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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。6 H/ T: F* v% a
5 D1 U6 i* C; p# l" J( S6 I
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。
) }. v( s4 ~. h5 K4 p, o% @+ v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
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: v& e5 C8 A$ j5 Y" p
1.Which of the following methods should be used to determine doneness in a New York steak?& y. x# B5 }0 p) y- X4 k" v
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)
' B/ p) F  i$ M3 l% X! Z  k+ yA: pressure touch. 压力触摸
0 `( m; u) q$ r4 |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ w# q- ^/ J9 Y, P0 z- {' t, }! f
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
  ]) d3 f! U# RA: acid  食用酸
$ C& _7 \7 ^: m! x% T3.Vegetables are major sources of which of the following nutrients?
. d) c2 Y% C6 n$ b蔬菜中包含的主要营养有哪些- t8 u1 A; ]! y
A:vitamins and minerals. 维生素和矿物质。( ]* p5 h$ P8 e; |- w
4.Cauliflower is commonly served with9 c7 l/ Z% v& I( Y$ l' S# U9 L
花椰菜(菜花)最常见和那种酱汁搭配
; |# O9 G  L9 nA:Mornay sauce. 奶油蛋黄沙司
; r% I/ w- D1 e5.Which combinations of products are found in pie dough?$ ]2 d3 K1 B6 @' u' 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??)8 }0 I: M+ x* B8 k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 N3 ?. Y$ x5 b' K5 z( @; \; q: C6The French term for mussels is 法国语青口(海红)叫什么( |1 _4 f' k$ g, J0 V
A:moules.法语青口,海红; z/ A. u6 w& j4 I% [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 O6 n- S- [+ _0 M( \A:faintly fishy. 稍微有点似鱼味" s7 r9 o7 c: V- v
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" B$ t& Z1 E7 M' {A:2 days. 2天
8 `- o. K5 \/ V5 G4 b9.What are the principle ingredients in ratatouille? 7 v( c) q9 C2 A+ B4 x9 W! ?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) G' F" Q7 ?$ g
A:Zucchini, eggplant, green peppers, onions and tomatoes
; F  k# M; x! E; E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* U8 T: b9 v7 z+ C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- @$ [0 u3 s5 v4 Q
A:cook food in quantities that will be used up within 20 to 30 minutes./ b) x- p2 x0 @- p2 r7 P* c& v
大批量烹煮食物要在20到30分钟内
; N$ W9 s0 A0 O2 V: \+ p11.What person has the authority to issue a Health Permit?- W; R1 A" m0 F. b
谁有资格颁发健康证(卫生证)。- r( J9 B* u0 F4 d# g5 @2 m) n
A:Medical Health Officer.7 u# p. }: L. m7 p4 B( [( ~% D; q
医疗卫生官员。, D$ Q2 _& C! i$ e- Z7 n3 h+ E2 Y
12.For what period of time is the health permit valid?0 B; Z8 T8 s" @* q/ _4 T: @. s8 ]
健康证的有效时间是多久?  d  k  `" X- [# K9 E3 [  r% k# f
A:12 months.12个月: h6 X' [% b! D& f. ?$ M5 @7 Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' n8 y  o6 R2 Z; g! s  J
在食物和饮料准备区,通风系统换气的标准时什么% Y% W5 r* d0 K) T+ v; j
A:08 times each hour. 每小时8次
! U# }7 K3 M7 Q) P+ P3 `! X4 K9 Z14。The minimum temperature for manual dishwashing in the wash sink is
" D* k3 w, m' g$ t4 {3 d' ?手工洗碗,洗碗池的水温最低多少度?
