埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 7909|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
发表于 2011-4-13 21:22 | 显示全部楼层 |阅读模式
老杨团队,追求完美;客户至上,服务到位!
以前做厨师的可以由雇主担保申请移民(没有语言要求,相信很多同行都是走这种途径拿身份),3月14号省政府出了个新的政策,新政策规定现在的老板没有资格担保厨师,{包括CHEF,COOK ,LINE COOK 移民了},所有的都要走半强制的途径,就是考到亚省的资格证书(考试可以请翻译).省政府的考试只能考2次,2次不过可以申请第3次但是相当的麻烦了。拿到证书后省政府的一个部门会发邀请函,有了邀请函以后可以直接申请省提名,不需要雇主的担保和雇主的名额。6 N" L: m4 w4 B3 W! r
! O$ }0 a" P( i1 Z6 s) f# h
相信进来的都赶上这波了,我建了个QQ群:81259857。有兴趣的来加。大家在这非母语的国家都不容易,都想早日解脱,你懂的。
. {/ ^$ R2 z+ ]2 G, H. K  j  J另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
发表于 2011-4-15 20:03 | 显示全部楼层
路过 支持 没赶上啊,但是也过了 PNP等了两年
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 19:53 | 显示全部楼层
老杨团队 追求完美
发些练习题
- p/ N! P- G! Q( f1.Which of the following methods should be used to determine doneness in a New York steak?) Q, z6 G5 v6 o3 U9 n/ ~
下列哪一种方法被用来确定纽约牛扒的熟嫩程度(doneness : 牛扒的熟嫩程度,几成熟)
/ y) \1 f0 h# X9 K" l  u1 vA: pressure touch. 压力触摸
  _* K! |) x' s9 F6 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) r( F5 h! b; z& S, ]3 J+ z
防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色,你需要加什么来防止变色
# t3 |  N4 I! u" yA: acid  食用酸% H% q  u# A* X; [; J( r5 O, i
3.Vegetables are major sources of which of the following nutrients?0 h" W: j0 R# c7 h4 i0 @
蔬菜中包含的主要营养有哪些6 r* E8 |! a7 X# [2 ]0 ~
A:vitamins and minerals. 维生素和矿物质。9 J4 s6 E8 `: [
4.Cauliflower is commonly served with
/ s. E+ I" `7 e2 s0 S花椰菜(菜花)最常见和那种酱汁搭配! W; u$ v% B7 `! J' P3 p% A
A:Mornay sauce. 奶油蛋黄沙司
& D( t/ l/ {- _5 {5.Which combinations of products are found in pie dough?
) V0 ^: i& b* @! W+ p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 F) n! Q/ P) k0 b" l8 O9 b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 H$ w3 A4 h# b6 {! R
6The French term for mussels is 法国语青口(海红)叫什么  X4 R1 p! M  N
A:moules.法语青口,海红
' P% Y- c" B3 ]% q2 g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# P. D0 d- m, y3 l' k" ?! k" K
A:faintly fishy. 稍微有点似鱼味
0 A  Q3 H7 W7 c: g2 _8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" r! u5 G8 @. l0 M6 O- k) T0 ?A:2 days. 2天
) G9 y# h. n* A( O+ j1 Z2 [9.What are the principle ingredients in ratatouille?
+ P4 q$ i6 _7 h炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& \3 v" n% m4 c" h- h8 i9 j- aA:Zucchini, eggplant, green peppers, onions and tomatoes3 P9 N5 |- Y; n& \! p, K
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% P1 \# B$ Q$ M! u. m5 J+ ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; f1 Y/ V$ l/ y* `  n0 ]
A:cook food in quantities that will be used up within 20 to 30 minutes.
" K# q9 l$ A/ I' @( ]3 {大批量烹煮食物要在20到30分钟内* R2 c/ i0 m, n1 t1 v
11.What person has the authority to issue a Health Permit?
4 u: n: z3 A9 {* J6 [5 B% j谁有资格颁发健康证(卫生证)。
# `- X% o. a) G/ J% Q. ~* I* v3 JA:Medical Health Officer.
) K# W; n3 N$ a! q* t% [医疗卫生官员。
" V: c4 F% j3 s) k3 o12.For what period of time is the health permit valid?
