育才学习网1. 冰淇淋的英语怎么写
ice cream
冰淇淋 [bīng qí lín]:ice cream，关于冰淇淋，（ice Cream，又名冰激凌、甜筒等）的起源有多种说法。草莓冰淇淋在中国很久以前就开始食用的“冰酪”（或称“冻奶”，英文“Flozen Milk”，现称冰淇淋，英文“Ice Cream”）。真正用奶油配制冰淇淋始于我国，据说是马可·波罗从中国带到西方去的。
【短语】
1. 吃冰淇淋 Eat ice cream ; eat an ice cream ; Eating ice cream ; Ice cream
2. 绿茶冰淇淋 Green Tea Ice Cream ; Green Teamochi ice cream ; Ice Cream Green Tea
3. 水果冰淇淋 Sundae ; Fruit Ice Cream ; Fruity Pie ;
4. 烘烤冰淇淋 Baked Alaska
5. 冰淇淋粉 Powders for ice cream ; ice cream powder ; dried ice cream mix ; dry ice cream mix
6. 咖啡冰淇淋 Coffee Ice Cream ; coffee parfait ; Ice Cream Coffee ; Coffee
7. 冰淇淋勺 ice Cream Scoop ; Icecream spoon ; STEEL ICE-CREAM SCOOP
8. 鲜果冰淇淋 fruit ice cream ; Ice Cream
9. 冰淇淋头痛 Ice Cream Headache
【造句】
1. 他用麦杆吸冰淇淋汽水。
He sucked ice-cream soda through a straw.
2. 那小男孩吃了好几满盘冰淇淋。
The boy ate several dishfuls of ice cream.
《新英汉大辞典》
3. 我一顿只吃面包、香蕉和冰淇淋；难道我还算吃得多么？
I only have a meal of bread, bananas and ice cream; do I pig out?
2. 冰淇淋的英语单词怎么写
ice cream
英 [aɪs kri:m] 美 [aɪs krim]
冰淇淋
短语
Yoghurt Ice-cream 乳酪雪糕
Ice-cream Stick 棒冰 ； 冰糕棒
Blueberry Ice-cream 莓雪糕
ice-cream m 雪糕 ； 冰淇淋 ； 冰激凌
扩展资料
同近义词
gelato
英 [dʒə'lɑːtəʊ] 美
n. （意大利语）冰淇淋
n. (Gelato)人名；（意）杰拉托
短语
gelato pique 意式叮咬 ； 冰淇淋赌气 ； 渐变 ； 睡裙
Apricot Gelato 杏意式冰淇淋 ； 杏冰淇淋 ； 杏仁色
gelato messina 西田城店 ； 达令港店
例句
1、Two years ago, Bellos, 63, began researching gelato as an up-and-coming product.
两年前，63岁的Bello开始将gelato当作一种朝阳产品来研究。
2、W: We went to an oyster bar, and then we went to eat Chinese food. After that, we had Italian gelato, espresso, and。
W：我们昨天去吃了牡蛎，中国菜，之后吃了意大利冰淇淋、咖啡、还有…
3、I took them on as my friends; we'd circle through the city after class every day, then sit in the town square, dodging pigeons and eating gelato.
