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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。- o9 B* I/ k  w4 S# Q
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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。
1 Q- [2 T! p* B7 m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 G& Q& }  H* z: D* U/ r
1.Which of the following methods should be used to determine doneness in a New York steak?
& I7 F5 d9 ]3 E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)/ D: \7 `1 T$ ?1 ?
A: pressure touch. 压力触摸  f4 @" W1 D$ c+ ^; u
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* w/ d& K$ o5 _( u- F' m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& T* \# E8 z- F: t
A: acid  食用酸# r' l( k  q5 Y  w; y1 Z" L& L
3.Vegetables are major sources of which of the following nutrients?
. G7 d0 m  y5 V. ^# Q1 y$ \' o蔬菜中包含的主要营养有哪些7 v+ C8 p2 O  S3 {
A:vitamins and minerals. 维生素和矿物质。! O6 o9 D" N( y. }4 A  S  Q& R  H
4.Cauliflower is commonly served with; {/ |) Y$ X1 c
花椰菜(菜花)最常见和那种酱汁搭配
& H9 d2 T) G2 s  _A:Mornay sauce. 奶油蛋黄沙司
" P; m, y, J0 p% ?' b5.Which combinations of products are found in pie dough?
8 W2 `) Z' \$ P+ g, t  M0 `  K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& W+ q. K8 v- O- c4 d- `/ k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( P8 S+ ?5 _* P2 o2 y
6The French term for mussels is 法国语青口(海红)叫什么/ L* L4 {; @- ]2 P
A:moules.法语青口,海红
: h' E9 ~1 ]$ G4 y! e7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% P( e5 d$ w- }. K1 c) U/ _" VA:faintly fishy. 稍微有点似鱼味6 V! }2 }) l$ V6 o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: ^! Z2 x4 O; F6 n! Q0 C3 QA:2 days. 2天3 g6 h- m* d# J1 s; W
9.What are the principle ingredients in ratatouille?
! m9 {. R4 F$ s# u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ O1 T4 O/ a% n8 `7 i& J
A:Zucchini, eggplant, green peppers, onions and tomatoes
  d4 L: u! F  v: c& x5 C5 t2 k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), [7 A+ g! e4 z4 k
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ @: q" `& S( h' a6 V8 |A:cook food in quantities that will be used up within 20 to 30 minutes.' N' Z0 g7 r, C7 i4 x
大批量烹煮食物要在20到30分钟内$ u9 \- J1 {, K  ?) ?4 M
11.What person has the authority to issue a Health Permit?
. X! Q% a/ M7 Y3 f* k谁有资格颁发健康证(卫生证)。# ^7 j: k6 Y. L5 ^
A:Medical Health Officer.( O5 ~% o; U& A% o1 b
医疗卫生官员。6 h  s$ b2 d' L- o  G; P* E* I- h
12.For what period of time is the health permit valid?
7 S9 [5 s3 J. H* y! \; N2 f, f6 w健康证的有效时间是多久?
: S& I' W* o/ r* DA:12 months.12个月
  J7 b2 D9 R8 r6 d: H4 J  d13.In the area where food and drink is prepared, the ventilation system must be able to change the air# i; ?( d" g2 R. b* k
在食物和饮料准备区,通风系统换气的标准时什么
0 t4 P# _" x+ M- K* g' n3 nA:08 times each hour. 每小时8次
9 S; m3 O  E$ k0 H8 x; O) |! p7 r14。The minimum temperature for manual dishwashing in the wash sink is
) }7 o5 W) a3 b# R7 O手工洗碗,洗碗池的水温最低多少度?+ u6 ]% @. U, t3 D- }5 S
A:110 degrees F (43 degrees C). 43度
6 d: J( T# B. b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 X! l9 j' N0 E( Y4 {# j* U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& f3 \) o+ m; x9 i1 S7 L
A:180 degrees F (82 degrees C).  82度, ^1 }$ ]' g/ O6 |# l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  E, X6 w6 ]; P6 c3 ]
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 m0 ^9 r' N; eA:en papillote.  法语自己理解; c% G& p9 t4 N" ^
17。Wing or Club is considered a
" J- d! t) L3 ]6 _5 Y9 h翼和CLUB 被看做是一种...# [$ a$ R+ r. d9 y" Q& K# u5 b) I, d
A:Bone- In Cut     带骨切
, I) ^. Q" |; g$ C" \4 O18。New York is considered a   纽约牛扒被看做是一种9 o4 J' p1 S. k5 ]) z) f
A:Boneless Cut     无骨切, \& v1 k5 c* k; J6 J% I
19.In general, a court bouillon for freshwater fish will contain8 B5 M1 S% T6 t3 Y
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
/ X& l2 X7 n5 d  o2 o" bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, U9 V& W& \$ R# {* D7 q9 k和做海水鱼同样数量的调味料和香料8 Q3 B8 n: q; x5 Y4 X
20.Anise is very similar in flavor and appearance to$ D& r$ n9 N, W- `3 c, [1 U9 O
八角和下面的那种原料有相同的味道* t9 M0 b3 x2 |8 H  D6 m: M' J, i
A:fennel  茴香
2 A1 `- L% ~0 R! [1 N1 s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, T, t$ t( b0 N8 |* l下面那种原料更像大葱且有平面的叶子0 S7 B" o# n8 ?1 r
A LEEKS  似蒜葱 (这边人叫京葱)( C8 U% o6 P# y* R9 l1 Z7 O
22.Which of the following cutting shapes refers to a small dice
! x& L7 d' H& {' P, m下面那种刀切形状指的是很小的粒(末)1 N! t1 T/ {) V4 L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# b4 T! A( X) D' I5 `2 v23.Oil is added to the water for boiling pasta in order to. J6 x6 Z/ `0 H9 X; t$ _9 z2 _
向煮沸的pasta (意大利空心粉 )中加油是为了
& R* U3 k, I& |6 ~6 hA:prevent the pasta from sticking and to minimize foaming action.
, `/ u9 Q" m8 \防止面条黏合并降低发泡。7 `2 r* h' y4 ^( n! _: D
24.Which pasta dish features pine nuts and basil?6 u/ R9 r3 w+ b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 `3 R3 D0 R2 s* p9 N/ q' o0 DA:Pesto.一种绿色的意大利面酱 $ k/ _+ p# e) t" G  ~3 n( i/ q% H
http://www.tianya.cn/techforum/content/96/563836.shtml6 l2 t. I4 v6 e  ?% D6 a& [  t& o- F

