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[交通机票] 在亚省做厨师还没有移民成功的进

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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。# I, K5 x7 u" ^* y5 V

. X  a# W1 n3 o* l5 Z; z, ^( A1 T: A+ 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。4 E$ n3 S* Y) p2 [' w
另外,我还会找一些资料方便大家学习。
大型搬家
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发表于 2011-4-14 18:39 | 显示全部楼层
大型搬家
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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
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 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
& s! t4 ^2 N" g0 M% b1.Which of the following methods should be used to determine doneness in a New York steak?! G: H- E0 A  f3 W' ^4 [3 x. u. J
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)
/ ?3 V7 \2 b# h& `5 W* k2 i9 RA: pressure touch. 压力触摸: f3 Q7 e$ h2 Y9 {6 x) a. m1 b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' ?2 c* T5 T6 ]' c/ d! P$ x4 P
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
- H& M: _& v, R4 L, OA: acid  食用酸
, e$ X5 S: ~- Z; s- J9 j6 I3.Vegetables are major sources of which of the following nutrients?* P( c9 b* M' \3 |6 E% P6 B
蔬菜中包含的主要营养有哪些
* L( E) E" x0 T6 P* \. M* IA:vitamins and minerals. 维生素和矿物质。
# O, e$ M+ q7 x/ V7 E% s4.Cauliflower is commonly served with- D* K, h5 J$ K6 i# L% G) A% k
花椰菜(菜花)最常见和那种酱汁搭配: x( |9 @8 a$ A! ~
A:Mornay sauce. 奶油蛋黄沙司! \* q2 R, k% C$ z
5.Which combinations of products are found in pie dough?
6 I4 ?  _; s3 Z9 U下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 H! F* e" a6 j, F7 }2 oA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# h6 W) }: M; g0 L+ s6 g5 A( N
6The French term for mussels is 法国语青口(海红)叫什么
# g1 o7 V+ L6 |: ]A:moules.法语青口,海红
4 ]* E7 x1 U* U, T- j7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: |+ p. ^- J1 _, n
A:faintly fishy. 稍微有点似鱼味
# z2 J- ?5 _) |( U* z7 X8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 L* M: N  |7 T0 P8 _+ E0 h
A:2 days. 2天- T5 K( K5 p' ?- m$ X" Q
9.What are the principle ingredients in ratatouille?
. Z! q( B8 l" K炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' {, G+ `: W1 ?( A" [- D6 \, GA:Zucchini, eggplant, green peppers, onions and tomatoes2 m3 A8 n9 t8 u  b# K
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! J' ^0 O7 \# V
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  ^' p% z) O5 I  H' g6 SA:cook food in quantities that will be used up within 20 to 30 minutes.
$ ?7 \. E9 I# @0 d! h+ B; F  S大批量烹煮食物要在20到30分钟内
: {/ A4 V3 }2 a2 E# x' K9 f11.What person has the authority to issue a Health Permit?1 X1 b) u! ~& P+ p
谁有资格颁发健康证(卫生证)。) E  [; |  z$ @5 c" s2 t. a
A:Medical Health Officer.) X+ ^- y( w( U4 W
医疗卫生官员。9 a# |% w' R: G# U8 N! D3 u
12.For what period of time is the health permit valid?
- m7 ^' I, e! \" s) I3 y& Z0 K健康证的有效时间是多久?
2 Z) L4 `3 `  W5 H% Y. w* SA:12 months.12个月
0 B5 A; @" A& z: A1 G$ H% J13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 E  h% ]1 w3 F1 f: o( `在食物和饮料准备区,通风系统换气的标准时什么# {* `' F. a/ U" D! X- D6 ?1 @
A:08 times each hour. 每小时8次0 N! Q6 G. b, n4 k" R' h% V
14。The minimum temperature for manual dishwashing in the wash sink is
9 `! y; g1 r* J! E手工洗碗,洗碗池的水温最低多少度?
# A: j  S0 o5 p8 ?/ d1 cA:110 degrees F (43 degrees C). 43度
: ]$ p& ^* O8 [" j9 C/ _9 n2 T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ F. s9 w0 ?8 Q3 m% e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 }# a" b6 O& V) ZA:180 degrees F (82 degrees C).  82度
1 B, C% C. e4 k, L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* A3 |# h- C4 k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 M( M: G7 S) \4 S7 W) X, fA:en papillote.  法语自己理解8 P% J- G3 Q! c. M7 c
17。Wing or Club is considered a4 n2 i1 ?3 b, d% J
翼和CLUB 被看做是一种...
