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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。
. z- Y9 ~. p- a3 J3 o) P! y# ^9 h9 ^- W4 y2 ~( \
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。
( F7 c! h' N' ~2 U  A- }: i) F9 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
' ^$ u" O, ]) P% M1.Which of the following methods should be used to determine doneness in a New York steak?( ~; d* V! g8 V$ ?- T
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)
- p6 R7 F* s$ J6 y8 c4 i+ F- ^A: pressure touch. 压力触摸; e; W4 |- O4 W/ u" \
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 X  ?3 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  s9 k# E4 E3 J& E% x; l
A: acid  食用酸) e- o( F" Z) c. M* N. H: R
3.Vegetables are major sources of which of the following nutrients?, J" Y* I# Y2 H) c. [
蔬菜中包含的主要营养有哪些
2 ]6 |4 E: R- W% _+ K, }; QA:vitamins and minerals. 维生素和矿物质。
# M- t$ e4 p. J& ^6 `4.Cauliflower is commonly served with; y( |# N) f& f, a+ A) r4 Y* t
花椰菜(菜花)最常见和那种酱汁搭配
* N- Z# n2 P% i) a, I/ OA:Mornay sauce. 奶油蛋黄沙司
7 J/ o$ i2 l6 {# }9 q6 T7 p% b5.Which combinations of products are found in pie dough?
2 I+ i7 p+ H/ ~! F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. K% T* P; C( t0 ^  ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% \  u1 X: L% r/ n2 m6The French term for mussels is 法国语青口(海红)叫什么' W3 s: |. P$ i) G5 ?
A:moules.法语青口,海红+ Z6 \. C5 C7 ~3 P; k2 m! a! b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 k% J% }. G  U3 [3 x6 VA:faintly fishy. 稍微有点似鱼味
$ F3 z7 |; g) ]9 B4 u1 ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 b! {% ~; B1 M# mA:2 days. 2天
; y, F, R" Z6 n0 G7 e9.What are the principle ingredients in ratatouille? 9 \! `+ q9 h/ d' `9 B, t" Z* g
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 ]0 }# i1 {8 [8 J. GA:Zucchini, eggplant, green peppers, onions and tomatoes
/ {3 m, E5 j0 A1 y* o; e* I: s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ X; _8 i# |  T; N% V1 S: W  j' u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 ~  D& F- y2 G- T* G
A:cook food in quantities that will be used up within 20 to 30 minutes.
, _% }- M" c! x. G3 a) [大批量烹煮食物要在20到30分钟内4 ]6 q0 u  u  O! j0 c
11.What person has the authority to issue a Health Permit?4 ?, G% c3 `) U: A: [& l
谁有资格颁发健康证(卫生证)。
0 V! ?! |3 m( K+ E9 R4 E0 C% UA:Medical Health Officer.
: {# O# f; i& b医疗卫生官员。
' e* Y& S6 M& q/ C9 ?4 I. ]% Q12.For what period of time is the health permit valid?7 V% S& W# M2 a/ c6 L" n' U3 Y
健康证的有效时间是多久?
! d1 p1 W/ ?; q& n+ o& n! c3 }1 ^A:12 months.12个月
' S# q& j6 h1 S13.In the area where food and drink is prepared, the ventilation system must be able to change the air& i  K3 q2 @  B! ?
在食物和饮料准备区,通风系统换气的标准时什么
& ?: ^0 \" ?9 ]; S3 V5 GA:08 times each hour. 每小时8次! D( G# i# j$ K) N- f
14。The minimum temperature for manual dishwashing in the wash sink is
  n7 _( r2 N! ~+ i6 F, E9 g' M: i手工洗碗,洗碗池的水温最低多少度?
$ o0 l; C. G: dA:110 degrees F (43 degrees C). 43度5 ]6 [- M: M. X4 _7 c0 |4 n' M
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 ]1 k& J9 g0 p( Z) N; y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 N7 l* o3 ~# u& A
A:180 degrees F (82 degrees C).  82度
* v1 t' H, L% N1 J7 V8 }, [7 f# \16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 H. a0 B5 q* M# l- [0 P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 z7 @7 m  K  e
A:en papillote.  法语自己理解
$ x0 g- o; [$ o5 Q17。Wing or Club is considered a
; q, W" J0 G0 a6 G" F# d翼和CLUB 被看做是一种...
$ ?# h0 i5 m$ g" X7 Q  P, tA:Bone- In Cut     带骨切" ]9 H$ B) L. B
18。New York is considered a   纽约牛扒被看做是一种. f4 c9 c, \! P2 G5 i: Z
A:Boneless Cut     无骨切
& h9 n4 Z; X. h3 P% N" _* ]5 @& j* Y1 t) r19.In general, a court bouillon for freshwater fish will contain
5 r4 e3 q8 N  ]  Y  J1 c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( G! ^' X0 d/ j6 g/ l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 o+ D( a9 R5 u和做海水鱼同样数量的调味料和香料
6 J( z' e" w- K6 g' y. |20.Anise is very similar in flavor and appearance to
: f. V& k+ c8 o9 ]  Y八角和下面的那种原料有相同的味道
; q/ K+ A# Q6 P- k8 _6 ]A:fennel  茴香: ^- ~' s/ V( D8 V, @; a/ \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 a8 K# I/ J& R, A/ f$ g9 l8 Q" G下面那种原料更像大葱且有平面的叶子
  Z' E$ ~7 h" |' z# w+ T( \) XA LEEKS  似蒜葱 (这边人叫京葱)
4 i( @- a! x8 E9 `22.Which of the following cutting shapes refers to a small dice2 U- p) s8 p; `; x3 [% z' {0 K$ X
下面那种刀切形状指的是很小的粒(末)
/ ?7 O' M; P- V5 F: _: E+ jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。- B' S1 T0 A! R. O. D
23.Oil is added to the water for boiling pasta in order to  l7 p2 w& I$ e( O- V
向煮沸的pasta (意大利空心粉 )中加油是为了
7 Z6 d+ T) b" e* q; |A:prevent the pasta from sticking and to minimize foaming action.# x1 [* i+ q% l" O1 s
防止面条黏合并降低发泡。5 }0 n) e3 O& I+ J0 f
24.Which pasta dish features pine nuts and basil?
. D' m0 T& ]4 Z* A# j( U2 B4 E9 z7 J下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' `- ]3 ~" ^+ ?% @$ b) @' j: mA:Pesto.一种绿色的意大利面酱 / J# F1 x, J$ b1 G  X
http://www.tianya.cn/techforum/content/96/563836.shtml! P$ X" N6 O5 R: E& a
8 o/ U- w& p; h* A
25.Which of the following is a spring vegetable similar to spinach?
" Q* D* Y! Y5 m- [% l下列哪项是一个春天的蔬菜类似于菠菜?
5 l  k; F4 b" T; R# E$ f+ XA:Sorrel. 酢浆草。+ M2 t$ f2 @# h$ ^" y# d
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:: b7 a8 D; q0 l* i; E) M
哪位厨师最早带来高水准浮夸的美食$ |6 F$ J$ G$ H3 C
AAntonin Carême 人名 安东尼·卡罗美' X. S2 P7 F, o" t7 P