  T2 ]; v% d8 V25.Which of the following is a spring vegetable similar to spinach?
+ I$ f. R, V" W8 Y- Y下列哪项是一个春天的蔬菜类似于菠菜?/ u2 @  v0 X: [3 C! k
A:Sorrel. 酢浆草。
* {8 S; x" |) z! Rhttp://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:
2 ^& p* R: d8 N% U7 Z# X! T5 S. h/ A哪位厨师最早带来高水准浮夸的美食9 e2 r) H$ M6 ^
AAntonin Carême 人名 安东尼·卡罗美% K3 b$ j9 Z# ^5 e6 V
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 N& l, B; v, X! h6 W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, v$ X, P0 y- P( s+ Z, q: ?A:Cast-iron stoves         壁炉. Y1 i- R2 p+ g1 M  i# y6 a" c, w
http://www.usstove.com/products.php?id=6! W/ E& n' p5 u6 ^: ]" N
9 A0 z; t. }' z- P& g
28.The French term used to describe the roundsman, or swing cook, is:, h3 e2 L; [8 g# g3 h
法国术语,用来描述roundsman,或摇摆厨师是:
; r* y4 ]! K) P5 F) l, kA:Tournant   图尔南7 B& G2 A2 ^+ |( Y. V

6 d- F3 L) ^4 E. p8 `29.Another term for the wine steward is:% v  X; w6 e, }7 b+ W# L
葡萄酒侍酒师的另一个术语是:
6 f; ]5 B- D0 ?2 O( |A: Sommelier 侍酒师6 Z% J% `$ ~! N
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30.Molds, yeasts and fungi are examples of a:! z- t3 `& j* F
霉菌,酵母菌和真菌是一个神马例子
! N; z" s! _2 [4 xA:Biological hazard 生物危害
7 s6 S' A9 C. o' f
5 r1 t( p9 F% L& o) T; {; ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- ?3 b# g2 U8 @2 e5 R" Y根据加拿大食品检验局,食品的危险温度区在多少之间:
" \, A, z# \6 E3 ZA:40° and 140°F (4–60°C)     4-60度
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( R; Y, n" R  i2 O  I' I32.All bacteria need the following for survival:
$ c5 o# H* l' \+ @+ |, N, j所有细菌生存需要以下哪些内容:
) L% O6 W5 b6 |) d" p5 eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 v1 W3 n# N9 m0 I8 `4 ]
$ q/ B7 A0 Z% J% {# V33.Which of the following correctly represent critical control points in a HACCP system?. N5 w) l4 R) n& Q5 V( @. u6 t+ h, o! W
以下哪项正确表示了HACCP体系的关键控制点?( P; c% e. x9 ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 ^; b$ k1 x3 V$ X' N" U6 {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 t) I$ @& f$ z! W* D* r
7 _% A7 d3 f  ]1 q0 |6 M34.Which of the following is not an example of a carbohydrate?6 f0 E, U8 S5 ^" z+ [- N9 Q% t
下列哪一个不是碳水化合物的例子?( h- ~2 s0 r# a  N8 Y4 X; q# m$ x. a
A:Essential nutrients 必需的营养物质' N2 I  v, j4 m6 H) u! h
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35.The process by which a liquid fat is made solid is called:- o+ K" |* k2 S9 g' P6 W' s
液体脂肪做成固体这个过程叫什么! U+ o6 p' O& x+ S0 W! m. D& ~
A:Hydrogenation  氢化
$ n7 O) d# U% R4 p9 @& I. ^8 s* Q; R* Z0 Q$ M  y% ~$ U
