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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。$ G0 e8 `1 M( K
9 U2 A' W# W$ X# s+ s; b
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。
4 Z4 L" i/ d( ?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
5 Z( x# {; }6 N- g* d1.Which of the following methods should be used to determine doneness in a New York steak?8 s; W" ]! ]% u; o' ]
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). f6 B. {6 `& I4 M* g& I' W
A: pressure touch. 压力触摸
4 \% a+ V9 N5 y* Z5 Z. f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 f' L; `) T! Y) I9 k! [  t  _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) i9 D1 w" V) g* P" A
A: acid  食用酸
! s7 i& q) T6 M& @& w. A3.Vegetables are major sources of which of the following nutrients?$ A' x5 b6 \6 L. x) r9 |% }" d0 D
蔬菜中包含的主要营养有哪些) c& c8 _+ K8 R8 h7 W
A:vitamins and minerals. 维生素和矿物质。( N# n2 |: C: x
4.Cauliflower is commonly served with+ v# P9 Q2 Y5 I; P
花椰菜(菜花)最常见和那种酱汁搭配/ @6 X: `9 ^" K( N& I' |2 k$ j0 ]  t
A:Mornay sauce. 奶油蛋黄沙司# K- c4 w( b  w2 A! `# Q
5.Which combinations of products are found in pie dough?1 o2 ^' o3 E9 U  |1 h3 M0 X
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) B3 U. F8 t+ H8 `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 o  X9 y* w" d& c6The French term for mussels is 法国语青口(海红)叫什么6 d/ b. q5 ?: a! U5 g. \2 J3 C
A:moules.法语青口,海红/ ~: B9 [* l: t1 X" O' b# Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 e; q9 x% @2 C! D( O5 R# e: y9 gA:faintly fishy. 稍微有点似鱼味$ W/ o" j( K# o# c6 n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; t6 z; B) D4 p, k8 |+ h, B
A:2 days. 2天- y4 t- j% s+ B% A3 R
9.What are the principle ingredients in ratatouille?
5 R# M! z  N3 ?5 j3 x9 K" q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! M, I6 z4 B# _$ x+ R8 SA:Zucchini, eggplant, green peppers, onions and tomatoes
) t: L" S. N9 T. ~0 N西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ Y. ^$ p* C3 q8 {. `10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, j- l0 b: E8 B6 ^, J9 ]( @A:cook food in quantities that will be used up within 20 to 30 minutes.; W2 J6 ^0 {: {5 M% m
大批量烹煮食物要在20到30分钟内
5 n; @$ H- i2 E. e0 @11.What person has the authority to issue a Health Permit?7 L8 ?5 `+ z' d& j" S
谁有资格颁发健康证(卫生证)。" {4 v  b" l( Z) A% Z. X  o; R# U
A:Medical Health Officer.
; h: d& K) _7 t: e6 R/ E* `1 ?* |! M医疗卫生官员。
8 u8 I1 U2 ?7 H7 t1 L12.For what period of time is the health permit valid?0 }; c) F& q& |2 u; j1 }' r# J
健康证的有效时间是多久?; r: I- l/ O! N7 p6 V
A:12 months.12个月
7 R2 T& x% ~: w/ T+ C13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& S- J7 o  m3 x" M在食物和饮料准备区,通风系统换气的标准时什么
* `/ Z: l& d. Q! f8 X, n3 H  iA:08 times each hour. 每小时8次  H$ ]( f1 J! m; S3 ?
14。The minimum temperature for manual dishwashing in the wash sink is6 C: t  `' g9 r8 l$ A" {- b9 i
手工洗碗,洗碗池的水温最低多少度?9 S& ~/ A3 [& k1 R8 A% @* t( b" J' z
A:110 degrees F (43 degrees C). 43度
5 ~% c* M, `+ G1 S8 b( G% I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 u7 V. H2 O7 ~. X7 _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ X3 C# K2 }  d$ p& ], ?
A:180 degrees F (82 degrees C).  82度" L" b% v& Y5 R' U- A7 j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. j6 h$ g/ u% W& j2 s  j
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% I) M; p8 f/ }- H3 @# X6 y5 I; I
A:en papillote.  法语自己理解; K: v1 Y  m3 X: u
17。Wing or Club is considered a
) I) s9 V/ O/ q, Y' G翼和CLUB 被看做是一种...: M- I; `& v4 N! f5 ]
A:Bone- In Cut     带骨切
) A3 @8 X' P  t  {18。New York is considered a   纽约牛扒被看做是一种! |# ^% G' W4 L" S4 N( P$ v2 m
A:Boneless Cut     无骨切: U9 Z8 h$ [1 E
19.In general, a court bouillon for freshwater fish will contain; }! n, h, T" |
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 x9 f- j3 b$ R3 i& h8 B( s0 L
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 B- P# P' g6 e% X
和做海水鱼同样数量的调味料和香料6 Q# Z3 i7 F3 O1 A/ x5 d
20.Anise is very similar in flavor and appearance to
5 E0 m! V) F$ k) b+ W八角和下面的那种原料有相同的味道+ a9 \6 n5 e6 _" m8 R$ z  d
A:fennel  茴香# N) v+ e% o9 ]# t4 f3 B9 l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# T3 b( [: H" ?
下面那种原料更像大葱且有平面的叶子
7 y" P: o6 t- V- [A LEEKS  似蒜葱 (这边人叫京葱)
1 b! X  O$ y3 ^: e( c7 x22.Which of the following cutting shapes refers to a small dice
6 O, U; I( g+ `6 b9 i下面那种刀切形状指的是很小的粒(末)5 u3 e. q- h1 `+ I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# A: @+ q. v8 a: {23.Oil is added to the water for boiling pasta in order to/ `/ y+ G- {# }  _
向煮沸的pasta (意大利空心粉 )中加油是为了) N. Q9 O8 I( z& Z5 h
A:prevent the pasta from sticking and to minimize foaming action.1 s0 ~* j* m0 {# H2 b3 r: D
防止面条黏合并降低发泡。1 s. B3 j- M" l" W3 C
24.Which pasta dish features pine nuts and basil?
( b/ t* m1 J5 m! J" J  o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 L8 Z: `7 l5 S6 C
A:Pesto.一种绿色的意大利面酱
& A5 S) V0 w% n: J5 @http://www.tianya.cn/techforum/content/96/563836.shtml
5 o: ]- {3 M( Y5 ]/ i( W6 `
7 v/ _/ c, ^+ }& c: F25.Which of the following is a spring vegetable similar to spinach?6 |( i' J7 ^* g  X0 l$ O% g
下列哪项是一个春天的蔬菜类似于菠菜?; _7 F/ F/ X6 h4 j3 a3 [
A:Sorrel. 酢浆草。
8 p3 z/ V! b# q7 D7 Shttp://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:2 t  t+ ]* }. ^: h4 O+ F/ K: l
哪位厨师最早带来高水准浮夸的美食; h9 [9 ]8 i9 Y& B
AAntonin Carême 人名 安东尼·卡罗美
9 f, M: k( ^" p) D! @
7 x/ m6 e1 s0 I. ?) k% ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) c4 b$ a9 S  y7 z. t) Q7 B# 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 。
% v5 ~7 j+ U* a- N1 A4 Y# s" z, X+ ?* GA:Cast-iron stoves         壁炉
8 f) E3 @+ f" t5 whttp://www.usstove.com/products.php?id=6. `' o0 c$ H: F5 D! `4 n

' ~- y- j0 O8 G! c$ ~* [! |& S28.The French term used to describe the roundsman, or swing cook, is:8 W$ t! W/ B9 L! h+ Y$ _0 z. ?
法国术语,用来描述roundsman,或摇摆厨师是:
5 v$ E/ n% R1 Y3 z" c# n' pA:Tournant   图尔南
: ^  H* l6 d. M5 x* }) p6 j! [, x( n7 a+ K* z8 w' n
29.Another term for the wine steward is:' b& [& r( Z' z6 Q6 J
葡萄酒侍酒师的另一个术语是:0 j$ S1 x$ ~4 v+ a& H8 h
A: Sommelier 侍酒师
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7 [; M4 n. t+ ]4 k) h30.Molds, yeasts and fungi are examples of a:
5 O/ Q& o+ @3 v7 O" C3 f; u霉菌,酵母菌和真菌是一个神马例子
& x5 F4 N. a. g) v# uA:Biological hazard 生物危害
" v6 z7 q& }0 U2 `9 I1 }* F
1 C' i2 }, `" \1 s0 @2 |6 `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; \% s; G0 a3 p6 t4 V+ d' q( ]+ z! U0 o
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ i! X, A2 N8 _( VA:40° and 140°F (4–60°C)     4-60度
6 _( t7 A5 }% d7 e# f" Z% I
9 A& T  a, }5 L+ M, y. V& t32.All bacteria need the following for survival:8 R; b8 p/ [2 v
所有细菌生存需要以下哪些内容:
( M& S6 b+ j2 N3 ]5 `" e$ S0 MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ X) g* I. [- J9 }+ J- L

  B8 U7 @( t$ ]! E5 K33.Which of the following correctly represent critical control points in a HACCP system?: N3 _+ ^* v2 G7 E
以下哪项正确表示了HACCP体系的关键控制点?
* a  ?3 x( ?1 @& UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 `% f1 J. F; l8 ]7 H; |5 C食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 G2 a8 x8 P; o2 Q2 s" d* S2 n
+ l; Z. f; _( Q/ M
34.Which of the following is not an example of a carbohydrate?$ J! m: s; H" y, H
下列哪一个不是碳水化合物的例子?2 y6 f9 n/ L2 |3 K, u/ e
A:Essential nutrients 必需的营养物质
) W3 b+ ^" H8 c- F& S" o) j* S# x# x/ T
35.The process by which a liquid fat is made solid is called:
, N  y$ O: i" f: N液体脂肪做成固体这个过程叫什么) m1 d+ }7 x; W+ E( i  e
A:Hydrogenation  氢化& z9 H0 y1 G9 S2 t4 j0 Z# `
; u* c/ u+ r7 ]
36.Which of the following is not an example of a fat substitute?
/ A/ K8 w1 H& D# [下列哪项不是脂肪替代品的一个例子
& f% X4 f; r& m# |( VA:Acesulfame K  安赛蜜K表
$ A5 A' F6 E2 v# r6 @2 X+ [& U) B/ {( B* }9 A
37.Health Canada requires that a product labelled "fat free" contain:
& y6 o5 q$ [+ A加拿大卫生部要求的产品标有“不含脂肪“包括:
5 S! q4 b' F' h- j4 a" O7 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 `) }/ _) X" q* l( x! s3 L

' S9 C  P9 D  Y4 a& s" g38.Which of the following is not a problem associated with converting recipes?
$ W* u. j; E" x下列哪项是不相关联的转换配方问题?
* z, T. |/ Q. o( n' `% fA:Unit cost 单位成本
+ K4 l. U+ B8 x8 J) l' S
2 j, h3 K9 E/ z" z6 W39.The condition or cost of an item as it is purchased from the supplier is called:0 F2 k5 `( y6 v) X' a1 S! m
从供应商采购的物品的品质或成本叫什么2 F% v3 H: w' x
A:As-purchased cost 购买的费用
& ?. Y/ j% z+ t" @/ s0 ^( t$ y1 t3 e: v8 u  ^# p" J9 x4 n# D7 w
40.The amount of stock necessary to cover operating needs between deliveries is known as:- R$ I& Q; a* ]/ h5 P1 P
在新货到来之前用于日常所求的必要库存量叫什么1 r: r1 \4 a- s! S  S8 U
A:Parstock 基本日常最低库存' I) l4 x  y( ^# g! |0 @$ g4 f& k

! q8 _. j3 w2 ]7 L% p( f' c- m' e41.Which of the following abbreviations is used to describe the proper rotation of stock?
  B( ?5 e* i# U* J: }下面那个缩写是用来表明正常库存流程?
& L- I# Z: a" ]7 y- WA:FIFO=FIRST IN FIRST OUT 先进先出9 X3 R: t& E- v4 {

7 v6 c' W$ ?/ M* r: D& l. y1 o9 f42.Which of the following knives is used to turn vegetables?: {' E' E6 O$ o$ s# c7 [
下面的那把刀是用来打开蔬菜吗?
+ U3 B' h# j5 WA:Bird's beak knife   鸟嘴刀
+ ^4 `3 B# `4 F, x. v, Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% }  n- p+ ^: j' Y1 i2 Z. S8 a

. i4 X) {& _* A' q+ X5 Y4 ~9 _$ J43.What is an instant-read thermometer best used for?
3 a* \: k  E8 _# u& k- r4 _即时读温度计最好用于那方面?
+ h" D, z  U" F$ SA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 ^, M/ \% T- I2 p& {3 I' W) Y0 c
" k$ H% E9 @# m; [+ P2 E6 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 V7 x6 P/ V: j8 w4 C; p下列哪些金属材料受热均匀,通常用在铁板而且非常重" y; E8 I) P( B$ T& m, ^
A:Cast iron 铸铁
; D: }- H3 k* U4 x5 V$ t! {$ F  ]1 j. K0 v4 S: `1 w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, |1 S1 U6 m7 I* C: _( |( s1 j1 `哪件装备下面有一个可移动的碗和一个S形叶片?1 }8 ?, x5 g' f0 \, q9 |; g$ P3 L+ z) `1 k
A:Food processor 食品加工机+ k- g; B, M5 @3 ?) R2 j6 Z
http://www.google.com.hk/search? ... iw=1263&bih=572
. q$ K( l" L, J& L  p, W5 |& n, r4 [" d9 R2 r+ C2 X4 a! T
46.Which of the following is not a rule for knife safety?
: u* M0 Z5 H4 F2 X2 o下列哪项不是用刀的安全规则?
8 h+ q4 P; K8 J% p+ `" e5 p( |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& k3 n0 W: ^% t7 o. j" K6 k4 {* @9 m+ ~2 p& U+ D. g4 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, z# g( P( Y6 x7 G8 H把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 q0 i8 M" G" J0 N
A:RondellES
. t: P& G2 m; v- s: S, ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  F) e3 j) ~3 R0 n8 ?2 y
6 T1 \  `; I6 ?: b: `- q) O, G" ?48.Which of the following is a diced cut used to garnish soups?
( w- D7 Q& s' i# M0 n下列哪项是切成小方块用于汤的装饰?
  @- C' w# w' lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( b' ^% m% p( p9 d$ J; q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 b/ p! b/ J+ o( }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!!——8 r& X5 V& }- l9 O) W, p7 i9 }( z
A:Gaufrette
$ U" {; Z+ y7 V! {9 L' f* Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 y( c: P$ \$ W* ~0 A* Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# S' t: A. G# E$ |; q" m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! |- C( _! p! S# s! N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)1 K6 u/ y7 C) c# V7 Z' ~
A:Cilantro 胡荽叶 香菜
4 U, M1 b( o. T8 Q$ J: I! \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ Y, T1 y4 B# b! }2 a
+ ?9 Y* \  ^4 U* m; I& Y2 g
60.Allspice is made from:
+ s0 c% t/ k8 f 多香果,  多香果香料是什么! M$ W: N( h/ B/ v3 l8 K. o: H" h6 p& @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ }; p' D# g. I4 A5 p3 qA:A dried berry 干浆果
9 u# N" D5 Y* V+ O" l$ `
$ S: H% i# |1 e1 S# \$ Q61.Which of the following are used to make a sachet d'épices?
6 |# l! d1 ?) _# X2 }. {2 h+ J  s" b4 H下列哪些是用来做香包德épices?
$ U9 r0 K8 Y1 @) |9 a% ehttp://www.sachetcatering.com/
  [6 i) I$ X# y* d) l1 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! k0 I8 _# I" c

