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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。$ T$ M6 L( ]  `, Z

8 [$ Q) O+ ?* h/ w9 v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。; G9 ^* @8 L- ]: y! 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
, c0 O& a6 a' [. {1.Which of the following methods should be used to determine doneness in a New York steak?
' X3 w. d9 y: h" w; I7 w% E- K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)
. V. |, Z3 r* p. N8 G7 {A: pressure touch. 压力触摸
1 R! N  R& C1 B' i& ^2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- o( Q( ^1 w3 {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9 W, |" `7 z, n$ X/ X  w- J
A: acid  食用酸
: t' ]/ O# L0 Q% R6 ]3.Vegetables are major sources of which of the following nutrients?
/ g4 Y8 i2 V$ n! K; `, A蔬菜中包含的主要营养有哪些
1 X+ \4 L( r( P# V, b; {: {A:vitamins and minerals. 维生素和矿物质。7 V  Z0 t% r% m, p
4.Cauliflower is commonly served with
: ~2 ?# f0 R, k5 y9 i1 S花椰菜(菜花)最常见和那种酱汁搭配- n$ \* j8 s1 V! ]8 V; w
A:Mornay sauce. 奶油蛋黄沙司6 y( S2 M, }# m+ Q  ~
5.Which combinations of products are found in pie dough?/ m& E$ c8 x" A9 l+ v# w. E. \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, I2 x6 b! E9 t) F+ X$ M, G, pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  o+ A6 ~, [' |0 I) K9 Z( H6The French term for mussels is 法国语青口(海红)叫什么
/ a- f& ^4 r( L- j0 P5 I$ \" KA:moules.法语青口,海红
1 e* P1 K. h# P6 O7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 U% C6 t* K( T/ K8 b9 v1 j
A:faintly fishy. 稍微有点似鱼味
+ m* D6 o3 @0 a3 g, Y7 r$ ^& X0 d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* Z( ~' m$ j* f; t8 M& R4 SA:2 days. 2天
  G3 h  I% b; C/ A4 t7 O4 U0 l, `- `9.What are the principle ingredients in ratatouille?
' t8 }- `1 A6 ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 ^% }: L) B- QA:Zucchini, eggplant, green peppers, onions and tomatoes
3 {% W% w9 _: ^0 S& {& J9 q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 N& X% l4 x4 g" L# u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 |. F  X) Q1 s7 XA:cook food in quantities that will be used up within 20 to 30 minutes.
1 I6 ?- }$ L  q7 d$ k大批量烹煮食物要在20到30分钟内4 |. C& Q6 X7 R6 R' V: ?
11.What person has the authority to issue a Health Permit?- X- p: _% s# k& `, o& y
谁有资格颁发健康证(卫生证)。
' {  |6 U- I$ _- K: y3 yA:Medical Health Officer.
0 K# u0 o' j" t: f* ~医疗卫生官员。
' U. g2 N+ H2 l' p0 q+ f12.For what period of time is the health permit valid?
1 n' F. \' d5 S) H健康证的有效时间是多久?
' j/ e4 p5 M+ r! b) |2 w+ E3 J0 uA:12 months.12个月
+ C7 k2 h! L  ]" Z8 Y( z/ @13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) E* c, s0 g" T6 h1 b在食物和饮料准备区,通风系统换气的标准时什么
, K; Q5 U! i5 sA:08 times each hour. 每小时8次
1 M0 a* z9 `: c14。The minimum temperature for manual dishwashing in the wash sink is
* q, y  b4 e3 ^9 V手工洗碗,洗碗池的水温最低多少度?) J, Q2 A% ~4 ]: Y. A
A:110 degrees F (43 degrees C). 43度
/ k  W7 E3 m# V7 R  e* u3 X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. R" ?8 ^" p( s% T0 m; r* R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 V( I+ R: A6 c& N) ~A:180 degrees F (82 degrees C).  82度7 b' |! \7 b8 S6 A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" V' I5 o$ |7 m" C( L9 t1 G9 p
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- S) n% A5 A% `+ R( z) t1 I7 xA:en papillote.  法语自己理解
* G% u! k4 C+ J7 ^: S1 @4 ]5 |17。Wing or Club is considered a
0 f0 x# ^) h% F! `+ O翼和CLUB 被看做是一种...
/ p' U8 i8 @4 s% e- fA:Bone- In Cut     带骨切
+ _- \7 L7 m; j% y3 ~# F. _18。New York is considered a   纽约牛扒被看做是一种
. n4 k; r# F3 K) p3 GA:Boneless Cut     无骨切
" W/ d) z: P! p' ?! N3 b19.In general, a court bouillon for freshwater fish will contain$ Q$ T: i! @" M+ q
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( B. |& m7 N6 u: ~; b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# a3 o, s/ [; N7 J) s; {和做海水鱼同样数量的调味料和香料
- k: O% I( _9 |% p; I" o" Y20.Anise is very similar in flavor and appearance to
3 J+ k! \+ e+ F9 ^8 ]八角和下面的那种原料有相同的味道, `! V# O$ m1 a6 l
A:fennel  茴香
2 W% i+ P& |3 [7 f' k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 o7 e% c9 D3 S) X下面那种原料更像大葱且有平面的叶子
2 t. c8 O6 |& R0 U. J6 K* ^  D4 `A LEEKS  似蒜葱 (这边人叫京葱)
4 I7 _" M, w1 q22.Which of the following cutting shapes refers to a small dice# J% j$ ^; |) G0 A- u4 }
下面那种刀切形状指的是很小的粒(末)
( L. S0 Q5 c1 G/ G4 Y4 b' XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% ~$ t2 h# R+ t23.Oil is added to the water for boiling pasta in order to
& ^7 U& [3 [* ]. P向煮沸的pasta (意大利空心粉 )中加油是为了
. M- R3 X- W$ J0 C1 N# b: g' R; xA:prevent the pasta from sticking and to minimize foaming action.
+ e1 ?( _+ G6 R' \& z) b防止面条黏合并降低发泡。
2 o' Y8 @, }6 v! H( \, x( o24.Which pasta dish features pine nuts and basil?
  l  C! M2 X, s% ^5 o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- g! O8 \4 P) B+ ~0 K$ n$ Z$ t6 OA:Pesto.一种绿色的意大利面酱
% K3 l+ V+ x) b$ F' X3 Ihttp://www.tianya.cn/techforum/content/96/563836.shtml2 S  I. e/ p. T; l6 y$ W3 h3 F