36.Which of the following is not an example of a fat substitute?$ [  o$ ]4 S3 p6 t0 _; G  u9 l
下列哪项不是脂肪替代品的一个例子7 \0 f9 ?* S6 w- b
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ N6 t' V7 F4 K3 _+ d; }加拿大卫生部要求的产品标有“不含脂肪“包括:
8 ?7 u; e. `$ S. Q. i7 s! uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  W9 n1 n" u5 p' ?3 Y( \9 Y. `. T, ^* ^9 x; v% n/ ]6 ~  I* [; v
38.Which of the following is not a problem associated with converting recipes?. b( r4 O8 v( ^1 ?
下列哪项是不相关联的转换配方问题?
' o: o- A3 v* {8 q* }. n: O9 }# b5 aA:Unit cost 单位成本
, \6 e9 O. h) z, I9 d! l, O4 r/ f6 j3 G1 N( H' P1 p
39.The condition or cost of an item as it is purchased from the supplier is called:( c$ Q( s+ h! e* u3 f! M
从供应商采购的物品的品质或成本叫什么$ o4 B# k6 s' s9 y# r+ h  T+ Z
A:As-purchased cost 购买的费用! v$ V: i- E9 h) E% R4 K' b
: [% t/ B0 d  L6 K' o
40.The amount of stock necessary to cover operating needs between deliveries is known as:  S+ a! p$ v3 c6 K( u8 ~
在新货到来之前用于日常所求的必要库存量叫什么, V9 I* e" A8 o; _
A:Parstock 基本日常最低库存9 s# `, O. h6 I. r
* c4 F; ~' d+ \$ x4 p4 h
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ I& e3 F+ B0 g4 k" S( u! [8 o
下面那个缩写是用来表明正常库存流程?2 Q9 ^. U& O! y) b( S& r) }6 T2 I
A:FIFO=FIRST IN FIRST OUT 先进先出6 |$ X6 O* ?$ u  P4 g

; _% _( a2 w3 }8 ^$ t42.Which of the following knives is used to turn vegetables?
$ l# D) b% M4 [: E$ Y. s7 i下面的那把刀是用来打开蔬菜吗?7 R4 D; I4 r. _' t: ]6 g* [8 m
A:Bird's beak knife   鸟嘴刀
9 G' b' I! |& I: \' w& R+ mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ [& P$ C6 g. d# U. m# d
" X" V8 j4 A0 [) ]
43.What is an instant-read thermometer best used for?
1 h0 o/ [* ]% }  x即时读温度计最好用于那方面?% @) N* e5 ~* d; A9 s
A:Checking the internal temperature of a roast 检查被考物品的内部温度
! o$ M6 o, x. l/ B: N( q9 K( U) ~1 t7 l1 x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! n1 D' w! k0 J5 w" z- b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 m( \4 y+ d, e1 ^6 kA:Cast iron 铸铁
# D) M( J8 @: F9 G- p1 f: O
6 O% Q9 t' ]9 ^% F6 l' i# Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# @$ _3 G9 B* I, G
哪件装备下面有一个可移动的碗和一个S形叶片?
- z- I0 P$ f4 E# w8 m3 p- z. L3 a3 MA:Food processor 食品加工机
9 M* e( b  W9 h0 `% yhttp://www.google.com.hk/search? ... iw=1263&bih=5721 P+ D# D( |  A# q) G1 D9 N/ N

# ]5 ^- s) }6 _! N3 Z46.Which of the following is not a rule for knife safety?3 n( h" ~/ G7 q6 D
下列哪项不是用刀的安全规则?7 }: h8 {1 C- x8 O$ V3 m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 s; K; a5 }8 [7 Z# r" ?$ P

