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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。
8 k& h5 a& E1 r$ F6 z# h# G. [7 ], D- q' 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。% n; V  h  e8 Q. [9 x$ D" a& R
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7 Z/ ~7 O. F4 c, H! Y3 s+ c& z% P
1.Which of the following methods should be used to determine doneness in a New York steak?( P0 u. L! Y2 w' U; u6 _# U$ P
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)$ w$ f3 P  Q0 w% X% c
A: pressure touch. 压力触摸% L6 A! d3 k# a3 W2 }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 s1 z4 J; G- d8 r
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
: X! Z' G6 R2 M1 |' n" D/ ]2 ^A: acid  食用酸
! \5 p/ S8 m. F$ z: M9 ~% |6 H3.Vegetables are major sources of which of the following nutrients?3 f1 m7 Y) S' ~0 j7 I5 Y  O, M) [* ~
蔬菜中包含的主要营养有哪些
0 x" ]/ H' D) K- FA:vitamins and minerals. 维生素和矿物质。( M% Q- M; i4 c4 e- t3 ?5 x" ^
4.Cauliflower is commonly served with
. o8 f9 j% W' r- F花椰菜(菜花)最常见和那种酱汁搭配  K/ g7 ?* w6 V4 `# S3 m" O& E' Z
A:Mornay sauce. 奶油蛋黄沙司7 \9 u4 u9 D3 i' J' K5 e9 }
5.Which combinations of products are found in pie dough?
$ w$ ~4 r& u& }& v) 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??)1 J$ d$ K5 L4 R  P$ e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- I) I  V9 M0 t: W
6The French term for mussels is 法国语青口(海红)叫什么6 H. m) ~" w5 f, b
A:moules.法语青口,海红
% I' M5 Y6 d1 J, V" N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' ~6 b: U! L5 {* ?* f1 t- ?" B5 z  o
A:faintly fishy. 稍微有点似鱼味% G. Z$ l! ]( g2 A: Q/ r" H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- V8 c( {$ V; B+ K  u9 |' WA:2 days. 2天
0 l0 _2 }7 }4 `9.What are the principle ingredients in ratatouille? * G, m* u9 o: P/ T7 Q6 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 r4 {' p3 k0 F9 ?A:Zucchini, eggplant, green peppers, onions and tomatoes/ z1 y* ^8 D6 ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 K2 u# v! l0 w6 B3 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 u; Y3 j  x6 B4 f9 ?# R; w6 C
A:cook food in quantities that will be used up within 20 to 30 minutes.8 H* V; q' f9 L% ?2 r
大批量烹煮食物要在20到30分钟内7 ?$ c. w9 Q* Q/ q5 V
11.What person has the authority to issue a Health Permit?& [" D; Q- J( m5 o& o  K2 O" `
谁有资格颁发健康证(卫生证)。
& D8 y& l* X) {" a& KA:Medical Health Officer." M, F+ _, a2 t; L
医疗卫生官员。
. i1 d* ~! f9 S* o  e! g2 ~12.For what period of time is the health permit valid?
' G  w& L1 ]) G; t5 ]健康证的有效时间是多久?
1 F& K+ N- E, ~* E- jA:12 months.12个月
+ ^8 |. J& S& ?- i" L13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ y; r4 P1 C9 Z% R! b& x; B  ~+ {在食物和饮料准备区,通风系统换气的标准时什么, p0 p+ q% Y1 |. r+ S/ f6 E+ ^
A:08 times each hour. 每小时8次/ n& n2 @+ k& ]" e' b
14。The minimum temperature for manual dishwashing in the wash sink is
. W( p& X' V* J  r; Q手工洗碗,洗碗池的水温最低多少度?( M! @5 ~6 V3 R+ u5 W) J/ v! h: w