# A; V* r- a1 }, ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" j/ B) s# k# c: ~3 c: c6 W$ 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 。" j( T' y, G. e5 b* k( z
A:Cast-iron stoves         壁炉
. Q- k( K8 L1 V8 d/ m1 \http://www.usstove.com/products.php?id=6
1 A! _! N' W6 k4 x! }  z5 ^0 `' A- |5 W/ b' k5 w' @. o$ R) Q
28.The French term used to describe the roundsman, or swing cook, is:- x; \' I" c# r. @7 W! W6 q
法国术语,用来描述roundsman,或摇摆厨师是:% G* D3 X: I) \  u2 |  D- j
A:Tournant   图尔南
" M6 X: S9 S5 g# s$ [
; K& e% Z  ?) o. b$ a& h29.Another term for the wine steward is:( z5 U4 W% |5 k1 D& `# b
葡萄酒侍酒师的另一个术语是:
0 t6 ~" ^  ?% s+ X  f4 HA: Sommelier 侍酒师
; f; X5 C* t* j/ T- y  ]& s2 H+ c! A. b5 Q$ S* V# j1 W7 C8 x/ o
30.Molds, yeasts and fungi are examples of a:
6 I2 H+ D# r5 b5 S5 a, W  N# g, V5 Y霉菌,酵母菌和真菌是一个神马例子
$ {8 r2 n8 {4 ^A:Biological hazard 生物危害
1 n1 @% S  K+ H8 W; ^& A/ N# `6 Y6 ~6 \( {7 T$ T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 o: q/ T7 J' l$ G* p7 X
根据加拿大食品检验局,食品的危险温度区在多少之间:# N3 @/ K$ V1 |5 t+ _  x% q
A:40° and 140°F (4–60°C)     4-60度
" B- r. F  h! l4 _. V8 @- R7 O1 [7 T/ R5 L2 y
32.All bacteria need the following for survival:
2 I/ W! f! _; e7 H! I$ X所有细菌生存需要以下哪些内容:! z) H- {1 R. J5 ~
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 h( b2 a4 G0 |* N

