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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。
% g) W- X) n0 F+ i) A9 Y' A+ v" ^& Q& b5 Z
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。
! G/ }) m5 T$ G8 |: S  T: @- k  E另外,我还会找一些资料方便大家学习。
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发表于 2011-4-14 18:39 | 显示全部楼层
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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
. m+ n/ C/ r% L1.Which of the following methods should be used to determine doneness in a New York steak?
3 ^: Z" P* _5 W! U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)
: g& }" S: _$ m! qA: pressure touch. 压力触摸
( {6 c" b5 C' O  E2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 z% d/ p/ ^, c  {* n
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
+ p2 V7 O% E$ r# Q3 _" A3 NA: acid  食用酸
% m( ~6 q) L2 r. H3 F9 t3.Vegetables are major sources of which of the following nutrients?
) y* c! [" t, k! R$ V) i蔬菜中包含的主要营养有哪些; ~+ J7 v/ l6 i7 a
A:vitamins and minerals. 维生素和矿物质。. d2 p. v. n; V( s) Y  H1 X" O8 P
4.Cauliflower is commonly served with
0 Y" a: F" u# Q9 V9 C+ F' b花椰菜(菜花)最常见和那种酱汁搭配
1 H, O$ e9 w. h( t% s/ Y- e: yA:Mornay sauce. 奶油蛋黄沙司
! a% s; R* [( a- d2 J- T, ]1 \5.Which combinations of products are found in pie dough?
9 \" C% h2 N) N; e+ J下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" k; V# _( B) C6 m% z7 I, x* s. a, n
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) z# y) E' J$ `5 c6The French term for mussels is 法国语青口(海红)叫什么
  i4 m8 o4 v# O4 t2 d& f' C- u: rA:moules.法语青口,海红, S, B4 D3 e( y4 D% _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% n/ r3 F) i+ ?$ w
A:faintly fishy. 稍微有点似鱼味5 _: w% Z' W5 B; M; y# a0 ^) e; f# [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, c* \6 C; o# L6 {5 F6 O4 ^
A:2 days. 2天  q; M5 f) |9 _# V1 K
9.What are the principle ingredients in ratatouille?
) _4 h2 D* y9 f8 |8 y6 F6 @炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). w$ F' r( Q3 D
A:Zucchini, eggplant, green peppers, onions and tomatoes
" L5 z  }9 I3 f7 D' U9 Z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 A0 D- \; r1 e' D" c: q( w10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 B: q) _4 M6 }# c" t1 UA:cook food in quantities that will be used up within 20 to 30 minutes.) z8 E1 r. D, ?; ?+ K  m" K' s9 Y
大批量烹煮食物要在20到30分钟内) G. T0 o( G: |5 ]9 u
11.What person has the authority to issue a Health Permit?
  A; P0 ^, V) c谁有资格颁发健康证(卫生证)。. _( n" O/ {0 _7 c6 Z$ {
A:Medical Health Officer.% W: T* ^1 ]. a+ W+ s7 a$ x
医疗卫生官员。" D2 q% j: ~# X  t6 W% V- N
12.For what period of time is the health permit valid?
) c! U& o9 v9 Y* c1 H! [) ]健康证的有效时间是多久?
" x' {* t1 i4 ?; KA:12 months.12个月0 r, x3 p- l1 M. @- r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 \9 R; g, n; _( c: s在食物和饮料准备区,通风系统换气的标准时什么  W% Z3 m8 N/ z7 A
A:08 times each hour. 每小时8次- Q' M7 R3 O) |" j; d$ y  [3 W5 P* z
14。The minimum temperature for manual dishwashing in the wash sink is
2 ~5 b& D- V! b8 [手工洗碗,洗碗池的水温最低多少度?
4 y: T5 e! ]4 T# wA:110 degrees F (43 degrees C). 43度
2 ~: C/ A' n5 g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 @% I. C# W% a+ n' l! S用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 _: Z5 r8 c0 z1 |
A:180 degrees F (82 degrees C).  82度0 H1 Z5 ^9 y8 f8 h% T, e+ |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, j& }% D+ P: {2 ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' M& X4 E- a( ]( VA:en papillote.  法语自己理解
5 L" p4 D% v' b2 ?) B* O17。Wing or Club is considered a# Q4 v1 ^* Z* c3 I6 U6 i
翼和CLUB 被看做是一种...+ r2 \1 {( I; D+ S. m3 I
A:Bone- In Cut     带骨切
2 W9 q+ _- c. e18。New York is considered a   纽约牛扒被看做是一种
9 g; g! j1 }/ n# Y7 Q! {A:Boneless Cut     无骨切# X% q5 Y# x. A! D4 _. A- s- G
19.In general, a court bouillon for freshwater fish will contain
" [# F2 C1 i# f& Q' F( |. S& i0 ?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
. y; n7 I- b) i* f/ _8 |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' O6 D) I9 {. R7 f+ m: ~. B
和做海水鱼同样数量的调味料和香料7 }6 F) g+ G& ^9 E
20.Anise is very similar in flavor and appearance to
% B) u; h9 y; W: \8 A7 F5 i八角和下面的那种原料有相同的味道. ~2 m( |# W6 A( ]" e
A:fennel  茴香
, k' h. {! n  o. U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: x2 r9 ^% F9 E
下面那种原料更像大葱且有平面的叶子
: r! c$ P* }/ eA LEEKS  似蒜葱 (这边人叫京葱)0 j4 l4 B! D* }' F- b) }
22.Which of the following cutting shapes refers to a small dice
) |$ m- t  u  S, j0 g8 L  Q下面那种刀切形状指的是很小的粒(末)
! `2 R$ x9 A# A& q( GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 f+ E; d, F8 q+ t& e; M) P' C  x4 \: ~: Y$ g23.Oil is added to the water for boiling pasta in order to7 e& R. K  X' `2 Y: J8 o+ V
向煮沸的pasta (意大利空心粉 )中加油是为了
# G0 `8 H8 r6 j: F9 |+ MA:prevent the pasta from sticking and to minimize foaming action.
1 F5 q: {, T  m6 ~防止面条黏合并降低发泡。
1 W1 Q+ Y6 e: C! B& U+ @, O24.Which pasta dish features pine nuts and basil?+ Y' ^- Y# U" h: ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- w8 r  Y" }* h" i0 E& {) ^" U
A:Pesto.一种绿色的意大利面酱 1 c7 G; s4 A: e* v. I
http://www.tianya.cn/techforum/content/96/563836.shtml
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5 F7 L2 W* W, n25.Which of the following is a spring vegetable similar to spinach?; l* [' y4 b: \" _9 w0 C4 I: K+ S9 h
下列哪项是一个春天的蔬菜类似于菠菜?
+ k$ Q+ V9 D# ]  D/ }) yA:Sorrel. 酢浆草。
$ h) D/ @1 X6 w4 Shttp://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:5 w9 v/ q# F& F9 s# O$ s# o
哪位厨师最早带来高水准浮夸的美食- ~$ N8 s: y/ t3 l1 ], v
AAntonin Carême 人名 安东尼·卡罗美
4 a4 Y+ ~# _4 S$ A5 Z" Z7 ]# F. q; j% B: V* ]3 [" B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) h$ {5 y5 A! \& e! `/ k0 Q1 m" B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ E: d0 g/ w1 @3 s( ~3 HA:Cast-iron stoves         壁炉
  U. p8 X, d( S8 R3 Q2 v  Rhttp://www.usstove.com/products.php?id=66 m0 F  F# s. }' B  t6 A
7 X) F8 H# g& ?
28.The French term used to describe the roundsman, or swing cook, is:
$ W7 Y! B) ~6 R6 y, Q# G( _" u; Q法国术语,用来描述roundsman,或摇摆厨师是:
0 p& ^" W' r" MA:Tournant   图尔南
: |$ K0 e0 t4 l( O
$ M8 G7 z0 d  q9 `, W) ^# i- I% f8 N' W29.Another term for the wine steward is:
2 S% m2 s, N6 N% W: I+ I% L葡萄酒侍酒师的另一个术语是:
4 Z( r; u2 W$ `, tA: Sommelier 侍酒师
: o1 P/ `: ^* ~4 N% ^, c& B; b6 P7 w( J3 N
30.Molds, yeasts and fungi are examples of a:
* _% V, K4 V6 @8 p1 e/ ?! I+ f霉菌,酵母菌和真菌是一个神马例子
0 n2 H9 j: l+ h* Y% Z  |A:Biological hazard 生物危害* U: h7 i0 y0 Q7 U  `" H