7 W( A2 P" D' P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* U% W( u* ?% Z4 y/ H* C; K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ w; v6 p" u5 s- z' B- n
A:RondellES - r# F' x$ v7 ]4 V, v7 _1 Q. q4 f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& W& `8 Q7 W2 M; \& S
( m9 O1 \5 V: o/ T48.Which of the following is a diced cut used to garnish soups?8 }5 I8 M" x( @- S
下列哪项是切成小方块用于汤的装饰?
0 D0 R! y8 X' S/ X+ l; M0 QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& C+ I# s  ^( C/ p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( ~8 j. A4 n0 G' m* p7 V% Y
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!!——6 s$ n, Z; L2 Q: t( k
A:Gaufrette
* i7 t- I# Z9 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 Q0 Q. [: `4 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 ^2 j2 N% k) q- p) x, N3 ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" X, l: f2 v" X0 n: a- H+ |" n
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: e- o+ K' V1 y: B5 }1 E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)
9 r, T  t& b6 g7 }2 |A:Cilantro 胡荽叶 香菜
9 W1 s# K+ x: T. Z7 b6 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 H- ^" |. j" T; f" k8 a8 _, _
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60.Allspice is made from:$ q7 r5 L# V% h% W2 Y
多香果,  多香果香料是什么
4 _/ K8 v- \6 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. n# w$ V% Y! S5 O3 c7 YA:A dried berry 干浆果
. R7 l! M: O' p4 s8 |8 A. I( p& v( C' U
61.Which of the following are used to make a sachet d'épices?/ g- \4 M8 p! V- S$ G
下列哪些是用来做香包德épices?
$ B# l( F2 P' J0 ~" g2 ^8 }8 Rhttp://www.sachetcatering.com/' }& @& N5 k) z: q& k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; |; p3 h- D  a& g* ~
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62.Which of the following condiments are not soy based?9 T/ n. I% D9 B# `3 {
下列哪项不是酱油调味品的?0 z; H9 S# S3 |! e% A0 N& P! e" c5 }6 K
A:Wasabi 日本辣根! g- J4 }* O: o9 A, F$ f

9 R- W2 e8 M4 {3 T2 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 r4 H& X4 Y- ^5 h: j0 y/ R/ @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:
; h! n) u/ A3 U8 ]A:Pasteurization  巴氏杀菌1 u6 ^( @% i2 I0 u; T! N& [0 ~& d1 R
5 N2 j0 q: o$ P- C
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 {& l. i+ J, A% P& y8 Q  n下列哪个步骤是不是正确的蛋清搅打程序?
3 Y  e" ^+ h7 [: i. D: A# RA:Allow to rest before use. 允许休息后方可使用。, N, j2 v+ C. H5 w4 D" i4 I* |

* Z* g1 A& x+ B$ U65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 w, m; b5 X2 c1 K  K% X* eA:56g and 63g 56克和63克3 b. \) O3 d( _3 H7 t7 R

, J9 {8 T% S0 u" m9 _66.Evaporated milk is a concentrated milk that is produced by removing; V* }8 w% J3 W% {' _! C+ Y
炼乳是一种浓缩牛奶 是去除什么做的1 i! k' N5 @' `) q3 O
A:60% of the water 60%的水" x% A8 u; y6 O
' e& E2 N. k, g( U
67.A method of cooking that transfers heat through a liquid or gas is:
% w& M0 S7 h8 I' o1 _5 W7 e9 j4 E一种烹饪方法,通过转移液体或气体是:2 u: ?& o/ P( i* _9 i- i; J
A:Convection 对流
7 R4 J, ]2 ~* x5 o' n& e- ]* p3 E/ d: X
68.The cooking of starches is known as  烹调的淀粉被称为
* {1 K  ^3 \7 Z, v+ gA:Gelatinization 糊化
2 Q( c2 b) q+ f9 g$ R3 _2 a" B9 M% r! W8 z0 q2 \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, m; }$ \( j( x7 t( _/ M( FA:Braising 烤! L9 n% D- L- @$ c3 O, k  u% Z
3 e( h  I, k2 F9 n2 F7 P! T" R( s
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:1 h0 h! [9 r. d/ r8 L. g  M# {
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. t! y" w$ ^, h; I: t' r* E

  @6 r# I! f' a- n71.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 o  b  B* `* yA:Fumet 原汁
  x" ^5 O& Z5 b  L4 V& [$ A" G4 [# X% a
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! W0 U. \% s" Y* h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% N0 Y. {  N( Y. [4 Q  h6 k6 L/ C
7 f8 X  \! S4 E. o  J$ s: E73.Which of the following is a principle not used in stock making?
; f9 a& U/ Y+ U! h下列哪一项不是用于制造高汤(低汤)的原则?
" L, T. k) @. gA:Start the stock in hot water.开始在热水中操作
0 J4 q; V6 Q6 b( ?& s1 H! ?, |6 f9 a1 O* d# ^3 u
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. Z  \  U6 C  w! e/ ]  U
A:Remouillage 法语熬汤
# d& H0 @! G5 T+ {# ^) L9 ]) ]% z) dhttp://www.haibao.cn/blog/post/176242.htm
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