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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。
) f$ _" p* r0 h( g& w. y/ L. q$ m
- j( l7 Q- k0 v( Q( |* E! c& C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。
+ j  L5 k% A3 V/ w* Y$ X3 t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
4 k9 F7 j5 S* ]5 k1 f7 q* g% ^1.Which of the following methods should be used to determine doneness in a New York steak?
2 O8 c! L, `, l4 L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)
: `# |# i0 I2 p5 A0 ^0 V% AA: pressure touch. 压力触摸
* o6 G; ]: H8 ^" w+ w$ m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% {- a7 E8 S, y- V5 ]" P
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
4 Y$ x6 P6 z8 F' T) u7 HA: acid  食用酸
% a& L! F9 b1 m: _0 x- X6 ?/ ?3.Vegetables are major sources of which of the following nutrients?
: Z) I5 V# x' c* _蔬菜中包含的主要营养有哪些
; d; B  N& x: z) B/ F' |A:vitamins and minerals. 维生素和矿物质。
6 u8 g2 q; H! @! K. B* z0 Z4.Cauliflower is commonly served with
+ b4 Q0 m, g! K1 N花椰菜(菜花)最常见和那种酱汁搭配2 {5 w' E2 m/ g, a9 Z% E+ ?& @! _+ c
A:Mornay sauce. 奶油蛋黄沙司
# V$ \3 `: x% l& t/ A3 }$ l% d9 I5.Which combinations of products are found in pie dough?( l3 t9 p: o) B  b3 z2 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??)
- F9 Y7 }+ j7 S8 ]; J6 Y/ w, EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" |9 M5 c  E+ N3 W( M1 @# p
6The French term for mussels is 法国语青口(海红)叫什么' R+ n- P$ _* R: n
A:moules.法语青口,海红( H+ E0 a0 d% m# U$ F7 \/ Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 q* m0 P. g: I% K3 B. q  \2 iA:faintly fishy. 稍微有点似鱼味( e, x# o; W/ e, ^" U& G' k( O$ k
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) o  q' z+ c. rA:2 days. 2天. K) I1 ~# \; b5 X: r* ^: w) K$ |1 R
9.What are the principle ingredients in ratatouille? 1 g' E  ^) s! A5 ~8 t3 e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 f7 V' Y9 i* e. ?( }A:Zucchini, eggplant, green peppers, onions and tomatoes! B* j8 L. d4 B$ n+ P2 \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 k4 B8 Q2 ]6 s" d; e/ |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 ^. W; ?" `% u4 ^& QA:cook food in quantities that will be used up within 20 to 30 minutes.3 a: R8 F' _) B) I) ~
大批量烹煮食物要在20到30分钟内
( l( M( o9 s9 |- w7 P/ j: c& \, {11.What person has the authority to issue a Health Permit?7 ~0 }* F0 P) g4 O6 J6 p7 D+ |
谁有资格颁发健康证(卫生证)。
7 ]( r0 v0 p5 t  l5 {4 xA:Medical Health Officer.
0 n$ @  l% R3 {' y+ K7 }# u医疗卫生官员。; |4 p# Q% i8 Q
12.For what period of time is the health permit valid?) V5 l# u! U) r$ ?0 H, t
健康证的有效时间是多久?& f% c; l5 }. [, B- f/ ~. W
A:12 months.12个月
* l  e, v- N7 _- f6 k' C0 Q- X13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( K, k$ ?! H: H. K3 m2 r# J在食物和饮料准备区,通风系统换气的标准时什么; ]. _7 }6 I% w* E+ D; X3 A
A:08 times each hour. 每小时8次
2 C: b* Y$ t+ \) d4 [$ Q( O14。The minimum temperature for manual dishwashing in the wash sink is* n$ H. {# L# F0 z' l" [
手工洗碗,洗碗池的水温最低多少度?
