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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。
1 C! l( @# C  ^& O
' u( w) I: p% m0 ^: z" j: X" K  }% w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。. E0 b9 t% x* L4 Z/ {
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8 z% L6 k& ^$ X' B5 g, K
1.Which of the following methods should be used to determine doneness in a New York steak?; r: P  m: k8 Y, r5 s# j5 h
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 A+ T* n3 L2 u6 OA: pressure touch. 压力触摸
: ~0 `; o/ d4 @8 ^# V- u2 H  ?0 ~2 z' H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 x! W, I: r- H- w' I. V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
  D; W+ g6 e3 X0 l6 w2 wA: acid  食用酸
' _# Q$ r. l4 c0 f3.Vegetables are major sources of which of the following nutrients?8 I9 z6 Z% N, A1 j9 D
蔬菜中包含的主要营养有哪些8 h; t* C4 y5 n+ q/ F
A:vitamins and minerals. 维生素和矿物质。/ b! W. a0 Z6 K; R1 ]
4.Cauliflower is commonly served with* U5 n- o/ O; K! k7 d' e' W
花椰菜(菜花)最常见和那种酱汁搭配
2 o- h2 q# \  e' FA:Mornay sauce. 奶油蛋黄沙司
) z  Z0 q+ |7 D* u9 `: H; a: W$ \5 c5.Which combinations of products are found in pie dough?8 U% f( g6 \/ T) B+ F  z& p/ R
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 X& B  n! h2 o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- B# }( |6 L) H, H  z' E
6The French term for mussels is 法国语青口(海红)叫什么' X8 I: D$ B, A# Z
A:moules.法语青口,海红: `0 u# X  ~( G& A# ^
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& ]. h) b- H$ DA:faintly fishy. 稍微有点似鱼味
' U- G* g5 z: @/ I/ o3 v- R8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& w9 D3 C% y0 w! p
A:2 days. 2天
6 y4 v. u# F) s6 C* f3 m! ]  y9.What are the principle ingredients in ratatouille? 0 d1 L/ E, U& J9 _+ P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* N# w0 j6 y, ~9 n* }. `# y3 [# dA:Zucchini, eggplant, green peppers, onions and tomatoes
! l9 H# e( c) V3 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% m  [6 t. Y/ x7 r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  e; g- C2 y3 @+ ?A:cook food in quantities that will be used up within 20 to 30 minutes.
6 X, ^, K& D$ ?大批量烹煮食物要在20到30分钟内/ t. s6 q) X- K# `2 \
11.What person has the authority to issue a Health Permit?2 I8 I  z3 \! u, r5 y
谁有资格颁发健康证(卫生证)。
4 b; d! B: C  Z' U. mA:Medical Health Officer.7 n) `+ V) n+ R9 }" F
医疗卫生官员。
" [- R5 E' g9 C' x* k; P12.For what period of time is the health permit valid?
; c8 ^7 o% E6 h8 `健康证的有效时间是多久?7 q# j' C2 Y7 ^' U( f
A:12 months.12个月" C- r, u4 D5 ]0 \5 r* z7 D* h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ X! f, W" ?1 y在食物和饮料准备区,通风系统换气的标准时什么; |5 ?; Z# w$ I" i
A:08 times each hour. 每小时8次9 J) x$ I2 I; d) B4 d3 W' P
14。The minimum temperature for manual dishwashing in the wash sink is& @  r% x, |7 i8 h1 x
手工洗碗,洗碗池的水温最低多少度?. H" d2 ^) U- `& L& R8 F1 z4 R
A:110 degrees F (43 degrees C). 43度. s) I0 H$ T9 {4 L0 E9 M; N* U& L6 Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" M' c  `* u* c* y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 S! W8 B9 P1 k
A:180 degrees F (82 degrees C).  82度; D! ?! v& t4 k# ~. _3 E- O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 k/ Z% B/ C0 x7 t3 z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), t# V0 X- Y, C' t/ x