( l* b. H2 D. x0 B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ ^" V" {) {' ~6 i8 Q5 z根据加拿大食品检验局,食品的危险温度区在多少之间:" ^3 t2 t/ f! d& p* I2 s3 O! N4 @. n
A:40° and 140°F (4–60°C)     4-60度3 u# D$ {% x9 L$ y1 t" _3 h. A/ y( G
8 t5 P2 O) w1 Y8 `
32.All bacteria need the following for survival:3 d" Q$ O1 F6 S! Q. {
所有细菌生存需要以下哪些内容:# a4 E3 O6 }0 f2 G( O6 b( H) s
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! e7 h1 N8 ]! u0 S1 j0 |
4 ^- K8 s5 {7 E) c33.Which of the following correctly represent critical control points in a HACCP system?# ]2 x: l: @; r
以下哪项正确表示了HACCP体系的关键控制点?
) m" y# c( O. ], S4 TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, |. d, G2 S; R" v3 _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; M/ H& L) b- T8 ~
4 W5 U) w" Q0 o, @/ _34.Which of the following is not an example of a carbohydrate?
6 E% J: K- {0 R8 Z下列哪一个不是碳水化合物的例子?
( B1 N5 |9 x4 GA:Essential nutrients 必需的营养物质4 z1 w& ?6 ^* r4 ]