- v: Q, e) @; U# TA:110 degrees F (43 degrees C). 43度* U" a# o- w# r  V- V( I8 h
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 `, m( c6 z2 Q" n' R3 {2 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 b" |3 J( @9 a; u5 Y
A:180 degrees F (82 degrees C).  82度
4 `  F* c1 D: p% a/ v2 T3 i) r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, q& H! A9 d9 Q. M+ m6 R4 B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 n- Z  j" T, q' V; \/ F
A:en papillote.  法语自己理解
+ ^. R/ `0 P! W- ?  m8 g  Z6 c/ C17。Wing or Club is considered a
& X2 r, \2 N2 W/ _8 ~. m4 ^& _' I翼和CLUB 被看做是一种...
5 Z! P) x5 [% a" SA:Bone- In Cut     带骨切
2 H; Q1 h7 c/ w) F" H18。New York is considered a   纽约牛扒被看做是一种) J' e1 a- e0 p5 o
A:Boneless Cut     无骨切
0 z- p9 L6 w( S19.In general, a court bouillon for freshwater fish will contain; t  U' ?: b) M4 `; i1 @
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
/ N2 ^6 N  k5 zA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- E& B) W5 R( v; F. n6 n
和做海水鱼同样数量的调味料和香料  T2 ~: y/ W& E' H/ Y% o3 K8 N
20.Anise is very similar in flavor and appearance to% j$ Z8 j; E7 x' r0 a  a
八角和下面的那种原料有相同的味道1 M' E  A% w- }# {# v6 ^4 ]6 D
A:fennel  茴香
7 Z6 f: O  ^9 T. I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( q% E7 Q2 Z9 ^6 r" }下面那种原料更像大葱且有平面的叶子: e0 _+ x2 s! k1 G) K6 {
A LEEKS  似蒜葱 (这边人叫京葱)
& ~" Q4 G: h* X6 l22.Which of the following cutting shapes refers to a small dice! {# \5 J+ o' \4 {! j& q% N
下面那种刀切形状指的是很小的粒(末)9 \# n6 ]7 x5 f1 U  g) y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: a2 @1 X  k" K; V
23.Oil is added to the water for boiling pasta in order to
8 x4 U) e; T5 R, D) m) p1 u7 S# _向煮沸的pasta (意大利空心粉 )中加油是为了7 r$ I) H8 H: Y! v# E- t' B
A:prevent the pasta from sticking and to minimize foaming action.
5 }6 W: l3 ~8 l' E防止面条黏合并降低发泡。+ l6 n6 v( ?, Y; g
24.Which pasta dish features pine nuts and basil?
  x3 E+ [) ]6 E下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, X' n! Z4 t  C$ d9 N. MA:Pesto.一种绿色的意大利面酱 ; j# c" r/ ^9 m
http://www.tianya.cn/techforum/content/96/563836.shtml# W  q4 E) v+ T: j: n4 E, g0 n

6 t. R# x- }( ?( P0 y- O25.Which of the following is a spring vegetable similar to spinach?9 I- ~9 `5 c' }8 ?1 _* X' ]7 K0 Y1 @& H
下列哪项是一个春天的蔬菜类似于菠菜?