A:en papillote.  法语自己理解) n: d& V( t$ F; [; k
17。Wing or Club is considered a
& q, t" _% Z/ t; |8 a3 n( d+ a: Q翼和CLUB 被看做是一种...% i( E) t* t+ j) `' C7 K
A:Bone- In Cut     带骨切
. H6 Q, C4 P) t6 G- B8 Y; X18。New York is considered a   纽约牛扒被看做是一种5 K0 G' {: P4 o/ D6 A
A:Boneless Cut     无骨切5 r1 D) j, @2 ]5 U" t. A9 `
19.In general, a court bouillon for freshwater fish will contain
  r* W, K% r* v$ t" U7 I) h% i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
# z( \  N. ?: H  G/ [1 YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 c3 ^/ `' ]. O5 n9 V
和做海水鱼同样数量的调味料和香料# r# b* w. w8 _! Q4 Y
20.Anise is very similar in flavor and appearance to
! _& J. d3 b3 v. q/ F! c3 l- O八角和下面的那种原料有相同的味道
/ q% e8 |2 x% T) [A:fennel  茴香6 D, |) T$ [( w3 F( U0 V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ [* o, c# M1 i5 u% B: O; Z下面那种原料更像大葱且有平面的叶子
. w. O9 L4 V" V& `' SA LEEKS  似蒜葱 (这边人叫京葱)
; n. H3 _  N8 ]: t, S* v# k8 G22.Which of the following cutting shapes refers to a small dice% t. \" f' w" [, V
下面那种刀切形状指的是很小的粒(末)
) S) t# r! p6 h8 B7 b( tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ }6 J; l$ b- p7 o3 Y% {
23.Oil is added to the water for boiling pasta in order to
( |2 y! a7 M+ p# N9 b向煮沸的pasta (意大利空心粉 )中加油是为了
; U6 w( f9 A/ dA:prevent the pasta from sticking and to minimize foaming action.
4 I2 b/ y. C4 u* x防止面条黏合并降低发泡。0 c: P2 r% L  R/ y7 f8 p
24.Which pasta dish features pine nuts and basil?
! h! ~9 J! s. v5 ]- {* z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" ^# l8 m$ e1 AA:Pesto.一种绿色的意大利面酱
5 T2 B( u% ^. }1 [- Z5 W+ ghttp://www.tianya.cn/techforum/content/96/563836.shtml
# F! _# V& R% y. y1 _* y) o! s$ a7 v2 x4 E( o
25.Which of the following is a spring vegetable similar to spinach?& n" H& G7 |1 T. S/ c* Q
下列哪项是一个春天的蔬菜类似于菠菜?/ _0 @6 Y' i- b, T  q3 @9 ?
A:Sorrel. 酢浆草。% O$ d4 m( h1 M- o: M  H9 w" g0 ?
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?
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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:
3 m1 N7 F+ d3 ?7 }' d哪位厨师最早带来高水准浮夸的美食( `" }$ \, [% |( }6 H+ z4 @, S( k" `
AAntonin Carême 人名 安东尼·卡罗美% e$ o  Y9 Q4 _, g) Z% M/ A
% Y9 \+ _/ `. A% n( s$ F" P
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& e" N: {+ H7 `4 \0 T' m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. z" I2 c) F: M1 D% O/ i$ P
A:Cast-iron stoves         壁炉5 D4 [6 J6 r0 f! \% L1 o) L& A
http://www.usstove.com/products.php?id=6
$ U+ J" Y/ k/ K, L4 o5 J0 N1 s( ~7 t' d7 d$ P' N' l
28.The French term used to describe the roundsman, or swing cook, is:( d7 ], Q/ B0 ^# L) W; X
法国术语,用来描述roundsman,或摇摆厨师是:" r* A0 ~1 ?3 y# R8 e& W- R
A:Tournant   图尔南
/ ^# a& E0 _( c9 k: D6 @
, d; r& O- k0 o29.Another term for the wine steward is:
4 n' m* k, a2 u2 W) K4 x8 x葡萄酒侍酒师的另一个术语是:1 T& u4 p+ m  b. E; w
A: Sommelier 侍酒师
' I8 C2 P5 h0 C* S* J' z4 i5 \6 k! G3 t( C# }; B: U8 H- Z6 A
30.Molds, yeasts and fungi are examples of a:" {( T: d* P- f. d& U, J. G: C
霉菌,酵母菌和真菌是一个神马例子
" r7 _4 F9 d# P. ]* iA:Biological hazard 生物危害, c7 x1 O" W, w: w  C# j" p
* n- ]# n3 Z" M3 d8 g  \5 e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. J3 D. X8 V; J& Z5 f5 [! @
根据加拿大食品检验局,食品的危险温度区在多少之间:
) T3 N+ t. Y4 H! Q* rA:40° and 140°F (4–60°C)     4-60度6 Z+ p9 H+ \, V/ p2 g5 P! S