( Z6 H& P- R' z, A9 X35.The process by which a liquid fat is made solid is called:
0 j* I6 w: X9 |) c- j& x5 O  w液体脂肪做成固体这个过程叫什么+ k/ s. h' r+ R6 P
A:Hydrogenation  氢化
+ J8 J0 ?, k- o4 @7 M2 w9 V
, A  k1 S( B) i- o2 X! u1 A36.Which of the following is not an example of a fat substitute?# E2 j' R0 Q3 A6 ?8 h5 G
下列哪项不是脂肪替代品的一个例子
+ [3 o8 }, s) w* HA:Acesulfame K  安赛蜜K表( K# m5 M, M5 |+ u% S% Z. P

& K. K# P8 i: y# e$ L  I) z3 u& U37.Health Canada requires that a product labelled "fat free" contain:+ \  |! I) m0 f1 U# l# a) |7 z
加拿大卫生部要求的产品标有“不含脂肪“包括:$ Z! E' v. ]( `) M2 e4 M( J2 [+ |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 v% C, y" ?" U8 C7 T& w- p
+ O  L( I: S& {# q
38.Which of the following is not a problem associated with converting recipes?
4 l  {* h6 l9 L8 s3 {5 W& ^# I4 T下列哪项是不相关联的转换配方问题?
1 q" @/ h( ?0 H- r; H: \7 rA:Unit cost 单位成本) S8 P+ o9 j; H. b9 |4 [! R

! g7 p  p& f4 p* s39.The condition or cost of an item as it is purchased from the supplier is called:
, k9 A/ h  j7 z. x/ |+ q从供应商采购的物品的品质或成本叫什么
7 M2 [8 j2 N, K. U* G$ @2 ~$ h8 rA:As-purchased cost 购买的费用+ _( T) w3 j' P0 k' X& |, u# D