: Z3 ^/ o; I0 }& H' s# ZA:Sorrel. 酢浆草。
, r+ t, W6 O# h; O. |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:/ t% Y% C' l. ^5 ?$ A9 W( `1 r
哪位厨师最早带来高水准浮夸的美食* c% f, [1 c0 D! ~5 i/ U; p
AAntonin Carême 人名 安东尼·卡罗美
: l% x& B7 z9 H5 R# _; \* Z8 j
% \( h, F4 J, A2 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: x& p/ G( I3 ~9 a- {. @( X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% A* O  _8 g0 {, ]5 [/ T5 _- c
A:Cast-iron stoves         壁炉
7 x  k) H8 v$ q6 Nhttp://www.usstove.com/products.php?id=6
! [4 f, q/ d* B1 }) J
5 r& o, I5 u; p% Z# a; r) M28.The French term used to describe the roundsman, or swing cook, is:
" V; o5 ?  k- g% P, D2 F法国术语,用来描述roundsman,或摇摆厨师是:! S% S- ]* j3 _' L& P4 c
A:Tournant   图尔南
9 Z3 i1 W* v6 Z3 v0 u0 s
0 r3 R* _& t: T- i29.Another term for the wine steward is:4 ^4 u1 y; h& m  U
葡萄酒侍酒师的另一个术语是:: z# [( l# u; m% K: C
A: Sommelier 侍酒师
1 x/ J2 c5 k6 }6 U) C9 ~9 R# P% @' U; E2 ]
30.Molds, yeasts and fungi are examples of a:
  S: q, N" ], k  C2 V霉菌,酵母菌和真菌是一个神马例子- g# K% W" `, |/ {
A:Biological hazard 生物危害
. b) ~/ y. f( `' o+ t( c/ z# G, l: Q1 b# t) i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ V/ q. b) J6 I0 i& v$ \
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 G1 _! K) T6 K# YA:40° and 140°F (4–60°C)     4-60度
/ F0 U. O9 {$ F9 X% Y2 k, e, b+ y2 Z
32.All bacteria need the following for survival:
9 _! }# r2 k$ L2 N( F所有细菌生存需要以下哪些内容:+ R% c5 M1 i9 l0 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ {( e+ z7 s5 _3 F; R% A! t! C$ N' e. o+ x
33.Which of the following correctly represent critical control points in a HACCP system?
, t4 x! B1 j5 W: k) c. ?以下哪项正确表示了HACCP体系的关键控制点?
, ]( [5 Y2 ?, nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' L  J0 @/ l% H5 m5 K食谱,接收,储存,准备,烹饪,保温,冷却,再加热: a' z, h" D0 @6 L1 M2 A
* z! v  I' ^; L# ^2 s  b1 [# [
34.Which of the following is not an example of a carbohydrate?+ A; j; }, l) X+ i1 X  q: ^
下列哪一个不是碳水化合物的例子?
9 b. V. U% J+ [' bA:Essential nutrients 必需的营养物质3 o8 W8 b9 x9 k

2 R8 W8 F3 \( P! I2 ~9 I: h9 Q5 B35.The process by which a liquid fat is made solid is called:
9 Q" j: o0 [# T. q: Q  z液体脂肪做成固体这个过程叫什么; u* U- p3 m# ^, u! I$ Q- f
A:Hydrogenation  氢化
$ {( M$ Q; Y$ a6 \+ h$ w# ^0 i
2 T7 N% X( S& R9 r7 F  M% i6 Y36.Which of the following is not an example of a fat substitute?4 g3 \. E% [8 j, T' e- H+ f
下列哪项不是脂肪替代品的一个例子
5 h& {" J' ]0 s0 G3 c: {A:Acesulfame K  安赛蜜K表% w; o; _# W: F' i
3 W. t0 e/ w2 L+ E" O4 }
37.Health Canada requires that a product labelled "fat free" contain:1 ~2 A3 \0 ]" @# C' f
加拿大卫生部要求的产品标有“不含脂肪“包括:' {- |* b  Y; k; d' g6 T: e) `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( X) Q  f% N2 w# }& R- L6 p
" Y# u" U) p5 G: ?" k6 N; w
38.Which of the following is not a problem associated with converting recipes?
