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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。/ ]  \* q% [0 D
/ T" ]& F; b3 C6 _3 ]
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。& _  w& C( B! o$ b  l- M4 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
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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
大型搬家
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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
7 S$ y& R. P; `* K3 l0 E) X1.Which of the following methods should be used to determine doneness in a New York steak?
5 E% Z8 f5 ~9 x, ?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)
# q- L) m! c  D* g3 }' ^' }A: pressure touch. 压力触摸
5 Y9 t. b7 D: C3 ^0 Z( L9 Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: N% p8 v$ `  w6 a' [
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! q( K* Y5 A  s- E8 H0 s- }/ B
A: acid  食用酸
4 {  z% Z1 K1 }6 y2 u, I3.Vegetables are major sources of which of the following nutrients?  y/ U$ m" ]+ m+ Q& t# n" _
蔬菜中包含的主要营养有哪些" X# n7 e7 o: {, ]8 Q' z2 U, S
A:vitamins and minerals. 维生素和矿物质。  O, ]2 J/ o& _% Y: e
4.Cauliflower is commonly served with; u( c5 O7 b8 {9 Y
花椰菜(菜花)最常见和那种酱汁搭配8 F) W2 b. w2 q) L
A:Mornay sauce. 奶油蛋黄沙司/ Z" q3 U  c, r$ c( `) @! l5 Q
5.Which combinations of products are found in pie dough?
3 b" _3 `* d6 `下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' L. H0 A5 Y; V- \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) t) ^/ ]  T  b( W6The French term for mussels is 法国语青口(海红)叫什么5 G$ b2 w- Q  z+ i/ E
A:moules.法语青口,海红
$ }6 T. e- k- T1 U1 s7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 x. }, O0 _) z9 c
A:faintly fishy. 稍微有点似鱼味" r* v8 j: @9 f% q7 {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* [/ R0 i3 W8 c& p4 K, gA:2 days. 2天! a+ B0 g8 a# T+ y4 d* L: o- G
9.What are the principle ingredients in ratatouille?
: x' k$ K+ z8 f& [6 O& i5 G$ C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 v: Q' X7 V8 P  r) F  i: a( ZA:Zucchini, eggplant, green peppers, onions and tomatoes1 o8 I* y2 v0 N' D2 Y5 g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  Y# t- w8 W% G+ K% O. i
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 m/ S, }( e% H4 u. g4 L, DA:cook food in quantities that will be used up within 20 to 30 minutes.1 ~" W- N# f9 P" {/ \7 d3 t2 f' s
大批量烹煮食物要在20到30分钟内
# _/ j) |2 e- F11.What person has the authority to issue a Health Permit?+ v2 K& J4 [; h4 F  |4 y
谁有资格颁发健康证(卫生证)。
& {& G  ^/ N" U6 Q8 DA:Medical Health Officer.
+ X2 T% M% s) |6 j7 \& h医疗卫生官员。3 y) R/ r% |& v
12.For what period of time is the health permit valid?
# O6 Q' ~( p4 u$ s健康证的有效时间是多久?1 s0 U( e; u& ]  }! _0 A3 f7 v
A:12 months.12个月
6 U4 b$ y6 m& ~& D- J13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) H1 e; l6 T/ }* L/ N7 d在食物和饮料准备区,通风系统换气的标准时什么* }+ B& x( a" ~: B+ N" y
A:08 times each hour. 每小时8次
& T4 k1 e7 ?7 J3 w- h# Y14。The minimum temperature for manual dishwashing in the wash sink is
+ J% \7 L  H5 l2 K* ]7 J手工洗碗,洗碗池的水温最低多少度?
2 O* I6 W5 `+ K. y7 l5 _; PA:110 degrees F (43 degrees C). 43度2 r( ]5 u1 F, H) {/ t% }% J/ E
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' j4 J( e  c% t3 j& L& ^6 h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) ^* S! g' C0 Q! v% q0 F$ }
A:180 degrees F (82 degrees C).  82度
* p9 q1 {5 k2 O5 Q6 o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ T6 [2 i% P& z0 `4 V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) L2 B7 i. _# n/ e4 FA:en papillote.  法语自己理解! }, B$ R8 d  j7 Y$ a
17。Wing or Club is considered a
& ]. N' e# c3 z6 Q) M+ g3 H7 M翼和CLUB 被看做是一种...
$ g( `9 F* W+ M( Z; E$ xA:Bone- In Cut     带骨切
3 T; q% g3 y2 ~  p8 {4 r8 Q3 B18。New York is considered a   纽约牛扒被看做是一种
) U- [# X  U$ ^! ]6 y3 h8 eA:Boneless Cut     无骨切/ V' b3 A# i! [8 H1 }; t7 S2 m$ a
19.In general, a court bouillon for freshwater fish will contain1 x3 B; A4 h+ m: F1 F) ^
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0 H8 t! G; ]! k  _: T- x7 ^( z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ E' P0 F( `: T" p- z
和做海水鱼同样数量的调味料和香料
9 e8 S+ g" Q- [6 }20.Anise is very similar in flavor and appearance to# i( e; M1 E6 V" e! }
八角和下面的那种原料有相同的味道: J; P+ i( A; Z2 G$ b$ `: i7 _6 J
A:fennel  茴香
+ K3 k$ ^) b$ v+ l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 M/ W& w/ v. }# a) f5 I  m
下面那种原料更像大葱且有平面的叶子
. p' Q7 W8 ~8 t  e  `# P% m( l5 eA LEEKS  似蒜葱 (这边人叫京葱)% y# E$ Q' n& E5 d% I& D3 G
22.Which of the following cutting shapes refers to a small dice
! U8 c8 w+ h7 n- G* h- d下面那种刀切形状指的是很小的粒(末)
  p& g6 k: a* e* t" `A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 ^) m( k$ G2 R9 o
23.Oil is added to the water for boiling pasta in order to( [: M6 q* q8 r9 h; p! ^
向煮沸的pasta (意大利空心粉 )中加油是为了
- T% D" n! p! v1 VA:prevent the pasta from sticking and to minimize foaming action., \  V; I: P3 H/ A
防止面条黏合并降低发泡。" k5 y1 L* x; l% X$ T
24.Which pasta dish features pine nuts and basil?, _$ |" ^' \" p, [
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% f& D7 i9 j9 S% n  D
A:Pesto.一种绿色的意大利面酱
. j8 c6 \- M" m% Y: Ihttp://www.tianya.cn/techforum/content/96/563836.shtml6 F1 I1 X1 y& r" c; U3 R# x$ {
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25.Which of the following is a spring vegetable similar to spinach?
$ J) W2 h6 q" ~9 p! Y% Y6 C下列哪项是一个春天的蔬菜类似于菠菜?
9 D* L; v1 H; W" J/ bA:Sorrel. 酢浆草。/ X# h% F3 ^- |  N4 o
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
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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?
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:1 ]/ W/ c2 Y  @  Z; y! I  `
哪位厨师最早带来高水准浮夸的美食
& v5 Q/ n2 Z$ iAAntonin Carême 人名 安东尼·卡罗美0 `; \% M$ F: {# D

