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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。# P$ X5 N) D, T: Q7 P7 D5 y
$ P1 F# s6 o7 {3 C3 c% K5 h" C2 y
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。
0 t1 ^3 m: \2 @2 E8 w+ E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
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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
+ _% _  E) D0 `" e1.Which of the following methods should be used to determine doneness in a New York steak?
$ c6 ^  P( Z3 x  a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)
8 I1 }6 f7 S$ |- q- C# WA: pressure touch. 压力触摸0 ~. ?* }* M9 K, K0 L' p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, N: f. C) e$ j+ }* C. s5 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
5 R1 v( S* D* P% a* e( _" x$ q5 xA: acid  食用酸
8 M) C0 C$ ^( B' d  ?3.Vegetables are major sources of which of the following nutrients?
+ R- i3 `" b, b5 q/ D7 L蔬菜中包含的主要营养有哪些' ]. j; @. d6 d' j# B
A:vitamins and minerals. 维生素和矿物质。
  Z9 Z8 T) [. u! z9 R+ @4.Cauliflower is commonly served with
& Z+ |) h! ?. C% ?3 G花椰菜(菜花)最常见和那种酱汁搭配
; e0 n6 V" F! T9 x+ x# gA:Mornay sauce. 奶油蛋黄沙司* j3 W3 F% U  X) X, N
5.Which combinations of products are found in pie dough?8 Q( F' W- o- P# g9 U# ]/ m* q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 @& s' s1 J, N) Q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 f; p1 \& e( Q5 J+ L* F* R1 ~6The French term for mussels is 法国语青口(海红)叫什么
3 h9 H8 [$ ]& ?7 \3 l0 ?A:moules.法语青口,海红
# g9 @5 a7 Y' g# o- N- @  y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 ?) J* g! I; z5 M$ H1 ?
A:faintly fishy. 稍微有点似鱼味5 J5 o0 M' R% w: Q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, t2 N* E- c6 I) I0 ^
A:2 days. 2天
8 o& z( T2 K  D+ ?! _) K9.What are the principle ingredients in ratatouille? 6 K3 w- y2 p/ i) X3 @' t' X6 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- Z: c% Q8 w: @$ _8 p. t$ g9 G# b
A:Zucchini, eggplant, green peppers, onions and tomatoes8 _! K3 Z9 W; j8 y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- j5 y$ t% `8 C7 f
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ [- L+ [; k3 a: ~5 ^" r3 VA:cook food in quantities that will be used up within 20 to 30 minutes.) F5 e4 X+ ]5 V
大批量烹煮食物要在20到30分钟内; x1 j# Y% j; Y" a+ x1 E
11.What person has the authority to issue a Health Permit?
# h5 \% q+ f  s4 b0 a谁有资格颁发健康证(卫生证)。% _9 Z; v* N: C1 g
A:Medical Health Officer.) o: G/ Z) z, b! n+ X
医疗卫生官员。
( k' s- S! o# k  x1 d12.For what period of time is the health permit valid?
% k! i( R2 \3 g% u健康证的有效时间是多久?
- T, e; f3 Q7 O0 n3 a- pA:12 months.12个月7 }+ i0 b5 E9 {9 R( c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" i8 m0 k9 [8 n9 }% F
在食物和饮料准备区,通风系统换气的标准时什么2 k' V+ m1 a1 |0 l9 X9 {; d
A:08 times each hour. 每小时8次  y1 I; j- W' S1 V/ `# H% g6 L0 T
14。The minimum temperature for manual dishwashing in the wash sink is
) y' G; u" `4 U* g( j& g& N$ ?手工洗碗,洗碗池的水温最低多少度?) D7 \; i* Q- ]$ F' `( Y+ Q
A:110 degrees F (43 degrees C). 43度% ~) `) R5 B0 H* \6 k" g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: @6 O1 f7 b1 l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 I3 s% Q5 m+ M
A:180 degrees F (82 degrees C).  82度4 k; p! J1 Y- x3 t1 S( C& H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 m) m1 D( d  [+ b+ j用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 M3 z1 N7 o& \, s
A:en papillote.  法语自己理解
% G% U/ P% O4 {3 p6 G9 b; O17。Wing or Club is considered a  Q7 J' \; {& S2 P- e' X5 N
翼和CLUB 被看做是一种...
$ h: O4 D: W$ n5 ZA:Bone- In Cut     带骨切$ {) f: S) n7 R' u7 R8 [$ o
18。New York is considered a   纽约牛扒被看做是一种. C* Z' _/ \& a6 Q: T0 G
A:Boneless Cut     无骨切0 k2 @/ q6 ?& U5 }
19.In general, a court bouillon for freshwater fish will contain
/ |: ?: v/ v9 y6 d, B; I! O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
1 G) g3 h1 M7 B8 wA:the same amount of seasonings and herbs as a bouillon for saltwater fish.: R; q* @6 y6 n
和做海水鱼同样数量的调味料和香料
! ~  A4 S' [, S# U6 u4 c: N. z20.Anise is very similar in flavor and appearance to
- |! r4 y' W; [八角和下面的那种原料有相同的味道
- c' }: V6 y0 ^/ D; y$ X! NA:fennel  茴香/ }, h' n5 t% X; r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 W7 ~$ \; `5 t" M) I; u% `下面那种原料更像大葱且有平面的叶子4 \3 s' O3 A7 B/ ]. j' y6 ~
A LEEKS  似蒜葱 (这边人叫京葱)
5 Z  v" M4 ]4 L22.Which of the following cutting shapes refers to a small dice: ?- L- Z' n' y; Q
下面那种刀切形状指的是很小的粒(末)$ z4 ?, K' P2 P% J/ G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: Q; s' v" {. U
23.Oil is added to the water for boiling pasta in order to+ ~8 `) O& U+ o- Y& x0 s4 T
向煮沸的pasta (意大利空心粉 )中加油是为了
$ t6 ]1 C  F9 s, Z& HA:prevent the pasta from sticking and to minimize foaming action.! F' b; B/ t0 d/ Z, s
防止面条黏合并降低发泡。: C! m0 ^4 p- \& h# S0 B
24.Which pasta dish features pine nuts and basil?  y: g+ S% ?6 p$ {$ M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  t" Q) o# U0 w0 o' `6 BA:Pesto.一种绿色的意大利面酱 % K" }+ ]2 N2 F. V- Y
http://www.tianya.cn/techforum/content/96/563836.shtml- U& ^0 w8 H7 n/ P