# r9 C% f! P- P" b  l3 |A:110 degrees F (43 degrees C). 43度# d. B$ W+ t2 {- W4 l" \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 X9 n* [3 s1 c( c  i2 T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 e1 t( [- z: ?% H! K( ]: s% O9 OA:180 degrees F (82 degrees C).  82度
  b6 ^0 ?& X2 K" v3 }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( S% L; t0 u* m8 c
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ ]& o, _. h1 T7 [A:en papillote.  法语自己理解
6 l5 \1 J% g( x/ S' I17。Wing or Club is considered a
7 D1 Q, p1 }; i# d3 L翼和CLUB 被看做是一种...
8 F" M' C) v. h% CA:Bone- In Cut     带骨切
6 o* X2 @* a! {7 ?% T$ z18。New York is considered a   纽约牛扒被看做是一种
$ |8 b8 z1 y* _, B" OA:Boneless Cut     无骨切
3 ?/ P; K3 E. @9 s0 X5 }7 n19.In general, a court bouillon for freshwater fish will contain* J3 ?1 E: W& j2 X5 R$ U
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4 p9 G9 Q5 M3 k: t6 k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 z# |0 `' b. T
和做海水鱼同样数量的调味料和香料, M* \6 s* {3 j1 M1 m5 S
20.Anise is very similar in flavor and appearance to7 j4 g+ d+ u( C( d- ^
八角和下面的那种原料有相同的味道
& r: H. r+ Y+ JA:fennel  茴香# `) ]8 j8 d/ a! T7 U0 z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 V2 m; J3 C( [+ o. }
下面那种原料更像大葱且有平面的叶子- Q" L% M' T+ j: ]" h/ l' v9 M
A LEEKS  似蒜葱 (这边人叫京葱)
) ?. {2 u$ @. @% a22.Which of the following cutting shapes refers to a small dice& w( c. _6 c% w' _; p4 f
下面那种刀切形状指的是很小的粒(末)
  P9 M$ K/ z  X5 T1 ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. `, |8 b  L$ \7 X5 Q9 Q23.Oil is added to the water for boiling pasta in order to
  A- p" S5 O5 N; Y向煮沸的pasta (意大利空心粉 )中加油是为了
4 [0 g3 m$ }" ~& O: BA:prevent the pasta from sticking and to minimize foaming action.7 u* q4 M, n. o+ Z  l) Q
防止面条黏合并降低发泡。
4 C# Y9 X5 O4 }% M- x5 u+ e24.Which pasta dish features pine nuts and basil?# ?# G9 C9 B4 P- n$ }- ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" M3 r7 L' \2 \; @
A:Pesto.一种绿色的意大利面酱
; S! Z3 `- K( |3 P: {http://www.tianya.cn/techforum/content/96/563836.shtml6 K8 A5 t6 A& t1 @9 o6 L1 M

" |; O' h, y0 l3 U: F0 c; L; a2 _25.Which of the following is a spring vegetable similar to spinach?
2 Z; h2 ~' Y/ o) ?9 I9 x- k5 j7 @下列哪项是一个春天的蔬菜类似于菠菜?1 F+ n& h0 d- R" P5 m' E
A:Sorrel. 酢浆草。3 N# A% \/ n/ i  e" L/ L0 f
http://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
大型搬家
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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:9 W2 Z/ l3 Q+ p7 Y1 m3 D
哪位厨师最早带来高水准浮夸的美食
. [% c, R: F8 E( lAAntonin Carême 人名 安东尼·卡罗美- P- H' ]& i+ D* A2 D8 w