A:110 degrees F (43 degrees C). 43度& s; F; a3 z+ ]4 r5 X. m# S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ t% y% y# R" 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 u! n8 r5 b7 ]: O' u7 R9 P
A:180 degrees F (82 degrees C).  82度
% V( }" s% B* b  R+ v16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 q7 `) ]' g, X5 g0 j4 [( H用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 G% B+ H5 v0 x4 x: D
A:en papillote.  法语自己理解6 ^# E( e! P/ F. T& J# }; Q( f
17。Wing or Club is considered a
  q( s% _* s7 S  i! W1 c( r) _翼和CLUB 被看做是一种...
& `; T! g6 q' A/ E" \A:Bone- In Cut     带骨切" \" x% l- U6 _0 H" [) \
18。New York is considered a   纽约牛扒被看做是一种
& B  A* e$ C) R0 ~1 CA:Boneless Cut     无骨切
0 f" ^! M' L* G( B1 H; ?3 Y19.In general, a court bouillon for freshwater fish will contain3 f# n5 T* r1 D3 A- L
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: R3 K* h; M7 j% s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 v3 {$ A$ i0 y+ r1 \0 x: p
和做海水鱼同样数量的调味料和香料
4 m. [9 _& W/ R. L20.Anise is very similar in flavor and appearance to
& X  I6 [5 o. D8 T八角和下面的那种原料有相同的味道
4 t: o. r1 U: l) P0 Z! e8 NA:fennel  茴香" E5 m9 I& k- ~; ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" ]; o3 h9 f8 U( w1 T
下面那种原料更像大葱且有平面的叶子
  P- t+ d  x* rA LEEKS  似蒜葱 (这边人叫京葱)
- V/ N$ p* [" d0 Y22.Which of the following cutting shapes refers to a small dice- |0 G$ X4 [* ~* z$ \) t
下面那种刀切形状指的是很小的粒(末), W4 G$ h; p# t1 w" N( B8 {9 b6 P
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; O2 y3 I* `7 n$ A) T
23.Oil is added to the water for boiling pasta in order to" J( P  T% R# z
向煮沸的pasta (意大利空心粉 )中加油是为了- s* x9 Y9 `( w, K) U/ z
A:prevent the pasta from sticking and to minimize foaming action.
+ X- @; G. _* B% |+ t1 Z# o防止面条黏合并降低发泡。
/ w  S) v! D; N3 i. B/ @$ D! ^+ _24.Which pasta dish features pine nuts and basil?
/ w, k6 v( T0 i7 I& U! Z0 D/ p下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 {: X& m, l/ G! ?! o9 x5 tA:Pesto.一种绿色的意大利面酱
& J$ W5 \  _5 d) I2 @http://www.tianya.cn/techforum/content/96/563836.shtml
1 X1 w9 M! u5 A3 m1 v
/ \! F1 z2 N9 c25.Which of the following is a spring vegetable similar to spinach?
1 ]' \: M; w( ~9 t; ?8 r: F下列哪项是一个春天的蔬菜类似于菠菜?
$ M* Q+ Q9 h0 \- S  o. GA:Sorrel. 酢浆草。) v/ j/ h4 Y) m
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:4 ]  D- m9 r4 a, o
哪位厨师最早带来高水准浮夸的美食
; n6 K' v# J; FAAntonin Carême 人名 安东尼·卡罗美
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# }- F5 |2 ~4 Q6 x0 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 z- s+ `& N- ~+ J/ C1 y/ P7 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ G; q$ _5 B! |; }! a6 kA:Cast-iron stoves         壁炉
0 |5 z1 {5 y  a; `' ~: ohttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" r1 D: ^5 a0 d- n) A
法国术语,用来描述roundsman,或摇摆厨师是:
' B" v" U% X8 z7 I" Q/ c1 \' fA:Tournant   图尔南
8 k( g0 E: ~; A: E5 |: U/ c4 P( T9 @9 o- w. B; T- h" G+ a7 H
29.Another term for the wine steward is:
7 S3 {0 Q! E# b3 b7 d% i2 ?# ]葡萄酒侍酒师的另一个术语是:
( \' X# M5 F$ s* z: G  g1 D- yA: Sommelier 侍酒师/ z/ a) ?) N* k: k