! Z' u- P' H! M25.Which of the following is a spring vegetable similar to spinach?/ x# E7 m- g3 M3 c0 L1 [1 A  ?
下列哪项是一个春天的蔬菜类似于菠菜?# s8 n* f9 l9 P
A:Sorrel. 酢浆草。+ E+ M5 E, O8 k( 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
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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:" G& f! S2 B. W4 L6 S. i
哪位厨师最早带来高水准浮夸的美食
4 X/ P2 Y* v" NAAntonin Carême 人名 安东尼·卡罗美/ o6 }7 G7 O( {/ w; E+ g# [4 z
' L8 G) k: M) K6 F" p
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ b9 B; r/ U& B$ ^9 R% w' e; P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& r) j2 E2 n3 z, S- j/ SA:Cast-iron stoves         壁炉
7 S; V: y! e% w4 y, L! @http://www.usstove.com/products.php?id=6
3 {4 c( o3 [* Q2 Z4 d
/ z% X; Z3 ^2 Z2 s& p  h28.The French term used to describe the roundsman, or swing cook, is:
' G! k/ Q9 y8 i" P法国术语,用来描述roundsman,或摇摆厨师是:
! R2 ^% Y$ o6 o) p# JA:Tournant   图尔南
6 a1 _& U$ j+ s
7 _, O' k, V4 S& a9 M( U% R29.Another term for the wine steward is:# j5 d- t: X: o2 E, r! ^
葡萄酒侍酒师的另一个术语是:
  l0 Z! _% \3 Q; e8 d: x0 H1 cA: Sommelier 侍酒师
+ p0 P1 B, a5 q. w
$ h7 r: V4 @. I& ?30.Molds, yeasts and fungi are examples of a:% ]) H1 f. b; S+ y" p) S# \
霉菌,酵母菌和真菌是一个神马例子) ^  C* a# o! i" I: a
A:Biological hazard 生物危害0 f1 z& `) i1 Z/ Q  S