( f& J& y0 i- Q  `5 z% u  a2 B3 |- X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 n8 g# p8 t  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 。2 s: y6 d: S2 s& o, F9 ]) B% b
A:Cast-iron stoves         壁炉
/ T# C8 B2 K( t  U: }6 @2 yhttp://www.usstove.com/products.php?id=6
6 ~" x0 p. v* _  L. E
, |: B* ?( \- e% ~% v* _28.The French term used to describe the roundsman, or swing cook, is:
/ V& X- s0 P8 r! Y0 d法国术语,用来描述roundsman,或摇摆厨师是:, x; h# h0 n0 w8 H) o( C
A:Tournant   图尔南
9 Y3 P, x8 u. C' R# [& W( ]2 \) X0 e7 p! N$ ?( c+ A  w
29.Another term for the wine steward is:
2 {$ ^; I7 g: k2 R葡萄酒侍酒师的另一个术语是:# I1 U) F9 g3 S* k6 M
A: Sommelier 侍酒师
% X8 k" o0 [) T* M& ]1 w8 b& y- o. E/ e
30.Molds, yeasts and fungi are examples of a:8 E* p2 @& m3 t6 u( b5 {
霉菌,酵母菌和真菌是一个神马例子) D# Y/ S; J, H% c( K8 V  z
A:Biological hazard 生物危害5 c( f8 F  n6 l
$ y- J& u4 g: l! m/ r$ K8 R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. }7 l5 L9 |" h
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 i% }+ b0 l- L& cA:40° and 140°F (4–60°C)     4-60度: y$ y3 G9 u& y% z9 {
$ P. s6 t& }$ i( N! w, ?3 U- N
32.All bacteria need the following for survival:
3 ^, x* W4 o0 ?5 b7 ~( V* X/ ^3 _1 o所有细菌生存需要以下哪些内容:: M7 _; `1 A1 K+ N( z7 D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- M- p+ \# R5 k% e
& S1 v! E) B. k/ \
33.Which of the following correctly represent critical control points in a HACCP system?
8 u' e7 J( ~0 k% E2 T6 {以下哪项正确表示了HACCP体系的关键控制点?: Y; c3 j% d5 L  R2 E: ?  V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ U2 n! w' u& c+ y' s5 `) n+ Y9 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 d' }2 t2 X6 T7 |5 Z3 j  R2 z+ K# N5 A% i) w( O0 E0 E* V  o+ c
34.Which of the following is not an example of a carbohydrate?* N% {- p) C" R
下列哪一个不是碳水化合物的例子?
* i9 C2 {' \' o* ?A:Essential nutrients 必需的营养物质
0 P9 f; I6 F3 z- Y: s. `4 v) Y$ U9 A% T6 C7 G! x# d; k
35.The process by which a liquid fat is made solid is called:  A' l) H, g( Y; K6 x- e
液体脂肪做成固体这个过程叫什么5 E) {* B7 h; e# Q
A:Hydrogenation  氢化. |4 b" r' X' Y6 B5 l
( L# m! h# q; a- m" T) Q, y
36.Which of the following is not an example of a fat substitute?0 t$ a$ k' v/ T. z8 K. R) @
下列哪项不是脂肪替代品的一个例子
9 V! s8 r3 x4 P$ \0 E8 |A:Acesulfame K  安赛蜜K表( A$ ^1 P+ W/ M. `
' M+ Z7 s+ @/ K" m# u
37.Health Canada requires that a product labelled "fat free" contain:
+ W8 [6 i' B! b( h加拿大卫生部要求的产品标有“不含脂肪“包括:# i1 e. @8 Z2 @( |0 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& `7 E0 c  q9 d+ s% [3 m" g5 [
, P9 k1 j% m0 H, p) V( l8 Q: f38.Which of the following is not a problem associated with converting recipes?
