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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。
2 e- f8 E/ [: q" W% y
* I& h5 e. x% s& k, H  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。3 v2 N7 d' a1 w4 ^9 I
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& f( y$ _# q+ g& D0 q, W
1.Which of the following methods should be used to determine doneness in a New York steak?
* h# i  g% B1 g& n* y/ ^  B. 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)& g$ X" g' o) b" D8 Q' y7 x) o
A: pressure touch. 压力触摸( G/ J9 o6 F1 K, S4 p3 b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 c! R7 a: [, d, D7 S! x: o
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7 Y, v. [) l6 F5 [! P( x( j
A: acid  食用酸
+ U1 O: ]6 M0 B! @& r: }3.Vegetables are major sources of which of the following nutrients?
) |! k1 ?; e1 E( t# P( Y蔬菜中包含的主要营养有哪些& ^; K# y, F+ I) N$ V  s6 p5 ]
A:vitamins and minerals. 维生素和矿物质。
+ W% j( ?2 b% ?# R4.Cauliflower is commonly served with0 J3 i* E" F2 K- R" K
花椰菜(菜花)最常见和那种酱汁搭配! b7 w4 M3 s# \9 Q
A:Mornay sauce. 奶油蛋黄沙司& e& S1 N% M4 k9 D, o7 g
5.Which combinations of products are found in pie dough?" y/ X( Q7 |6 y9 Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. V5 Z; {& s$ ^+ C$ ?% DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 v  p! Q, ]8 w& m) H
6The French term for mussels is 法国语青口(海红)叫什么
" P( V* m9 x# p1 f1 \A:moules.法语青口,海红
1 c" ]: `2 \* H: l( j/ S7 q9 F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  h  d; l- l# F) z4 M
A:faintly fishy. 稍微有点似鱼味
# ]7 s/ J  j$ h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* {" k1 e# |+ T6 ^) h" WA:2 days. 2天! o6 h; k" G2 O) A2 U' g
9.What are the principle ingredients in ratatouille? 5 G' h* k& R4 ~/ F9 I, E+ _% v+ s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- h+ f" c+ c# y: u7 D' l- ]: O: ~
A:Zucchini, eggplant, green peppers, onions and tomatoes, J$ G) P6 b! P- `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& `" s5 _( v2 @4 x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 R5 Z# C; v: W6 c; qA:cook food in quantities that will be used up within 20 to 30 minutes.
+ A5 v" w7 n* _* T+ u大批量烹煮食物要在20到30分钟内
# {( A: n2 G& `/ }: P+ c2 T1 b11.What person has the authority to issue a Health Permit?* C, w/ f1 x0 i9 ]0 l
谁有资格颁发健康证(卫生证)。
, m, Y7 e' @: Y4 F3 O& m$ w: GA:Medical Health Officer.) K' _) }& e6 C4 z2 _
医疗卫生官员。% s, W8 B" ]7 @
12.For what period of time is the health permit valid?. W# U. d" }/ M. y. q  l/ _! Z
健康证的有效时间是多久?; e: P3 L! ?/ U7 ]& F! n! H
A:12 months.12个月
1 ]' {: h5 |; k1 b. q6 F) S$ p0 f13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 A  j, f: H! t# ~) r: w
在食物和饮料准备区,通风系统换气的标准时什么
4 g4 P' ~7 o* J& `/ mA:08 times each hour. 每小时8次
) w. ^; X9 p% d7 ~4 U14。The minimum temperature for manual dishwashing in the wash sink is! p. ~$ G5 G; C6 `
手工洗碗,洗碗池的水温最低多少度?
" J% @# x, \# VA:110 degrees F (43 degrees C). 43度
9 ]0 {1 u' R1 G3 X" c15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& j7 _% o2 r. p' ]% U$ \/ q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& n7 G- |( x$ ?3 x4 e; d
A:180 degrees F (82 degrees C).  82度
, t, }% }0 K/ P% W4 l, m9 @+ H- s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! A5 N* N* A1 C. X$ q+ o% Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* d: ~+ U6 s$ f0 p6 T5 B
A:en papillote.  法语自己理解
7 H" c. ~8 ]0 m4 I2 \# Q& T17。Wing or Club is considered a- d. d+ v8 J4 R* G9 t/ B
翼和CLUB 被看做是一种...