, F* [2 r4 d% bA:Bone- In Cut     带骨切
9 \) @/ ?3 o( u2 H+ h: R3 u# h; y  D18。New York is considered a   纽约牛扒被看做是一种, s2 t/ W6 A3 K3 {: `- [( }* n" O- U
A:Boneless Cut     无骨切
* e3 z8 X) m; m" _19.In general, a court bouillon for freshwater fish will contain
2 y4 b! `1 ~8 |, K& k- H/ X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$ c: r- O0 B7 \; s) m7 O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( F9 u( A6 L( P* z1 ?6 u- c
和做海水鱼同样数量的调味料和香料6 s2 I/ a% V4 k4 ^7 w" Q
20.Anise is very similar in flavor and appearance to1 t9 u* @3 A2 c( N  i( e2 e
八角和下面的那种原料有相同的味道
& g# D  ]) H' e+ D" t/ \A:fennel  茴香" L4 S- {! q! n& _: f3 o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# b- t# |( {  c4 y5 [
下面那种原料更像大葱且有平面的叶子
7 |5 c. y, f4 A/ D+ OA LEEKS  似蒜葱 (这边人叫京葱)
1 ^+ d4 c/ ?' B+ t" \22.Which of the following cutting shapes refers to a small dice* \$ d: P4 h2 U3 b$ k0 \
下面那种刀切形状指的是很小的粒(末)9 o" G2 f# {, L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 m0 ]& _" u$ U$ {23.Oil is added to the water for boiling pasta in order to
8 D! c' E+ h+ o6 Q/ C; c( f向煮沸的pasta (意大利空心粉 )中加油是为了
$ v5 H; @' H) C1 K8 y- iA:prevent the pasta from sticking and to minimize foaming action.0 x" x* A  V$ G
防止面条黏合并降低发泡。
) Q( X  n& _' |" E8 a7 J- U" _* w24.Which pasta dish features pine nuts and basil?" V" @0 U( e& u9 Y! J0 G) R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 R9 X/ F8 t: T" n
A:Pesto.一种绿色的意大利面酱
3 y1 Q2 o- ]) Hhttp://www.tianya.cn/techforum/content/96/563836.shtml
  K8 c- F: i, B; H9 a' J' s- t6 \( U4 w" L, S5 S" s' B) B
25.Which of the following is a spring vegetable similar to spinach?0 J+ e5 `! r, g+ k
下列哪项是一个春天的蔬菜类似于菠菜?- L& ?7 [- X7 g; L$ R
A:Sorrel. 酢浆草。
8 [$ R: l, j0 t; E% Zhttp://www.google.com.hk/images? ... iw=1263&bih=572
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 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
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 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
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 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:% P$ `) l5 v4 d) y9 d
哪位厨师最早带来高水准浮夸的美食
7 i! ~' K4 q6 mAAntonin Carême 人名 安东尼·卡罗美: J3 x& x8 W  v) M. E2 Q6 e( y3 m2 v
+ Q# P0 ]( E, a# a! k3 j/ y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ _) k' P, r5 T' @) m4 e" D0 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 X. {: x8 F0 K3 X
A:Cast-iron stoves         壁炉# e; Q& B& K9 ?# q, e& b
http://www.usstove.com/products.php?id=66 u. l# i- a0 W- j
2 c, u- W, O8 i3 m( p
28.The French term used to describe the roundsman, or swing cook, is:
1 }" `* c) j* J法国术语,用来描述roundsman,或摇摆厨师是:
: B& L/ \1 X! LA:Tournant   图尔南8 X" ]( u( X4 j
0 [. C! N) i  N- w6 t4 l2 Z
29.Another term for the wine steward is:; l" E: H6 g( d3 P+ h
葡萄酒侍酒师的另一个术语是:4 |! }3 G2 h3 q" A
A: Sommelier 侍酒师
) S; I7 Y2 G, a9 P9 s" T) G2 X, s% @6 q4 [
30.Molds, yeasts and fungi are examples of a:
( u6 J. Y  |, k8 Z1 S% L霉菌,酵母菌和真菌是一个神马例子
5 y# [+ l- x! Y" J4 z+ p$ iA:Biological hazard 生物危害0 A- s* T" e9 A0 e
7 i7 K! |/ {# W2 a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 G, |  m0 f' Y: }) Y/ @
根据加拿大食品检验局,食品的危险温度区在多少之间:
) G4 k7 K, E' h0 Z5 l6 ~9 wA:40° and 140°F (4–60°C)     4-60度
* V* ~" e& P0 f( J" F& V) o# Z4 z. E8 O6 `! c  {, \0 l' [  P
32.All bacteria need the following for survival:2 ?+ V" q6 s6 J2 ]( S, u  P( r
所有细菌生存需要以下哪些内容:
; H* G9 o1 G. N% ]1 uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% p; L! k, m4 H$ e8 x( [9 f' a- @4 O0 O' [1 X; g* O" c; k
33.Which of the following correctly represent critical control points in a HACCP system?
; Q4 I( q- c* N2 [. v, X; X以下哪项正确表示了HACCP体系的关键控制点?
! F9 n' A% a0 h4 U2 G; NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # D  @, y/ ^. P8 j0 m5 x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# F, x1 T& Z* h5 O" e2 O