- E& g4 ^" R8 ^( ^! K1 h8 C' R" h4 m32.All bacteria need the following for survival:
/ v+ N; J6 y9 M$ c, Z9 V所有细菌生存需要以下哪些内容:/ c3 z; A% I- X  `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 z' J6 J3 N% N( E7 F. x* N7 H2 D$ f" R( j; ]" F# J
33.Which of the following correctly represent critical control points in a HACCP system?) `1 q# ?6 q6 e; i3 [* y; g) d: s
以下哪项正确表示了HACCP体系的关键控制点?6 L0 Z# l9 R. j+ Y+ U, P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 A+ H% Y( Y+ R/ `& h  g3 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 g" n. K! a5 C; H& ~0 J/ J

# Y% d; S8 n+ y, l34.Which of the following is not an example of a carbohydrate?
9 \% E2 C" Y4 ?7 W: j下列哪一个不是碳水化合物的例子?/ j# z. i+ V8 V2 ]
A:Essential nutrients 必需的营养物质( q7 \- n6 [9 I2 h

1 B& s. b$ W! N( Z9 N, ?' h& O% `35.The process by which a liquid fat is made solid is called:) Q" J" M: `, ^: }5 O& j! H
液体脂肪做成固体这个过程叫什么9 L4 ^7 ^2 Z; R
A:Hydrogenation  氢化$ D/ Z! ]; E9 c4 Z! U  I' b* F! |: g' C

9 q# }2 V$ `8 F& G+ k36.Which of the following is not an example of a fat substitute?# l) Y9 `9 G3 `
下列哪项不是脂肪替代品的一个例子$ s6 z7 l# G1 N, a0 k) {1 M
A:Acesulfame K  安赛蜜K表7 U! u) E& l0 E9 F! T! q
+ T% e5 F5 a, Z- `  W3 C! t. \! f
37.Health Canada requires that a product labelled "fat free" contain:
( I/ i1 ~- L  T6 @加拿大卫生部要求的产品标有“不含脂肪“包括:) T4 q+ K/ @1 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 [$ Q" a5 n7 u' C" B# P/ w

) c0 [( a" i8 P3 S9 R38.Which of the following is not a problem associated with converting recipes?) A9 |" ?& ^0 Q4 b! C
下列哪项是不相关联的转换配方问题?" L8 V; {9 V6 T7 J
A:Unit cost 单位成本7 p: L6 ^! c8 N% t# u" ]4 u

4 o- p8 ~8 U0 E% A- y39.The condition or cost of an item as it is purchased from the supplier is called:
2 a& J8 P4 S, {9 G. t从供应商采购的物品的品质或成本叫什么% B( P& g! A2 D3 V- e" E
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% N3 U7 x0 q4 I5 W
在新货到来之前用于日常所求的必要库存量叫什么
7 E4 }) v6 q, nA:Parstock 基本日常最低库存
) R7 t8 x( f2 q+ k8 v, X1 [- K& _! ~- ]0 R8 k9 F5 V! ^: y. j) z3 l0 \
41.Which of the following abbreviations is used to describe the proper rotation of stock?* m( m& s( o5 B# _: A7 X  B
下面那个缩写是用来表明正常库存流程?! D, _. e  J& F8 N6 h! F( ~* \
A:FIFO=FIRST IN FIRST OUT 先进先出
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! L. @: q$ a3 q* P42.Which of the following knives is used to turn vegetables?
) C' z% o/ s" X! _$ G; t下面的那把刀是用来打开蔬菜吗?
4 A) t3 a( k6 h- x8 zA:Bird's beak knife   鸟嘴刀, A/ b. O2 c: Z. A: v6 |2 C" L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
* j7 R8 S  V* C9 q, z  K即时读温度计最好用于那方面?
0 z$ A1 S1 f0 B: K$ P+ g0 p2 _A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 C3 N, J6 ~, Y# N, ~& D5 l/ b! C: n! Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# [! Z, Y# ^8 p3 D3 N5 C' N
下列哪些金属材料受热均匀,通常用在铁板而且非常重* @1 l6 X6 _9 s2 U
A:Cast iron 铸铁/ I& ]7 c! G  c, R# i7 |7 j
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; {, T& v; f1 r# T; i, b  b/ \
哪件装备下面有一个可移动的碗和一个S形叶片?
8 a1 n  v$ _7 PA:Food processor 食品加工机4 S2 o% M+ z, j% p) `$ d
http://www.google.com.hk/search? ... iw=1263&bih=572
  U3 Y) m2 C8 W2 W# h4 ~; W( ]- d; T1 E' ]$ c5 R; ?
46.Which of the following is not a rule for knife safety?$ ]) h# a0 C7 e% J
下列哪项不是用刀的安全规则?
/ c/ x5 @! i- F0 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# f8 z4 N4 c, B, L* \+ c4 R& I4 U6 T, `( [$ y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 n. s3 _! y; p# L, ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( l/ N  \/ }+ t" w+ q, G0 `7 {A:RondellES
5 P5 S: I- I+ P* ]( Z# [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- {0 T0 @/ O- \