8 f' T' e, }& o5 c, tA:Bone- In Cut     带骨切
* P2 `) c  X5 l" w. u18。New York is considered a   纽约牛扒被看做是一种
. D7 g( b0 x2 ~2 ~* hA:Boneless Cut     无骨切
. p6 U/ k  [, @: v9 N19.In general, a court bouillon for freshwater fish will contain, y& u5 Z( _! {. u& J. g
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
1 j$ b1 h7 y! f# ]2 NA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 ~1 @( s* R6 ^和做海水鱼同样数量的调味料和香料
* ^: e" @0 n' Q$ P20.Anise is very similar in flavor and appearance to% l  E5 G+ C. E/ Q+ T
八角和下面的那种原料有相同的味道
' C5 s% V, P, n" B; aA:fennel  茴香
' g. S8 n# a1 {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* {7 W5 ]0 Q% A, K( _- A& w4 V
下面那种原料更像大葱且有平面的叶子4 [  C# m9 K2 Z) E, |& e
A LEEKS  似蒜葱 (这边人叫京葱)8 }( k/ o' H9 C
22.Which of the following cutting shapes refers to a small dice
. ^8 r9 k8 P* i1 p" j3 m下面那种刀切形状指的是很小的粒(末)7 D( ^, h# y' a6 f0 F. L8 Y& P0 A6 ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 P; x% ^1 `- o# q6 A) m
23.Oil is added to the water for boiling pasta in order to
; |: @# ~# a- t# E- W向煮沸的pasta (意大利空心粉 )中加油是为了9 }/ D$ _( R+ |- C
A:prevent the pasta from sticking and to minimize foaming action.
* _4 o+ U, g" V- H1 v防止面条黏合并降低发泡。
: K6 u9 ~2 \& B6 Q- z( N24.Which pasta dish features pine nuts and basil?. P! H" g& K3 D% V% r, W* E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 Q7 F( n$ G. D! F
A:Pesto.一种绿色的意大利面酱
; [( I; T) \$ ?! |( T2 v/ x/ ?http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?3 N4 x; |+ f7 Z
下列哪项是一个春天的蔬菜类似于菠菜?
/ O( |1 B5 ?* L2 p$ q, ]$ EA:Sorrel. 酢浆草。9 c8 g3 U  S) C( N
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:# W7 @2 o; S' B5 @- r2 f7 c9 C/ j
哪位厨师最早带来高水准浮夸的美食8 ^+ @6 w) x6 C, _& V" J, G
AAntonin Carême 人名 安东尼·卡罗美
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' J& [* ^6 j8 Z3 m% M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( u8 V# C- R" ?2 A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! J6 ^7 s; r) T1 xA:Cast-iron stoves         壁炉
5 t+ Q$ ]2 M' j! e8 R0 [http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:5 a+ }& b3 o8 ]6 n, S" t
法国术语,用来描述roundsman,或摇摆厨师是:
3 j7 ^% n- {4 f+ p: Q. n8 tA:Tournant   图尔南
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& D- H0 h( F. o2 @6 a8 R* [7 S( O29.Another term for the wine steward is:
3 F' |0 B$ R/ E7 _) r葡萄酒侍酒师的另一个术语是:
- ]4 j: ^4 c# Z* a+ a: D" cA: Sommelier 侍酒师' n7 _% Y' S0 ^* V. G+ `$ L/ `

, Z9 e( j% @: R0 K0 h30.Molds, yeasts and fungi are examples of a:) q/ I* }9 Q3 s" [
霉菌,酵母菌和真菌是一个神马例子
( O/ {$ d! t% V; _A:Biological hazard 生物危害$ h2 ?- H' j$ d- B- u: K1 A) `
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  T/ _2 N3 T! J& c. ?6 }/ F2 t) s
根据加拿大食品检验局,食品的危险温度区在多少之间:. M& c1 c5 j% v0 F9 v6 U
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
/ e* N% |, d, B2 G2 M所有细菌生存需要以下哪些内容:+ P: X4 Y5 u  O/ f' x/ X9 N
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. b9 R) S+ @) [+ `6 @- H
4 A' l7 S* i- s" {# b" u
33.Which of the following correctly represent critical control points in a HACCP system?