( C8 t# D& Y' I* L# `25.Which of the following is a spring vegetable similar to spinach?
- S; \0 d& ?: h3 b- x6 ?# n$ g下列哪项是一个春天的蔬菜类似于菠菜?9 e* @* d9 o8 M, |# P1 P0 O: \  `
A:Sorrel. 酢浆草。
6 E' F8 W1 [, ?. yhttp://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
理袁律师事务所
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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:
) X5 X! v* ?6 {哪位厨师最早带来高水准浮夸的美食: ~1 s( L: P  D
AAntonin Carême 人名 安东尼·卡罗美" K" |) P2 R; h* R  b
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- z" k9 {) e# b/ B9 J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! F- |2 z/ {7 D# |9 v5 k8 d( ~) _: E
A:Cast-iron stoves         壁炉
2 M0 ]$ j$ C" y6 e( Ihttp://www.usstove.com/products.php?id=6- {9 V. v' }! X4 l0 l1 x
6 N& Q; p8 G3 R
28.The French term used to describe the roundsman, or swing cook, is:' x0 [% C$ A0 }9 [; y1 Z
法国术语,用来描述roundsman,或摇摆厨师是:" B9 v: h  S" S$ I( R4 w6 s
A:Tournant   图尔南! v- R& O' Z6 Y( Y7 p: l1 V. J

8 |2 K2 |4 y6 j: z2 C; F29.Another term for the wine steward is:; C  l/ G( f/ l# X3 [) z+ G
葡萄酒侍酒师的另一个术语是:! m  E( k7 [2 U% M& r! f) c9 N
A: Sommelier 侍酒师  Y1 |$ `( J1 P) i
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30.Molds, yeasts and fungi are examples of a:; E1 F2 D# y! u; Z% [
霉菌,酵母菌和真菌是一个神马例子+ W/ Z5 T% G! u3 Y+ Z! N
A:Biological hazard 生物危害) ^" u& I, T) V; P, c% l

5 E0 @/ ]4 u$ @* k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 {0 @! }0 K! W' S& ?9 g3 i根据加拿大食品检验局,食品的危险温度区在多少之间:
3 e; c" c) n; m! E' ~/ g. EA:40° and 140°F (4–60°C)     4-60度! f4 n' I( a# Z, H% K3 k6 Y& P

! k) E: U9 _3 U' l: J32.All bacteria need the following for survival:+ ?* l2 W( j6 {7 J. S9 W% M) k) Q
所有细菌生存需要以下哪些内容:
' O* A& ?5 [9 uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 ?- Z: ?5 _/ n( W

" {3 n6 y" m1 `' W6 D, h33.Which of the following correctly represent critical control points in a HACCP system?
( s" X$ I. [+ |! E/ `+ `# z以下哪项正确表示了HACCP体系的关键控制点?9 @- ~5 }6 B* e9 T5 I2 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 q' \, N  C2 J- e% M& |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 Z) G; G, g; d5 P