! Z$ {" U; E" W. j9 K6 S9 N33.Which of the following correctly represent critical control points in a HACCP system?
* u8 L6 h6 i4 f7 o以下哪项正确表示了HACCP体系的关键控制点?
( L" |2 j' C2 d# g/ A6 Y/ H/ AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, i- h* q& G' k. U9 x食谱,接收,储存,准备,烹饪,保温,冷却,再加热. k* |6 l8 I. `$ V" A2 a

9 D* _) L; M6 E4 d: ?. {1 ]1 N/ n7 u- \34.Which of the following is not an example of a carbohydrate?
, G) I5 D- x  j+ |下列哪一个不是碳水化合物的例子?
! v2 c3 j* t6 b& I0 y$ hA:Essential nutrients 必需的营养物质
0 \( P, E: w& C( w* y  O6 f- R8 e( j6 ~' T9 Q: {
35.The process by which a liquid fat is made solid is called:7 l3 H/ d0 M9 T, ~
液体脂肪做成固体这个过程叫什么
. q5 T3 O6 O3 HA:Hydrogenation  氢化" f7 X  x% a0 N: m' j( p

1 s0 M! q9 T8 `: C36.Which of the following is not an example of a fat substitute?$ f$ [& c' m7 I' L; k  \
下列哪项不是脂肪替代品的一个例子
% e7 k+ G. ^, X, a. H8 u  w% DA:Acesulfame K  安赛蜜K表# A3 k' `! x2 R3 u- l9 D

& J! _1 a% h8 O7 F37.Health Canada requires that a product labelled "fat free" contain:
2 ]6 {) |3 l1 V& @加拿大卫生部要求的产品标有“不含脂肪“包括:7 x# ~; n3 B3 V$ t+ e6 i/ N3 c. e6 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) c* @8 c* d' Q$ p
& a4 h$ X) h/ \- c2 c7 y9 Z! p2 p38.Which of the following is not a problem associated with converting recipes?+ a+ `/ T9 i, a  q% \7 P' N
下列哪项是不相关联的转换配方问题?
9 g8 M+ ?- C* z" BA:Unit cost 单位成本; M9 t  F  Z5 E& S8 O
- }: i7 y% U9 L$ l8 k1 \- V7 D
39.The condition or cost of an item as it is purchased from the supplier is called:
3 h1 u; |* ^- a8 c$ l* ~  @从供应商采购的物品的品质或成本叫什么( @# P$ }* E8 R- L5 D6 S, R
A:As-purchased cost 购买的费用
0 U8 q* z6 }5 k* Y; K9 c2 {- @" x
3 j% k$ e( E) @40.The amount of stock necessary to cover operating needs between deliveries is known as:
, R- x* t% d' S! ^, [1 r# |在新货到来之前用于日常所求的必要库存量叫什么
/ D3 {1 C7 g* _! n9 B1 @  b5 YA:Parstock 基本日常最低库存
* {1 R, f3 z3 |1 V! E$ n9 u# _  s9 U9 }& i% B, d# C/ k. ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% N) N4 H0 E0 a2 J下面那个缩写是用来表明正常库存流程?" [# D9 s* J, p% M& O' t. h$ Z
A:FIFO=FIRST IN FIRST OUT 先进先出
1 D6 C. h5 c- a/ ~, k2 ]2 T% U& ?
1 U% w7 M& N8 ]' q  s# ]42.Which of the following knives is used to turn vegetables?% a; E3 V1 P  q0 I+ e! Y! u/ o
下面的那把刀是用来打开蔬菜吗?7 U- ?# L3 m/ n) h% o
A:Bird's beak knife   鸟嘴刀! d5 i+ k/ Z4 `& Y7 k# X" x0 N- s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- l9 R! U* m+ _# B7 b
% @1 a# e) y* v+ L5 |9 A" G43.What is an instant-read thermometer best used for?7 e5 ?2 X+ f& L, ^6 i# u& L+ C$ p
即时读温度计最好用于那方面?  |; a0 X  ~! `5 i
A:Checking the internal temperature of a roast 检查被考物品的内部温度, T$ ~) \# z) a; s) |
8 ~( \0 Y, B  y0 O4 q- w) |  ?7 n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% g8 f: A. z6 v下列哪些金属材料受热均匀,通常用在铁板而且非常重) k2 U' o; @+ e
A:Cast iron 铸铁
* \+ L8 i, W' |# C# `) |: b4 ]0 h) Y. P; D) @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 V/ n, |' p# u3 T( {, O哪件装备下面有一个可移动的碗和一个S形叶片?# }0 l2 A& W/ X' t
A:Food processor 食品加工机
5 @9 I2 F; e" H1 V: E  xhttp://www.google.com.hk/search? ... iw=1263&bih=572
' r" d1 u8 k- n, v% c% q& N: K' R: c
46.Which of the following is not a rule for knife safety?6 N! [. z; r( o2 Y  e9 z
下列哪项不是用刀的安全规则?6 J6 E& x$ t, b* i6 ^* `1 b* F* _7 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ [; ?0 z7 C8 n8 m3 w
4 \8 N1 O- e! v8 H2 y1 q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 i' Z; \2 O5 T4 }- T& [. f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ m  B% ^) k4 [( z) |A:RondellES 7 }2 t/ k6 w8 R. N, ~! ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 _% B' r$ ~' m& @( Z) a& H
! s2 s9 s! x% i+ Y
48.Which of the following is a diced cut used to garnish soups?2 P+ {7 D* q0 [
下列哪项是切成小方块用于汤的装饰?& {- G" r( ]3 d3 K! X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 l% C5 X6 W% O; s) T: ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ A' j: \# k% Q4 ?/ \- y: f; i7 L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!!——: K' Y/ G' g. |, G) O
A:Gaufrette / X, g  c$ {1 l/ N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ V6 M# P8 Y: v/ c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& Z% @9 b6 \* R0 Y5 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- n5 G; Z* h  B! H7 ?; W
5 @7 V( S' q0 m) A9 P- s
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* N9 ^) C1 \; [% G# V
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)
$ E3 v* B0 u& F% |+ k+ h9 NA:Cilantro 胡荽叶 香菜
9 z/ ]* w, N- P- Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# y, A" z: A, \; u
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60.Allspice is made from:; K6 E' c2 C8 n
多香果,  多香果香料是什么
" l3 D: e5 r* V1 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 O) q( n  z) A$ n
A:A dried berry 干浆果9 _9 A- n' y, o0 ~- t, X0 h# [* {

