英汉词典

crisps 基本解释

n.

炸马铃薯片( crisp的名词复数 )；

v.

（使）变脆( crisp的第三人称单数 )；

英英释义

crisp[ krisps ]

n.a thin crisp slice of potato fried in deep fat

同义词：chippotato chipSaratoga chip

v.make wrinkles or creases into a smooth surface

同义词：wrinklerucklecreasecrinklescrunchscrunch up

make brown and crisp by heating

"crisp potatoes"

同义词：crispentoast

adj.(of something seen or heard) clearly defined

"the crisp snap of dry leaves underfoot"

同义词：sharp

tender and brittle

"crisp potato chips"

同义词：crispy

pleasantly cold and invigorating

"crisp clear nights and frosty mornings"

同义词：frostynippingnippysnappyparky

pleasingly firm and fresh and making a crunching noise when chewed

"crisp carrot and celery sticks"

同义词：firmcrunchy

of hair in small tight curls

同义词：frizzlyfrizzykinkynappy

brief and to the point; effectively cut short

"a crisp retort"

同义词：curtlaconicterse

crisps 相关例句

双语例句

用作名词(n.)

1. The first dish that was brought on was potato crisps.
   端上来的第一道菜是油炸土豆片。
2. They can even extract half the fat from crisps and most of the cholesterol from eggs.
   甚至可以萃取油炸土豆片中一半的脂肪和鸡蛋中的大部分胆固醇。

权威例句

Characterization of the Maillard reaction in bread crisps
Effective ways of decreasing acrylamide content in potato crisps during processing
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps.
Influence of variety and processing conditions on acrylamide levels in fried potato crisps.
The effects of oils and frying temperatures on the texture and fat content of potato crisps
Learning Chemistry and beyond with a Lesson Plan on Potato Crisps, Which Follows a Socio-Critical and Problem-Oriented Approach to C...
Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries