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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。4 n: P) {2 W. D5 a& B
0 H+ j) N' O& L# J. Z4 _; |# @, Q; 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 g5 ^; B0 z) l2 W6 {
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
0 K" e: U5 t& M0 C9 d# ]+ u1.Which of the following methods should be used to determine doneness in a New York steak?
9 b5 [7 G3 e( j1 \% C( V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)
% i8 L4 J4 U' g* {A: pressure touch. 压力触摸8 p) B4 s% v0 C& H2 S" o9 m+ M" p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 L3 q  u8 i( Q# e1 h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
( _0 l  b1 C- _- Z+ z/ a' a& FA: acid  食用酸
4 D8 M6 C- t! W  z. b3.Vegetables are major sources of which of the following nutrients?
  t4 I" z8 b+ q/ u4 ?# g蔬菜中包含的主要营养有哪些
/ T: k* T9 N# M- T2 ~A:vitamins and minerals. 维生素和矿物质。& l) N- v) I2 J+ p7 M; D
4.Cauliflower is commonly served with' h- _0 K6 n5 F. k* `
花椰菜(菜花)最常见和那种酱汁搭配
+ z& S! m, N/ `7 FA:Mornay sauce. 奶油蛋黄沙司
- ]# H$ K# r0 r+ x* \  U5.Which combinations of products are found in pie dough?. e' K1 ]8 O5 E1 r8 ?/ {" M- Z; ~; o% J. 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??)9 b. G% ^2 V! W; q9 Q7 k& {
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 I0 c$ u- k+ [6 i3 B3 h! |2 ^
6The French term for mussels is 法国语青口(海红)叫什么
8 ^. c9 g' h6 K6 N( y: w# HA:moules.法语青口,海红
: f/ x8 F3 c0 D/ T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ ?5 m3 B3 O+ l) H, UA:faintly fishy. 稍微有点似鱼味# B+ ~( v3 I) X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 [: m- j$ A( W) |5 ?' u0 G& ~
A:2 days. 2天% g4 Q, n( j. u. Z9 ]4 f0 X
9.What are the principle ingredients in ratatouille?
+ S3 L# {( W1 [  R" F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( ]! B" V# ~6 a. `; v8 E7 O* eA:Zucchini, eggplant, green peppers, onions and tomatoes( a& V* X8 o1 M: n' H. l# G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 K& H. g6 O( z+ e8 b1 X4 U' }
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ o3 H' O, y8 t& ^. \8 O# ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
" D8 Y2 r  `, h$ F8 n1 o大批量烹煮食物要在20到30分钟内3 c8 ~- W* o: U' y& T& ?1 f( @
11.What person has the authority to issue a Health Permit?/ m3 F- K$ `, b; O
谁有资格颁发健康证(卫生证)。- G1 s: v; V4 u  B! ~0 G
A:Medical Health Officer.
4 o+ J5 ~# _/ ?医疗卫生官员。
0 I' V% |; ~+ B; G8 ^12.For what period of time is the health permit valid?
$ n* F8 F# ^2 S6 B+ x3 T, R健康证的有效时间是多久?' T, E: r$ `. K9 e8 d
A:12 months.12个月
0 B9 Y& b0 r% S/ o) @+ F& a1 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air' v* l5 ?! }+ n( v
在食物和饮料准备区,通风系统换气的标准时什么
, y. U, Z  g! S0 |7 I& `A:08 times each hour. 每小时8次( L  `- _: a# p
14。The minimum temperature for manual dishwashing in the wash sink is) Z7 W: S. Z% Q! s( T  d
手工洗碗,洗碗池的水温最低多少度?
0 h/ j# o) F/ z. X% oA:110 degrees F (43 degrees C). 43度0 V, B8 r$ p- s! N2 F( ]* Q' M
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- i/ `8 |$ d9 k* e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  H1 L! B) @# U- G- `& s
A:180 degrees F (82 degrees C).  82度
& v' b) ]& j4 M16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( H/ }# _0 }  i4 j) S' T1 x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* n3 l% _) H7 b$ ~! g' UA:en papillote.  法语自己理解1 R; c$ G! y' _7 J( \) ?
17。Wing or Club is considered a4 b1 `5 H9 H) Q7 T6 I% e
翼和CLUB 被看做是一种...' n7 w; {% v, V3 {2 i4 ]
A:Bone- In Cut     带骨切
' U4 C) U* W4 Q& K0 r1 v18。New York is considered a   纽约牛扒被看做是一种: ?7 C7 M- d% a3 }. }! Z
A:Boneless Cut     无骨切
  W) f$ u# [# C19.In general, a court bouillon for freshwater fish will contain
1 `" K5 W4 J* j+ P: _2 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$ J$ F/ t% g6 T& V; q" w' V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( d# H. H: g' m" z$ P
和做海水鱼同样数量的调味料和香料5 s: S4 O: V5 a" Q4 c
20.Anise is very similar in flavor and appearance to
* O8 G- Y( B9 W# m8 X$ {% f) v八角和下面的那种原料有相同的味道0 P% _2 m" ~. s, B3 O
A:fennel  茴香$ C, Z) y' N9 c# d2 o1 q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 Y! C2 K5 ~# B" q0 _, x4 h0 J
下面那种原料更像大葱且有平面的叶子4 _( M# B4 }' j3 x5 [" W% M4 J
A LEEKS  似蒜葱 (这边人叫京葱)
/ Z  \8 w- |; K  z8 c* w8 D0 h2 k22.Which of the following cutting shapes refers to a small dice
& @" [0 q, c& U: l0 I' }下面那种刀切形状指的是很小的粒(末). U6 h+ N6 A* R9 x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& B8 ]9 Y4 Z9 v5 Y) I) H: {6 I23.Oil is added to the water for boiling pasta in order to$ w' w4 c- e5 @' F0 c: T
向煮沸的pasta (意大利空心粉 )中加油是为了
" y. g( P9 R3 C0 AA:prevent the pasta from sticking and to minimize foaming action.5 x1 z8 u2 {3 y( \8 P
防止面条黏合并降低发泡。
8 ?% }0 e6 t: d. A1 e8 K; \  r24.Which pasta dish features pine nuts and basil?
/ E! H- S1 @- C/ y* }% R6 W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, d8 O' F2 u6 U' I! VA:Pesto.一种绿色的意大利面酱 3 Q: v& ^9 U2 @) s: [) w9 g3 G
http://www.tianya.cn/techforum/content/96/563836.shtml! g% R0 D$ i7 L& i- O
  X1 w2 @4 K" [4 m
25.Which of the following is a spring vegetable similar to spinach?6 {* C( k; E8 y+ O/ X" d
下列哪项是一个春天的蔬菜类似于菠菜?% Z: X" o0 q) v! H! x
A:Sorrel. 酢浆草。
) z) i2 J+ [3 K- O, E* |3 O8 Fhttp://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:8 C" F5 i: @/ R7 z; |+ V2 L4 u
哪位厨师最早带来高水准浮夸的美食) ]8 ?0 v& a+ f
AAntonin Carême 人名 安东尼·卡罗美1 _4 A; X- d6 u( P* S& ]  y- w" p

. i2 v* c6 I+ [+ ^4 V& L( M" ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, r  S6 J" x6 _- ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& {4 A( j! b9 }4 vA:Cast-iron stoves         壁炉
& }8 ^. N# X5 M6 ehttp://www.usstove.com/products.php?id=6# o. d1 ~- l# }$ O. v- Y

( M0 J& O6 V( d4 I: y! ~28.The French term used to describe the roundsman, or swing cook, is:* w% _# q2 I: e/ E* ^3 c3 @3 m
法国术语,用来描述roundsman,或摇摆厨师是:4 @2 Q# J; C6 i
A:Tournant   图尔南
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& ~7 z3 j/ m9 [6 E; A6 Q9 [) [29.Another term for the wine steward is:9 p; M8 R2 {# Z0 _0 w- N
葡萄酒侍酒师的另一个术语是:
, }# l% @& R8 T5 O1 c; ]& e2 FA: Sommelier 侍酒师6 g/ s, p0 g& x( P# m; d- c& ]/ G

3 _' C; s6 \+ ?30.Molds, yeasts and fungi are examples of a:+ e  ~* R0 z8 \2 p5 ]0 |' X, q
霉菌,酵母菌和真菌是一个神马例子
' [1 @  x( w: I! zA:Biological hazard 生物危害6 u: C- y! y! G2 l6 H3 {* b

) U* X" {: }; J2 m$ C! p9 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, i& _' Y: U1 q1 t. ?/ g4 w& J( X
根据加拿大食品检验局,食品的危险温度区在多少之间:) }% a+ Z1 I4 C9 O$ R- x) v
A:40° and 140°F (4–60°C)     4-60度
' P" {: \8 x1 J5 v5 I5 e
! q/ W& z! m0 }3 k" C# z/ l8 }32.All bacteria need the following for survival:
$ l9 U- D# S' F6 g所有细菌生存需要以下哪些内容:( P3 v: t! ~; F- n0 F: J4 R6 G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 |9 K( P( b1 P6 s2 W7 G0 Q
& M: e% l2 K% w, [
33.Which of the following correctly represent critical control points in a HACCP system?' o) q+ s$ g6 |) i* x4 c
以下哪项正确表示了HACCP体系的关键控制点?6 t& o% Q) [9 b; i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  T0 J4 O8 P3 w/ ~# f食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 m) t" B5 r5 [
; a+ X2 x. k1 ]: _+ b. N% u$ `: E1 P34.Which of the following is not an example of a carbohydrate?
3 L) E! J- j9 P1 B% Z下列哪一个不是碳水化合物的例子?" ~" V  w1 `6 h2 t
A:Essential nutrients 必需的营养物质5 x3 h) K) j" @, r" E/ y8 S

9 A. c8 R+ q1 o& s35.The process by which a liquid fat is made solid is called:" g9 ~. _7 l. V$ r+ [5 o! f( W
液体脂肪做成固体这个过程叫什么' z1 k. H# ^2 Z6 K4 Y4 V. A& b
A:Hydrogenation  氢化
3 L' m7 ]! m2 L  u; H* N9 q8 x2 U. w* B3 H
36.Which of the following is not an example of a fat substitute?& O% `' F  t5 G$ A. F
下列哪项不是脂肪替代品的一个例子( d  v& P. n# L$ o
A:Acesulfame K  安赛蜜K表+ l( A  ?' F! Q: w1 s. }

  c2 D5 J' t! P; @* y$ r37.Health Canada requires that a product labelled "fat free" contain:$ y* \- U: ~1 H' D0 r4 }/ H
加拿大卫生部要求的产品标有“不含脂肪“包括:  m% P! W. T8 s: }( ?) n7 ?2 t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: X3 }2 z; B5 S4 {6 M2 X9 a& ~
0 d# w4 Y, V* |% ^/ h0 e# f0 H
38.Which of the following is not a problem associated with converting recipes?: |0 w+ k! ]! i3 E" N# B) E
下列哪项是不相关联的转换配方问题?& l- f  ]; E, }2 v+ g$ R6 o- T
A:Unit cost 单位成本: B' i8 ?/ M+ V; D2 x* s
- d1 M( \" ^6 w1 H
39.The condition or cost of an item as it is purchased from the supplier is called:! K  F' I* M& R6 k- Y
从供应商采购的物品的品质或成本叫什么! x# P* _/ O2 F0 m
A:As-purchased cost 购买的费用
8 ~! L' _4 u0 ]. P  C& m% P/ j# _$ _& I& q3 m
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ ~" i2 O0 b8 e
在新货到来之前用于日常所求的必要库存量叫什么
; C& L7 K4 i& iA:Parstock 基本日常最低库存, i4 F- k: E) J  g) z: a

! S# L0 [: q- `41.Which of the following abbreviations is used to describe the proper rotation of stock?* p  g$ }  w  U& M
下面那个缩写是用来表明正常库存流程?
9 O/ }! ?- R, {" I: YA:FIFO=FIRST IN FIRST OUT 先进先出& a. _. k' g1 H

. a  c# K: z) [4 o6 w  B42.Which of the following knives is used to turn vegetables?
& u" p' z+ G, y2 X下面的那把刀是用来打开蔬菜吗?( @) T  ?& Q1 _0 w) o
A:Bird's beak knife   鸟嘴刀6 f: W' I9 A: l- o$ T$ ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 o2 v8 o+ A1 e! O( [/ u* m* K- p  n7 V8 F' Y; ~
43.What is an instant-read thermometer best used for?; {0 E0 `7 o7 u3 K
即时读温度计最好用于那方面?
0 q; J6 |5 Z" qA:Checking the internal temperature of a roast 检查被考物品的内部温度. b7 y$ l8 i; Y: N: H1 B6 C

+ S8 @$ a; ?& I- O! x% F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% \& y6 Z5 T# |; U4 Y; g2 e$ a1 z
下列哪些金属材料受热均匀,通常用在铁板而且非常重; X1 e! J5 Q' R5 U, x4 K+ E( M
A:Cast iron 铸铁: u' y0 G/ ?) J) c: m
. ]2 ]' _: E% u" f3 I) i) U/ {! ~
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  ?3 r4 E) }3 z
哪件装备下面有一个可移动的碗和一个S形叶片?- `; }' O( s2 P1 B2 ~( J# }- H$ O% e
A:Food processor 食品加工机
8 ]( o, q- F$ L; c' s9 N; Uhttp://www.google.com.hk/search? ... iw=1263&bih=572) f" \3 [% g% q, M6 V6 }

4 D- G! Q4 y  C; ~8 \' @0 c46.Which of the following is not a rule for knife safety?' n2 ~$ v/ K0 L/ e
下列哪项不是用刀的安全规则?0 c8 f! H. P" \% a, _5 C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 d! W) x" O- U
7 k/ L0 M  s; X# E4 J0 M! a; x/ r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 g) L* P5 {% A: B4 g7 X- K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; m, |  Q  m6 b5 c, V9 y
A:RondellES 8 c' K0 ~, {9 Y! m- p2 N5 Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" H/ a* M  j3 a8 d

6 e1 o9 B6 U$ m: y2 H48.Which of the following is a diced cut used to garnish soups?
9 f  I3 ?# K: E& A0 C下列哪项是切成小方块用于汤的装饰?
" _( g' x. ^0 U2 j+ `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* z# h8 l) v# j. k( i  n( S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 j3 s: i# M" l- J. e, B- ^
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!!——
% U) P/ b; D, L, b  Z( LA:Gaufrette % H+ `8 M; t6 i. B9 b# y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: L4 E" _2 S4 C3 p% Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- E% V1 b2 @5 e0 ^, k7 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ h7 H& x9 N% Q2 \
$ j& _. R! U) _7 s% Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ y+ u0 j& ~1 r5 a' a  y2 L4 D9 ~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)* z  g: _+ C; ~3 h* [9 }* x: T) J
A:Cilantro 胡荽叶 香菜. C+ C, s$ |9 f7 p" s. l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( w: z8 ~- f2 A. W+ q