我把她们当朋友看待——每天放学后，我们都会围着城墙散步，然后在市中心广场歇脚，在广场的时候我们手里都拿着一根冰淇淋，一路躲闪着成群的鸽子。
3. 做冰欺凌英语作文50词
Ice cream (derived from earlier iced cream or cream ice[1]) is a frozen food, typically eaten as a snack or dessert, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events.--------------------------- America's favorite dessert is thought to have originated in the mountains of ancient China, with snow probably used as the base. Today's ice cream is made with a combination of milk products (usually cream combined with fresh condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener) and sometimes solid additions such as pieces of chocolate, nuts, fruit and so on. According to FDA regulations, ice creams with solid additions must contain a minimum of 8 percent milk fat, while plain ice creams must have at least 10 percent milk fat. French ice cream has a cooked egg-custard base. Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. The result, other than a lowered calorie count, is a lighter, less creamy texture. Commercial ice creams usually contain stabilizers to improve both texture and body, and to help make them melt resistant. Many also contain artificial coloring. Those made with natural flavorings (for instance, chocolate) will be labeled simply "Chocolate Ice Cream." If the majority of the flavoring is natural with a boost from an artificial-flavor source, the label will read "Chocolate-Flavored Ice Cream"; if more than 50 percent of the flavoring is artificial it will read "Artificial Chocolate Ice Cream." All commercial ice creams have "overrun," a term applied to the amount of air they contain. The percentage of overrun ranges from 0 (no air) to 200, a theoretical figure that would be all air. The legal overrun limit for ice cream is 100 percent, which would amount to half air. Ice cream needs some air or it would be rock-hard. But one with 100 percent overrun would have so little body that it would feel mushy in the mouth; it would also melt extremely fast. An ice cream with the more desirable proportion of 20 to 50 percent overrun (10 to 25 percent air) would be denser, creamier and eminently more satisfying. Since the overrun is not listed on the package, the only way to be absolutely sure is to weigh the carton. Ice cream with a 50 percent overrun (25 percent air) will weigh about 18 ounces per pint (subtract about 1½ ounces for the weight of the container). The weight of the ice cream will be proportionately higher with a lower percentage of overrun. During storage, ice cream has a tendency to absorb other food odors and to form ice crystals. For that reason, it's best not to freeze it for more than two to three days. Sealing the carton airtight in a plastic bag will extend storage life up to a week. Ice cream is used for a plethora of delicious treats including baked Alaskas, banana splits and ice cream bars, sandwiches and cakes (cake layered with ice cream and frozen).。
4. 做冰欺凌英语作文50词
Ice cream (derived from earlier iced cream or cream ice[1]) is a frozen food, typically eaten as a snack or dessert, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events.---------------------------America's favorite dessert is thought to have originated in the mountains of ancient China, with snow probably used as the base. Today's ice cream is made with a combination of milk products (usually cream combined with fresh condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener) and sometimes solid additions such as pieces of chocolate, nuts, fruit and so on. According to FDA regulations, ice creams with solid additions must contain a minimum of 8 percent milk fat, while plain ice creams must have at least 10 percent milk fat. French ice cream has a cooked egg-custard base. Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. The result, other than a lowered calorie count, is a lighter, less creamy texture. Commercial ice creams usually contain stabilizers to improve both texture and body, and to help make them melt resistant. Many also contain artificial coloring. Those made with natural flavorings (for instance, chocolate) will be labeled simply "Chocolate Ice Cream." If the majority of the flavoring is natural with a boost from an artificial-flavor source, the label will read "Chocolate-Flavored Ice Cream"; if more than 50 percent of the flavoring is artificial it will read "Artificial Chocolate Ice Cream." All commercial ice creams have "overrun," a term applied to the amount of air they contain. The percentage of overrun ranges from 0 (no air) to 200, a theoretical figure that would be all air. The legal overrun limit for ice cream is 100 percent, which would amount to half air. Ice cream needs some air or it would be rock-hard. But one with 100 percent overrun would have so little body that it would feel mushy in the mouth; it would also melt extremely fast. An ice cream with the more desirable proportion of 20 to 50 percent overrun (10 to 25 percent air) would be denser, creamier and eminently more satisfying. Since the overrun is not listed on the package, the only way to be absolutely sure is to weigh the carton. Ice cream with a 50 percent overrun (25 percent air) will weigh about 18 ounces per pint (subtract about 1½ ounces for the weight of the container). The weight of the ice cream will be proportionately higher with a lower percentage of overrun. During storage, ice cream has a tendency to absorb other food odors and to form ice crystals. For that reason, it's best not to freeze it for more than two to three days. Sealing the carton airtight in a plastic bag will extend storage life up to a week. Ice cream is used for a plethora of delicious treats including baked Alaskas, banana splits and ice cream bars, sandwiches and cakes (cake layered with ice cream and frozen).。