" q6 T9 W3 C  {0 T40.The amount of stock necessary to cover operating needs between deliveries is known as:! \( D5 E0 i9 z9 ]) K' U9 N
在新货到来之前用于日常所求的必要库存量叫什么6 M2 D& v6 v. A& _- d
A:Parstock 基本日常最低库存
2 h( Y. a0 E& A2 }* Z+ P
5 G, T5 A+ }. N+ Q0 e# k1 C41.Which of the following abbreviations is used to describe the proper rotation of stock?
% Y4 _* h: n; Z3 Y$ b) k. A, s: I  ?下面那个缩写是用来表明正常库存流程?
& D0 n% J& U% n( KA:FIFO=FIRST IN FIRST OUT 先进先出- P0 N1 O) t: {( l7 c# n

6 k1 u$ U1 `6 x  E# R. e42.Which of the following knives is used to turn vegetables?: p3 @0 {7 H3 r+ [3 J2 V$ H
下面的那把刀是用来打开蔬菜吗?
% e5 P/ O8 S' w8 G7 W' [% pA:Bird's beak knife   鸟嘴刀0 K/ O  b! T5 M0 T2 ?' k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  s8 I" v+ ]' J: S5 v) w" W
; @+ b( |, \  S# j* p" p43.What is an instant-read thermometer best used for?
: j% I$ f" v/ o* T即时读温度计最好用于那方面?% f& v& Q% G  V9 C( U) P' B
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ F0 K$ p! C3 E4 b. _- J% q7 \% c3 ?' W/ y6 j5 T* }# @
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 ^' }# H* C  D7 E4 z- ]0 {& y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; o! Y, a( c# R$ q0 v& bA:Cast iron 铸铁
! s3 ?! L* F& Q0 ~+ l7 o; R4 ~+ p# a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( T* r- s  i; `1 |$ o哪件装备下面有一个可移动的碗和一个S形叶片?
" q7 F9 S2 A' ~# c3 QA:Food processor 食品加工机
  C7 S& E" q+ t+ Z0 k% Khttp://www.google.com.hk/search? ... iw=1263&bih=5727 j4 F( q5 u& Z