. e) G3 j' Z/ w; z, R& B6 h7 [, E61.Which of the following are used to make a sachet d'épices?2 w5 }5 C$ R; q% S7 S
下列哪些是用来做香包德épices?
& a. k2 a) |5 z  F# h1 P# y3 Nhttp://www.sachetcatering.com/
$ l9 }  Z% ]; S5 L/ y; ?; cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. u  E9 A0 E5 N
. c. Z0 N# @7 x4 \% s62.Which of the following condiments are not soy based?6 h  |. U8 W! n; p0 L. Q; U' [
下列哪项不是酱油调味品的?
: P2 m7 ^( |0 h7 \! bA:Wasabi 日本辣根
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/ U- o; _1 j; E, }, ^% G' ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- _" C( v0 S, x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:$ g+ E- U; t9 A  V
A:Pasteurization  巴氏杀菌) t/ x  q# }7 U1 o9 \/ Y

/ a& Z3 k- x# T1 [& e2 E( Y/ n64.Which of the following steps is not the correct procedure for whipping egg whites?, k& f' x3 t' _! d* r" x
下列哪个步骤是不是正确的蛋清搅打程序?" g2 g+ n4 o2 y; n( \: M
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 s3 J: a0 r, XA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
3 p2 I7 I( R9 C& u" `4 I炼乳是一种浓缩牛奶 是去除什么做的/ ^+ r6 ]' L* y/ K; T( |# ]
A:60% of the water 60%的水0 @6 y: p  \( E2 p9 M. b( @* v

+ Y- P  J) ~" ^( U# a' S67.A method of cooking that transfers heat through a liquid or gas is:0 n9 J7 V8 Z  n1 }. h
一种烹饪方法,通过转移液体或气体是:, }! ^# k1 |5 w7 g" D& f+ J, p
A:Convection 对流4 S$ u. H, ^, {+ E
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68.The cooking of starches is known as  烹调的淀粉被称为9 Z8 V+ g: M# ~6 G  f) f
A:Gelatinization 糊化( B% \! H: t" ]4 K# M

3 X) d" M( I; @; _0 q  K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) {8 c, y) g* N- c! l$ X
A:Braising 烤
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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:
+ p) c- D3 C( O0 j1 J) K! aA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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7 b8 p7 S+ w6 n8 l. j71.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  H+ _3 T" A0 I/ |
A:Fumet 原汁
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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
$ r: r0 b- h1 g3 t8 |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 k# ?0 X  q; p0 p+ y% Z: i( B& X
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73.Which of the following is a principle not used in stock making?( X$ t7 G5 {1 C+ O+ t# l9 h( M
下列哪一项不是用于制造高汤(低汤)的原则?$ d+ D# l+ r5 u4 n! R
A:Start the stock in hot water.开始在热水中操作6 R+ b) j! K8 Q8 \: u
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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
" X( k/ ^6 {0 E  {# k" y( eA:Remouillage 法语熬汤
+ [6 _, x" F1 y8 U, M  Ehttp://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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