4 a9 a: x! H, o) v3 f健康证的有效时间是多久?( P3 ^9 _% x8 B5 J  t
A:12 months.12个月
0 a) |; s. O% d13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 r% @) f% ?6 x7 A" C! f
在食物和饮料准备区,通风系统换气的标准时什么
  d2 E# [1 c9 FA:08 times each hour. 每小时8次
% O6 m. q' E7 D! y1 V; C1 a. `14。The minimum temperature for manual dishwashing in the wash sink is. S% I: m0 b* S* d4 Y# ^' d
手工洗碗,洗碗池的水温最低多少度?
4 A! \& h  S+ z! M9 GA:110 degrees F (43 degrees C). 43度: x" P+ {" w+ i1 m# Z  t
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- Y. l0 @/ `2 }, H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. y- A5 n; m+ t! aA:180 degrees F (82 degrees C).  82度" p9 h5 x3 h5 T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 i, W9 s6 T+ ~# K! I8 |  @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 d! ^: K* J2 Z* f1 A. ^A:en papillote.  法语自己理解" |( B0 G. D& k* S8 |
17。Wing or Club is considered a
2 D/ D8 @, k% |" b7 @) h翼和CLUB 被看做是一种...
' [8 u' \' x' q7 i, a  b! KA:Bone- In Cut     带骨切
# P7 l2 z: W. c18。New York is considered a   纽约牛扒被看做是一种
( Z8 A5 r7 L0 N' Z8 OA:Boneless Cut     无骨切
& X1 N! d2 l) B; ~) L  v7 n19.In general, a court bouillon for freshwater fish will contain
3 y2 X( Z6 A! M1 w* \. \一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么- L1 t- N) _: L! A* E! A+ ]$ l5 ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& p7 j8 K0 d& q" M/ R7 ~3 a
和做海水鱼同样数量的调味料和香料
; D. R" g1 @9 k6 g20.Anise is very similar in flavor and appearance to
( a( |/ E4 V' Z! ^, e八角和下面的那种原料有相同的味道1 |4 P7 N% Q/ N' Z# {4 o. {8 j
A:fennel  茴香5 [9 c( ^6 S. X8 k# ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. T8 O0 q1 k6 B9 [
下面那种原料更像大葱且有平面的叶子( Z( S% L9 U4 P* X
A LEEKS  似蒜葱 (这边人叫京葱)
! t% u+ m+ a- K& q5 ~& ^. H22.Which of the following cutting shapes refers to a small dice
7 Q4 P+ D: Q) Z下面那种刀切形状指的是很小的粒(末)) E# U9 o. B5 a1 d8 I/ @: E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 @7 V% O  L) I; X
23.Oil is added to the water for boiling pasta in order to" o# S1 h2 M! V5 T
向煮沸的pasta (意大利空心粉 )中加油是为了
* D' J% |; [3 E$ }3 a. ?A:prevent the pasta from sticking and to minimize foaming action.) K9 a4 i3 i  ]+ ~2 O6 T' C# G* @
防止面条黏合并降低发泡。
& U% ?% a9 N! X24.Which pasta dish features pine nuts and basil?
$ L* s2 V/ \! V; r1 E4 Q, W7 A- n% }8 @下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 u* @, B/ E" i# JA:Pesto.一种绿色的意大利面酱 % G9 s# b, G) J! t
http://www.tianya.cn/techforum/content/96/563836.shtml
5 g* v8 `* z/ C, h8 l( h! v$ Z. ~0 m/ l* G2 p
25.Which of the following is a spring vegetable similar to spinach?
& x$ x9 s% X* O: _7 d下列哪项是一个春天的蔬菜类似于菠菜?8 J7 p* _7 `4 S2 o
A:Sorrel. 酢浆草。0 S6 t  m' a, H. S# v3 _
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 19:54 | 显示全部楼层
题是自己翻译的 不对的地方请谅解
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:57 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
26.The chef who is credited with bringing grande cuisine to the forefront is:
+ W( q' p/ n: r2 k" |哪位厨师最早带来高水准浮夸的美食
9 v. Q$ P' U: i: s: ?AAntonin Carême 人名 安东尼·卡罗美) c, y* J/ \7 [3 X; c  Y& ?