( _1 Q5 e& R5 n6 A62.Which of the following condiments are not soy based?# T" {, m1 r! i' e( D# |5 m' v/ N' c
下列哪项不是酱油调味品的?
/ C7 [" r5 S1 @# bA:Wasabi 日本辣根: y7 S" N/ v. p0 r! X$ G
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. a4 y2 u. f4 N; s* 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:
  b# D  p+ ~) B. R; [1 t; S! y* H9 [A:Pasteurization  巴氏杀菌8 _* i4 _& M+ N. I
; j; U9 f) z; p' k
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ A/ i0 n- E# L5 }9 E- H% M7 c下列哪个步骤是不是正确的蛋清搅打程序?' i2 b/ D" U' {6 A" c1 P2 L7 R
A:Allow to rest before use. 允许休息后方可使用。
! F' G2 t4 H7 G, Z- a$ y6 }6 {- V/ v6 z4 o6 I8 d  J1 d4 f
65.The weight of a large egg is between:一个大鸡蛋重量介于:, l3 k) k. y8 N$ s1 n
A:56g and 63g 56克和63克9 e5 z% c7 x. I

+ e" u% J4 t: P( }$ L66.Evaporated milk is a concentrated milk that is produced by removing
, g  N/ o1 v7 A3 j' v4 o* p炼乳是一种浓缩牛奶 是去除什么做的
! E4 R" r. ~  S7 n4 C5 S' KA:60% of the water 60%的水# b! w" t3 Z  W7 y2 K
- G$ ]+ m( e6 m3 M' }. D  h
67.A method of cooking that transfers heat through a liquid or gas is:
5 i" Y* T) L2 B一种烹饪方法,通过转移液体或气体是:  T6 [; g1 n/ i
A:Convection 对流2 f2 `: A# b/ L
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68.The cooking of starches is known as  烹调的淀粉被称为
7 \$ m, u' F& g) @A:Gelatinization 糊化! R) P9 f+ b; |3 Y8 V; G# e
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) V, [+ s. H) _9 {5 ^6 `
A:Braising 烤# \/ B2 R8 k1 }

% O" f. U# p. R- 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:
; J3 a* T$ }( J" W; C* K; |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" a; |( ^2 w" p% P( B& }+ Q. I' A; O3 B
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
9 x% i, G) J% M) N/ D  h, e2 bA:Fumet 原汁
2 o' f7 m: }! p& d4 L# _! ]( [% s1 a& R
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
2 u* y- y2 R0 l- @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# W. N( i# o" ]/ [9 L! l. e& q
/ a4 E; |4 _2 C3 a- k* v0 X( u73.Which of the following is a principle not used in stock making?3 M9 B  e5 O% z* ?+ B+ e0 r  g; {
下列哪一项不是用于制造高汤(低汤)的原则?
5 E8 K! `6 B- w3 G  ]9 f$ _2 VA:Start the stock in hot water.开始在热水中操作- Z7 M. G( n# O8 t6 v4 q

5 G2 n9 \$ q* I. Q2 O74.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
4 z1 W& x4 ~& y* {. fA:Remouillage 法语熬汤
+ x; V( ~  P$ x2 K, Nhttp://www.haibao.cn/blog/post/176242.htm
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