! s2 j; u7 r& T* _) X" A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  [5 V* j* q" q3 ~- J. Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ q# `" W8 |5 j7 a$ r
A:Cast-iron stoves         壁炉# Q9 p* c" y; }. f
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& ]; m" R# S) n! t1 x- d  G
法国术语,用来描述roundsman,或摇摆厨师是:
/ }' @0 g& A* {' C+ CA:Tournant   图尔南: r" J+ H$ N* u3 s, |7 U/ T
* j5 ^0 h: j# y8 O" U  }* @
29.Another term for the wine steward is:1 @2 B/ j* v! l4 ~
葡萄酒侍酒师的另一个术语是:" N0 w$ }) Y7 Z- Q% M; Q
A: Sommelier 侍酒师, E* ^, j# Q) y

9 F8 O3 U3 e: w* @  D( a& S30.Molds, yeasts and fungi are examples of a:
) V, B# E" [* c+ W. P霉菌,酵母菌和真菌是一个神马例子
; T* i" o# }, xA:Biological hazard 生物危害+ z( b8 d1 M1 f. o4 k
. b2 ]3 s0 O% L# B2 V& [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" ?7 q4 h: f; r8 q/ f3 s根据加拿大食品检验局,食品的危险温度区在多少之间:, u& e) W  }! S4 V; a" A
A:40° and 140°F (4–60°C)     4-60度
" ~, `- y7 j8 A. }- b
- C! A& h1 B! I: u; \. J4 l32.All bacteria need the following for survival:3 u0 V# R/ g5 n3 G; J) _, r: s
所有细菌生存需要以下哪些内容:
% Z2 x. |% C( P* {  iA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* l  [$ b8 A" z6 U) m2 G
5 ~6 U, o! K- y7 k. e2 ^33.Which of the following correctly represent critical control points in a HACCP system?
3 g: E7 }# k$ i2 `以下哪项正确表示了HACCP体系的关键控制点?
  d9 ^3 x/ g8 B" z( s4 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 t) h" {) w; K; p! l5 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 N& v; H# u* W" X  X6 `9 \! l
) @3 r  H0 O$ b
34.Which of the following is not an example of a carbohydrate?. u2 X8 C& ]. F: w5 C
下列哪一个不是碳水化合物的例子?* i4 f$ A* i( v. y1 S
A:Essential nutrients 必需的营养物质
! w5 p6 w& A9 m- J9 H% B
; S$ @9 p/ l# _' `, z% f& D- |* }35.The process by which a liquid fat is made solid is called:. u: T9 C9 h* i4 A& e
液体脂肪做成固体这个过程叫什么/ p! `8 U/ E0 \& m, C; V6 f! h9 c
A:Hydrogenation  氢化0 J% N4 c) ~4 f# _% f8 Z7 \