8 A7 i- R( u( Z+ [# Y以下哪项正确表示了HACCP体系的关键控制点?) f- ^- k# v0 S, U$ i4 b# @& Z" t' Z& r' a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* V/ z9 p) @0 n) o0 P食谱,接收,储存,准备,烹饪,保温,冷却,再加热" a  e7 z" _: g: U* B

/ K: f8 F7 v  [; n' p5 H0 }* z34.Which of the following is not an example of a carbohydrate?* M- H" G8 }, `, E* o  u5 Z* o- Z
下列哪一个不是碳水化合物的例子?. i& u; t: U* g2 l0 n2 a4 p
A:Essential nutrients 必需的营养物质* C: ]" P' [  }' r4 X
# x1 E' H, Y% x: |" h2 p
35.The process by which a liquid fat is made solid is called:
: l; }1 c. ~  t7 ^+ A. x4 c液体脂肪做成固体这个过程叫什么) m6 k% r& _$ {8 @! U
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?" C! i: d6 j0 ~: H3 `
下列哪项不是脂肪替代品的一个例子
+ k9 @! S3 i& M3 `, d% q: jA:Acesulfame K  安赛蜜K表
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9 ^. Y$ Z* L" Y1 r) d# ^7 V37.Health Canada requires that a product labelled "fat free" contain:
8 S: }4 f3 o0 M0 Y) j加拿大卫生部要求的产品标有“不含脂肪“包括:
, P: s7 ~% _: d. a; O; ]) d9 p! WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 \# s8 l% I% \# c38.Which of the following is not a problem associated with converting recipes?5 t( Z. X+ }/ y# K5 m1 C
下列哪项是不相关联的转换配方问题?6 _+ X: Y1 Z" ]; N
A:Unit cost 单位成本7 [  K2 r: Z- M1 _9 V0 q, S
9 G  @# |0 k9 Q) e! k
39.The condition or cost of an item as it is purchased from the supplier is called:7 |" L, y. P4 L1 E7 R% M' M
从供应商采购的物品的品质或成本叫什么
+ m+ `( i! c) M( \) IA:As-purchased cost 购买的费用
7 s& @* E. L" R$ t( r9 q2 e+ \  p, S* D% A6 X: ~: W! Q& v4 Q
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( O' x2 g1 C0 n. u在新货到来之前用于日常所求的必要库存量叫什么
6 z  E) V, n( q9 z( B/ r. s% AA:Parstock 基本日常最低库存. U+ a; d/ I+ B- m. ]5 F
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41.Which of the following abbreviations is used to describe the proper rotation of stock?9 x! K" H, L) ]/ S$ d4 t, ^- ~0 t
下面那个缩写是用来表明正常库存流程?! H0 t. n7 G0 U
A:FIFO=FIRST IN FIRST OUT 先进先出- s8 M: }  x$ ~- q2 ?. h4 L( l! x6 ]
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42.Which of the following knives is used to turn vegetables?2 \0 r# s# X; U) i& g5 ?, D
下面的那把刀是用来打开蔬菜吗?- o3 F, c# E9 I2 \
A:Bird's beak knife   鸟嘴刀
) {" J0 w$ G5 D. T: T: M2 E0 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 g; |# i% z1 ~! W0 q( P
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43.What is an instant-read thermometer best used for?$ b3 P. k, U! L9 I% e' X0 a2 E
即时读温度计最好用于那方面?
, t, ?$ A8 N6 M# SA:Checking the internal temperature of a roast 检查被考物品的内部温度1 V9 }; b; w1 O2 k8 D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ t; w, K- i$ v3 I* X1 d/ ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 H# t( M$ \9 Q6 Z9 F. n7 j2 u& sA:Cast iron 铸铁
2 K  L* ?' `+ S* _1 D- Z
  a- R7 K# T# L' U1 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ h5 Y  A6 w# n& B# ^
哪件装备下面有一个可移动的碗和一个S形叶片?& q1 F* |+ O" b- x6 R" F) |- W# J
A:Food processor 食品加工机5 M* O0 y6 B+ w
http://www.google.com.hk/search? ... iw=1263&bih=572  x( d6 u8 Y# n+ T8 I, J' g3 `
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46.Which of the following is not a rule for knife safety?1 V/ W9 p9 x! W2 @% t
下列哪项不是用刀的安全规则?
