemon,檸檬,orange,橘子,pineapple,菠蘿，melon,瓜，watermelon,西瓜，kiwifruit,獼猴桃，grape，葡萄肉類Pork,豬肉,Chicken,雞肉,beef,牛肉，lamb羊肉.蔬菜類Garlic,大蒜，cabbage,洋白菜，cucumber,黃瓜，bean,豆子，pepper,胡椒，eggplant,茄子，carrot,胡蘿卜，onion洋蔥主食類米飯rice饅頭steamedbread黃油butter面包bread粥conjee餃子dumplings

小學五到六年級的食物類單詞有哪些

3，cod fish 主要指的是什么鱈魚

cod fish主要指的是銀鱈魚。裸蓋魚（學名：Anoplopoma fimbria）是黑鲉科、裸蓋魚屬魚類。主要分布于北冰洋，北太平洋。這種魚屬冷水域之深海魚其營養價值極高，含有脂肪，蛋白質及多種維生素。裸蓋魚因酷似鱈魚，所以最先由日本市場命名為“銀鱈魚”，價格比真正的鱈魚貴許多。由于其營養價值高，所以經常被用來烹調美食，廣泛分布于世界的海域。銀鱈魚是中國和日本市場的叫法，實際上沒有銀鱈魚這個種類。通常被稱為銀鱈魚的魚類有兩種，一種是智利海鱸，屬于鱸形目；另一種是阿拉斯加黑鱈，屬于鮋形目。這兩種魚具有很多共同的特點，都棲息于距兩極很近的冷水深海海域，不同的是，智利海鱸分布于南極附近海域，而阿拉斯加黑鱈分布于近北極水域；雖然分布地相距甚遠兩兩相望，這兩種魚卻遠房親戚一樣具有共同的營養特質，富含Omega-3高度不飽和脂肪酸，其中的DHA是人類大腦成長發育所必需的重要物質之一。擴展資料：形態特征：魚體相當延長而稍側扁，呈圓筒形。頭尖形；口中大，上頜略長于下頜。齒細小，呈齒帶，上下頜、鋤骨、腭骨均具齒。頭部及身體均被弱小圓鱗。背鰭分離，具有硬棘19~27枚、軟條15~19枚；臀鰭硬棘3枚、軟條15~19枚；尾鰭深叉型。體背深藍灰色或綠灰色；體腹灰色或淡色；除第一背鰭后，各鰭均具有黑色外緣。體長可達120厘米。壽命可達20年之久。體長橢圓形，頭中大，頭上無棘和棱，眼小或中大，上側位，口中大，前位，每側有2個發達的鼻孔，鰓膜與峽部相連，側線一條，背鰭2個，臀鰭Ⅲ－11－19，腹鰭Ⅰ－5。兩個背鰭分離，ⅩⅦ－ⅩⅫ，16－20；臀鰭Ⅲ－15－19，胸鰭16；側線鱗190－195，鰓耙62－65。體延長，第二背鰭與臀鰭同形、相對。

，市場中賣的包括銀鱈魚、水鱈魚、龍鱈魚、油魚等都不是純正的鱈魚。銀鱈魚，化名還有黑鱈和藍鱈。不過，它在分類上屬于鲉形目黑鲉科裸蓋魚屬。銀鱈魚即裸蓋魚。裸蓋魚（學名：Anoplopoma fimbria）魚體相當延長而稍側扁，黑鲉科、裸蓋魚屬、鲉型目，生長在北極圈海域。這種魚屬冷水域之深海魚其營養價值很高，含有及多種維生素。這種魚因酷似鱈魚，所以在市場上常被稱為“黑鱈魚”，英文名為blackcod或sablefish。所以兩個是一個東西，都不是真正的鱈魚，希望我的回答能幫助你