/ N) X7 K3 ~, \36.Which of the following is not an example of a fat substitute?) X* y" E% K. t, w
下列哪项不是脂肪替代品的一个例子
$ z/ S3 C! p5 T, G  fA:Acesulfame K  安赛蜜K表. T, Y! R8 r1 h% d
2 f5 u& y7 d  T) `3 X2 ^
37.Health Canada requires that a product labelled "fat free" contain:
- K" s% _  `( t8 o" {: }  d加拿大卫生部要求的产品标有“不含脂肪“包括:
" c0 m- w: _+ F8 i4 TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: l- B: l' R; J/ T' `1 w, w

5 ?1 \9 R) V* A* m8 b$ O38.Which of the following is not a problem associated with converting recipes?' T2 Q  B1 G$ a5 `  |& J  P9 V2 A
下列哪项是不相关联的转换配方问题?( |4 M, c& C) d$ U
A:Unit cost 单位成本
+ b7 ?) g: u/ x5 O& j$ ]7 v1 X7 o  l8 D" q9 R$ @
39.The condition or cost of an item as it is purchased from the supplier is called:. j5 C6 v7 {4 E( B9 F: H/ e
从供应商采购的物品的品质或成本叫什么
4 h4 A* t$ |. i/ N0 sA:As-purchased cost 购买的费用5 Z4 a7 Y& j4 q% Z5 N- k7 k( j

9 b( k5 }" S8 ^2 x4 t40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 q% ^( a+ e: \% {* {' U在新货到来之前用于日常所求的必要库存量叫什么
1 f5 w+ F2 b# g3 q7 l2 @A:Parstock 基本日常最低库存
& i  j, ?- v* b, ?3 u3 `, ^# Y8 b* G# ^. C/ u# |4 ]! [9 q. |8 Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ~- z1 j" D0 A7 @, \
下面那个缩写是用来表明正常库存流程?
. }& D7 W- \$ o# E2 |" bA:FIFO=FIRST IN FIRST OUT 先进先出* i5 |! |) r3 a& k! ?+ J# `1 t

8 a: e0 _, k# p1 b0 e42.Which of the following knives is used to turn vegetables?1 c* x9 ~( v  Z$ M8 e3 {' ]2 M9 Q
下面的那把刀是用来打开蔬菜吗?% \( H! [* e0 C$ N& L* @8 p) `
A:Bird's beak knife   鸟嘴刀
1 ?+ |% |& V# a% [$ V1 V3 O: zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& g' T* M* c0 F5 n% t- c- s& h) c/ {
43.What is an instant-read thermometer best used for?; v4 F& [) i$ ]7 B: ~5 ?
即时读温度计最好用于那方面?
3 u9 q# ]6 U# z. l& H9 {3 i3 F5 dA:Checking the internal temperature of a roast 检查被考物品的内部温度
& ]+ @7 I* [5 e4 a% j- D- [9 T: a. \: |* l# X' v- ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  {0 K  Y0 C4 b  z
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 t3 Z: n% a" V
A:Cast iron 铸铁2 d. {5 x: J) }5 }6 _; O0 V

