| 第三人稱單數 | gelatinizes |
| 現在分詞 | gelatinizing |
| 過去式 | gelatinized |
| 過去分詞 | gelatinized |
gelatinize starch
明膠化澱粉
gelatinize proteins
明膠化蛋白質
gelatinize liquids
明膠化液體
gelatinize food
明膠化食品
gelatinize mixture
明膠化混合物
gelatinize solution
明膠化溶液
gelatinize ingredients
明膠化成分
gelatinize water
明膠化水
gelatinize sugars
明膠化糖類
gelatinize fats
明膠化脂肪
the heat will gelatinize the starch in the mixture.
加熱會使混合物中的澱粉明膠化。
when cooked properly, the sauce will gelatinize nicely.
如果烹飪得當，醬汁會很好地明膠化。
she used the right technique to gelatinize the dessert.
她使用了正確的技巧來明膠化甜點。
the process will gelatinize the ingredients for better texture.
這個過程會使成分明膠化，以獲得更好的質地。
to achieve a firm consistency, you need to gelatinize the mixture.
要達到堅固的稠度，你需要使混合物明膠化。
they decided to gelatinize the fruit puree for the recipe.
他們決定將水果泥明膠化以用於食譜。
the chef demonstrated how to gelatinize the sauce effectively.
廚師演示瞭如何有效地使醬汁明膠化。
adding gelatin will help to gelatinize the broth.
添加明膠將有助於使高湯明膠化。
it is essential to gelatinize the ingredients before serving.
在上菜之前使成分明膠化是必要的。
properly gelatinizing the mixture is crucial for the dish's success.
適當地使混合物明膠化對菜餚的成功至關重要。
gelatinize starch
明膠化澱粉
gelatinize proteins
明膠化蛋白質
gelatinize liquids
明膠化液體
gelatinize food
明膠化食品
gelatinize mixture
明膠化混合物
gelatinize solution
明膠化溶液
gelatinize ingredients
明膠化成分
gelatinize water
明膠化水
gelatinize sugars
明膠化糖類
gelatinize fats
明膠化脂肪
the heat will gelatinize the starch in the mixture.
加熱會使混合物中的澱粉明膠化。
when cooked properly, the sauce will gelatinize nicely.
如果烹飪得當，醬汁會很好地明膠化。
she used the right technique to gelatinize the dessert.
她使用了正確的技巧來明膠化甜點。
the process will gelatinize the ingredients for better texture.
這個過程會使成分明膠化，以獲得更好的質地。
to achieve a firm consistency, you need to gelatinize the mixture.
要達到堅固的稠度，你需要使混合物明膠化。
they decided to gelatinize the fruit puree for the recipe.
他們決定將水果泥明膠化以用於食譜。
the chef demonstrated how to gelatinize the sauce effectively.
廚師演示瞭如何有效地使醬汁明膠化。
adding gelatin will help to gelatinize the broth.
添加明膠將有助於使高湯明膠化。
it is essential to gelatinize the ingredients before serving.
在上菜之前使成分明膠化是必要的。
properly gelatinizing the mixture is crucial for the dish's success.
適當地使混合物明膠化對菜餚的成功至關重要。
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