+ E7 X9 Y& b2 C6 S) y2 ^30.Molds, yeasts and fungi are examples of a:
7 k: z, u- J  i9 e8 J霉菌,酵母菌和真菌是一个神马例子
' J  @% t$ [* V1 lA:Biological hazard 生物危害2 N' z+ ?% J+ ?3 d

/ G8 G+ T; Z, k5 Y% O7 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: v' j8 O! I! g  F9 j0 B
根据加拿大食品检验局,食品的危险温度区在多少之间:
# e5 v) e0 `% T& j0 AA:40° and 140°F (4–60°C)     4-60度
* d2 C  I+ v- E. u" k2 f# u: r4 h2 o5 J
32.All bacteria need the following for survival:# X2 i% B, l& @* S5 l& v
所有细菌生存需要以下哪些内容:
& r# _/ I4 b( d. s, N# k0 C7 {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# U& t* N- d" l5 `3 [7 \
) _5 u( y3 k% G: W4 s33.Which of the following correctly represent critical control points in a HACCP system?
, t5 n* b. Y) d以下哪项正确表示了HACCP体系的关键控制点?! _& c& c" {) Y' b$ r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! n5 S; z8 X; S9 Y+ L! E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: W1 ^1 F8 u3 a/ |1 x( y  c. S" \( i$ u. L8 Y
34.Which of the following is not an example of a carbohydrate?
3 G* ?. [! y/ N" B: l' @* j: b0 \下列哪一个不是碳水化合物的例子?& h0 _0 m: M9 A
A:Essential nutrients 必需的营养物质
/ f. _7 Y8 A9 v8 |, E" ?* ?/ f* t3 i9 C5 E/ f% c: n$ W
35.The process by which a liquid fat is made solid is called:
, d9 D5 s: ^5 [( a; T3 X8 z0 \液体脂肪做成固体这个过程叫什么% A+ F6 _# o  Y0 a- Q/ s( m
A:Hydrogenation  氢化' u- U& ?" L. N  O& w) \

  x# M  a1 I% \6 }3 Y0 v+ G1 l36.Which of the following is not an example of a fat substitute?
3 F3 \) I: B/ N/ [" {# [下列哪项不是脂肪替代品的一个例子
7 r# r" a6 s9 V3 Y7 {- m2 p( GA:Acesulfame K  安赛蜜K表
8 \5 Y5 n5 C; m- g- q: S" A
2 [, n6 B- v$ f7 @' w( w37.Health Canada requires that a product labelled "fat free" contain:
0 z! Z# a: Q# K; `8 v# g$ X, I6 L加拿大卫生部要求的产品标有“不含脂肪“包括:
# J. m8 W$ H+ nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ M9 Q9 `. y# ]8 }
  ~1 C" [' x0 n
38.Which of the following is not a problem associated with converting recipes?
5 a- I, J" n: ?下列哪项是不相关联的转换配方问题?8 d; A: u; V' ?- D
A:Unit cost 单位成本' o# H: @) ^) X" |4 s& E( G5 H

3 o2 A, U$ H& a39.The condition or cost of an item as it is purchased from the supplier is called:4 J5 ]6 y+ _" x4 `8 J
从供应商采购的物品的品质或成本叫什么4 v* {7 V, I, n! q
A:As-purchased cost 购买的费用
7 p% U2 ~1 K5 S. q4 c0 M, ^9 L1 F' ~2 c
, Q& C# x$ r! M# @5 n, n40.The amount of stock necessary to cover operating needs between deliveries is known as:8 G7 x- y3 ?- C+ p$ k. \( Y& J' d, {
在新货到来之前用于日常所求的必要库存量叫什么( ^, W5 ?; E) R8 o* k3 y5 c3 c
A:Parstock 基本日常最低库存) X4 x2 Y7 B/ G( `0 A6 ]