- M: F* u6 u$ q# k9 n; b60.Allspice is made from:; }  v1 N! w( D5 L' Y
多香果,  多香果香料是什么
& G% a+ B- B; X+ z7 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* i& Y& d0 S8 x) y2 k  f& R: B) `A:A dried berry 干浆果. ^7 `6 X8 _7 E$ ^& `7 L2 P, x
& S2 b. n: Y  k  V( q+ c; M
61.Which of the following are used to make a sachet d'épices?! n  n) m7 v# O( f
下列哪些是用来做香包德épices?
6 k) e4 U7 I" R+ b  L8 J/ {# nhttp://www.sachetcatering.com/
, Z/ [( v' _2 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 s3 M+ @7 y) z7 H
& G  C; n* n+ q2 {
62.Which of the following condiments are not soy based?$ q. Q; M3 ]7 x; H
下列哪项不是酱油调味品的?- p2 h3 P  _1 V) h- U2 ?
A:Wasabi 日本辣根0 ^8 _, j7 J0 t9 D2 y) R$ z
6 x( T( S9 V# y# v' w$ j1 K; `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* j% o; ?" e4 B
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:( _* l/ ]! m) Z; Z5 ?7 `! `0 k
A:Pasteurization  巴氏杀菌
% s$ M/ R" j4 T. c- B) o2 X+ t3 r/ s
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 }* }8 g8 ?3 t下列哪个步骤是不是正确的蛋清搅打程序?
) e: u* G& V, o7 c7 ]7 n0 x  r$ E4 xA:Allow to rest before use. 允许休息后方可使用。' l; l* W6 C  @. `  S4 G' a3 d8 e

* N* [5 ^: f- Y- a' ^% F65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ u' B$ p6 _  K% ?5 U& W3 d3 HA:56g and 63g 56克和63克  j  b) A# ]8 R$ Q- b  }

) H0 F, i. F3 @/ H8 N' |2 |, I66.Evaporated milk is a concentrated milk that is produced by removing6 ]% J: v* m* Y. f4 r; ]  P6 |
炼乳是一种浓缩牛奶 是去除什么做的9 C9 f1 Q3 Z7 x
A:60% of the water 60%的水4 D8 E8 X+ v1 w# J/ ?7 \

1 h* e: W' t9 b, h3 t67.A method of cooking that transfers heat through a liquid or gas is:
- A% A2 x/ ?) M3 @  \  Z% G一种烹饪方法,通过转移液体或气体是:3 I( i. e& y8 t
A:Convection 对流2 K; b8 u' Z; w6 ?: `
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68.The cooking of starches is known as  烹调的淀粉被称为
- g7 [6 D0 _& l2 GA:Gelatinization 糊化' v. g: Q0 b! u3 W
* a. }* o6 m% \$ T1 f; H& f# l
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 A8 `2 f) Z" A7 R& r6 v+ z
A:Braising 烤, Y+ n0 r0 q- y9 j- [) G0 c& V

1 s( i+ ^! ]  G( F70.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:2 Q7 H" K$ O8 i7 B
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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5 R. ~& Y5 [. _9 s" ]: B71.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) S6 \. |3 G) x8 U
A:Fumet 原汁) X5 K7 ]1 G# }+ a) D

- b: ]; z, d- b0 f  S7 a* 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$ l4 {# S3 z$ i$ m: b+ g( E" `8 O: ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& U. e+ ^2 @4 _1 O2 e8 l

# h/ i; ]6 ~) e9 b73.Which of the following is a principle not used in stock making?
* \, c+ }6 a% C1 ?+ X6 d下列哪一项不是用于制造高汤(低汤)的原则?
: M9 y$ ?  k& Q3 c# k3 E9 hA:Start the stock in hot water.开始在热水中操作
7 B, g: [, V: l8 V" X
9 g3 `$ k2 l3 H/ B74.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7 l2 X( A  }. y$ X
A:Remouillage 法语熬汤9 C7 l. I/ g  Y. D
http://www.haibao.cn/blog/post/176242.htm
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