' p, h2 C* D/ h" C: X9 S& }1 ]6 z下列哪项是不相关联的转换配方问题?# |9 C! s6 z1 z  i3 R8 n# ]- s' U3 N
A:Unit cost 单位成本
8 M! A  Y; N# @* R* O$ \4 p+ h) l0 b4 T  `6 Q) s2 O; O; l
39.The condition or cost of an item as it is purchased from the supplier is called:
# M; O4 Q: U0 j从供应商采购的物品的品质或成本叫什么
. H- \& |$ P! M, f$ X; h* FA:As-purchased cost 购买的费用
/ {, F  h2 A2 P- d! Y8 U7 ~
: @& I- k" i# ]7 z( T8 c- j/ T1 N40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 k" K) V  f1 ?% ]$ ]在新货到来之前用于日常所求的必要库存量叫什么
+ ^/ D6 r5 h+ LA:Parstock 基本日常最低库存
& ]# G% g" P0 T- [' j% I* a/ \6 g4 d) t) S; L
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 W3 i# l3 ^; L2 Z  {  ]9 C6 w% w下面那个缩写是用来表明正常库存流程?; B5 d& {% v5 I% l- ~
A:FIFO=FIRST IN FIRST OUT 先进先出2 F) w- [% K5 \# z6 m' Z9 S

( p8 N4 L  n  ]& j; C- s" G42.Which of the following knives is used to turn vegetables?
6 n4 F6 r: k8 o2 T: V( Q1 e- @# J下面的那把刀是用来打开蔬菜吗?
- X. H, ]9 f0 \% ]7 {% b' u  j2 ?A:Bird's beak knife   鸟嘴刀5 k6 h0 p$ \  M1 Y4 U5 F' L) H8 ~! {+ ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 r: q0 k! ]) I1 o1 p8 W: X" k9 W6 `% \+ \& [2 a" W1 Z
43.What is an instant-read thermometer best used for?  N2 n, n' T4 H: f8 T% c4 x
即时读温度计最好用于那方面?; k# F: K) z4 W6 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: v5 W2 L5 @, c7 ]: L/ V! _! v8 a, \& X. F. F* `7 P. o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  L6 _9 q2 U  E- }. }+ T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 A* G8 A8 W, v9 y* u  m: j0 eA:Cast iron 铸铁
# V% C4 K& U" q# P9 B: d
7 _/ n' S2 ~2 e* p/ _. _! l/ j3 b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  b2 ~1 }: L3 q) O
哪件装备下面有一个可移动的碗和一个S形叶片?
/ E: J4 a! b" g* B; rA:Food processor 食品加工机3 ^8 D* m' {  g) {
http://www.google.com.hk/search? ... iw=1263&bih=572
3 r8 f) Q- a1 C7 s: X: b% L* t! z5 b. O" V- z1 U: `
46.Which of the following is not a rule for knife safety?
4 f) p# s; H: Y% _8 S下列哪项不是用刀的安全规则?- W: u. O5 g- k9 O7 E1 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" }5 j" w7 f" ~  N
% C) Z- b0 F" i/ S7 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ J$ [5 r) C9 O3 r* B1 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 w- S( M/ s% n6 }2 B! q
A:RondellES
3 Q& f3 e8 f0 q/ R3 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 Y9 G: @$ |( {; @6 ^' {

1 b* r. T- C' x" Y48.Which of the following is a diced cut used to garnish soups?
% Y$ Y, r8 h+ @& E下列哪项是切成小方块用于汤的装饰?
1 q8 }4 m6 D  d3 Y" @7 H( B5 Y0 rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 E! d* D9 U" X6 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  k* O$ ~5 C) \  J8 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!!——
! \- I4 V% m2 g: q6 i* S6 ?A:Gaufrette
7 K$ q9 e& A/ y; nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& j& d* ?" a4 A6 w. smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  M! Q4 Y- \- O% w& @+ r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 H" h- r% F2 k% K! w
, m" ]3 t( ?4 T3 k5 V5 x+ Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% }5 d) `) s4 ^* |& 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)7 V7 N* ]. `. ^& y- n  T
A:Cilantro 胡荽叶 香菜* `+ }( x4 T8 ]' H; N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 Y* \9 w( Q: j
  l, H7 x. R: n- \8 ]
60.Allspice is made from:
' Z% ?# U4 }. K& S2 C: P 多香果,  多香果香料是什么+ J6 V$ k0 Y6 q& V& o$ ~/ e9 E" S  k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! e, j8 G: U# a1 S1 r2 uA:A dried berry 干浆果3 c) N( H5 R; ]. Q2 U% ^( S; v& B! ?