, B4 s5 N! D' C* q) E1 V41.Which of the following abbreviations is used to describe the proper rotation of stock?
: n/ z. g- G7 \' t) }  u下面那个缩写是用来表明正常库存流程?  Z# v- Z; i& U8 ~- p* [! E- X
A:FIFO=FIRST IN FIRST OUT 先进先出* g# K. j8 @8 v, I1 z

) j# |" A' l5 ?42.Which of the following knives is used to turn vegetables?( ]1 S3 J  f. S, d6 `2 Y
下面的那把刀是用来打开蔬菜吗?
- O1 c) n; E. u; g* q1 H7 }8 g/ IA:Bird's beak knife   鸟嘴刀% P5 x# d: f0 F7 q3 Q  k) M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. l% S. [) E: J1 P/ R) e- X
! U- }) k9 }9 b- @! @/ U43.What is an instant-read thermometer best used for?
; a; L7 d+ O# f0 P% J9 G1 o即时读温度计最好用于那方面?
- s0 z$ ?/ r( i& _; K' iA:Checking the internal temperature of a roast 检查被考物品的内部温度) m4 L/ l7 B% J, R
4 H/ o$ {' P# v' S9 L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 n! w7 `* o- {& U
下列哪些金属材料受热均匀,通常用在铁板而且非常重' C- k3 i1 a- ?7 ^7 S
A:Cast iron 铸铁
* x, X+ t' A- f( Z0 {9 k
' {  @3 ~  [. b/ F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- f: [. E$ C- A& V" K, Y哪件装备下面有一个可移动的碗和一个S形叶片?
4 w5 I4 @1 N: o) Q& T/ {: Q% fA:Food processor 食品加工机
" k+ R* K4 `% Z- p# C& \http://www.google.com.hk/search? ... iw=1263&bih=572. S' @% ]8 Q& W+ t  T

5 k0 i0 T9 H8 d3 o  t* C46.Which of the following is not a rule for knife safety?
6 T9 m, P1 v* }9 o" s下列哪项不是用刀的安全规则?0 J, r7 f& @4 ^6 `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* d/ c1 C5 X4 F* x% C: P! y

6 ~4 N2 [1 [3 W0 g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 i, @$ I) l  U3 x4 d. q, q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  W' |- }9 y6 @3 X  o& l# @0 QA:RondellES ; W! v9 K( j6 i/ T7 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 x. C* p8 `4 ]1 m
  ?4 _0 x  u% }) I/ Y/ O+ T
48.Which of the following is a diced cut used to garnish soups?; d+ [0 U5 c7 ?/ ?
下列哪项是切成小方块用于汤的装饰?6 a* b, q. l1 }) f5 ]# J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 f3 \8 s2 K2 S- V; p* y- t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 A0 H6 ]: f/ Z) [$ r; j
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!!——
$ l& t# r$ u/ s9 sA:Gaufrette
: z0 L% n: q# r7 n5 x4 \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ N" M' X9 U4 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ F7 L8 s' t: Y* J1 D, q& Q7 MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 F: j5 V( {& M+ t2 E# q, _) l
9 b( m: t+ `1 u- @7 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& z( y, s& G0 g4 Q: A2 \% 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)
9 P$ Y% y/ h9 WA:Cilantro 胡荽叶 香菜6 l# L0 u1 ^; u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  z- i/ Q3 _5 C/ a3 ^5 q: `7 U. F
7 S- k# c( u8 D- a5 L
60.Allspice is made from:
( O- q4 U! G" [& Z* P8 R+ y 多香果,  多香果香料是什么
% T& A  a' r; O) F8 Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: r: h6 z- Y! r- m$ x; j  i$ V1 V
A:A dried berry 干浆果! E6 x, p  ^( ^' b7 g! D