cod fish 主要指的是什么鱈魚

4，鱈魚肝油是什么味道是不是有很濃的海鮮味呢

鱈魚肉和內臟做的油很強的腥味的~

這要看制作工藝了并不是每個魚肝油都是腥的推薦紐茜萊的鯊魚鱈魚肝油效果挺好的橙子味淘寶網就有賣的

鱈魚肝油，是運用鮮橙脂溶去腥工藝生產的，沒有海鮮腥味。鱈魚肝油甜甜的橙香口味，很受寶寶孩子們喜歡。

鱈　　鱈拼音:xuě　繁體字:鱈　　部首:魚,部外筆畫:11,總筆畫:19 ; 繁體部首:魚,部外筆畫:11,總筆畫:22　　五筆86&98:QGFV　倉頡:NMMBS　　　筆順編號:3525121114524444511　四角號碼:21177　UniCode:CJK 統一漢字 U+9CD5　　基本字義　　--------------------------------------------------------------------------------　　● 鱈　?。L）　　xuěㄒㄩㄝˇ　　◎ 〔～魚〕下頜有一條大須，口大吻突，肉潔白如雪，生活在寒冷的深海中。肝臟含大量維生素，是制魚肝油的重要原料。通稱“大頭魚”。　　◎ （鱈）　　漢英互譯　　--------------------------------------------------------------------------------　　◎ 鱈　　cod　codfish　　English　　--------------------------------------------------------------------------------　　◎ codfish　　鱈科　　學名： Gadous macrocephalus 　　地方名：大頭青、大口魚、大頭魚、明太魚、水口、闊口魚、大頭腥、石腸魚　　形態特征: 體延長，稍側扁，尾部向后漸細，一般體長25~40厘米，體重300~750克。頭大，口大，上頜略長于下頜，頦部有一觸須，須長等于或略長于眼徑。兩頜及犁骨均具絨毛狀牙。體被細小圓鱗易脫落，側線明顯。背鰭3個，臀鰭2個，各鰭均無硬棘，完全由鰭條組成。頭、背及體側為灰褐色，并具不規則深褐色斑紋，腹面為灰白色。胸鰭淺黃色，其他各鰭均為灰色。　　產地：分布于北太平洋。我國產于黃海和東海北部。主要漁場在黃海北部、山東高角東南偏東和海洋島南部及東南海區。　　產季：漁期有冬、夏兩汛，冬汛是12月至翌年2月份；夏汛為4~7月份。　　經濟營養價值：屬冷水性底層魚類，為北方沿海出產的海洋經濟魚類之一。鱈魚每百克肉含蛋白質12.5克、脂肪0.4克。其肉質白細鮮嫩，清口不膩。世界上不少國家把鱈魚作為主要食用魚類之一。除鮮食外，還加工成各種水產食品。此外，鱈魚肝大而且含油量高，富含維生素A和D，是提取魚肝油的原料。　　鱈魚大部分生活在太平洋、大西洋北方水溫0℃～16℃的寒冷海里。　　只要會動的東西，什么都吃，吃得多，因此長得也快，約10年多就能長到1米大；繁殖力也強，體長1米左右的雌魚，一次可產300萬～400萬粒卵之多。因集群性生活，捕捉很容易，自古就是相當有名的食用魚?！　∈澜缟献畈慌吕涞聂~，是南極的鱈魚。在南極寒冷的冰水中，它能夠凍而不僵。原來，這種魚的血液中含有一種叫糖肌的成分，功效和汽車的防凍劑相似。　　南極鱈魚生活在南大洋比較寒冷的海域，甚至在位于南緯82°的羅斯冰架附近都有它的分布。它體長40厘米左右，體重為幾公斤，體型短粗，呈銀灰色，略帶黑褐色斑點，頭大，嘴圓，唇厚，血液為灰白色，沒有血紅蛋白。作為食用魚類，它肉嫩質白，味道鮮美可口，營養價值較高。它的獨特生理功能是抗低溫，因此南極鱈魚除了作為重要資源而進行商業性開發外，它的抗凍功能也備受重視。　　魚類生理學的研究結果表明，一般魚類在-1℃就凍成“冰棒”了。南極鱈魚卻能在-1.87℃的溫度下活躍地生活，若無其事地游來游去。原來，在南極鱈魚的血液中有一種特殊的生物化學物質，叫做抗凍蛋白，就是這種抗凍蛋白在起作用。　　抗凍蛋白所以具有抗凍作用，是因為其分子具有擴展的性質，好像其結構上有一塊極易與水或冰相互作用的表面區域，以此降低水的冰點，從而阻止體液的凍結。因此，抗凍蛋白賦予南極鱈魚一種驚人的抗低溫能力。　　鱈魚通常是指鱈形目魚類，是海洋世界的大家族，已知約有500余種，是海洋漁業的主捕對象。1996年全球鱈魚捕獲量達1071萬噸，占海洋漁業總產量的12%。主要捕撈種類屬鱈科、無須鱈科和長尾鱈科。已知全世界鱈科魚類有50多種，它們中大多數分布于大西洋北部大陸架海域，重要魚種有太平洋鱈、大西洋鱈、黑線鱈、藍鱈、綠青鱈、牙鱈、挪威長臂鱈和狹鱈等。　　狹鱈是鱈科中鱈魚肝油是什么味道，是不是有很濃的海鮮味呢？茶藝答案由 http://haodian123.com團隊編輯，o(∩_∩)o希望對您有幫助，希望采納我哦~

