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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。
# f0 y2 N8 J# b0 {0 J  y+ p! |) I2 U9 S4 {3 T; f
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。
  E: N2 ^0 q4 S) r" @5 b& `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
& Z  A- W6 y- L: @( f1.Which of the following methods should be used to determine doneness in a New York steak?
' e% ]" k$ x$ F% x4 V5 x1 a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)
5 b# W7 a* m( q  w( Z: eA: pressure touch. 压力触摸
" d3 w5 ~. m2 O/ W, n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' n8 ~- Q$ F8 W6 C' Y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
5 [7 ]9 y: V% N/ E8 |( ]A: acid  食用酸. p* p# W: v- D/ H
3.Vegetables are major sources of which of the following nutrients?
: G+ r8 S% g9 X! @) S蔬菜中包含的主要营养有哪些; w. d# `* s" t% `0 P; V% [
A:vitamins and minerals. 维生素和矿物质。
. h* T6 d. _9 c9 x0 Y4 l7 N* B4.Cauliflower is commonly served with
1 n' L; ?/ m( X+ E+ }2 ~花椰菜(菜花)最常见和那种酱汁搭配: Q! [4 V% j3 l9 r3 l
A:Mornay sauce. 奶油蛋黄沙司# l$ ?; Q( D4 s% W; o. v& D
5.Which combinations of products are found in pie dough?
8 E- Z8 ^, l" W7 N6 [下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* ?8 j$ ^5 m+ ~+ [: U* A. R! FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 T! H; a1 w) \1 U. N% f
6The French term for mussels is 法国语青口(海红)叫什么$ v) X- k& T9 {2 ^2 _2 U/ a
A:moules.法语青口,海红
4 T) J# w% B, w+ U  K7 a0 l, y% b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ [9 V- E. h, x; o4 l
A:faintly fishy. 稍微有点似鱼味7 V% X( I$ z, u. p7 V: U1 L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* Q' X. x- W3 F, [# ]2 l" r) ?( `+ CA:2 days. 2天- F$ Y3 ]# A  b# ^% t( W+ I7 G
9.What are the principle ingredients in ratatouille? $ }& p( W- @( p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& n& {$ i" z. l0 f8 r8 ?) AA:Zucchini, eggplant, green peppers, onions and tomatoes- h# F  _3 T8 @' j1 Q+ E# R4 g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 @2 L; E1 F4 }' c& L2 E
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- S* h! D$ _2 X2 Q# d3 F8 _A:cook food in quantities that will be used up within 20 to 30 minutes.) R6 M! a+ k$ H$ y- ^" c; @* I
大批量烹煮食物要在20到30分钟内
  a0 d4 ]2 e! N  a" a11.What person has the authority to issue a Health Permit?
0 N  i. Z2 t* `谁有资格颁发健康证(卫生证)。
$ t( P9 `! w. ^  h8 w& zA:Medical Health Officer.
0 }8 V6 \- @) ]5 U医疗卫生官员。/ Y8 n1 B$ B1 E- Q
12.For what period of time is the health permit valid?( b: t7 H8 H4 A# K0 L$ X% G+ D
健康证的有效时间是多久?3 Y3 |: t& M: w
A:12 months.12个月% U9 R& H+ c8 n# M. y+ `3 \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: q( c' _+ R( g. s$ c+ r6 g在食物和饮料准备区,通风系统换气的标准时什么  b8 s+ R9 E5 E. j  l- w
A:08 times each hour. 每小时8次" w$ Z) z! C! p% g* A$ }
14。The minimum temperature for manual dishwashing in the wash sink is
; P# G; K/ b$ m3 z手工洗碗,洗碗池的水温最低多少度?# G3 ~1 a9 T  w" s: j0 T' Z
A:110 degrees F (43 degrees C). 43度: G, L0 q, j: p/ W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ x% W7 R$ ~' q2 u- O% k, w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. I9 k5 [% D( ~" H  E, d0 J; |4 yA:180 degrees F (82 degrees C).  82度
9 l. W$ h0 M! E# z* b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 B  e- Y+ }* p" z+ ~2 C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 [; l7 C8 E! kA:en papillote.  法语自己理解
, @+ B0 H; M, R* Z17。Wing or Club is considered a
$ H" z0 e$ M# l6 k7 J翼和CLUB 被看做是一种...
5 m$ `& ^/ p$ p6 N: uA:Bone- In Cut     带骨切: V1 r4 Z. g+ G7 a3 p. @
18。New York is considered a   纽约牛扒被看做是一种3 _9 U* h) I! L* O( ~. |; C
A:Boneless Cut     无骨切
( Z, T" y& g* L2 I  O: ?+ E19.In general, a court bouillon for freshwater fish will contain
0 I4 A* [6 M! ]6 Q" 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( s# [, E% s; {  G/ X* c2 l8 x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 @& ?& k' _% a1 M; F  k. l# ~
和做海水鱼同样数量的调味料和香料! E* B9 k- W( c; J/ i; J! d6 C
20.Anise is very similar in flavor and appearance to8 O5 s1 ]. S$ H7 y0 l. c
八角和下面的那种原料有相同的味道
" }: e5 g. K& x0 O& rA:fennel  茴香$ z* t* w# K, [: R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 n2 B* ?/ L5 u, n下面那种原料更像大葱且有平面的叶子
; m# F% a; T3 G( Q; [3 EA LEEKS  似蒜葱 (这边人叫京葱)! D8 u/ t, T* v* H  T) O+ `% @
22.Which of the following cutting shapes refers to a small dice
  O2 s8 D" }: w5 ^下面那种刀切形状指的是很小的粒(末)7 t, ]4 [2 N5 s
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ K) \. }5 H& \) ]4 V5 y
23.Oil is added to the water for boiling pasta in order to  B8 _- h* w% I5 s( z+ I! J% ~
向煮沸的pasta (意大利空心粉 )中加油是为了6 C1 D. v$ ^& v$ q
A:prevent the pasta from sticking and to minimize foaming action.4 q) G) L. O3 G' X
防止面条黏合并降低发泡。
' S* O. P( W4 Q24.Which pasta dish features pine nuts and basil?
" G( u' O" v3 d* W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 w3 N  i: X: H7 lA:Pesto.一种绿色的意大利面酱 3 z& Y5 H- V# A% B( A* Z5 k
http://www.tianya.cn/techforum/content/96/563836.shtml) X9 ~% ^1 A6 K: k8 J