5 `$ T# T$ n) G  t9 l34.Which of the following is not an example of a carbohydrate?1 u; u5 ?/ z: a, e
下列哪一个不是碳水化合物的例子?
0 c* N! q; m8 |3 VA:Essential nutrients 必需的营养物质
7 i7 M* a  B" w2 l% d8 C. b9 w# E# f3 y1 u+ C# y
35.The process by which a liquid fat is made solid is called:
1 g% a4 k0 c( Y4 y液体脂肪做成固体这个过程叫什么
; j: p$ q" A* [1 S2 W8 n/ r2 J, nA:Hydrogenation  氢化8 w, q% I0 v/ d2 G
1 J$ ~6 @; u$ `! ]
36.Which of the following is not an example of a fat substitute?
& d$ O/ h5 b& ]3 k$ u( c下列哪项不是脂肪替代品的一个例子
% {% F, _' M2 s/ ?, bA:Acesulfame K  安赛蜜K表
, x$ J# b5 X( M9 E1 r3 V" N6 y6 r6 O
37.Health Canada requires that a product labelled "fat free" contain:1 F1 A9 ]' _$ P  B: k( x) y
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 N' L7 x9 a4 ^7 Y* HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) q8 l' E% {2 A! d, B( I+ }  ~, u0 B& B4 P8 N; E8 }  D
38.Which of the following is not a problem associated with converting recipes?0 q& B$ N- @+ Q/ A8 U6 K, j, `! S
下列哪项是不相关联的转换配方问题?
* ~4 V7 K/ Q( ^5 y  y) I4 S: yA:Unit cost 单位成本; i$ H2 F2 p2 O6 m% [

/ U. ]$ ?+ ^: ~$ _9 N( j39.The condition or cost of an item as it is purchased from the supplier is called:4 Q% m- {2 P/ J  g' E# Z: R
从供应商采购的物品的品质或成本叫什么
; N) M6 h8 @3 l" k5 T2 n1 M1 bA:As-purchased cost 购买的费用
9 t' v: ]8 _7 w8 Z1 f- o8 A# h! _( c8 U  k1 }: g1 h  S- b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  y' ?7 N2 G" H& e在新货到来之前用于日常所求的必要库存量叫什么
" I! g: f, ?* Q9 J+ F1 MA:Parstock 基本日常最低库存0 r/ ~/ \! G! g4 J

- {! @% R/ y9 F5 q) @& J, o# o41.Which of the following abbreviations is used to describe the proper rotation of stock?3 I. Z) ?! t" U7 B5 j2 s8 }4 J
下面那个缩写是用来表明正常库存流程?6 d& X, n6 P* v
A:FIFO=FIRST IN FIRST OUT 先进先出. w* L/ N. w3 _- G; d! I1 c; U
3 O. W0 X7 c9 d$ v) g5 K& }
42.Which of the following knives is used to turn vegetables?
7 J# V; D0 M) Y0 x3 [1 d, H下面的那把刀是用来打开蔬菜吗?- O/ ^# d) l/ O4 q  l0 Z$ d
A:Bird's beak knife   鸟嘴刀3 d, d# B( f: x1 f; ~' W( a7 m' f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& F8 ]) K& H: s1 Z$ h8 s$ }$ P
+ G6 H7 K# U+ \: v. L
43.What is an instant-read thermometer best used for?
' M+ G* U( f0 ?0 T即时读温度计最好用于那方面?
* }' e' b. _) L* ]7 a$ b5 T8 |5 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
1 |! i( G, y& Y* ^/ V1 e% F+ d* b* N
' I/ Q: [# X, i) t' @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, l8 Q. i  o" o! Q0 v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& w' b7 ?' J$ f1 K0 w, y  SA:Cast iron 铸铁  I4 L4 F' `1 M; `9 ~) n! _
" n0 u! y% f: Q9 r
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, X) D3 B6 X1 O# e( j- Q哪件装备下面有一个可移动的碗和一个S形叶片?0 j0 t2 L8 k' S+ v6 ^/ r
A:Food processor 食品加工机
$ a% n. G8 ~! z8 r8 lhttp://www.google.com.hk/search? ... iw=1263&bih=572
/ m# p) }. \. {0 r+ S5 ?
+ y) K& L" z; ?# T/ L46.Which of the following is not a rule for knife safety?. w; L3 O- O' b% \9 u  x) U
下列哪项不是用刀的安全规则?2 |7 s4 \2 x0 l' k+ d! I; h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  x7 X) j. @1 |0 F* S8 C+ @  b
2 V. p! k8 }1 c' E8 I( s5 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) s" N: c& `, @/ r8 n  z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ T2 q9 U9 O; P6 U7 t0 \/ A
A:RondellES + c) V4 {  t! q( N+ v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; s) `" S2 p' e; u: q  J
3 b- V, u, M$ c4 Y
48.Which of the following is a diced cut used to garnish soups?
0 K! w0 }. P, e' D8 |1 U3 ?' x下列哪项是切成小方块用于汤的装饰?# [! X. r: |5 ], ]2 z4 S
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& `" e+ S  F: `: e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 i% }# L5 Q+ m# A3 B7 ]' 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!!——
. {# V2 S7 ?; nA:Gaufrette $ u; e* Y( W& M$ g) \4 T# {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) h! {8 P* z8 L9 N" ^& x% O( Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 d- d- |4 Q6 _4 n: q# Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" t. X0 J! r& g1 v% E