+ ]  p& [  H5 k0 w! t# n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% V  ?9 E& f' H7 f/ N4 o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ p& I: V" u4 A/ L! P& _A:Cast-iron stoves         壁炉
! S7 h/ z! T! ^2 T" f4 S' phttp://www.usstove.com/products.php?id=6
  G! }4 `9 l2 S  ^" [$ y, E/ f# Q. ~/ D6 }3 P
28.The French term used to describe the roundsman, or swing cook, is:3 o5 r, R" z  V$ `
法国术语,用来描述roundsman,或摇摆厨师是:
2 _# x2 [7 L* j( JA:Tournant   图尔南
. A; ~1 N0 u. ^' F0 W0 s1 y* `/ o8 O7 S. e1 S/ h, Y3 p- x* b
29.Another term for the wine steward is:6 ^# u5 O- Q# j. x, w2 T. w
葡萄酒侍酒师的另一个术语是:+ i" M3 R# I: n" m$ X! H
A: Sommelier 侍酒师
0 e- a; A% b* G; c1 W  p/ W3 N" N0 T
30.Molds, yeasts and fungi are examples of a:
/ t) y) p- L9 M7 r8 v) p霉菌,酵母菌和真菌是一个神马例子# J& c0 [6 u8 g
A:Biological hazard 生物危害
# \- p. g: m6 q, T- Z3 T8 b* x3 U+ k3 F# V8 R. [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 z1 O6 }) L& H, K& b; I# Q; h
根据加拿大食品检验局,食品的危险温度区在多少之间:# p0 @, I: t' @# W! ]+ W
A:40° and 140°F (4–60°C)     4-60度2 F! H1 g8 f, q, {0 e
# Z' F& I8 g# T. r9 E0 x0 l6 D+ H
32.All bacteria need the following for survival:' R' C8 m$ \9 m( ?; P  g
所有细菌生存需要以下哪些内容:1 V: Q7 f5 r8 r5 a# G" [- ^7 t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 [  X- o( w! }+ p9 e
  m" {# L5 D. k' h" {2 k6 v33.Which of the following correctly represent critical control points in a HACCP system?
( t( o. O# o) m- _$ o; @: C以下哪项正确表示了HACCP体系的关键控制点?1 s' A3 ~9 h  N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # J6 x, W& g7 c( E& C! v1 ?' A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 M; z) R4 h& d/ ]2 R  _' t6 O6 ?  R
) y0 u8 ^9 B; o2 s, I+ u$ A7 a34.Which of the following is not an example of a carbohydrate?* {/ E) h; {: Q2 \+ E( j4 h
下列哪一个不是碳水化合物的例子?; e. c, G1 @2 W4 h
A:Essential nutrients 必需的营养物质
: @% x4 R; B: Z& G1 `& R" t7 }/ R1 `7 P! G" o
35.The process by which a liquid fat is made solid is called:: c6 Q* r3 V9 T+ w2 [% p
液体脂肪做成固体这个过程叫什么
6 t) M( _  k2 T# \$ j! a8 ]8 {  e: j2 iA:Hydrogenation  氢化
+ X+ c7 E' l/ _* B5 u+ C5 Q& G. P: t( e& P! R- V5 W) Z7 G  o
36.Which of the following is not an example of a fat substitute?
; v( H2 ^" r6 `4 b* z* W下列哪项不是脂肪替代品的一个例子
. z8 ?4 n3 V4 u* K4 U3 FA:Acesulfame K  安赛蜜K表. w" Y7 ^" M1 E4 z1 f7 s& X/ y

) L' ?, d! E6 q4 F, H. A37.Health Canada requires that a product labelled "fat free" contain:3 a: x4 z7 |( u1 s2 \- x
加拿大卫生部要求的产品标有“不含脂肪“包括:/ n+ {! \  s1 {" P  _4 d' S( e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% _7 r% @2 O6 J& B0 I) s
$ M* Y* m" z& P& _7 w1 W0 B
38.Which of the following is not a problem associated with converting recipes?, E" Q0 ^& F3 `$ u8 g
下列哪项是不相关联的转换配方问题?