7 z* q" J+ x5 g48.Which of the following is a diced cut used to garnish soups?
1 D2 P- U, Y' i1 |4 K下列哪项是切成小方块用于汤的装饰?
, j6 |: j6 Q$ `9 w2 Q! ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: R3 k- @: {# R; s1 j% o) T9 h) s& G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% g, A2 b. e; c/ x
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!!——" }$ F0 C- l5 o4 i( E0 w- [" I$ |
A:Gaufrette 8 ?4 k% p4 S# ~# V, I: Y, x( |2 s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 J. _+ Q. }6 Y9 \" d! lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 J3 _) X* M9 j( m  q$ M; [5 ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ x# C5 e" Q0 D+ }+ O6 o

3 H( m& v8 L1 d# u0 D/ v- Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ d# Z" _# U& i' n" j4 M, ]2 D
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)
* V# o. }. f/ b7 e8 W4 TA:Cilantro 胡荽叶 香菜
6 |/ @$ a$ T6 K" J+ rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 w, c" ~6 Q# _1 S/ }
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60.Allspice is made from:% g+ B& F2 ~2 f9 Q
多香果,  多香果香料是什么
# ]& M3 R( W( whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 }! U0 b! F# M' \; d/ B1 HA:A dried berry 干浆果* A+ f# a$ Q& r

  f5 y% x. a$ r6 k- B: M61.Which of the following are used to make a sachet d'épices?) D3 Q& O5 _' K" e
下列哪些是用来做香包德épices?& u% O' u& d& E" b' C2 f
http://www.sachetcatering.com/% h  t3 g* g. H2 T; k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% k. q' L/ v( {, q9 m* k
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62.Which of the following condiments are not soy based?
" @; W5 J7 i- f8 l7 O下列哪项不是酱油调味品的?, i7 g, |4 h8 Q, G' b9 N5 |/ L1 |
A:Wasabi 日本辣根
* I7 w, a2 J! S# f5 }+ M3 a" _& C7 g9 ^& H- c$ D
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" k( a7 f" e  E4 j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:
  @& c6 G" x/ v. }( ^7 v1 [% mA:Pasteurization  巴氏杀菌
  y( m$ D/ o, f+ k" ?/ q  D: A2 E4 t  ~7 O3 p  g# C1 Z( o8 A
64.Which of the following steps is not the correct procedure for whipping egg whites?( B8 [8 E& V4 C  o0 B
下列哪个步骤是不是正确的蛋清搅打程序?' s* x( j& D# o! w3 ~+ ^& t# D
A:Allow to rest before use. 允许休息后方可使用。# p1 s# T/ v' ^" Y; g
/ l& o& l. A. P& T" L+ E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# F/ a8 H8 t% I4 B5 C3 \A:56g and 63g 56克和63克- J9 l2 D% r$ ~/ I7 {5 S( W

, m9 {  q! [0 |$ ~% C8 Y6 p66.Evaporated milk is a concentrated milk that is produced by removing
" T/ T0 ^" Y4 ?" \. B炼乳是一种浓缩牛奶 是去除什么做的8 q  m$ O& q0 U, G6 k
A:60% of the water 60%的水
6 H! a5 U0 v  e' l6 s: x8 p
+ _; @) D  l. ?1 T6 d+ }$ N( h67.A method of cooking that transfers heat through a liquid or gas is:
5 K/ I" M" d4 M0 F$ d' }一种烹饪方法,通过转移液体或气体是:
. S7 X* I' V2 ]  v2 c- RA:Convection 对流
3 |% i7 a- w# V1 n3 B
5 h! g3 u/ t6 P68.The cooking of starches is known as  烹调的淀粉被称为
% p" m/ G1 k) k: y; g- x3 lA:Gelatinization 糊化
% l: O* w  e$ i0 a% [4 a8 F6 _6 i2 R! H/ A* P1 S( X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  ~0 I9 ~: P; b! ~
A:Braising 烤3 j) V( M; [7 b4 a6 w4 V

# J. X$ `; v$ a: r6 K( m70.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:# t* c$ m; v; s! ?$ q. ~2 x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
3 P5 h4 P6 B( D4 ~! X5 {/ FA:Fumet 原汁
( J, R5 ~1 y( Y1 `- u( O3 s$ f0 j2 n' k- c( d% n3 E% J5 h
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
3 y+ w4 |! o) V" `& F8 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 {2 M7 W6 I+ k) E7 z& [' v* b* a- J- s) b7 M( Y/ P( o8 y$ f
73.Which of the following is a principle not used in stock making?- H) c: H0 p- r
下列哪一项不是用于制造高汤(低汤)的原则?
  M- f* M1 ?' P9 U$ B+ N9 ~. tA:Start the stock in hot water.开始在热水中操作5 k, X. n" d0 i. n" X+ q
9 x1 S( Z# f  _0 S2 `
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) {* A- K; @0 _! E
A:Remouillage 法语熬汤
& y  h4 W  f5 t7 [; u7 Fhttp://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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