: A" A9 Y, J3 C( z) }61.Which of the following are used to make a sachet d'épices?
( O/ V, Q) v7 I- n+ S3 u6 E下列哪些是用来做香包德épices?' U; E$ o# F0 D
http://www.sachetcatering.com/
5 t" f6 f% ^" A1 X% D/ G' g) d  oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ t) T3 t, t4 B& l1 ~( C8 I
) k) l1 y% k! j4 r62.Which of the following condiments are not soy based?
, {' }3 v3 p, X1 L' W. P下列哪项不是酱油调味品的?; B  h& B4 i8 p$ D, I1 d& e7 ]) R2 w2 l
A:Wasabi 日本辣根, d- F" C9 ?0 W9 n" B+ m
6 ?, t1 {9 J# Y' Q2 Y  W
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, T6 y, v( ~6 z3 }* x4 ?6 ?1 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:
* ^/ I0 F4 ]6 Q9 Y# A, R+ _' BA:Pasteurization  巴氏杀菌
) j7 I' m) J' C# l5 M. |7 @) z
2 i. H+ M# u/ ~  M5 T3 v+ [64.Which of the following steps is not the correct procedure for whipping egg whites?  p# L) d% N" e' b% F( T
下列哪个步骤是不是正确的蛋清搅打程序?
3 D2 V- A: ]  n  k. Y2 `A:Allow to rest before use. 允许休息后方可使用。) A" X3 ^1 F# B5 t1 s

# _0 r. K3 d$ I* h% s2 Q* z65.The weight of a large egg is between:一个大鸡蛋重量介于:* z5 o) Z) E6 F! N( t
A:56g and 63g 56克和63克$ l+ p- _5 }7 J+ r0 y

  N6 Y6 b. B- i0 U& d$ G66.Evaporated milk is a concentrated milk that is produced by removing4 D4 H9 r8 n' K  H/ t3 r- x
炼乳是一种浓缩牛奶 是去除什么做的
. M! o5 K, L1 B+ y' p, _A:60% of the water 60%的水
3 T; z+ a. q( Y# H* B6 L, k4 c+ d6 Q( [4 S; Q3 y
67.A method of cooking that transfers heat through a liquid or gas is:$ W) X) y$ a9 i' N# r5 z
一种烹饪方法,通过转移液体或气体是:& W$ T1 n. }+ S# C# J0 M
A:Convection 对流
, A% j0 N2 R1 n6 C: j; O, _: d- U2 |! R
68.The cooking of starches is known as  烹调的淀粉被称为( Z9 E7 l, H( {8 H* }( l
A:Gelatinization 糊化) {7 V! L5 K" e3 c

" v8 D, u+ l; H2 A3 f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, F- T1 M4 `$ q8 tA:Braising 烤" k) o% _  [  X- S+ u2 m/ Q

" D1 R, l, v5 L! d% f9 Q70.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:& }$ l7 ]- k, |6 B$ L; v' Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 }7 t" N+ x; j, `

/ }6 V/ g7 x. N: R: d4 E* y9 e8 K0 p71.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
: `- r, {! {6 q. qA:Fumet 原汁
# E% t! C7 t% h; V! b* X. Z  P$ N2 N/ q/ t* f) Z4 Y& s
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
; v, W/ s! [8 w" w" oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 C; G, b( a2 g1 D: ~+ L2 U# |0 {0 l3 m% E3 G9 I$ X' T6 m
73.Which of the following is a principle not used in stock making?
. d, f9 e+ k0 V, Y; |- {下列哪一项不是用于制造高汤(低汤)的原则?
; k9 P6 `9 L! c( U6 Y' E* ]A:Start the stock in hot water.开始在热水中操作
0 A- _* y" i) @, g  t& {4 r6 y3 V" r7 t4 q
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& w6 T) `( M- M9 U  \) B" [
A:Remouillage 法语熬汤" w( [/ H) l6 q, O# C3 t
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