& _/ ^+ y1 {; Q- _! j. ^
61.Which of the following are used to make a sachet d'épices?6 M3 B: m) d4 C. t. q7 v: g5 Y
下列哪些是用来做香包德épices?. V/ m3 h3 b( V- Z' \1 V" S
http://www.sachetcatering.com/
; ~7 i1 L$ R' G: I( H9 QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 V- n6 N8 H& a# H
* f6 O3 y8 j8 l+ v62.Which of the following condiments are not soy based?3 Y6 {8 u7 x5 ^- B5 r
下列哪项不是酱油调味品的?
$ b! y$ P' y2 [4 \A:Wasabi 日本辣根0 z( R0 @& W$ T0 c( b% m: s. k' l: m

8 c" o4 h1 b3 I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) F  ~/ |$ F: T0 \1 m0 R. s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:
1 q  e0 r/ Z, E5 hA:Pasteurization  巴氏杀菌
0 B( d4 e- _( J. x" v/ E( w: a2 s8 L' D- s
64.Which of the following steps is not the correct procedure for whipping egg whites?; J7 N. q9 [- b
下列哪个步骤是不是正确的蛋清搅打程序?+ a- N' i1 b/ f
A:Allow to rest before use. 允许休息后方可使用。: D& n7 U; }' E" P

3 j$ X: T" r; o  G6 R+ I9 X65.The weight of a large egg is between:一个大鸡蛋重量介于:
- w4 P. {+ k9 R& JA:56g and 63g 56克和63克( X% I# s# ~/ P( {) E/ C# b' b

" z& c; X4 B* I" `* l$ x66.Evaporated milk is a concentrated milk that is produced by removing4 d) \; F% \0 }/ ^
炼乳是一种浓缩牛奶 是去除什么做的) X' p. b$ T) T
A:60% of the water 60%的水3 \- C4 S& K$ }# v/ ]5 V
4 Z/ Y8 s* L- m3 Z
67.A method of cooking that transfers heat through a liquid or gas is:
9 M8 R8 M5 e" l& \! k" s# H" ]一种烹饪方法,通过转移液体或气体是:8 j0 T4 J; _% r$ n  C9 {
A:Convection 对流
3 s0 q& e2 y2 n# |- B- ]4 D+ L" z, g
68.The cooking of starches is known as  烹调的淀粉被称为
8 b$ Z+ ^4 V$ J- ]7 i9 o$ M4 RA:Gelatinization 糊化1 H2 U+ A$ v" b  w

. W6 j. ]# b2 l1 N$ c0 J* s! i% l9 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 X! I9 d! ~/ z( I/ }6 L$ P
A:Braising 烤6 f$ I1 E' L% F, F* b" {- E7 {4 F# H
: g- n* ~7 n5 ?
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 O+ R+ b( v7 y- O3 xA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% O: K8 h* {5 S( T1 P: s8 I5 F+ f, e
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
  O1 w$ b* a) cA:Fumet 原汁
5 R2 V* N" n- ]1 Y& }6 y$ F7 K
" L" o7 y8 t: {8 f& j% J! h, T( F72.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
  E  b) e9 w, f; s# p, d0 w% h+ q3 vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 }# k7 X( ^! W( ?
5 r1 W) T3 R4 }  ?
73.Which of the following is a principle not used in stock making?
' F! q+ v; a/ _( i( Z% @4 u下列哪一项不是用于制造高汤(低汤)的原则?
9 c& k: f. c" oA:Start the stock in hot water.开始在热水中操作. B  k0 p# T0 R' ~2 Y8 E( M

# v+ y( x3 ~4 I74.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- T( j* B2 l( U4 Z. A* E$ g
A:Remouillage 法语熬汤# [$ m' z! F! Q4 a4 y+ ~
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