+ s# Y$ P) ^( T+ d! e3 G25.Which of the following is a spring vegetable similar to spinach?
2 c9 r; v) {3 j4 t/ N1 N  O: m- Y下列哪项是一个春天的蔬菜类似于菠菜?. t( |0 ]' C! f, A+ V# l
A:Sorrel. 酢浆草。
& D- c2 n4 U: i$ M4 U! O1 k! 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:- G3 ~! l2 [$ b) A% t  w
哪位厨师最早带来高水准浮夸的美食0 r' W! \3 y' h8 c9 a8 F
AAntonin Carême 人名 安东尼·卡罗美* B7 R- T5 [, ^& N, m0 y0 A
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% |! B% o" V. {/ x0 i. u: j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* l; a! p7 o- n3 D+ C) _/ [
A:Cast-iron stoves         壁炉, h# Q/ R! H6 h, {/ N: J2 O9 k6 F5 r
http://www.usstove.com/products.php?id=61 }8 H- N) t3 A: a! D: S

: W+ u& k& K* T1 D28.The French term used to describe the roundsman, or swing cook, is:
; r* o3 b6 `# |1 i法国术语,用来描述roundsman,或摇摆厨师是:8 P3 @4 U4 M" _; F8 [
A:Tournant   图尔南
5 V, z3 `$ [4 V/ \7 |% _! x8 b. F% I, `6 _9 o  K8 g% x" J
29.Another term for the wine steward is:- P2 v* s' x. M
葡萄酒侍酒师的另一个术语是:0 r0 R) H: m# i+ Y: V/ d
A: Sommelier 侍酒师3 E+ E( l( X8 B0 }

5 m, X4 K- @. P& q- J30.Molds, yeasts and fungi are examples of a:
1 B! [  h" Q; s! U& h" f霉菌,酵母菌和真菌是一个神马例子, n" T: j- b/ I/ m  \' u6 z1 D/ W
A:Biological hazard 生物危害
$ Z' ^5 X+ o& p! j
8 g/ ^- z2 W' Y4 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 J+ P- l! X- _  b% V9 ?根据加拿大食品检验局,食品的危险温度区在多少之间:' g6 j4 A2 X5 x' u
A:40° and 140°F (4–60°C)     4-60度
7 f6 Z; o- q  Y, r" b/ w1 L
8 H# t5 Z( ^( g$ X32.All bacteria need the following for survival:9 i; X4 J/ Y  M# L. D5 h
所有细菌生存需要以下哪些内容:
. Z& c! i4 M- W- a, `A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ {- c# H) c% B
' O' x7 u$ S4 ^- L, F. w0 e
33.Which of the following correctly represent critical control points in a HACCP system?
+ u& T$ a6 I5 `1 e+ e; i7 O( j. A) {以下哪项正确表示了HACCP体系的关键控制点?
; G+ K( k, V' S1 Z5 S5 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, [' M; ^- @% h; s1 [0 Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热( G6 r& O- y- _0 |1 d. X