  \) p2 [% @( E34.Which of the following is not an example of a carbohydrate?: E4 t- e9 r5 c4 r7 _
下列哪一个不是碳水化合物的例子?9 V" v9 a' L- ]; k* b5 t. J% z
A:Essential nutrients 必需的营养物质
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/ Y5 x% C4 V5 M) q+ W35.The process by which a liquid fat is made solid is called:' Z. Y& f. |# x# c, Y) K2 M& M
液体脂肪做成固体这个过程叫什么
) A) d: o7 V" U1 a1 eA:Hydrogenation  氢化
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; F8 x" e( n. M& A1 v1 x+ b4 Q36.Which of the following is not an example of a fat substitute?
3 h6 V9 B8 P9 e下列哪项不是脂肪替代品的一个例子
9 u- B- L. T  E" {A:Acesulfame K  安赛蜜K表
- j& [( P' r$ }2 I8 h9 A+ U" S6 g8 V
$ `- e# n- h; g- ]% s4 O3 q37.Health Canada requires that a product labelled "fat free" contain:
( ~3 u5 W7 u# L$ [: b. O1 A加拿大卫生部要求的产品标有“不含脂肪“包括:
, q  ~8 k3 E. A2 i6 f5 p# A. lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# ]9 f5 @0 l/ A6 N% q
: Y# M3 V9 o8 l5 [" L9 B( K7 o
38.Which of the following is not a problem associated with converting recipes?# O+ r7 `4 z- z) v* n+ {, r# {
下列哪项是不相关联的转换配方问题?
4 i1 |# V- f; a, _# }5 B/ I% T+ G  Z% RA:Unit cost 单位成本7 n( g9 J1 T$ c: f) ~# R; p
: Y7 m# t8 O! I+ a1 j& p
39.The condition or cost of an item as it is purchased from the supplier is called:  v( T9 E0 {4 h+ _8 Y5 n) J
从供应商采购的物品的品质或成本叫什么
$ ]1 v* Z8 n0 Q3 g2 l% ^& a8 wA:As-purchased cost 购买的费用3 h+ K/ n( E. R) h% v& x
9 ?! h  I* o  {" q& |
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( p8 n, r8 M- M/ N: u+ S在新货到来之前用于日常所求的必要库存量叫什么
7 [! ^3 {6 l5 s- `A:Parstock 基本日常最低库存
8 d# ~- C3 ?& y9 @
1 |* m6 y! A4 M9 H7 |3 t  w41.Which of the following abbreviations is used to describe the proper rotation of stock?
% D* v# S- A& S2 R9 E下面那个缩写是用来表明正常库存流程?
1 }) q* p) v! LA:FIFO=FIRST IN FIRST OUT 先进先出& K: d- @& V( I2 s8 F0 Z
9 M, I, L2 C1 |! Y4 N, ?
42.Which of the following knives is used to turn vegetables?
/ a1 {$ F5 }1 R2 A; X; \# M/ G下面的那把刀是用来打开蔬菜吗?3 n1 S$ |% z6 \9 e# X7 r* j( l0 U
A:Bird's beak knife   鸟嘴刀0 O( f8 D7 ^, C, y3 R  T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 b9 O# F& s* p9 l2 ~
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43.What is an instant-read thermometer best used for?
8 J; f! j1 ?7 [* r) B即时读温度计最好用于那方面?
7 G1 C. V# E& c$ E; c. H6 }7 VA:Checking the internal temperature of a roast 检查被考物品的内部温度
* N, A7 j; E2 X# [* C: d; C& o- {
' [$ \/ v9 V; C/ w  j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( O" J7 K6 _/ R
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 `, K3 }) s5 s; I- _% K
A:Cast iron 铸铁5 m9 ^+ I! R9 L" e6 m: W" H3 \
% M$ C* @8 F- r  Q$ O4 [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ t+ D: v) B) M7 X
哪件装备下面有一个可移动的碗和一个S形叶片?
8 y5 v, d- T' t+ }. `* sA:Food processor 食品加工机
/ S6 h$ L7 z5 chttp://www.google.com.hk/search? ... iw=1263&bih=5720 q( |; `$ Y: D1 S  Q7 i

/ a3 ?8 ~( s  w- `2 ~) w  ^46.Which of the following is not a rule for knife safety?1 U5 \  H1 `8 W2 }+ {
下列哪项不是用刀的安全规则?
) ^: u; b9 d' s8 {" |( f- e& lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% F9 z* Y9 U% O4 }% D5 J. }
# ~8 E' L  t3 U2 X( X! H' I) c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" W3 Z* {. ?* O& L0 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 L5 z( V- }5 xA:RondellES ( S" h2 P6 W0 ^9 ?1 S* D$ z- {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?5 X2 Q: Q  P! w" ?: P  V
下列哪项是切成小方块用于汤的装饰?. ^) \1 g! ]) y7 q; ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 y! r0 J7 G& X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 ]3 N8 P) s+ d/ R- @, a* j  A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!!——) K5 X$ ?8 s8 s- b5 ?; [  y# P7 Z
A:Gaufrette ! j6 g; D( X1 y9 @& V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  u7 e; N% ^3 ~1 }/ M' }; U* {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ V! d, `1 r# ]. H& d- _3 CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& e) }( b# F: J1 r9 `/ a" j; B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 X! }* S' V1 J+ v0 n8 ~& l1 W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)
; B& ~( Q3 w9 d& k8 s  SA:Cilantro 胡荽叶 香菜/ q: V. _& w& i* E( H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 W( Z8 f( }( ~3 J8 T( u4 k8 i; ?1 ?) e
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60.Allspice is made from:
! H4 @3 v& R% ?! h" t 多香果,  多香果香料是什么  l3 }4 G7 Z6 C( x0 ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 S% y$ U" x. V  K0 G7 }2 e; L- \9 VA:A dried berry 干浆果
" H7 z; F8 C* s
: a& x5 `- y/ V/ F2 r# v  C: H61.Which of the following are used to make a sachet d'épices?/ W. I. G+ j# r* \* N  H2 X
下列哪些是用来做香包德épices?
" M' P$ l& x% Bhttp://www.sachetcatering.com/
5 X' y4 Z5 n+ aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 c/ j$ A4 f! c6 `4 \
' e/ a2 h( {# l9 c( l62.Which of the following condiments are not soy based?
7 I& Z: q, r6 o) A1 N下列哪项不是酱油调味品的?: S$ [! U# Q* K0 X; P
A:Wasabi 日本辣根2 Z1 K4 o+ c- V+ d4 g3 a0 P) ^
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" M7 D( T+ u" O, q3 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:) d4 U5 N5 f# ?8 d
A:Pasteurization  巴氏杀菌- _4 M3 T2 N6 I9 \: O% }. x

( m# W- G8 p7 w" X) m( o64.Which of the following steps is not the correct procedure for whipping egg whites?
& y  j" b1 w( c8 J6 w/ I& P下列哪个步骤是不是正确的蛋清搅打程序?
- o  }- s6 i; G1 p# R, i6 zA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# Y, Q8 x# g% n  L7 aA:56g and 63g 56克和63克
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! N0 c+ l9 h; O( Y$ z) @66.Evaporated milk is a concentrated milk that is produced by removing5 Q" {$ e, t! ?! B5 S) J  X
炼乳是一种浓缩牛奶 是去除什么做的  h+ k( L8 {: p" Z* T3 f1 |. B
A:60% of the water 60%的水5 H6 j7 d: Q+ s4 l0 y
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67.A method of cooking that transfers heat through a liquid or gas is:2 K* L9 q7 r  ]3 r3 z
一种烹饪方法,通过转移液体或气体是:
7 T0 r, H8 \. ]- c2 ^0 _A:Convection 对流1 C! n. D" D7 N" ~2 i4 k

6 C7 @1 M9 g9 B  u" O68.The cooking of starches is known as  烹调的淀粉被称为
+ g2 ~9 m4 b' r, l% HA:Gelatinization 糊化; t* a4 {& ~/ [% T; w8 L
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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?% d8 G( U' K/ D' h
A:Braising 烤0 \, m- p2 v( B; }- v% c# b8 {
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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:
8 P# v( L- {) g' @, B2 b- h6 CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) L, ?4 c% L$ n3 Z

; j+ ^8 _* b% k% c( S71.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
/ ]4 Z/ q- J* p$ G) L9 bA: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9 ^3 w' F% W2 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 g- d+ j' O5 X$ j5 S73.Which of the following is a principle not used in stock making?3 k& o2 R. j+ y/ ^+ k- I" r' h
下列哪一项不是用于制造高汤(低汤)的原则?
+ w1 X/ R3 F: c9 y# _A:Start the stock in hot water.开始在热水中操作+ e* ~+ l! u% @$ s$ i! {: Q

/ Y# G' M  v" F- E; S6 M74.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; W5 Y4 u& X* F5 r( T
A:Remouillage 法语熬汤
! c/ D$ f6 e5 D2 e# Bhttp://www.haibao.cn/blog/post/176242.htm
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