9 [2 o2 B7 w3 v, R9 B2 ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 Q0 v8 |8 Y, ?" J! ]& \1 e
( H7 j$ F/ ~; ^8 g9 t( _9 x5 |1 M! Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ Y9 e8 o& H  }6 j& }% d6 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 U( Y3 r: p8 ^3 JA:RondellES ( M" n/ f: _) E* B$ i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 |! `' |3 Q  S  V4 y下列哪项是切成小方块用于汤的装饰?0 f$ _1 S' {5 B/ U$ g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) |# @% B, _. `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" G, z# y7 b3 p$ X% i- _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!!——- j! ?5 r9 n5 x( E* s; H
A:Gaufrette
0 f. z$ [8 @" ?& z+ ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 D1 {; R* L6 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ }' @! q. c. 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?
6 V; s  s, D; I! v# o. |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)
# K2 j* M/ E- h; {% L1 n4 V  cA:Cilantro 胡荽叶 香菜
* X$ @9 Y3 N6 Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: l& g0 g+ D" y# k
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60.Allspice is made from:
) K2 f& U! M* E* b$ c1 P9 A 多香果,  多香果香料是什么8 m0 N0 {4 C$ D' B3 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  X5 s; H0 i9 s: \- M
A:A dried berry 干浆果# o9 N; q1 m# H3 \7 y  Q

8 ?4 l( i5 O& q% P  m/ h) m61.Which of the following are used to make a sachet d'épices?
) ^! h* G- y. u) W& y: J. I下列哪些是用来做香包德épices?
2 D8 G" S9 z- s$ h: \http://www.sachetcatering.com/
: {, Z# a" E1 E$ f  o$ i* }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 @: O7 S/ y4 \( V& r" g6 p
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62.Which of the following condiments are not soy based?
- G" F# r6 Z3 m8 O6 U下列哪项不是酱油调味品的?
1 m! a& {! Z8 M; MA:Wasabi 日本辣根
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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:6 A) J3 X+ c: s: }1 Z3 J  _
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:
! U0 W/ A2 Q0 WA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?( {4 D9 c1 \# X  q
下列哪个步骤是不是正确的蛋清搅打程序?2 W& ?% C' D3 U6 g6 M4 B  I
A:Allow to rest before use. 允许休息后方可使用。# r! q% B6 R0 s2 c' y6 T, G6 t7 m" w) n

+ V5 A( G6 M* y65.The weight of a large egg is between:一个大鸡蛋重量介于:5 \1 D$ ]1 S! S( O/ n" D$ r
A:56g and 63g 56克和63克
1 y1 u9 }  Q7 ^& S" O( S/ h* c* @- w' p9 H+ [2 Y
66.Evaporated milk is a concentrated milk that is produced by removing8 ^6 f' c; J/ c; x
炼乳是一种浓缩牛奶 是去除什么做的( c, I9 z$ d' ~7 o
A:60% of the water 60%的水5 I) Y7 i/ d( ~$ \) r

6 O" T. j; W1 T% l" n; F67.A method of cooking that transfers heat through a liquid or gas is:" z3 ~4 h- \( _8 |- m. l
一种烹饪方法,通过转移液体或气体是:
+ Q& g: {! K4 a9 LA:Convection 对流
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& G: T/ H8 L) J/ R68.The cooking of starches is known as  烹调的淀粉被称为
% x2 S7 f: n7 g4 B3 lA:Gelatinization 糊化" `* L0 }+ \6 Q. E1 K

& v6 n* N1 J5 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  ~6 T* ?- Q$ h" mA:Braising 烤
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& P  U2 c9 t; ~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 P2 d6 c6 q1 z4 T# w' Q( B, ?$ OA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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3 v6 E) M0 B! Q& C9 I) M
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
4 {; d6 h+ f- i- Y- {: XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; h" ]3 A' K+ G8 d5 R
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73.Which of the following is a principle not used in stock making?
1 Z/ _% N5 a) r. K$ B' H下列哪一项不是用于制造高汤(低汤)的原则?
/ n' g4 H1 E, A9 F' q5 pA:Start the stock in hot water.开始在热水中操作
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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
! f0 n8 p5 ]6 A3 G" ?A:Remouillage 法语熬汤
* T- s6 T/ R- ohttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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