: @2 L# y9 `" V# u5 oA:Unit cost 单位成本
, @% ^  z1 d* ~. S/ ^1 f4 E% G" o  I( N0 h
39.The condition or cost of an item as it is purchased from the supplier is called:
# }+ t1 V1 q, U- C) c5 M: b从供应商采购的物品的品质或成本叫什么
6 e/ f9 `3 S8 ^, f' y" B3 f) l: f( BA:As-purchased cost 购买的费用
6 F( `- j5 L, }5 R0 @1 H
6 x# c7 v! [6 h7 E6 T40.The amount of stock necessary to cover operating needs between deliveries is known as:) h0 t- Y- H+ |: o. C
在新货到来之前用于日常所求的必要库存量叫什么8 v! G' }3 {$ [" Z
A:Parstock 基本日常最低库存
* E" f5 Z' {/ I& f. q8 N7 K" r
" e9 O4 k! k& U41.Which of the following abbreviations is used to describe the proper rotation of stock?+ }- W5 o; d# _" \1 T
下面那个缩写是用来表明正常库存流程?8 Z5 U% E! r2 j6 m- r
A:FIFO=FIRST IN FIRST OUT 先进先出
" t, m1 b% y4 d/ o: h1 j
3 ^5 p8 P/ B+ h/ p: s0 P42.Which of the following knives is used to turn vegetables?
5 a2 \+ B& E" g! @: ~下面的那把刀是用来打开蔬菜吗?7 q3 D' w% ~, J- _* j
A:Bird's beak knife   鸟嘴刀
4 w% U; D4 v$ p" |+ D7 _* Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 P% f* x: L4 ^' g. B  e5 M  S# u" U3 L# t: Y$ u
43.What is an instant-read thermometer best used for?
/ H, ?+ i$ ^5 A$ x3 J. e" ?7 F  A% ]即时读温度计最好用于那方面?. `; L5 ~8 W, ^7 [; W
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 u; L1 M+ i( `4 @

  H4 t! ^- Y; d: V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ R3 T# s/ j. Y" b' T% B下列哪些金属材料受热均匀,通常用在铁板而且非常重
: H+ m4 M( G) o5 y( ZA:Cast iron 铸铁
3 }& Q  j6 j: d+ B3 g4 C, \* X+ b4 L$ w" L9 p" D" u% u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 E- J: a' ^0 X% H, A- M0 i
哪件装备下面有一个可移动的碗和一个S形叶片?$ H0 Q2 i/ C* C/ T5 D7 a. V
A:Food processor 食品加工机. h7 x5 T( T" j* q
http://www.google.com.hk/search? ... iw=1263&bih=572( P! Q. f  S1 p6 `  z

0 D' G6 L: k7 G  h* ^; p. t& M; u46.Which of the following is not a rule for knife safety?
! @8 S- W0 H. d下列哪项不是用刀的安全规则?' i0 n' ~1 x" W- Z2 j; [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. N! C2 C4 M" ]# k4 p

0 B) M6 N# h( {3 D) J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 T0 C; B- t$ E# L2 l  C5 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. p4 D$ D% y4 ]3 F# z$ U: U7 ]A:RondellES 4 c) p9 U2 P& ~/ \+ w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! f9 e  a4 c' ~- {# i1 i
% l- D4 W: H& a3 c
48.Which of the following is a diced cut used to garnish soups?! @3 |2 ^# @8 a- k! E! m7 ?
下列哪项是切成小方块用于汤的装饰?: M9 F: O: z0 \2 e6 w' @+ U2 w" h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 H( m5 j# p) `/ O' B6 D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 _/ B; C' r, j) r1 f0 V! N. G
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——% ?- x' E7 B; O9 H
A:Gaufrette
. i! T/ D( i( k  b' H& Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; `! \$ i% m  _& F1 e9 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" a8 o) u8 n7 T' d% k3 X: |! O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) ~% v1 A; b0 A) {4 v/ N

! ]4 ]) e* B( H. U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 t5 |/ H9 `' J* F下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)1 a7 I+ i( Q3 m9 o
A:Cilantro 胡荽叶 香菜
) Y; L6 p8 i2 Q9 t7 C" B# ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% ^' \3 z. |% m: X5 j  c  _6 V: h5 P$ V" l
60.Allspice is made from:
4 T: m7 s- R: [! M9 [9 {3 d 多香果,  多香果香料是什么
& B& B2 z) d. T' a: J# \  U: \. Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 |6 d7 W: q: Y, W( {) J6 Q: m7 G
A:A dried berry 干浆果0 R% E8 f% k; |9 f4 v