. V  S. m) m( c6 D34.Which of the following is not an example of a carbohydrate?
) e  O( a+ V5 Z% B下列哪一个不是碳水化合物的例子?: @( I8 P- g8 d  y# i. w
A:Essential nutrients 必需的营养物质
1 e/ A9 u1 ?% s2 y  c% x6 g8 K4 U% i: I( d. d* ^. F
35.The process by which a liquid fat is made solid is called:5 ?5 M  E+ x$ U$ r: V! o
液体脂肪做成固体这个过程叫什么
0 \- J) n& @; ~( t- F; z9 e( s+ [A:Hydrogenation  氢化* w9 w# V+ K8 T% Z, @2 b8 N  D
" ^9 X0 N7 ?# N9 Z+ f" ], H) L& J" i
36.Which of the following is not an example of a fat substitute?+ Z0 C5 z6 M5 A1 D
下列哪项不是脂肪替代品的一个例子1 i9 J* ^4 }; i/ x& L
A:Acesulfame K  安赛蜜K表7 F5 \" Q1 u' i3 E- N- R
7 O1 c: Z' Q5 C2 x$ ^4 d3 ~7 P
37.Health Canada requires that a product labelled "fat free" contain:
" b3 p8 W6 L- {加拿大卫生部要求的产品标有“不含脂肪“包括:  u: M. ?$ y, X1 W5 m( j& `$ X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) L+ K" x. ^  h# h! P4 x" d7 v
5 w& J/ t5 w) ?/ ?8 t
38.Which of the following is not a problem associated with converting recipes?) ?. B6 \8 R0 n, N, H
下列哪项是不相关联的转换配方问题?; K, d8 }0 X$ g, j
A:Unit cost 单位成本8 a# y; X. A) o, t1 w

! h1 ^2 C' _+ R" g0 s2 N39.The condition or cost of an item as it is purchased from the supplier is called:% j' y6 R" Y6 y& s0 q; T. g7 Y
从供应商采购的物品的品质或成本叫什么
( Z4 B# f/ k' V5 d1 i! @9 A+ aA:As-purchased cost 购买的费用4 a9 l2 |# M7 \! _

- D% V) a, n. ]8 C4 g40.The amount of stock necessary to cover operating needs between deliveries is known as:
  t7 C2 k0 F1 C0 g1 d* T# c在新货到来之前用于日常所求的必要库存量叫什么, ]: @6 {$ s9 h) m  n% p' }
A:Parstock 基本日常最低库存
. o$ k! Q; b  k# }4 m
) a- i" `& b3 X% N% N: s' G: g* n% V41.Which of the following abbreviations is used to describe the proper rotation of stock?2 J' }7 |' e0 ]3 T9 f. E/ G0 ?0 V9 ~
下面那个缩写是用来表明正常库存流程?
( t( _6 O4 a$ H( kA:FIFO=FIRST IN FIRST OUT 先进先出- {1 T' V) Z& H2 r

, I* J. p- @5 g6 ^8 G! O* C42.Which of the following knives is used to turn vegetables?
4 n, O" h# c4 u4 M! r下面的那把刀是用来打开蔬菜吗?0 y1 s# u8 r  d. B% ^3 ~7 S& o1 S- r
A:Bird's beak knife   鸟嘴刀! u* k6 ^' N+ x) K. b' K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! A% D, L9 H6 p8 n; {) ], N
8 D) W; k/ S8 O2 N0 r+ L
43.What is an instant-read thermometer best used for?3 o/ Z' M8 H  f' ]3 R7 ~6 [
即时读温度计最好用于那方面?
. T; ~3 y# n% E) h- r& H- E/ UA:Checking the internal temperature of a roast 检查被考物品的内部温度
6 e# g9 b8 i! Q: ~- r) p. b- x2 g/ H( U& `" o2 N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 u: N* i4 w7 Q7 v5 ^3 }- s5 [, V下列哪些金属材料受热均匀,通常用在铁板而且非常重. q+ A5 q( V: @7 d9 [" M
A:Cast iron 铸铁
& W) m$ b- O, J5 Q% B( O
3 O. A; n( E( F' N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 B. L3 z1 P- O+ ?& E' w; l& ?8 A) l& K
哪件装备下面有一个可移动的碗和一个S形叶片?5 s9 V" I( R" ]' V) P" l; h6 M
A:Food processor 食品加工机
3 @* A9 k) l$ ~* q2 s  ?4 S8 m5 ]+ lhttp://www.google.com.hk/search? ... iw=1263&bih=572/ V/ ^! L, j  T+ t, c& J
" O: R/ K( d0 r! t# U% f
46.Which of the following is not a rule for knife safety?0 L$ b# ^' L5 j) N/ ?
下列哪项不是用刀的安全规则?
: n+ d$ c! c2 `2 E9 |0 r3 PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 p! C3 I4 A* Y
5 e, H( e( w& S# |- ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 M' A7 X( v1 P8 b* H把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ ]$ E/ O  E6 p: h6 G
A:RondellES 8 a: I+ c, S) [/ P: J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 F8 C0 N* |/ E" Q9 r4 {
: D$ i1 s$ f6 }! G  k48.Which of the following is a diced cut used to garnish soups?
! i8 F$ H) c! |' u& g. M, V下列哪项是切成小方块用于汤的装饰?: m/ t( P* ?; D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: H% [* N% H+ ~) w2 b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ E+ t% |, X6 a( ?
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!!——  B# K" C+ E  p6 x
A:Gaufrette 2 Q& y- b1 V1 Q  ^+ e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ o, b. _- W8 y+ P1 T8 F) p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- C/ |+ s4 Z7 I3 v% V2 U% t" cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 L: _: O. ]1 ^4 s6 }9 r2 y- J, t
9 R) L* d. V7 O5 a* }9 W2 b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ Z  l; p8 l0 ], ~0 W% a8 }2 q# E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). ~4 R8 g4 b( Q/ J1 I9 M, [
A:Cilantro 胡荽叶 香菜; m* _& P% \' I3 \5 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) U4 t) D5 `  R9 N/ w4 r