" d, _0 k! J( i$ g1 ?# b  T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 A% c3 b% ~, K8 }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)
- u6 u: Q9 N# H( \A:Cilantro 胡荽叶 香菜
. u# T1 v2 W+ hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* s. b. g8 g" N& Z6 \
7 }. n* u9 Z* F+ W0 w" ~
60.Allspice is made from:
3 V( |8 C9 F8 W+ i0 p# ~ 多香果,  多香果香料是什么9 H0 P. j* K# J; T9 \- K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ Z8 t; u- [" r: X: o0 C2 SA:A dried berry 干浆果
/ |& N1 Q0 P6 C" Q; c# M; o' O' R
8 _# i5 k9 e! k# p( t61.Which of the following are used to make a sachet d'épices?
! R  j% a1 {$ l; c下列哪些是用来做香包德épices?
" M  X7 L: O7 j9 r$ f" jhttp://www.sachetcatering.com/9 `+ W5 M. s- {; `( w* m) [6 ]$ E* f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) }- c& l* f4 l" A5 @
0 h7 u, [3 w. ?( d, \, c+ h62.Which of the following condiments are not soy based?& R6 a+ y" H* \
下列哪项不是酱油调味品的?$ p4 f, t& Y5 o+ y& J
A:Wasabi 日本辣根
: Y( O& p6 o! h1 \* |+ N* [
5 [% K: }* n+ n) W5 ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) e2 z2 z4 u% o; ^( W: 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:6 ^. N8 [, M0 n. p. _8 y
A:Pasteurization  巴氏杀菌
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: y2 q. i  O, ~64.Which of the following steps is not the correct procedure for whipping egg whites?, q& c1 j# w, o7 m
下列哪个步骤是不是正确的蛋清搅打程序?
0 A! V3 O+ ^0 k/ g3 z& JA:Allow to rest before use. 允许休息后方可使用。9 B2 o/ v& u; ~( e/ W7 R

* h- o1 d/ ?' B! z# ?% N65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 L) r3 O- y, u. t9 n$ Z6 GA:56g and 63g 56克和63克. S4 [0 r9 }$ b, `- W4 u7 _% z; C
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66.Evaporated milk is a concentrated milk that is produced by removing
. p2 G* m2 r& ^( d& B炼乳是一种浓缩牛奶 是去除什么做的
( T! F! C3 F- UA:60% of the water 60%的水
8 m2 _+ E& S! @& F) b# D9 L* S! T. `5 O( W9 `6 p& @7 K
67.A method of cooking that transfers heat through a liquid or gas is:
5 Y  {) t1 G# @9 u! j% r& h' M一种烹饪方法,通过转移液体或气体是:
% i+ F9 R' o% U4 AA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为& w+ E, N3 V. @$ p& }% ]
A:Gelatinization 糊化5 P+ M% j# Y1 |% X) F1 U4 G
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ \% x: i3 s* M5 [" KA:Braising 烤4 f7 @9 F6 ~% }1 T% W* w; i* r" p

% @" f9 i6 m$ F5 X3 V* w* Z( e70.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:
2 Z. N9 M# q3 {& k( _: mA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# K1 j( ~( i6 _, i

9 a" K% t, i9 L7 h2 e1 d71.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/ d6 f$ t( G/ j, T9 W+ c8 M
A:Fumet 原汁
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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7 K7 H8 M0 g( v7 [- B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, x  U% [% w' C) w5 X0 @3 L4 Q
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73.Which of the following is a principle not used in stock making?0 }4 c# f; r6 y* R- }1 h- e; X5 k% X
下列哪一项不是用于制造高汤(低汤)的原则?- R. w& d; U  T( ?, ^# I
A:Start the stock in hot water.开始在热水中操作% h7 a6 {- x& j
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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7 {, }* ]9 x7 v
A:Remouillage 法语熬汤
% l& D5 @* p0 s% c' v9 _% m2 i- x& ohttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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