8 a  ~7 Z: o& J0 x2 w1 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 Q( h. x( O  _: E' `( J$ V, h, ^
根据加拿大食品检验局,食品的危险温度区在多少之间:' B( p7 j% h- ?2 n5 I) b
A:40° and 140°F (4–60°C)     4-60度
/ Q/ L& d% C/ y8 v/ ?8 |7 y9 q8 f  k+ @
32.All bacteria need the following for survival:
: A, N1 w3 Z. x8 y/ T( f所有细菌生存需要以下哪些内容:9 `; m$ ^' Y' c+ e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 t8 `! C' F7 M8 k+ }
- k% ?9 f/ O4 I- h+ |+ [4 L33.Which of the following correctly represent critical control points in a HACCP system?
; r' z& r4 p2 A4 Q- N4 S以下哪项正确表示了HACCP体系的关键控制点?9 S! o, N; \. y- s' \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' y+ v# N4 p9 N食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 [3 F- K7 {, `: B6 U  y0 B) e6 Z) F6 r% O  G9 q
34.Which of the following is not an example of a carbohydrate?
# Z% F$ y* C; y/ P( P4 x8 d下列哪一个不是碳水化合物的例子?
* u) Y2 W' d: E$ `A:Essential nutrients 必需的营养物质9 m5 {3 O% S  Q" y% a9 j

- O7 o$ }1 k! z! s1 O% _2 z1 C6 N35.The process by which a liquid fat is made solid is called:1 R& h+ t0 r' a6 K
液体脂肪做成固体这个过程叫什么
, i- V3 z1 U8 _/ AA:Hydrogenation  氢化: g& O$ {3 M( }0 n) D( F) p
7 u7 [& [5 }6 y
36.Which of the following is not an example of a fat substitute?1 j( u$ C, w) v8 j5 `  X$ T
下列哪项不是脂肪替代品的一个例子1 P2 c2 ]) q$ Y5 l" B
A:Acesulfame K  安赛蜜K表2 ~( Y. B* E6 P% J4 T, e

7 ~" }2 [- e' M% x2 m37.Health Canada requires that a product labelled "fat free" contain:4 ?5 O6 c6 t- A! X9 m4 J9 E6 J
加拿大卫生部要求的产品标有“不含脂肪“包括:
% G# l# }+ J% C* }! YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 F4 i% V3 E' f  R& V" V1 n; f1 o# n  V3 o( r0 K1 }
38.Which of the following is not a problem associated with converting recipes?
5 x  [0 P9 R& s9 w  o8 @下列哪项是不相关联的转换配方问题?2 }0 S/ ]9 x( R$ B
A:Unit cost 单位成本
; z8 ?2 b6 u# z: I) w
5 s6 T0 x) `! X: m4 d; ]0 W/ C39.The condition or cost of an item as it is purchased from the supplier is called:
" K; m- v* ^- Y0 N  x( k从供应商采购的物品的品质或成本叫什么
5 N4 L: F# t+ ~6 g- oA:As-purchased cost 购买的费用
8 T# q. ]1 x3 V' W" v/ f
* I* m( Q  _/ R! |( g4 n40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ s: q  m2 I  L  q; u在新货到来之前用于日常所求的必要库存量叫什么
! c7 _' W7 ~) P" N3 T0 k$ U8 g' GA:Parstock 基本日常最低库存$ C; X" z% f0 E) b
6 N2 l) R" U4 e& o3 A& b' l
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 t1 U! Z* K/ W7 G  X
下面那个缩写是用来表明正常库存流程?8 i) k/ Z) ~/ h: ^
A:FIFO=FIRST IN FIRST OUT 先进先出
5 P$ @, Q$ G& ~' [/ ^- v
# `8 O6 N, D9 I42.Which of the following knives is used to turn vegetables?6 U( W# ?4 M, z) ]6 J$ j* a3 T
下面的那把刀是用来打开蔬菜吗?
6 |1 Z9 M# X* }$ j, `5 `A:Bird's beak knife   鸟嘴刀
' ]8 b: M# {3 N5 e, Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) f' U# w* x, m" \

  T# l" h$ E3 t/ z! B! j43.What is an instant-read thermometer best used for?6 @+ r% o5 G: b2 W; r
即时读温度计最好用于那方面?
% A; d; [2 F; Q5 BA:Checking the internal temperature of a roast 检查被考物品的内部温度
# V* `" ~+ u0 T3 n7 l; g, k3 Q& P* d5 y0 i- `) f% r
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 ^$ I, d* V5 s& ~; M
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 @3 u; q2 g0 I6 t' Z$ O; F$ G
A:Cast iron 铸铁' X1 r/ }7 ~# L0 O* P* n$ }

8 k! ~! N7 i! H+ f! G" _. w. O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ Q! |3 _! A' @0 i5 \哪件装备下面有一个可移动的碗和一个S形叶片?+ S6 \8 z( R2 o2 S+ e
A:Food processor 食品加工机. V# L" d2 ~  C% g3 {# b$ P
http://www.google.com.hk/search? ... iw=1263&bih=572  Y7 a6 J; S  q

/ b" P0 Z$ G" ]3 z3 J+ n46.Which of the following is not a rule for knife safety?9 R7 i* h, t7 i1 B
下列哪项不是用刀的安全规则?
+ N- f+ y, z0 V& r% c* IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- ~3 t  r+ u& T" ]+ A6 [+ d9 z) I# `0 ?; Q0 I. p; W! w& Q- H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- y) }, t, }" |( W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 z) _9 c0 {8 @6 K/ w" D/ q; [1 i. e
A:RondellES
3 o2 E" s$ p2 W: xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 r1 f: J- I% `$ n4 n
. R, S& q2 O( l5 i; }
48.Which of the following is a diced cut used to garnish soups?
4 g: n2 F6 d3 V5 y下列哪项是切成小方块用于汤的装饰?( B0 |2 C: z! b, x/ _) m+ t, i& \3 \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ Z2 K: `- R, f5 [' I: W; f1 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& S5 ]' j& X* O+ R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!!——, J9 M4 a/ }3 h
A:Gaufrette
9 F( R! s( s* o/ B/ Y+ g4 F" ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" V/ S. G- ^0 @9 ^+ Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& @+ H* r1 T  S4 t' L  _+ ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 g" u# {& ^! j  k2 A* ?3 h
) r8 l# q3 r- w+ X+ X- ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- Q6 c, R7 }& l0 u  x! \6 L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)* g2 i0 j5 G. m; ]8 q/ E
A:Cilantro 胡荽叶 香菜) s$ n' l) z: E& \$ `) ?+ j/ _/ H9 q9 r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 u8 j9 t! N7 T& d1 n
! ~9 k. }5 g$ b$ C+ b2 O60.Allspice is made from:' Q- v5 t& G5 B5 s
多香果,  多香果香料是什么
. W8 g% e( Y0 U* ^$ c3 x, n) Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 ^! |5 s4 \7 t
A:A dried berry 干浆果) }7 [1 w& u3 m: f3 @3 G
: E" Y) g0 Y4 _( g  t9 u- b, }
61.Which of the following are used to make a sachet d'épices?% i* g3 E8 h; T. d6 x) [
下列哪些是用来做香包德épices?! R+ j: b' N' \5 g/ V
http://www.sachetcatering.com/& {7 ^0 p3 X7 N3 |! s2 i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% U6 D' F/ l% Y) [  Z8 I* u/ u: M
62.Which of the following condiments are not soy based?+ O9 O, N) W/ ^( r3 s
下列哪项不是酱油调味品的?
& Z1 i: h; `3 }' F( J' ^. ]A:Wasabi 日本辣根
- D# m/ B8 h4 u& h  Q' I! G- K- c
8 g8 ]: o9 V' {8 H0 Z8 W5 i  ?# F, K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* H3 a, |+ ^! ^. p! `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:/ v* V+ N6 g- B
A:Pasteurization  巴氏杀菌
4 c9 ~$ e# A8 H  I/ j6 a  s1 R) ?' y  L+ ]
64.Which of the following steps is not the correct procedure for whipping egg whites?
. F; u1 q- q2 `; l: z+ C下列哪个步骤是不是正确的蛋清搅打程序?8 X+ x* I0 q# o/ F4 }* r6 r( K
A:Allow to rest before use. 允许休息后方可使用。9 V6 V4 B; K0 a. z2 N! ?2 ?
  N; N& K5 y3 Y( A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ E3 a1 @+ A' H3 Z5 SA:56g and 63g 56克和63克
2 O' y8 d3 k8 f$ x0 U+ S$ i8 p/ O0 Q! i, i9 q2 D0 z
66.Evaporated milk is a concentrated milk that is produced by removing
& T- p5 n6 l( B: x9 _2 E6 E炼乳是一种浓缩牛奶 是去除什么做的
+ K7 ?$ h; T$ P6 j& fA:60% of the water 60%的水
2 d. u% p  }6 \$ h* `) @2 t) o3 L0 d" W- h$ i8 v5 l) ]1 F7 [
67.A method of cooking that transfers heat through a liquid or gas is:( m7 u0 C+ t/ e) J! K, \2 _3 h( t" f
一种烹饪方法,通过转移液体或气体是:
8 c% u* s) I" NA:Convection 对流% @% F' j( Q) a4 R

( i8 i$ d% c, ^5 v' R68.The cooking of starches is known as  烹调的淀粉被称为+ x  W$ p1 _; _
A:Gelatinization 糊化
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( g. E( s! r1 ^5 P7 H+ m2 g  d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# ^: o& _% f* r# j4 m+ a, N& EA:Braising 烤
/ _1 j0 E1 d3 `0 U, s$ ]( m4 r0 \$ ]- R! |4 d3 I* q
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 _0 ?. p2 h- R: u! SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' |3 X7 {' m! _6 @$ N7 H
2 i3 g; I5 ]0 g2 {  C8 _9 z( y+ 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
$ N  V- P6 b. R: o; W9 z4 TA:Fumet 原汁
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- X( T7 w" N8 G0 d4 K72.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
1 j" O) ]! {4 \, X* t* r( RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 F- v5 m6 S' ]6 v5 E, m. k* z; h9 l8 W, D2 g! e3 k" T& v
73.Which of the following is a principle not used in stock making?; v, O& p. F1 X
下列哪一项不是用于制造高汤(低汤)的原则?
! C% r8 t" a! lA:Start the stock in hot water.开始在热水中操作7 ?/ _4 E9 X9 m2 T  \/ B+ e8 R

  X9 [, I# a/ ^7 D0 ]# W74.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
( w3 R, c4 e3 k6 YA:Remouillage 法语熬汤
6 y3 S9 M  C3 Y( `, W2 ?/ Qhttp://www.haibao.cn/blog/post/176242.htm
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