5，一些廚房用的英語如煤氣灶nbspnbsp抽煙機啊nbsp怎么說nbsp

kettlenbsp;水壺nbsp;whistlingnbsp;kettlenbsp;鳴笛水壺nbsp;whistle鳴笛nbsp;teapotnbsp;茶壺nbsp;toaster烤箱nbsp;refrigerator-freezer,nbsp;fridge-freezer冰箱nbsp;dishwasher洗碗機nbsp;drainingnbsp;board瀝水板nbsp;microwave微波爐nbsp;cooker灶nbsp;foodnbsp;processor食品加工機nbsp;blender攪拌機nbsp;fruitnbsp;andnbsp;vegetablenbsp;juicenbsp;extractor果汁機nbsp;corkscrew開塞鉆nbsp;bottlenbsp;capnbsp;opener瓶蓋啟子nbsp;pot鍋nbsp;stewnbsp;pot燉鍋nbsp;cover,nbsp;lid鍋蓋nbsp;handle鍋耳nbsp;fryingnbsp;pan煎鍋nbsp;handle鍋把nbsp;pressurenbsp;cooker壓力鍋nbsp;pressurenbsp;valve壓力閥nbsp;wok炒勺nbsp;electricnbsp;wok電炒勺nbsp;ladle勺nbsp;rollingnbsp;pin搟面杖nbsp;boil煮nbsp;fry煎雞蛋nbsp;deep-fry炸nbsp;steam蒸nbsp;broil,nbsp;grill燒烤nbsp;roast烤nbsp;bake烘nbsp;shell剝,剝皮nbsp;peel削,削皮nbsp;slice切片nbsp;chop切碎nbsp;shred切絲nbsp;dice切丁nbsp;grate磨nbsp;beat打nbsp;knead和nbsp;toss拌nbsp;mash搗,搗成泥nbsp;sift篩nbsp;drain撈nbsp;A,nbsp;肉類:nbsp;Freshnbsp;Gradenbsp;Legs(通常叫nbsp;Backnbsp;onnbsp;Leg)nbsp;大雞腿nbsp;Freshnbsp;Gradenbsp;Breastnbsp;雞胸肉nbsp;Chickennbsp;Drumsticksnbsp;小雞腿nbsp;Chickennbsp;Wingsnbsp;雞翅膀nbsp;groundnbsp;porknbsp;(Mincednbsp;Steak)nbsp;絞肉nbsp;Pigsnbsp;Livernbsp;豬肝nbsp;Porknbsp;Hocknbsp;豬肘子(煲湯挺好,nbsp;還有淮揚菜里的鎮江淆肉就用肘子做的,這個俺很熟練)nbsp;Pigsnbsp;feetnbsp;豬腳nbsp;Pigsnbsp;Kidneynbsp;豬腰nbsp;Pigsnbsp;Heartsnbsp;豬心nbsp;Porknbsp;Steaknbsp;沒骨頭的豬排nbsp;Porknbsp;Chopsnbsp;連骨頭的豬排nbsp;Rollednbsp;Porkloinnbsp;卷好的腰部瘦肉nbsp;Rollednbsp;Porknbsp;Bellynbsp;卷好的腰部瘦肉連帶皮nbsp;Porknbsp;sausagenbsp;meatnbsp;做香腸的絞肉nbsp;Smokednbsp;Baconnbsp;醺肉nbsp;Porknbsp;Filletnbsp;小里肌肉nbsp;Sparenbsp;Ribnbsp;Porknbsp;chopsnbsp;帶骨的瘦肉nbsp;Sparenbsp;Ribnbsp;ofnbsp;Porknbsp;小排骨肉nbsp;Porknbsp;ribsnbsp;肋骨可煮湯食用nbsp;Blacknbsp;Puddingnbsp;黑香腸nbsp;Porknbsp;Burgersnbsp;漢堡肉nbsp;Pork-piecesnbsp;一塊塊的C肉nbsp;Porknbsp;Drippingnbsp;豬油滴nbsp;Lardnbsp;豬油nbsp;Hocknbsp;蹄膀nbsp;Casserolenbsp;Porknbsp;中間帶骨的腿肉nbsp;Jointnbsp;有骨的大塊肉nbsp;Stewingnbsp;Beefnbsp;小塊的瘦肉nbsp;Steaknbsp;amp;nbsp;Kidneynbsp;牛肉塊加牛腰nbsp;Fryingnbsp;steaknbsp;可煎食的大片牛排nbsp;Mimcednbsp;Beefnbsp;牛絞肉nbsp;Rumpnbsp;Steaknbsp;大塊牛排nbsp;Legnbsp;Beefnbsp;牛鍵肉nbsp;OX-Tailnbsp;牛尾nbsp;OX-heartnbsp;牛心nbsp;OX-Tonguesnbsp;牛舌nbsp;Barnsleynbsp;Chopsnbsp;帶骨的腿肉nbsp;Shouldernbsp;Chopsnbsp;肩肉nbsp;Porternbsp;Housenbsp;Steaknbsp;腰上的牛排肉nbsp;Chucknbsp;Steaknbsp;頭肩肉筋、nbsp;(這個部位的肉有時候油較多,哈哈)nbsp;Tenderisednbsp;Steaknbsp;拍打過的牛排nbsp;Rollnbsp;牛腸nbsp;Cowhellsnbsp;牛筋nbsp;Pignbsp;bagnbsp;豬肚nbsp;Homeycomenbsp;Tripenbsp;蜂窩牛肚nbsp;Tripenbsp;Piecesnbsp;牛肚塊nbsp;Bestnbsp;thicknbsp;seamnbsp;白牛肚nbsp;B.海產類nbsp;Herringnbsp;鯡魚nbsp;Salmon(redfish)nbsp;鮭魚nbsp;Cod(codfish)nbsp;鱈魚nbsp;Tunanbsp;鮪魚(金槍魚)nbsp;Plaicenbsp;比目魚nbsp;Octopusnbsp;章魚nbsp;Squidnbsp;烏賊nbsp;Dressednbsp;squidnbsp;花枝nbsp;Mackerelnbsp;鯖魚nbsp;Haddocknbsp;北大西洋產的鱈魚nbsp;Troutnbsp;鱒魚、(適合蒸來吃nbsp;)nbsp;Carpnbsp;鯉魚(因為是淡水魚,俺喜歡用來先炸一下,再紅燒,nbsp;或干扁,糖醋等)nbsp;Codnbsp;Filletsnbsp;鱈魚塊，(可做魚羹，