9 A# S1 J. |4 m' y$ a! q下列哪项是不相关联的转换配方问题?
# r9 \# K; R( E$ S8 L- }A:Unit cost 单位成本
' N$ E: w3 T9 p2 B
3 i$ c! T( j! c4 L39.The condition or cost of an item as it is purchased from the supplier is called:; Z0 f. e% z. s- g) k/ e
从供应商采购的物品的品质或成本叫什么' ]6 e! ?3 M0 j, m% e
A:As-purchased cost 购买的费用
  d# L0 b3 M1 ^; t3 }1 \5 }% n
$ Q- X: s' B3 A40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 w2 Y! m' @/ ]) F在新货到来之前用于日常所求的必要库存量叫什么- J1 k4 Z2 g2 g# q) M* J
A:Parstock 基本日常最低库存
- w( h7 E" k8 Z7 N2 s  ]" o$ {- h8 a8 F! j
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 Q2 e1 s( V8 r  v
下面那个缩写是用来表明正常库存流程?  z4 V8 L, W4 r: p7 f* r
A:FIFO=FIRST IN FIRST OUT 先进先出( ]" B  P$ O+ X0 l6 B6 C# N) s

  M& `. I7 O& K1 |9 K' x42.Which of the following knives is used to turn vegetables?7 E0 u% N6 `4 D% ~
下面的那把刀是用来打开蔬菜吗?0 S9 n: q+ O, ~8 N
A:Bird's beak knife   鸟嘴刀
% h$ |4 V6 f4 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ x( K# d# N- b9 K/ A3 r+ E* B9 f' f! i5 `# o
43.What is an instant-read thermometer best used for?
2 D  C8 I+ T) P即时读温度计最好用于那方面?
2 h7 d% d# n. r6 J+ r8 B- P* qA:Checking the internal temperature of a roast 检查被考物品的内部温度
) n2 L" k- V6 j- A) Z6 n" \* |* K9 O/ E1 U: ], ^8 e- C  u
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. e. U. v3 ]: D9 x* K9 F下列哪些金属材料受热均匀,通常用在铁板而且非常重" ~! a$ ~  M" @2 T- F
A:Cast iron 铸铁
. a. E1 U8 B/ S
( i. E4 u( a6 u3 @6 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: V5 D. r" j/ }  T, ]' P5 g, {& n哪件装备下面有一个可移动的碗和一个S形叶片?
2 J% }/ e$ O& c6 v$ u% ?A:Food processor 食品加工机
- G5 @: E: i# E( C) ohttp://www.google.com.hk/search? ... iw=1263&bih=572. U: q2 m6 a9 P  p- s/ g8 f+ J
/ }/ m0 h2 D" ^) |2 Z+ {
46.Which of the following is not a rule for knife safety?' [: O" X( j. C* o1 Z. k  A
下列哪项不是用刀的安全规则?
. O; R" d3 k% E* [; GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; A7 r+ L3 A+ t" M$ b  u
/ b9 n- l9 V! z$ ^% p$ C
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ V" c$ @$ R0 C) w- E0 K6 Y  h! p: Y1 M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( f1 B- e: v6 X0 \9 o7 |7 \2 aA:RondellES
0 d2 o3 M- G; W7 A& k# S4 T: F& l8 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- P. c* }/ H4 |# N0 A
5 B# P7 ]. Y3 G. u' F8 T48.Which of the following is a diced cut used to garnish soups?
2 k! B8 [6 T) I- z# B5 E. x下列哪项是切成小方块用于汤的装饰?: A6 `+ G0 c! {- ]% o6 J  ^4 T
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 i" K: L/ ?. a+ E  o1 d; s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 p  s5 X, z" e2 U$ v! 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!!——
2 w2 M6 m3 G4 ~% _7 m9 P" |& E# vA:Gaufrette % t7 D6 f5 V2 j6 A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# r- m: p/ E8 X5 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: M/ V$ n( I: G6 J3 p5 j! V4 PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 g$ t1 q' \0 k- |2 e1 M
4 S! K! x, t+ m# |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 d: d1 E0 o% ?  V) S1 n. C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)
6 y: J- h3 B, D) \2 H( DA:Cilantro 胡荽叶 香菜& y8 o& _, W/ l+ w; c% F/ H5 X- b9 {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- Q3 Z0 K! z9 x/ f* l5 E
0 y3 H  H6 G  ]: l60.Allspice is made from:. H" Q% m  u2 r
多香果,  多香果香料是什么! U% V: V1 y4 k' Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: m" b4 |. x! R* oA:A dried berry 干浆果  n- N7 h4 \, w& P8 r! Z8 R6 V
& I! w* l& q6 s+ R
61.Which of the following are used to make a sachet d'épices?/ C6 K# F( Z& U$ [* }! Z0 s
下列哪些是用来做香包德épices?