) v% K( g, ^( }3 ]1 x46.Which of the following is not a rule for knife safety?
, q; N# W/ Z7 b6 H. Q& k+ t3 a下列哪项不是用刀的安全规则?
/ Q2 D) \- K3 V) Z3 h& r6 G6 r. BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ }- F/ \8 S/ W* N7 g( V& O5 p/ M9 t& C. ~) ~, [* c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* e3 I9 N, K& R* Z0 b7 w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) O" K% L  g  jA:RondellES
) N* ]5 g1 P+ y' L4 p6 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: y- Q& s' m" J; L; W2 I, |# i8 _3 D/ a* P
48.Which of the following is a diced cut used to garnish soups?+ {+ K" t- A3 `# o& m5 f
下列哪项是切成小方块用于汤的装饰?
: v! u! h3 C( j2 NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% ?% e, c& t* u$ j6 d' ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* T2 }$ E% W+ d6 J# U: p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!!——
+ a2 v; T+ K4 z' DA:Gaufrette 2 f' z! ^5 I, z- V4 ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- |6 N' P' P7 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 P( Z+ i2 L4 O! V! K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 {( B. a( d( t" `$ x0 r7 }9 _, [. H; G& N: _0 \9 ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 `8 o7 a) p; |7 s
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)
8 M  ~. \6 Z0 AA:Cilantro 胡荽叶 香菜
0 z. L: P* J6 j# Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 U/ ^" I# u% F
! C/ Z- {+ i0 J# J6 T2 P1 f60.Allspice is made from:
! n' |( T: i" ^1 g% ] 多香果,  多香果香料是什么
- h8 M! d" C+ ?' Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% ~" Z1 K& \  n  j: N: |! HA:A dried berry 干浆果
7 y0 V% s  K* h+ w! X
# u! U9 K+ c2 ?1 ~; ^61.Which of the following are used to make a sachet d'épices?
' V% `7 N/ G& ?& S下列哪些是用来做香包德épices?
# ]4 R5 o1 f& G5 Vhttp://www.sachetcatering.com/
9 T0 I) s, y" u- O7 g8 W7 g8 @! EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?: b) U# {' u9 n; O- y" J4 t
下列哪项不是酱油调味品的?
4 J4 u0 D' v+ y: pA:Wasabi 日本辣根
: p, F: Z/ d+ e, f' {5 B, s. U# f2 }* a  f' |3 B9 D
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; z: |/ X! _* G4 P: y
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:8 s+ I, s( k8 V: n
A:Pasteurization  巴氏杀菌& K) Y$ {" @% a$ q0 H* V! M
' w3 o8 H5 {: ?0 n6 _  ^5 ^) D
64.Which of the following steps is not the correct procedure for whipping egg whites?
# [8 ]+ `, P; L/ L5 X6 H! \% T" R0 d下列哪个步骤是不是正确的蛋清搅打程序?
  q' t3 t( ^# u  r6 P9 m# ?7 }A:Allow to rest before use. 允许休息后方可使用。: [4 F6 b' p( E' f  {; |/ H
* h2 ]) f6 v; _% h
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& w( S+ ~, [7 `( PA:56g and 63g 56克和63克/ J$ D0 f) w" X4 w) b$ X( w
  i+ K$ e/ n  U' m/ o
66.Evaporated milk is a concentrated milk that is produced by removing' C0 E- s7 P7 a* K3 i3 U* q
炼乳是一种浓缩牛奶 是去除什么做的
& d9 R0 ?3 H3 v9 {  z/ L7 W$ X5 O/ O0 UA:60% of the water 60%的水/ X! z( f# q4 x" ]9 V/ `
) }' ^, s; [5 s& l; n7 W: a
67.A method of cooking that transfers heat through a liquid or gas is:
. t" C$ a& h9 h! G  u# v* r一种烹饪方法,通过转移液体或气体是:
4 l" P5 B4 P+ a. x2 X8 P+ [A:Convection 对流: J0 l5 j/ t" k8 D+ G* N4 v
4 G' I4 x+ z* r
68.The cooking of starches is known as  烹调的淀粉被称为
, A) R% Z# c! @5 Z" w# T0 v% JA:Gelatinization 糊化% r/ }1 b" A9 o

; e' F. d; m* t; y2 C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( o( n! p) p5 u( H/ @$ e3 a9 ]# }A:Braising 烤
& a4 b) E, \; c7 ^& v- Y) J# Z6 _: h- s7 a3 K, X
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:3 ]. e- l  f4 S7 }; [; ?+ t8 z4 y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* F  e0 M: Y  g
/ l* s- G) u! [! P1 @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
, U2 E% M5 K/ p; g: X  O% D! oA:Fumet 原汁# ]2 B# `. q* m' K% @. Z' B

  x; }8 A1 @5 d5 F8 t* [3 `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  M$ B/ D9 J  n  ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" k, v6 F. N# e3 B! C2 M# k5 v

- e5 E, {6 O% L7 A& g2 K73.Which of the following is a principle not used in stock making?
0 \$ J) w) g3 o9 x下列哪一项不是用于制造高汤(低汤)的原则?
, a( k# \  y6 E8 ]; BA:Start the stock in hot water.开始在热水中操作8 C0 i$ H! W/ d- P- f2 j
. n+ S, g: c' ?3 d- Q# [  T, E
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
4 {+ y! U7 f8 bA:Remouillage 法语熬汤3 P+ Q. R+ d5 @. Y3 ]
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