6，懂英語進

My School Days Looking over my own school days, there are so many things that I would rather not tell, that it will take very little time and space for me to use in telling what I am willing that the carping public should know about my early history. I began my educational career in a log school house. Finding that other great men had done that way, I began early to look around me for a log school house where I could begin in a small way to soak my system full of hard words and information. For a time I learned very rapidly. Learning came to me with very little effort at first. I would read my lesson over once or twice and then take my place in the class. It never bothered me to recite my lesson and so I stood at the head of the class. I could stick my big toe through a knot-hole in the floor and work out the most difficult problem. This became at last a habit with me. With my knot-hole I was safe, without it I would hesitate. A large red-headed boy, with feet like a summer squash and eyes like those of a dead codfish, was my rival. He soon discovered that I was very dependent on that knot-hole, and so one night he stole into the school house and plugged up the knot-hole, so that I could not work my toe into it and thus refresh my memory. Then the large red-headed boy, who had not formed the knot-hole habit, went to the head of the class and remained there. After I grew larger, my parents sent me to a military school. That is where I got the fine military learning and stately carriage that I still wear. My room was on the second floor, and it was very difficult for me to leave it at night, because the turnkey locked us up at 9 oclock every evening. Still, I used to get out once in a while and wander around in the starlight. I did not know yet why I did it, but I presume it was a kind of somnambulism. I would go to bed thinking so intently of my lessons that I would get up and wander away, sometimes for miles, in the solemn night. One night I awoke and found myself in a watermelon patch. I was never so ashamed in my life. It is a very serious thing to be awakened so rudely out of a sound sleep, by a bull dog, to find yourself in the watermelon vineyard of a man with whom you are not acquainted. I was not on terms of social intimacy with this man or his dog. They did not belong to our set. We had never been thrown together before. After that I was called the great somnambulist and men who had watermelon conservatories shunned me. But it cured me of my somnambulism. I have never tried to somnambule any more since that time. There are other little incidents of my schooldays that come trooping up in my memory at this moment, but they were not startling in their nature. Mine is but the history of one who struggled on year after year, trying to do better, but most always failing to connect. The boys of Boston would do well to study carefully my record and then–do differently.

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