0 R: _6 r- U5 ~) t/ Z60.Allspice is made from:+ E+ o4 q$ k* [: k' k. H
多香果,  多香果香料是什么7 z1 B8 R; ^% V" B( L+ E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" z1 s* q# H+ T! a, h/ H: a
A:A dried berry 干浆果
( C- O' P0 G. G1 a' j
7 V* l- [: |1 D0 j  q. C  r61.Which of the following are used to make a sachet d'épices?
+ \- N# e' C8 D- r: r& q下列哪些是用来做香包德épices?' L/ i  W" _, V1 j. S
http://www.sachetcatering.com/
  e6 @3 ~5 ?* l0 w, aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ @5 w$ v6 b- I8 W9 b. f4 |& h

9 Y6 z* f6 r; W62.Which of the following condiments are not soy based?; A3 W' O  ]  b: _4 q2 d
下列哪项不是酱油调味品的?( {4 q, Q% h- R5 p# b
A:Wasabi 日本辣根; a8 b* G8 s) p0 y/ a  i
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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:
# T" S: `5 @" y% p2 z; O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:
% W& V, j1 O9 X' @A:Pasteurization  巴氏杀菌
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* M, B) }0 F4 f- \) S9 @64.Which of the following steps is not the correct procedure for whipping egg whites?
0 Y0 m' D, k( p, q' Y- L: I下列哪个步骤是不是正确的蛋清搅打程序?2 l% K( N6 c1 Q3 P
A:Allow to rest before use. 允许休息后方可使用。
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5 P; A4 L5 l& N5 \' q65.The weight of a large egg is between:一个大鸡蛋重量介于:+ F4 X# U) t& H! `  E
A:56g and 63g 56克和63克
$ ^: {- O7 B' ]
3 ^2 z  y/ h4 d* o9 ]  o7 L+ s66.Evaporated milk is a concentrated milk that is produced by removing
* t' [; T$ G' a炼乳是一种浓缩牛奶 是去除什么做的; R. W5 [  v- L
A:60% of the water 60%的水8 \: n9 G% `  A2 u
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67.A method of cooking that transfers heat through a liquid or gas is:
! Y6 Y* w: C& E6 A一种烹饪方法,通过转移液体或气体是:
5 d, d, ?# `5 t, KA:Convection 对流
: U4 Y6 o" @9 y6 y$ }; A. h5 ]+ J: n' ^" f; s' w) P% ^1 E9 _' a
68.The cooking of starches is known as  烹调的淀粉被称为
7 e+ ^" V+ ]% {. g- @A:Gelatinization 糊化/ P8 `; S0 X! o/ B$ L

% b( ^" s6 S$ ?) f# T9 K; o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 d6 Z) s: c4 N8 h8 K! Q) sA:Braising 烤
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, s! [& J' V. d( Z( b- h% 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:
0 p! l# Y+ Y: _6 D0 q. x2 gA: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
) |) Y0 U* d. I! ?) R$ g; B; jA:Fumet 原汁  D' Z. B5 D' G9 x; V% E: I
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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
; s/ b1 ^, K% P9 oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" h! P# p5 A. b. z& c, A" ?73.Which of the following is a principle not used in stock making?8 P) k( T# _  H% P8 R& ?1 |
下列哪一项不是用于制造高汤(低汤)的原则?9 r9 I2 w6 R- u% o+ {
A:Start the stock in hot water.开始在热水中操作0 W3 j5 Q) p" ]
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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
" N) Z! [7 O- q- Y1 pA:Remouillage 法语熬汤
, o, I3 g2 h; D) a5 ^& @: `http://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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