1 m" X. g1 D9 D- _& ohttp://www.sachetcatering.com/; G4 `  Z# W0 ?) J5 \+ w) I& {6 \# Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) U. A4 w5 @7 ^. r6 v' `, c! \9 r$ e: t- p1 v# `
62.Which of the following condiments are not soy based?! B7 W& n' d3 J. ~9 n0 C5 E
下列哪项不是酱油调味品的?
. S8 I2 t# F" f! C; Y/ `A:Wasabi 日本辣根
1 z$ X' R8 ?: M5 W
" f& t6 Y" k( r% x7 x% b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- k5 J( |4 _2 D
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:
9 D3 x; H$ |$ `' v7 @$ O9 WA:Pasteurization  巴氏杀菌
1 ^8 b! a! r( A7 A, Y2 V8 v7 ~3 l
0 A" i4 N$ Q) N64.Which of the following steps is not the correct procedure for whipping egg whites?
  C0 w; W" V3 y, [下列哪个步骤是不是正确的蛋清搅打程序?7 {! f% x' B4 E; x: _
A:Allow to rest before use. 允许休息后方可使用。
7 l( s' A- o( o9 s
" e+ S- i: N8 A65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 z7 @4 Z) {, e. f$ mA:56g and 63g 56克和63克
& h! U) V; K9 h1 C* h) X5 q# |) }" X+ M" C) @+ O
66.Evaporated milk is a concentrated milk that is produced by removing1 D7 k2 H0 A0 [: X" \0 @2 L
炼乳是一种浓缩牛奶 是去除什么做的
; r- [- k0 C$ y7 p' k8 f5 H4 lA:60% of the water 60%的水7 Z2 a9 X6 v! |& z: [* r
4 O8 v* q7 u- H( \' ]
67.A method of cooking that transfers heat through a liquid or gas is:3 l8 u) i0 ]# [- e" A' `3 w, K' s
一种烹饪方法,通过转移液体或气体是:
/ g  P( k" N) n8 EA:Convection 对流
4 {0 p% e! Z2 e" b' {( Y4 h  Z. z) h- _, P# K  i
68.The cooking of starches is known as  烹调的淀粉被称为
- N$ c( Y; z. iA:Gelatinization 糊化; m8 d1 v9 E- [( _

" L$ n& [4 \5 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 t7 l! \& w4 M) k" M) Y! \A:Braising 烤
5 K) e( q1 W% E) ?' y; d4 @0 `. l# ^6 e: G. h7 k) H
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:
5 X2 W; o+ Y$ I& h% R: d3 zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 p1 H' U$ S! z* l; `; G# ^3 o7 d4 C/ y
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
/ t- P' f. @+ w; F9 F& e/ dA:Fumet 原汁
% E& T- v- J" T/ x; c  X+ h2 F! |1 ?/ }
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7 ?5 g' p# h4 Q" x+ [/ k. n7 K/ z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, u, A% t, S( I% A, J7 l# g
% h8 }! s# \7 P  d: x% e6 _+ j
73.Which of the following is a principle not used in stock making?
1 j6 ~. e( _  z% }下列哪一项不是用于制造高汤(低汤)的原则?' O0 S# `$ @. r8 L2 a
A:Start the stock in hot water.开始在热水中操作; |! O6 C. r6 M; i4 T* Z9 [+ X) |

3 g! `# ^  c1 T2 U74.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
" @0 z0 q+ |8 u' a( t# |( cA:Remouillage 法语熬汤
9 K6 G4 y5 `( F$ Fhttp://www.haibao.cn/blog/post/176242.htm
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