這幾天都在享受美食嗎?
有沒有想過,
食物的背後也有科學呢?
為什麼飛機✈️上的食物感覺比較不好吃?
香蕉🍌有輻射線!?
雷根糖🍬上面會反光的亮漆是什麼做的?
蜂蜜🍯到底該如何保存?
翰林B1L3: Fun Food Facts
告訴你食物背後的科學原理
其實三民B1L7的課文也有異曲同工之妙喔😉
俐媽怎麼知道的?
是我錄影的呀~
science (n.) 科學
短短7個字母
可是有字根的喔!
🔬 sci: know 🔬
————————————————————————
😉 俐媽英文教室—字根字首字尾篇sci:
🆙 science (n.) 科學
🆙 geoscience (n.) 地球科學
🆙 bioscience (n.) 生物科學
🆙 scientism (n.) 科學態度;科學至上主義
🆙 conscience (n.) 良知
🆙 conscientious (a.) 有良心的
🆙 conscious (a.) 有意識的
🆙 consciousness (n.) 意識
🆙 subconscious (a.) 潛意識的
🆙 unconscious (a.) 無意識的
🆙 sciential (a.) 有知識的
🆙 sciolistic (a.) 一知半解的
🆙 nescient (a.) 無知的
🆙 prescient (a.) 先知的
🆙 omniscient (a.) 無所不知的
————————————————————————
歡度佳節,也不忘學習喔!
#中秋節快樂🥮🌕🍐
#俐媽英文教室
#俐媽英文教室科學篇
#俐媽英文教室字根字首字尾篇
#俐媽英文教室字根字首字尾篇sci
#foodscience
#台大明明提醒您
#網版該趕工看到第三課囉
#連假是個好機會👍🏼
同時也有1部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,This is one of the most popular recipes going viral in Japan when persimmons are in season. Pectin of the persimmon and Calcium of the ice cream and ...
「foodscience」的推薦目錄:
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- 關於foodscience 在 泰山自煮 Tarzancooks Facebook 的最讚貼文
- 關於foodscience 在 泰山自煮 Tarzancooks Facebook 的最讚貼文
- 關於foodscience 在 ochikeron Youtube 的最讚貼文
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- 關於foodscience 在 什麼是Food Science? 困難程度令我想轉科?! - YouTube 的評價
- 關於foodscience 在 Food Science (foodscience) - Profile - Pinterest 的評價
foodscience 在 泰山自煮 Tarzancooks Facebook 的最讚貼文
分享食物科學小知識同埋煮食小貼士,
我哋有「食物ABC 」!
今集嘅題目係
A: 食冷飯有危險?
B: 點解好多肉食落都咁似雞肉?
C: 買新鮮蝦定急凍蝦好?
https://youtu.be/yrGMEGj8gYI
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#冷飯 #細菌 #隔夜飯 #雪櫃 #雞肉 #肌肉纖維 #乳鴿 #田雞 #蛇 #游水蝦 #新鮮蝦 #急凍蝦 #海蝦 #急速冷凍
#鮮味 #coldrice #overnightrice #bacteria #fridge #chicen #everythingtasteslikechicken #muscle #texture #pigeon #snake #frog #shrimp #prawn #frozen #fresh #quickfreeze #food #foodscience #foodie #foodlover #foodblogger
foodscience 在 泰山自煮 Tarzancooks Facebook 的最讚貼文
歡迎收睇食物ABC !
Welcome to FOOD ABC!
一個分享食物 + 煮食小知識嘅小系列😘
講吓講吓,嚟到第五集啦喎!
https://youtu.be/leEBa5vpHRQ
今集我哋會講吓:
1. 食生蠔可增強性能力?
2. 點解煮完嘅肉要俾佢休息先上碟?
3. 雞蛋儲存喺邊度最好?
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#食物ABC #泰山自煮 #tarzancooks
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foodscience 在 ochikeron Youtube 的最讚貼文
This is one of the most popular recipes going viral in Japan when persimmons are in season.
Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.
Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)
Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)
---------------------------------
Food Science! 3-Ingredient Vanilla Pudding
Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups
200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk
*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like
Directions:
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.
Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/11/blog-post_24.html
---------------------------------
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