# B& R: b! z1 v% E- U0 j, J8 E61.Which of the following are used to make a sachet d'épices?
0 y8 b9 J* c* O# a3 p- X+ G下列哪些是用来做香包德épices?& N$ b8 R3 ^) F+ }* `
http://www.sachetcatering.com/
7 x$ i* {2 Q) D$ NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  r' C7 W8 W7 q

; ~2 c% @, R8 U2 X3 ^62.Which of the following condiments are not soy based?
* D4 t1 t. K/ s  V9 z下列哪项不是酱油调味品的?) o  D. _, m& {6 P# d2 P' x
A:Wasabi 日本辣根' C9 v6 \0 i( D7 u; {8 z& Y+ y* k
, a+ j7 [% c1 @% ?# g1 U; c: ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 ?0 \7 A( h8 Z* T在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:7 g* u  ]* @9 ?7 b- s- L4 t
A:Pasteurization  巴氏杀菌9 T+ }: ]& G1 b! C# _
4 G. f- S8 Q! W
64.Which of the following steps is not the correct procedure for whipping egg whites?4 E, r6 S+ R: i1 ~) R# a
下列哪个步骤是不是正确的蛋清搅打程序?; m/ l! X3 F  R7 X2 E3 [
A:Allow to rest before use. 允许休息后方可使用。% z  \- C% @4 x4 L
7 ]2 Q4 `  q; p% B0 N& V0 W. \1 g
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 @; i( N" k: j' L1 ]- P3 c5 I
A:56g and 63g 56克和63克
; V4 I7 B* \, j/ ^. N/ Z) T1 H0 E5 w6 T! f: p5 B5 n8 e
66.Evaporated milk is a concentrated milk that is produced by removing
3 d2 H, w; r5 P6 y炼乳是一种浓缩牛奶 是去除什么做的# a/ s' K% T) [- {
A:60% of the water 60%的水
% Y$ w. ], M( ~5 @9 A/ M  t5 V$ K  R$ I
: U3 F% s' w0 ]67.A method of cooking that transfers heat through a liquid or gas is:1 X' J% k0 m" E. c3 ~2 b0 i
一种烹饪方法,通过转移液体或气体是:
" _3 p) V: n2 a2 k) x# Y. i. }A:Convection 对流
7 `+ r( c& w/ z9 p, v( ~8 U2 s
$ _3 G6 c& {& d; M68.The cooking of starches is known as  烹调的淀粉被称为# E, ^3 }3 I+ f+ J  i
A:Gelatinization 糊化
0 g( X5 D/ w$ L5 c1 r
0 p1 `# v% f  Y* J( Z% s8 B9 M6 `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' S" q9 s  [4 D4 S
A:Braising 烤
8 |7 q' n1 `1 g1 D0 {; ]0 @. {; O2 ~. S$ A, J6 q0 v
70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:) E& g! {5 c. i" w0 d3 z! |
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" V5 L3 j6 p+ k! W8 ]
0 e6 v/ h/ ^" W
71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么/ x' c' `0 j+ F/ ?$ P
A:Fumet 原汁
  m1 ]3 ?3 s1 A) M$ }5 |, x& M4 v  n; I+ |" H6 L
72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
9 O1 \  T% L7 d8 H  ^6 h* AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 W+ {9 P8 e# a. M3 c0 a# g
7 A, M, P0 A7 p( \4 x
73.Which of the following is a principle not used in stock making?3 D( R8 M- G& d9 _7 i
下列哪一项不是用于制造高汤(低汤)的原则?  \! t( ], u, L" M) Y  J. @
A:Start the stock in hot water.开始在热水中操作2 g* o0 I4 O; P& }1 I
- ^. f1 G* K. h! |9 T; d
74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤5 O/ X5 L; j9 r! Z
A:Remouillage 法语熬汤3 Z5 {$ E1 _0 l0 `
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-11-19 01:54 , Processed in 0.169152 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表