英文字典中文字典


英文字典中文字典51ZiDian.com



中文字典辞典   英文字典 a   b   c   d   e   f   g   h   i   j   k   l   m   n   o   p   q   r   s   t   u   v   w   x   y   z       







请输入英文单字，中文词皆可：

semicircular    音标拼音: [s,ɛmis'ɚkjəlɚ] [s,ɛmɑɪs'ɚkjəlɚ] [s,ɛməs'ɚkjəlɚ]
a. 半圆的

半圆的

semicircular
adj 1: curved into a half circle

Semicircular \Sem`i*cir"cu*lar\, a.
Having the form of half of a circle. --Addison.
[1913 Webster]

{Semicircular canals} (Anat.), certain canals of the inner
ear. See under {Ear}.
[1913 Webster]


curved \curved\ adj.
1. not straight; having or marked by curves. Opposite of
{straight}.

Note: [Narrower terms: {arced, arched, arching, arciform,
arcuate, bowed}; {falcate, sickle-shaped}; {flexuous};
{incurvate, incurved}: {recurved, recurvate};
{semicircular}: {serpentine, snaky}: {sinuate, sinuous,
wavy}: {sinusoidal}]

Syn: curving.
[WordNet 1.5]

2. (Botany) curved with the micropyle near the base almost
touching its stalk; -- of a plant ovule. Opposite of
{orthotropous}.

Syn: campylotropous.
[WordNet 1.5]


请选择你想看的字典辞典：
单词字典翻译
semicircular查看　semicircular　在百度字典中的解释百度英翻中〔查看〕
semicircular查看　semicircular　在Google字典中的解释Google英翻中〔查看〕
semicircular查看　semicircular　在Yahoo字典中的解释Yahoo英翻中〔查看〕

安装中文字典英文字典查询工具!


中文字典英文字典工具:
选择颜色:
输入中英文单字

































































英文字典中文字典相关资料:


  • Time and Temperature Control - ServSafe
    Time and Temperature Control Time and temperature are a perfect food safety pair Because to reduce pathogens in food to safe levels, you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature for a specific amount of time For more information and resources on food safety, visit:
  • ServSafe Cooking Times Temperatures Updated
    The Chart Below Includes All of the ServSafe Cooking Times and Temperatures Updated for 2019 and 2020: Updated Chart of all ServSafe Cooking Times and Temperatures for Exams Issued in 2020 165°F (74°C) for <1 second (Instantaneous)
  • Food Safety Charts | FoodSafety. gov
    Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness Properly storing foods preserves food quality and prevents both spoilage and food poisoning Consult the easy-to-read charts below to learn how to cook and store your food the right way
  • ServSafe Exam: Important Temperatures, Times, and Terms - Quizlet
    Study with Quizlet and memorize flashcards containing terms like 41° F to 135° F, 70° F to 125° F, 41° F or lower and more
  • ServSafe® by the Numbers - HOOSIER HOSPITALITY CONSULTING, LLC
    Minimum internal cooking temperatures for foods are the temperatures required to ensure foods are safe to consume This chart should be used with, and not in place of, the temperature chart listed on page 6 10 of the ServSafe® Manager Sixth Edition textbook from the National Restaurant Association Storage Order Temperature "Simplified"
  • Cooking Requirements for Specific Types of Food - ServSafe
    Minimum Internal Temperature Type of Food 165°F (74°C) for 15 seconds • Poultry—including whole or ground chicken, turkey, or duck • Stuffing made with fish, meat, or poultry • Stuffed meat, seafood, poultry, or pasta • Dishes that include previously cooked TCS ingredients (raw ingredients
  • Servsafe Cooking Temperature Chart Recipes
    2019-10-20 The Chart Below Includes All of the ServSafe Cooking Times and Temperatures Updated for 2019 and 2020: Updated Chart of all ServSafe Cooking Times and Temperatures for Exams Issued in 2020 165°F (74°C) for <1 second (Instantaneous) • Poultry—including whole or ground chicken, turkey, or duck • Stuffing made with fish, meat, or poultry • Stuffed meat, …
  • TIME AND TEMPERATURE CONTROL — Improving Hospitality ServSafe . . .
    This minimum internal cooking temperature is different for each food item Once reached, you must hold the food at this temperature for a specific amount of time There are specific time temperature requirements for each food item Keep TCS food outside of the danger zone (410F and 1350F; 50C and 570C ): Pathogens grow within this temperature





中文字典-英文字典  2005-2009