7 ]- y/ B9 I* q! d  d5 {5 s7 ^2 A8 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: w$ [8 Y7 N& q: s  |" G5 {
哪件装备下面有一个可移动的碗和一个S形叶片?
5 e: H7 W7 h% e; _. d2 W$ p: [A:Food processor 食品加工机" E" g; B" I4 R9 e( T& j# P5 w
http://www.google.com.hk/search? ... iw=1263&bih=572
9 J; k/ ~+ X5 @8 `1 d- ?' ^( X* r, Y6 {& l8 a5 E" o
46.Which of the following is not a rule for knife safety?. h+ F* }8 l) K2 @) q. o2 \  P
下列哪项不是用刀的安全规则?
, d2 Y1 \9 n' l; v7 tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( P/ K1 f+ M# r, B# h$ q+ [' @: F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 l4 t, K5 z5 C4 H# i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( I3 Q; l' @1 NA:RondellES 7 `$ G( r+ {. s  ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" u. `( K4 U6 v" L$ L0 g' W
( R8 e& D* A$ S6 u! i48.Which of the following is a diced cut used to garnish soups?
0 I4 ]( ^5 i! c6 L* Q" [/ }下列哪项是切成小方块用于汤的装饰?
7 V2 a: D, J% A% V' f, r, \, IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 @- J3 X7 N: x% Z: s: L1 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  C- J: z+ Q4 y3 E& W% v
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!!——
4 s- _: T& @! ]+ z( M# K9 wA:Gaufrette
- Z0 l  P. d5 k- L' `& l1 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 g6 D/ ?: c  J: R$ f6 W9 M3 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. p) I+ j) I# v& C+ L* h  HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  i# a: C9 A6 I% g( F
$ p$ D, s, ^+ i/ c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. K8 }& e5 p& x, x* 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)/ }) {0 D2 q( }% \
A:Cilantro 胡荽叶 香菜9 P1 ?9 @. j( ]& `/ a- F) _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" G' d+ Q* \  c: i8 X. F2 Q
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60.Allspice is made from:' S) Z. ~  P! F
多香果,  多香果香料是什么  s5 @; E  W7 d& Y  G8 M, D- N$ n5 i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" I2 j/ u3 _( [3 E' X6 OA:A dried berry 干浆果
# k) v7 R! U, n/ R7 d- p
3 M) L" I  S$ B61.Which of the following are used to make a sachet d'épices?
9 ]- Z* M* ^! e7 ]3 [) e4 t下列哪些是用来做香包德épices?6 D' h6 r: m0 \
http://www.sachetcatering.com/
0 j4 \* a& F% c8 \A: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?
! g/ W' t& T! G1 y1 V下列哪项不是酱油调味品的?
% B5 u2 I! k$ [- _+ c4 K; kA:Wasabi 日本辣根
2 s, [# h$ d9 `3 j' a  `# o/ O2 Q- \  I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 f$ R3 |1 M$ x; q: l, e
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:
4 X) R* E! V5 {' O* @A:Pasteurization  巴氏杀菌
7 C3 @0 m  F3 m# _
7 m5 R; o, K8 [$ [  A- ?' M64.Which of the following steps is not the correct procedure for whipping egg whites?
! G$ Q' S( f% Y3 b6 [下列哪个步骤是不是正确的蛋清搅打程序?: |+ b' C2 E2 d) F( D+ b' o3 @4 c9 ?. p
A:Allow to rest before use. 允许休息后方可使用。. ?5 O' y! A. N/ S

- x2 |5 I& Q7 r, @+ P7 A" v" l! w7 T65.The weight of a large egg is between:一个大鸡蛋重量介于:' x/ `/ R3 J/ W7 n' f' k2 F% h
A:56g and 63g 56克和63克3 l# R/ b6 T) |2 d. U6 l- T( S  f
6 V$ v8 L5 Z/ {( V; k
66.Evaporated milk is a concentrated milk that is produced by removing
! q' w, P, p3 H2 Z% @; @5 [! N0 G炼乳是一种浓缩牛奶 是去除什么做的
9 M, W4 c: a9 ^: m- f) F6 JA:60% of the water 60%的水
" t' w; s$ \/ K
( n, U( [: e2 p  M! `2 U* D' `" r- X67.A method of cooking that transfers heat through a liquid or gas is:
" [0 N1 I. V' P3 M' U) a5 M& P. i一种烹饪方法,通过转移液体或气体是:2 ~3 S: @, J4 @1 p$ }9 @8 `; R) K
A:Convection 对流! Y* U) k2 f6 N7 k; a' s2 s0 Z1 {7 g1 ]
  d# S. f& t* G& {* \7 ]5 I. r
68.The cooking of starches is known as  烹调的淀粉被称为
# i9 l( r: ]/ p  T( F# BA:Gelatinization 糊化
9 q6 l) C% z6 D0 a; d# s) U) ^1 u+ C0 o+ Q! I: E5 c& a
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 T9 t4 j  v) w/ H
A:Braising 烤
9 R* Z/ `+ H' @  D& G! l0 W0 r( 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:
( j( [$ \5 W* ?8 `A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& Q. a! T) q& B9 B5 \4 _
! v3 X3 j1 k1 i# G- d: C8 g
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
5 n+ `: u& Z& m% i5 fA:Fumet 原汁
" u) s$ I! [6 ]- f# c  O' D6 {# f) }6 T; Z* r; q5 M+ v
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
5 p* z( P0 L# m( {- i* O' BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 B. |, o$ [: i5 L( T. D2 z
$ b2 s" X; G- F# |
73.Which of the following is a principle not used in stock making?
2 \9 B3 y  S* G4 [* s2 }下列哪一项不是用于制造高汤(低汤)的原则?% z: ~5 j5 ?9 F8 J
A:Start the stock in hot water.开始在热水中操作* f9 U5 W8 L3 E: U& }( o
  L( M# x. ?! D" b& \! l
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2 B1 w2 ~- z1 U: U
A:Remouillage 法语熬汤
* v/ w: j- e  T% a' K5 A7 [8 L  \http://www.haibao.cn/blog/post/176242.htm
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